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5 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Roux |
a 1:1 ratio of flour and butter and can be cooked to different thicknesses: white, blonde, and brown. White roux is cooked at moderate heat and is best for thickening |
thickener of flour but not with water |
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Clarified Butter |
Butter that has been stripped of milk, whey and water |
doesn’t burn as easy as regular butter |
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Caramelize |
to brown food and cook out the natural sugars |
sweet foods |
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Mother Sauces |
sauces that add: texture visual interest moisture or succulence complimentary flavors |
the very big horse eats |
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Bechamel |
A white roux and milk based mother sauce |
the very big horse eats |
