| A | B |
|---|
| stock | flavorful liquid made by gently simmering bones or vegetables to extract their flavor, aroma, color, body, and nutrients |
| white stock | clear, pale liquid made by simmering poultry, beef, or fish bones |
| brown stock | brown liquid made by first browning the bones of poultry, beef, veal, or game |
| fumet | highly flavored stock made with wine and fish bones |
| court bouillon | stock made with vegetables and an acid such as wine or vinegar |
| glace | reduced stock with a jelly-like consistancy |
| remouillage | stock made from bones that have already been used in another preparation |
| bouillon | also called broth; liquid from simmering meats or vegetables |
| mirepoix | combination of chopped aromatic vegetables used to flavor stocks and soups |
| aromatics | herbs, spices, and flavorings that create a savory smell and flavor in stocks |
| sachet d'espices | bag of spices used to flavor stocks |
| bouquet garni | fresh vegetables and herbs tied together and used to flavor stocks |
| brown | process of roasting bones in an oven and them simmering in water to enhance flavor in stock |
| sweat | cook a food item in a covered pan in a small amount of fat until it softens and releases its moisture |
| degrease | process of removing fat that has cooled and then hardened on the surface of stock |
| clear soups | soups including stocks, broth, and consommes; made from a base of basic broth |
| broth | liquid that results from simmering meats; also called bouillon |
| consomme | broth or stock that has been clarified |
| clarify | to make stock or broth perfectly clear |
| oignon brule | peeled, halved, browned onion |
| raft | meat and egg white proteins that float to the surface and trap any impurities that can cloud a consomme |
| cream soups | soups that use a thickener, like roux |
| puree soups | thick soups whose solids are pureed and mixed into the remaining liquid |
| bisques | thick soups made from pureed shellfish |
| chowders | hearty soups made with milk or cream that is not pureed |
| minestrone | Italian tomato-based soup |
| gumbo | thick soup from Louisiana made with file powder and okra |
| vichyssoise | cold potato and leek soup from France |
| gazpacho | cold, Spanish tomato-based soup |
| borscht | Russian cold beet soup |
| grand sauces | one of 5 base sauces used in the preparation of many other sauces; "mother sauces" |
| espagnole sauce | sauce made from brown stock and brown roux |
| veloute sauce | grand sauce made from veal, chicken, or fish stock and white or blond roux |
| bechamel sauce | grand sauce made from milk and white roux |
| tomato sauce | grand sauce made from stock and tomatoes |
