Chapter 25: Casseroles, Salads, and Soups

Front

This is a bundle of fresh herbs added to a dish during the cooking process

Back

bouquet garni

Front

This type of dressing must be shaken or stirred to mix ingredients each time it is used

Back

temporary emulsion

Front

This is a cream soup made from unthickened milk

Back

chowder

Front

This is a cheesecloth bag of dried herbs and whole spices added to a dish during the cooking process

Back

sachet

Front

This is a starch-thickened milk product

Back

white sauce

Front

This is a food seasoning made from the leaves of plants usually grown in temperate climates

Back

herb

Front

This is a cooked paste of equal parts fat and flour

Back

roux

Front

This sauce is made by cooking a flavorful liquid until some of the water has evaporated

Back

reduction

Front

This is a mixture of milk and flour that has been blended until smooth

Back

slurry

Front

This type of dressing uses an emulsifying agent to keep ingredients from separating when left standing

Back

permanent emulsion