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10 Cards in this Set
- Front
- Back
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MIREPOIX
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aromatic vegetables such as carrots, celery & onions
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BOUQUET GARNI
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bay leaf, peppercorns, cloves, garlic, parsley & thyme.
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Caramelize
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to brown protein and vegetables by using high temperatures
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STOCK
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a flavorful extract made by cooking meat, fish or veggies in water or a previously made stock
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WHAT ARE FOUR TYPES OF STOCKS
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glace
demi glace natural glace jus |
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WHAT ARE THE INGREDIENTS OF A MIREPOIX
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onions carrots onion
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WHAT IS BOUQUET GARNI
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parsley bay leaves peppercorns garlic cloves put in a cheese cloth and tied with twine
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DO OF STCOK
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always use cold liquid in stock as hot liquid releases the albumin protein clouding stock and produce a muddy flavor
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DON'T OF STOCK
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dont add too much liquid it will dilute the flavor
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DO OF STOCK
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skim stock until no more scum rises to the surface
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