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Soups, Stocks and Sauces

Words of the culinary arts Soups, Stocks and Sauces module

1aromatics _____The process of cooking sugars (for example: onions or browning bones for stock); the browning of sugar enhances the flavour an appearance of food.
2(court) bouillon _____Maintaining the temperature of a liquid just below the boiling point.
3bouquet garni _____Stock simmered with vegetables, seasonings and an acidic product like vinegar or wine
4caramelization _____A stock made from fish bones and vegetables simmered in a liquid with flavourings.
5clarification _____The process of transforming a broth into a clear consommé by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients.
6pan drippings _____A food added to enhance the natural aromas of another food such as herbs and spices and some vegetables.
7fumet _____Aromatic ingredients tied in a cheesecloth bag and used to flavour stocks and other foods; usually contains parsley stems, peppercorns, dried thyme, bay leaves, cloves and garlic.
8glaze/glace _____The dramatic reduction and concentration of a stock.
9sachet _____The concentrated juices, drippings and bits of food left in a pan after foods are roasted or sautéed; it is used to flavour sauces made directly in the pan.
10simmer _____Fresh herbs and vegetables tied into a bundle with twine and used to flavour stocks, sauces, soups and stews.

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