| A | B |
|---|
| stock | simmered bones, vegetables, and herbs to create a foundation |
| mirepoix | coursely chopped onions, celery, and carrots |
| white stock | a clear stoc made from chicken, beef, or fish and vegetables |
| fumet | a reduced fish stock |
| reduction | evaporation of part of the stoc's water throught simmering |
| Bechamel | a white roux made with milk and a thickener |
| hollandaise | lemon juice, butter, and egg yolks |
| gelatinization | starch granules absorb moisture |
| coulis | a fruit or vegetable puree |
| mother sauces | 5 French or grand sauces |
| sauce espangnole | brown stock and tomatoes |
| demi-glace | reduced brown stock and espagnole sauce |
| roux | a liquid with equal parts of fat and flour |
| veloute | blond sauce made from a roux and light stock |
| marinara sauce | tomato sauce, herbs, and olive oil |
| compound butter | softened butter with seasoning |
| broth | a clear soup made from simmered meat or vegetables |
| sweating | cooking vegetables in fat over low heat |
| clarified butter | butter with milk solids skimmed off the top of melted butter |
| bisque | a shellfish and cream soup |
