Help
Options
Question
create a savory aroma with herbs spices and flavorings
click to flip
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't know
Question
meat served in own juice
Remaining cards (46)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Chapter 6 Prostart
| Question | Answer |
|---|---|
| create a savory aroma with herbs spices and flavorings | aromatics |
| meat served in own juice | au jus |
| sauce made with milk and white roux | bechamel |
| thickener using equal parts of flour and whole butter | beurre manie |
| cream soup made from pureed shellfish shell | bisque |
| also known as broth | bouillon |
| bag of herbs | bouquet garni |
| sauce made from brown stock and roux | espagnole sauce |
| amber liquid produced from browned bones | brown stock |
| strain liquids to remove solid ingredients metal cone shape | china cap |
| very fine china cap with metal mesh | chinois |
| liquid remaining after removing raft | clarified |
| flavored stocks broths and consommes | clear soups |
| mixture of butter and flavorings | compound butter |
| coarsly chopped mixture | concasse |
| thick pureed liquid | coulis |
| aromatic vegetable broth | court bouillon |
| removing cooled and hardened fat from stock | degreasing |
| rich brown sauce using espagnole and veal stocks | demi glace |
| illness causing microorganisms in food | foodborne pathogens |
| highly flavored stock made of fish bones | fumet |
| reduced stock with jellylike consistency | glace |
| 5 classic sauces that are bases for all other sauces | grand sauces |
| emulsified grand sauce made with butter yolk lemon and cayenne | hollandaise |
| rich lightly reduced sauce for roasted meat | jus |
| sauce made from juices of cooked meat and brown stock | jus lie |
| mixture of yolk and heavy cream | liaison |
| softened butter flavored with lemon juice and parsley | maitre d'hotel butter |
| french for mixture that provides flavor base for stock | mirepoix |
| burnt onion | oignon brule |
| floating layer of consomme | raft |
| french for rewetting | remouillage |
| thickender made of equally flour and fat | roux |
| bag of herbs and spices | sachet depices |
| cold mixture of herbs spices fruits and veggies | salsa |
| liquid or semi-solid product used in preping other food items | sauce |
| specialize in sauces | saucier |
| cornstarch and cold liquid | slurry |
| flavorful liquid made by gently simmering bones and veggies | stock |
| slowly mixing to prevent curdling | temper |
| cream or puree soups | thick soups |
| grand sauce made of stock and tomatoes | tomato sauce |
| made from mirepoix leeks and turnips | vegetable stock |
| grand sauce made from stock and roux | veloute |
| clear pale liquid made from simmering bones | white stock |
| easy way to strain sauce using cheesecloth | wringing method |
| given amount of a dish that a recipe makes | yield |
Created by:
ssteinmetz1
Popular Culinary Arts sets