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18 Cards in this Set
- Front
- Back
Beurre blanc |
White butter sauce made from shallots white wine and butter |
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Beurre rouge |
Red butter made from shallots red wine and butter |
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Slurry |
Mixture of raw starch and cold liquid used for thickening |
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Bechamel |
Thickening milk with white roux and adding seasoning |
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Veloute |
Basic sauce made by thickening a white stock with roux |
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Allemande |
Made by adding lemon juice mushrooms a liaison to veloute made from veal stock |
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Liaison |
Egg yolks and heavy cream used to enrich a sauce |
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Supreme |
Add cream too a veloute made from chicken stock |
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Cuisson |
Liquid resulting from shallow poaching fish |
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Vin blanc |
Enriched sauce made by reducing the liquid from shallow poaching fish and adding a veloute |
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Espagnole |
Brown sauce made of brown stock mirepoix and tomatoes thickened with brown roux often made to produce Demi glaze |
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Demi glaze |
Half brown stock and half espagnole reduced by half |
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Cloute |
Baylife added to onion with gloves for flavour |
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Sabayon |
Cooked egg yolks to fix hollandaise |
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Bearnaise |
Butter egg yolks tarragon and peppercorn reduction for wine vinegar |
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Hollandaise |
Butter egg yolks and flavouring usually lemon juice |
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Beurre manie |
Cold roux to help thickening |
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Glacé De viande |
Reducing beef stock by half |