CSCA - Soups & Stocks
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| AROMATICS | show 🗑
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| BISQUE | show 🗑
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| BOUQUET GARNI | show 🗑
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| show | A flavored liquid obtained from the simmering of meat and bones and aromatics to be used like a stock as a base or consumed on it's own. The cooking time tends to be shorter and flavor more intense.
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| show | Solid ingredients cooked in a broth or stock. The ingredients are left in and eaten, e.g., Chicken Soup or Minestrone.
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| show | A stock that has been clarified using a raft to obtain a translucent liquid. A Double Consomme is a stock that has been fortified with additional meat to create a highly flavorful liquid.
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| CREAM SOUP | show 🗑
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| show | To release the congealed and caramelized particles from the bottom of the pan by adding liquid and scraping.
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| show | French for "White Stock". A flavorful liquid obtained from the simmering of bones and aromatics.
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| FOND BRUN | show 🗑
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| FOND DE CUISINE | show 🗑
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| show | Similar to a compound soup. Provides two courses in one pot. Meat and vegetable.
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| show | A white stock made from the frames of firm, non-oily white fish. It is done in a non-reactive pot and simmered only 35 minutes to prevent the bones from breaking down and create an off taste and cloudy stock.
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| show | A mixture of 3 yolks to 1 cup cream used to thicken and en-richen. It must be added by tempering and not heated over 180ºF.
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| PANADA | show 🗑
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| RAFT | show 🗑
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| STOCK or FOND | show 🗑
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| show | A flat drum wire mesh used to remove unwanted particles by forcing the purée through the screen.
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| TEMPERING | show 🗑
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| VELOUTÉ | show 🗑
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