The three chemical senses, smell is the main determinant of a food item's flavor.

In cooking is a coating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping.

They are treated as part of the preparation or recipe itself, not as something added on.

This type of stock is used for white sauce, banquettes, fricassee, and poached dishes.

This stock is used for brown sauces and gravies, braised dishes, and meat glazes.

This relatively new type of stock is gaining in popularity in the culinary world.

Stocks which are too gelatinous and fishy tasting.

Play an important role in maximizing flavors, adding juiciness and improving the mouth feel of a dish.

May be served plain or garnished with a variety of vegetables and meats.

This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings.

It should be smooth and thick enough to nappe.

Is coarser than any other of the grand sauces.

Is a rich sauce featuring egg yolks and butter.

Made out of a roux of flour, boiled milk and butter, the creamy-white sauce added a smooth touch.