Sauces

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Author:
snshn425
ID:
107014
Filename:
Sauces
Updated:
2011-10-06 21:36:02
Tags:
Culinary Foundations Assessment1
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Description:
Stock to mother sauces
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  1. What is a mirepoix?
    It is vegetable mixture that flavors the stock usually celery, onion, carrots, and leeks.
  2. What is mouiller?
    To moisten
  3. What is remouiller?
    To moisten again after a reduction
  4. What is reduce au sec?
    Reduce until dry
  5. What is Ecumer?
    To take or skim the crusty bits on top of the stock
  6. What is degraisser?
    To take off the fat or grease
  7. What are the mother sauces?
    • Hollandaise
    • Espagnole
    • Tomato
    • Bechemel
    • Veloute
  8. What is in hollandaise?
    butter
  9. What is in espagnole?
    Fond brun
  10. What is in the tomato sauce?
    tomatoes
  11. What is in bechemel?
    milk/cream
  12. What is in veloute?
    Fond Blanc
  13. What mother sauce do you get from a fond brun?
    Espagnole
  14. What mother sauce do you get from a fond blanc?
    Veloute
  15. What is fond brun?
    brown stock
  16. What is fond blanc?
    white stock
  17. What is fond blanc de veau?
    white veal stock
  18. What is fond blanc de volaille?
    white poultry/chicken stock
  19. What is fond blanc de legumes?
    white vegetable stock
  20. What is fumet de poisson?
    fish stock
  21. What is les liaison?
    thickener
  22. What thickener can you use besides a roux?
    cornstarch or arrow root
  23. What is bouquet garni?
    spices to flavor the stock sometimes in cheesecloth, leek, or loose
  24. What is the secondary sauce from espagnole?
    Demi glaze
  25. What is the small sauce from a demi glaze?
    Bordelaise
  26. What do you get when you thicken fond brun with arrow root?
    Jus de veau lie
  27. What is the secondary sauce from a veloute with veal?
    Allemande
  28. What is the secondary sauce from a veloute with chicken/poultry?
    Supreme
  29. What is paysanne?
    rough chop

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