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24 Cards in this Set

  • Front
  • Back
AROMATICS
AROMATIC HERBS, SPICES AND VEGETABLES
ASPIC
CLARIFIED STOCK WITH THE ADDITION OF GELATIN, USED TO GARNISH COLD PRESENTATIONS
BOUILLION
UNCLARIFIED STOCK
CHINA CAP
CONE-SHAPED STRAINER
COURT BOUILLION
AROMATIC POACHING LIQUID MADE FROM MIREPOIX AND ACIDIFIED LIQUID
BOUQUET GARNI
AN AROMATIC SEASONING MIZTURE COMPRISED OF LEEK, PARSLEY, THYME, BAY LEAF AND PEPPER
BROWN VEAL STOCK
STOCK MADE FROM ROASTED VEAL BONES, MIREPOIX AND TOMATO PRODUCT
CHICKEN STOCK
STOCK MADE FROM CHICKEN BONES AND MIREPOIX(SOMETIMES BROWN SEE VEAL STOCK ROASTED BONES)
CLAIRIFY
TO CLEAR A CONSOMME OR REMOVE SOLIDS FROM WHOLE BUTTER LEAVING ONLY THE FAT
DEGLAZE
TO SCRAPE UP BROWNED BITS IN A PAN WITH THE AID OF A WATER BASED LIQUID
DEPOUILLAGE
TO SKIM IMPURITIES OFF A STOCK DURING THE COOKING PROCESS
DRIPPINGS
JUICES RELEASED FROM MEAT DURING ROASTING
CONSOMME
BASIC CLEAR SOUP, CLARIFIED WITH A RAFT
ESSENCE
EXTRACTION OF FLAVOR FROM SIMMERED VEGETABLES, LIQUID IS REDUCED AND USED AS A SAUCE
FISH STOCK
STOCK FROM LEAN FISH BONES, MIREPOIX AND BOUQUET GARNI, SHORT COOKING TIME, NO CARROTS
FOND
FRENCH FOR "FOUNDATION" OR STOCK
GLAZE
HIGHLY REDUCED STOCK, USUALLY VEAL
ICE BATH
MIXTURE OF ICE AND WATER USED TO QUICKLY COOL STOCKS AND SAUCES
MIREPOIX
COMBINATION OF 2 PARTS ONION, 1 PART CELERY, 1 PART CARROT FOR STOCKS AND SAUCES
REUCE
EVAPORATE PART OF A LIQUID BY SIMMERING, DEVELOPES BODY AND CONCENTRATES FLAVORS
REMOULAGE
SECOND STOCK MADE FROM BONES USED IN THE FIRST STOCK
STRAIN
TO SEPARATE THE LIQUIDS FROM THE SOLIDS BY PASSING THROUGH A CHINA CAP, CHINOIS OR STRAINER
VEGETABLE STOCK
STOCK MADE FROM MIREPOIX AND/OR OTHER VEGETABLES SIMMERED IN WATER TO DEVELOP FLAVOR
VENTING
TO STRAIN AND COOL STOCK IN AN ICE BATH