| A | B |
|---|
| Nourishing Element | provides flavor, nutrients color and gelatin if bones added |
| Mirepoix | Mix of coursley chopped vegetables |
| Bouquet garni | combo of fresh herbs & vegetables tied in cheese clothe |
| Liquid for stock | usually water; should be COLD |
| Impurities | skimmed off the top while simmering |
| Brown Stock | bones and mirepoix roasted w/tomato product |
| Sauce | made to compliment, not overpower food |
| Liquid for sauce | serves as base or body; can be stock, tomato, milk |
| Seasoning & Flavoring | finishing touch that can change the character of the sauce |
| Thickening agent | forms of starch that absorb the liquid |
| Flour | most common thickening agent |
| Sauce espagnole | brown stock, tomato and seasonings |
| Tomato sauce | tomatoe product, flavorings, seasonings and stock |
| Bechamel sauce | roux and thickened milk |
| "Spanish sauce" | Sauce espagnole |
| "Cream sauce" | Bechamel sauce |
| Veloute | light stock and thickening agent |
| Hollandaise sauce | emulsified egg yolks, butter and lemon juice |
| "Velvety sauce" | Veloute |
| "Dutch sauce" | Hollandaise sauce |
