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• stock is a flavorful liquid prepared by simmering meaty bones
• sauce is a flavorful liquid, usually thickened that is used to season, flavor, and enhance other food
• roux is a cooked mixture of equal parts by weight of fat and flour
• thick soup are soups that are thickened to provide a heavier consistency
• salt is not usually added to stock, as this causes it to become too salty
• consomme is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. ingredients include chopped meat, mirepoix, egg whites, herbs and spices, and acidic ingredients
• clarification is the process of removing impurities and scum from liquid
• acid product helps dissolved connective tissues
• bisque is a kind of cream soup based on crustaceans
• soup is based on stock added with other ingredients for variety of flavor, consistency, appearance, and aroma
• liquid such as wine or stock is used to deglaze
• fonds de cuisine is a french term which means "the foundation of cooking"
• bouquet garni is assortment of fresh herbs and aromatic ingredients tied in a bundle with string
• slurry is a combination of starch and cold liquid
• deglazing means to swirl a liquid in a saute pan to cooked particles of food remaining in the bottom
• reduction is technique that you can used to concentrate the basic flavor adjust texture and add new flavor in sauce making
• brown stock is made from beef or veal bones that have been browned in an oven
• clear soup are based on a clear, unthicken broth or stock
• tomato it is made from stock (ham/pork) and tomato product seasoned with spices and herbs
• hollandaise it is rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne
• bechamel or white sauce its basic ingredients is milk which is thickened with flour enriches with butter
• espagnole or brown sauce it is a brown roux-based sauce made with margarine or butter, flavor and brown stock
• veloute sauce its chief ingredient are veal, chicken and fish broth, thickened with blonde roux
• the basic formula for mirepoix is 2part onion, 1part celery, and 1 part carrot
• white beef stock 8-10hours
• white and brown veal game stock 6-8hours
• white poultry and game bird stock 3-4hours
• fish stock and vegetable stock 45-1hours depending on the ingredient and the cut size of vegetable
• meat is added to the stock before the vegetable and the scum that rises to the surface is skimmed off before further ingredient are added
• starch are commonly used thickeners for sauce making
• types of fat

  • clarified butter results to finest sauce because of its flavor.
  • margarine is used as substitute for butter because of its lower cost.
  • animal fat chicken fat, beef dripping and land.
  • oil and shortening can be used for roux, but it adds no flavor.
• kinds of roux

  • white roux its basic ingredients are milk which is thickened with flour enriches with butter.
  • blonde roux cooked little longer to a slightly darker color. use for veloutes
  • brown roux cooked to a lightly brown color and a nutty aroma
• straining this is very important in order to produce a smooth, lump free sauce
• enriching with butter and cream

  • liaison mixture of egg yolks and cream added to sauce to give extra richness and smoothness
  • heavy cream added to give flavor and richness to sauce
  • butter add softened butter to hot sauce and swirl until it mealts. butter gives extra shine and smoothness to the sauce
• variation of sauces

  • hot sauce made just before they are to be used
  • cold sauce cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill
• cream soups are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream.
• puree is a vegetable soup thickened with starch
• bisques are thickened soup made from shellfish
• chowder are hearty soup made from fish, shellfish or vegetable usually contain milk and potatoes
• other thickening agent for soup

  • rice
  • flour
  • grain
  • corn starch