| A | B |
|---|
| mirepoix | the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is |
| sachet d’épices. | A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together |
| stock | A flavorful liquid made by gently simmering bones and/or vegetables |
| roux | thickener is made of equal parts cooked flour and fat |
| beurre manié | thickener made of equal parts flour and soft, whole butter is |
| Béchamel | grand sauce is made from milk and white roux |
| tomato | Mother sauce for a Creole sauce |
| sauce | liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish |
| liason | A mixture of egg yolks and heavy cream, often used to finish some sauces, |
| salsa | A cold mixture of fresh herbs, spices, fruits, and/or vegetables |
| consommé. | A rich, flavorful broth or stock that has been clarified |
| cream soup | kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux? |
| chowder | hearty, thick soup made in much the same way as a cream soup |
| water | liquid is most often used in making stock |
| Velouté | grand sauce is made from veal, chicken, or fish stock and a white or blond roux |
| bisque | usually a main ingredient in a bisque |
| brown stock | stock is made by simmering poultry, beef, veal, or game bones that have been browned first? |
| compound butter | mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. |
| temper | slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly to prevent them from cooking or curdling |
| Appropriate way to cool sauce | place it in an ice-water bath and stir often. |
