| A | B |
|---|
| Remouillage | A stock made from bones that were already used once to make stock. |
| Venting | Allowing circulation or escape of a liquid or gas, such as by setting a pot of hot stock on blocks in a cold-water bath so the cold water can circulate around the pot. |
| Bouquet Garni | A combination of fresh herbs tied together, used for flavoring. |
| Mirepoix | A mixture of rough-cut or diced vegetables, herbs, and spices, used for flavoring. |
| Sachet d' epics | A mixture of herbs and spices tied in a cheesecloth bag. Often called simply sachet. |
| Broth | A flavorful liquid obtained from the simmering of meats and or vegetables. |
| Stock | A clear, thin-that is, unthickened-liquid flavored with soluble substances extracted from meat, poultry, or fish, their bones and vegetables and seasonings.uid flavored with soluble |
| Leading Sauce | A basic sauce used in the production of other sauces. The five leading hot sauces are bechamel, veloute, espagnole, tomato, and hollandaise. Mayonnaise and vinaigrette are often considered leading cold sauces. |
| Sauce | A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods. |
| Glace de Poisson | Fish glaze;a reduction of fish stock. |
| Glace de Volaille | Chicken glaze; a reduction of chicken stock. |
| Glace de Viande | Meat glaze; a reduction of brown stock. |
| Glaze | (a) A stock reduced until it coats the back of a spoon. (b) A shiny coating, such as syrup, applied to a food. (c) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven. |
| Reduction | A liquid concentrated by cooking it to evaporate part of the water. (b) The process of making such a liquid. |
| Beurre Manie | A mixture of equal parts raw butter and flour mixed into a smooth paste. |
| Brown Roux | Roux cooked until it takes on a light brown color and a nutty aroma. When heavily browned, it contributes flavor and color to brown sauces. |
| Blond Roux | Roux cooked until it begins to change to a slightly darker color; used for veloutes, or sauces based on white stock. |
| White Roux | Roux cooked for just a few minutes, just enough to cook out the raw taste. It is made from butter and flour and is used for bechamel and other white sauces based on milk. |
| Roux | A cooked mixture of equal parts flour and fat. |
| Slurry | A mixture of raw starch and cold liquid, used for thickening. |
| Nappe | Having the proper texture in a sauce to lightly coat foods. |
| Mother Sauce | Same as leading sauce |
| Coulis | A vegetable or fruit puree, used as a sauce. |
| Beurre Noisette | Whole butter heated until it is light brown. |
| Bechamel | A sauce made by thickening milk with a roux. |
| Demi-glace | A rich brown sauce that has been reduced by half. |
| Deglaze | To swirl a liquid in a saute pan or other pan to dissolve cooked particles or food remaining at the bottom. |
| Aujus | Served with it natural juices, usually unthickened pan drippings. |
| Au Sec | Until dry |
| Liaison | A binding agent, usually made of cream and egg yolks,used to thicken sauces and soups. |
| Whitewash | A thin mixture of slurry of flour and cold water. |
| Gastrique | A mixture of caramelized sugar and vinegar, used to flavor sauces. |
| Fond lie | A sauce made by thickening brown stock with corn starch or a similar starch. |
| Monter au beurre | To finish a sauce or soup by swirling in raw butter until it is melted. |
| Emulsion | A uniform mixture of two unmixable substances-in the kitchen, usually liquids. |
| Espagnole | A sauce made of brown stock and flavoring ingredients and thickened with a brown roux. |
| Chutney | Any of several types of spicy condiment or relish. |
| Compound Butter | A mixture of raw butter and various flavoring ingredients. |
| Clarified butter | Purified butterfat, with water and milk solids removed. |
| Veloute | A sauce made by thickening white stock with a roux. |
| Relish | (a) A type of appetizer consisting of raw or pickled vegetables. (b) A mixture of chopped vegetables and , sometimes, fruits, at least one of which has been pickled in vinegar or a salt solution. |
| Pan Gravy | A type of sauce made with the pan drippings of the meat or poultry it is served with. |
| Small Sauce | A sauce made by adding one or more ingredients to a leading sauce. |
| Salsa | The Spanish and Italian term for "sauce". A mixture of raw or cooked chopped vegetables, herbs, and occasionally, fruits. |
| Jus | (a) Juice (b) Unthicked juices from a roast. (c) Liquid made from pressing a fruit or vegetable. |
| Integral Sauce | A sauce based on the juices released during the cooking of meat, poultry, fish, or vegetables. |
