| A | B |
|---|
| brown stock | Type of stock made from roasted animal or poultry bones. Brown stock has a deep reddish-brown color and a roasted meat flavor. |
| double-strength stock | Stock that is simmered long enough to cook away half of the water. |
| fish fumet | Type of stock made from fish bones that are sweated until they change color and release some of their moisture. |
| fonds de cuisine | French term for stocks; translates as "foundation of cuisine". |
| glaze | Stock that is simmered long enough to produce an intense flavor and a very syrupy consistency. |
| gravy | Usually includes pan drippings produced by meats as they are roasted. These drippings are simmered with a stock or brother, and a thickener, such as roux or a starchy slurry, is added to thicken the gravy. |
| neutral stock | Another name for white beef stock; it has a very mild flavor and a light color. |
| shellfish stock | Type of stock made from sauteing shellfish shells (lobster, shrimp, or crayfish) until bright red. |
| stock | Flavorful liquid used primarily to prepare soups, sauces, stews and braises. Made by simmering bones, shells, or vegetables, minepoix, herbs, and spices, in a liquid. |
| stock base | Highly concentrated liquid or a dry powder that is mixed with water to make a stock. |
| vegetable stock | Type of stock made from a combination of vegetables. |
| white stock | Type of stock made from unroasted bones. The bones may be blanched before simmering. |
| bechamel sauce | One of the grand sauces; a white sauce made by thickening milk with a white roux. |
| brown sauce | One of the grand sauces; a sauce with a rich brown color made from brown stock. |
| chutney | Sauce with a chunky texture- typically fruit- or vegetable based and made with a sweet and sour flavoring. Served hot or cold. |
| compound butter | Flavored butter made by blending aromatics or garnishes with softened butter, typically served with grilled meats. |
| coulis | Thick pureed sauce, usually made from vegetables or fruit. |
| demi-glace | Type of brown sauce; made by simmering equal amounts of Espagnol sauce and brown veal stock until the sauce is intensely flavored and thick enough to coat foods. |
| derivative sauces | Sauces that use a grand sauce as the main ingredien. The grand sauce is combined with other seasonings or garnishes for a specific flavor, color, or texture. |
| espanagnol sauce | Type of brown sauce; made by thickening a brown veal stock with a roux. |
| grand sauces | Five basic sauces. They are: brown sauce, veloute sauce, bechamel sauce, tomato sauce, and Hollandaise. Also called mother sasuces and leading sauces. |
| hollandiase sauce | One of the grand sauces; made by blending melted or clarified butter into slightly cooked egg yolks. |
| jus de veau lie | Type of brown sauce; made by simmering brown stock with flavorings and aromatics and, in some cases, additional bones or meat trimmings. |
| liaison | mixture of egg yolks and cream used to lightly thicken and enrich a sauce. |
| nappe | French term used to describe a sauce that has been properly thickened (thick enough to lightly coat food). |
| puree | To process food until it has a soft, smooth consistency. Very fine paste made by cooking a flavorful ingredient until it is very soft and then straining it or using a food processor or blender to chop it very fine. |
| refined starch | Starch (corn, rice, or potatoes) that has been processed enough to remove all but the starch itself; examples include cornstarch and arrowroot. |
| relish | Sauce with a chunky texture, typically fruit or vegetables based and made with a sweet and sour flavoring. Served hot or cold. |
| roux | Cooked paste of wheat flour and a fat used to thicken simmering liquids, producing a sauce. |
| salsa | Cold sauce or dip made from a combination of vegetables, typically tomatoes, onions, chilies, peppers, and other ingredients, and often seasoned with salt, peper, and lime juice. |
| starch slurry | Mixture of a refined starch and cold water used to thicken simmering liquids, producing a sauce. |
| tempering | Warming a liaison (a mixture of cream and egg yolks) so theyolks will not overcook when added to a simmering sauce or other liquid. |
| veloute | One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux. |
| bisque | Hearty soup made with shellfish (lobster, crayfish, or shrimp shells). |
| bouillon | French term for broth. |
| broth | Clear, thin soup made by simmering a combination of meat, fish, poultry, or veegetables in a liquid with aromatics. |
| clarification | Mixture of ingredients including ground meat, aromatic vegetables, and an acid such as tomatoes or lemon juice used to add flavor and lcearn a broth to make a consomme. |
| consomme | Very clear broth made by simmering a broth or stock wiht a clarification. A consomme should be fat-free. |
| cream soup | Soup made with cream that is noticeably thick with a velvety smooth texture. |
| crouton | Small cube of bread that is toasted or fried until crisp and golden brown; a popular garnish for hearty soups. |
| puree soup | A very fine paste made by cookin ga flavorful ingredient until it is very soft and then straining it or using a food processor or blender to chop it very fine. |
| raft | name for a clarification that has cooked enough to form a mass and rise to the surface of a simmering consomme. |
