Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
7 Cards in this Set
- Front
- Back
|
What is a roux? |
Equal parts Fat and flour cooked on low heat together to thicken a sauce. Stir in figure 8 motion with a wooden spoon |
|
|
What is béchamel? |
Roux mixed with milk or other dairy to make a white sauce. |
|
|
What is velouté |
light roux whisked with chicken, turkey, fish or any other clear stock. -French for velvet, smooth and light -often served with fish or chicken |
|
|
What is espagnole |
brown beef or veal stock, tomato puree, and browned mirepoix, all thickened with a very dark brown roux. Thissauce is sometimes used at the foundation for boeuf bourguinon and demi-glace. |
|
|
What is sauce tomat? |
made by cooking tomatoes down into a thick sauce but used to also be thickened with roux. Unlike more modern-day tomato sauces, the classic French tomato sauce is flavored with pork and aromatic vegetables. |
|
|
What is hollandaise? |
The one sauce not thickened by a roux —thickened by egg yolk and butter -delicate sauce |
|
|
Mirepoix |
A mirepoix is a flavour base made from diced vegetables that are cooked, usually with butter, oil, or other fat, for a long time on a low heat without colour or browning. |
