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Ch 6 Foundations (Soup, Stocks, and Sauces)

Chef Peter J. Pica

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4.To slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling.
6.When making consommé, this is the floating layer of egg whites, meat, and vegetable solids, and fats.
8.This is similar to a bouquet garni but is actually used in a cheesecloth bag.
11.The liquid that results from simmering meat or vegetables, also referred to as broth.
12.A thick pureed sauce, such as a pureed pepper or tomato sauce.
16.A cream soup made from pureed shellfish shells, such as lobster, shrimp, or crab.
19.The process that is used to quickly cook bones for stock.
21.Herbs, spices , and flavorings that create a savory aroma, such as a bouquet garni and a sachet d epices.
22.This is a French word that refers to a mixture of coarsely chopped onions, carrots, and celery.
23.The given amount of a dish that a recipe makes.
24.Cornstarch mixed with a cold liquid, which can be used instead of roux.
1.A highly flavored stock made with fish bones; very similar to fish stock.
2.A flavorful liquid made by gently simmering bones and / or vegetables.
3.The process of removing fat that has cooled and hardened from the surface of stock.
5.A liquid of semisolid product that is used in preparing other food items.
7.A weak stock made from bones that have already been used have already been used in another preparation, sometimes used to replace water as the liquid as a stock.
9.This is another name for broth
10.A rich reduced stock that is used as a sauce for roasted meats.
13.A mixture of egg yolks and heavy cream often used to finish some sauces such as Allemande sauce.
14.A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
15.A reduced stock with a jellylike consistency made from brown stock, chicken stock or fish stock. It is sometimes referred to as glaze.
17.A cold mixture of fresh herbs, spices, fruits, and/or vegetables
18.The liquid that remains after the removal of the raft when making consommé.
20.A cook who specializes in making sauces.

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