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20 Cards in this Set
- Front
- Back
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Sauce |
Liquid/semi solid product used in keeping other foods |
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Saucier |
Cook who specialized in making sauces |
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Roux |
Thickener of equal parts cooked four +fat (clarified butter, oil, shortening) |
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Mother sauces |
Basis for most other sauces |
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Small sauce |
A sauce based in a mother sauce |
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Reduction |
Thickening and intensifying flavor of liquid mix such as soup /sauce |
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White roux |
Roux cooked shortly |
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Brown roux |
Nutty smelling cooked roux till golden |
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Dark roux |
Cooked roux till dark brown. Used in dark dishes |
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Beurre manié |
Thickener made of =parted flower and soft whole butter mixed into balls. Uncooked. |
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Slurry |
Cornstarch mixed w cold water, can be used instead of a roux |
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Liaison |
Mic of egg yolks and heavy cream used to finish sauces |
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Temper |
Slowly mix a but of hot sauce (warm) w eggs and cream mixed in to raise the temp, then add eggs to mix into sauce |
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Compound butter |
Mix of raw butter and flavoring ingredients |
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Maitre d'hotel butter |
Softened butter w lemon juice and chopped parsley as flavoring |
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Coulis |
Thick pureed sauce |
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Salsa |
Cold mix if freshherbs, spices, fruits, and veggis |
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Jus lié |
Sauce made from juices of cooked meat and brown stock |
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Au jus |
Meat served w own juices |
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Wringing method |
Place clean cheese cloth over bowl, cloth twisted at either end to squeeze out strained sauce |
