Level 1 Chapter 17 Stocks, Soups, and Sauces Test

compound butter

• French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
• A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze."
• A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
• A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.

sweating

• herbs, spices, and flavorings that create a savory smell
• roasting bones in a hot oven until golden brown
• The bones rids them of some of the impurities that can cause cloudiness in a stock.
• This causes the bones and mirepoix to release flavor more quickly when liquid is added.

court bouillon

• An aromatic vegetable broth, used for poaching fish or vegetables.
• A thickener made of equal parts flour and soft, whole butter.
• A clear, pale liquid made by simmering poultry, beef, or fish bones.
• Usually made from mirepoix, leeks, and turnips.

Slurry

• A sauce made from the juices of cooked meat and brown stock.
• Cornstarch mixed with a cold liquid, which can be used instead of roux.
• a cold mixture of fresh herbs, spices, fruits, and/or vegetables
• A liquid or semisolid product that is used in preparing other food items.

reduction

• reducing a liquid ingredient in order to concentrate its flavor within the dish
• This is the liquid that results from simmering meats or vegetables; also referred to as broth.
• The bones rids them of some of the impurities that can cause cloudiness in a stock.
• The base sauces from which other sauces can quickly be made.

maitre d'hotel

• An aromatic vegetable broth, used for poaching fish or vegetables.
• A clear, pale liquid made by simmering poultry, beef, or fish bones.
• Softened butter flavored with lemon juice and chopped parsley
• Similar to bouquet garni, except it really is a bag of herbs and spices.

mother sauces

• The base sauces from which other sauces can quickly be made.
• Meat served with its own juice.
• A cook who specializes in making sauces.
• reducing a liquid ingredient in order to concentrate its flavor within the dish

Mirepoix

• A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
• A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.
• A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
• French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.

Remouillage

• The process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating the stock
• a mother sauce made from a stock and tomatoes
• French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
• A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting."

Brown/dark brown roux

• This is an emulsion made from eggs, butter, and lemon.
• This is cooked until it develops a dark brown color, and it is used in dishes that require a dark brown color.
• This causes the bones and mirepoix to release flavor more quickly when liquid is added.
• Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify flavor.