TLE 4TH QUARTER

Cards (16)

  • stock - is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid.
  • WHITE STOCK - is a clear, pale liquid made by simmering poultry, beef, or fish bones.
  • BROWN STOCK - is an ambercolored liquid made by browning and then simmering poultry, beef, veal, or game bones.
  • FUMET - (foo-MAY) is a very flavorful, lightcolored stock made with fish bones
  • COURT BOUILLON - (court bool-yaan) is a very aromatic vegetable broth, and is used for poaching fish or vegetables.
  • GLACE - (demi-glaze), is a stock made from brown, white, or fish stocks that have been simmered to evaporate the liquid
  • REMOUILLAGE - (ray-moo-LAHZ) is a stock made from bones that have already been cooked in another food preparation.
  • BOUILLON - (BOO-yon) is made from simmering meat or vegetables.
  • mirepoix - (meer-PWAH). The standard mirepoix is 50% onions, 25% carrots, and 25% celery… all chopped in small pieces when simmering time is short, and large pieces when simmering time is an hour or longer.
  • BOUQUET GARNI - (boo-KAY gahr-NEE). Fresh herbs are held in a cheesecloth bag or stems are simply tied together
  • broth - is made from water, vegetables or meat, mirepoix, and bouquet garni.
  • consommé - (kaan-suh-MAY) is a flavorful stock or broth that has been clarified
  • oignon brûlé -is an onion that has been burned by grilling it, holding it over an open flame, or pressing it onto a hot skillet to brown the outside and intensify it’s flavor.
  • cream soup - is made with a thickener, the most common of which is called a roux (roo); a fat and flour mixture
  • purée soup - is thickened by the starch found in the main ingredient.
  • Stews - are thickened stocks with large chunky pieces of meat, fish, or poultry and/or vegetables