The flashcards below were created by user
What is a mirepoix?
It is vegetable mixture that flavors the stock usually celery, onion, carrots, and leeks.
What is mouiller?
What is remouiller?
To moisten again after a reduction
What is reduce au sec?
Reduce until dry
What is Ecumer?
To take or skim the crusty bits on top of the stock
What is degraisser?
To take off the fat or grease
What are the mother sauces?
What is in hollandaise?
What is in espagnole?
What is in the tomato sauce?
What is in bechemel?
What is in veloute?
What mother sauce do you get from a fond brun?
What mother sauce do you get from a fond blanc?
What is fond brun?
What is fond blanc?
What is fond blanc de veau?
white veal stock
What is fond blanc de volaille?
white poultry/chicken stock
What is fond blanc de legumes?
white vegetable stock
What is fumet de poisson?
What is les liaison?
What thickener can you use besides a roux?
cornstarch or arrow root
What is bouquet garni?
spices to flavor the stock sometimes in cheesecloth, leek, or loose
What is the secondary sauce from espagnole?
What is the small sauce from a demi glaze?
What do you get when you thicken fond brun with arrow root?
Jus de veau lie
What is the secondary sauce from a veloute with veal?
What is the secondary sauce from a veloute with chicken/poultry?
What is paysanne?
Stock to mother sauces