vocab terms

Question 1

Allemande

Answer 1

An intermediary sauce made by adding lemon juice and a liaison to chick or veal velouté

Question 2

Bain marie

Answer 2

1) a hot water bath used to gently cook ford or keep cooked food hot 2) a container for holding food in a hot-water bath

Question 3

Béchamel

Answer 3

Béchamel - A leading sauce made be thickening milk with a roux and adding seasonings

Question 4

Beurre blanc

Answer 4

Beurre blanc - French for “white butter”; an emulsified butter sauce made from shallots, white wine and butter

Question 5

Beurre manie

Answer 5

Beurre manie - A combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen flavor

Question 6

Bouillon

Answer 6

Bouillon - French for broths

Question 7

Bouquet garni

Answer 7

Bouquet garni - Fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups, and stews

Question 8

Cartilage

Answer 8

Cartilage - Also known as gristle; a tough, elastic, whitish connective tissue that helps give structure to an animal’s body

Question 9

Chutney

Answer 9

Chutney - A sweet-and-sour condiment made of fruits and/or vegetables cooked in vinegar with sugar and spices; some chutneys are reduced to a purée, while others retain recognizable pieces of their ingredients

Question 10

Clearmeat

Answer 10

Clearmeat - 1) 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; 2) the clearmeat used to clarify a broth

Question 11

Consommé

Answer 11

Consommé - A rich stock or broth that has been clarified with clearmeat to remove impurities

Question 12

Coulis

Answer 12

Coulis - A sauce made from a purée of vegetables and/or fruit; may be served hot or cold

Question 13

Court bouillon

Answer 13

Court bouillon - Water simmered with vegetables, seasonings, and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish, or vegetables

Question 14

Decant

Answer 14

Decant - To separate liquid from solids without disturbing the sediment by pouring off the liquid; vintage wines are often decanted to remove sediment

Question 15

Deglaze

Answer 15

Deglaze - To swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce

Question 16

Emulsification

Answer 16

Emulsification - The process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution

Question 17

Espagnole

Answer 17

Espagnole - Also known as brown sauce, a leading sauce made of brown stock, mirepoix, and tomatoes thickened with brown roux; often used to produce demi-glace

Question 18

Essence

Answer 18

Essence - A sauce made from a concentrated vegetable juice

Question 19

Fond

Answer 19

Fond - 1) French for “stock” or “base”; 2) The concentrated juices, drippings, and bits of food left in pans after foods are roasted or sautéed; it is used to flavor sauces made directly in the pans in which foods were cooked

Question 20

Fumet

Answer 20

Fumet - A stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings

Question 21

Gastrique

Answer 21

Gastrique - Caramelized sugar deglazed with vinegar; used to flavor tomato or savory fruit sauces

Question 22

Gelatin

Answer 22

Gelatin - A tasteless and odorless mixture of proteins (especially collagen) extracted from boiling bones, connective tissue, and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jellylike substance used as a thickener and stabilizer

Question 23

Glaçage

Answer 23

Glaçage - Browning or glazing a food, usually under a salamander or broiler

Question 24

Glace de poisson

Answer 24

Glace de poisson - A syrupy glaze made by reducing a fish stock

Question 25

Glace de viande

Answer 25

Glace de viande - A dark, syrupy meat glaze made by reducing a brown stock

Question 26

Glace de volaille

Answer 26

Glace de volaille - A light brown, syrupy glaze made by reducing a chicken stock

Question 27

Gravy

Answer 27

Gravy - A sauce made from meat or poultry juices combined with a liquid and thickening agent; usually made in the pan in which the meat or poultry was cooked

Question 28

Matignon

Answer 28

Matignon - A standard mirepoix plus diced smoked bacon or smoked ham and, depending on the dish, mushrooms and herbs; sometimes called an edible mirepoix, it is usually cut more uniformly than a standard mirepoix and left in the finished dish as a garnish

Question 29

Mirepoix

Answer 29

Mirepoix - A mixture of coarsely chopped onions, carrots, and celery used to flavor stocks, stews, and other foods; generally, a mixture of 2 parts onion, 1 part carrot, and 1 part celery, by weight

Question 30

Monter au beurre

Answer 30

Monter au beurre - To finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; used to give sauces shine, flavor and richness

Question 31

Mother sauces

Answer 31

Mother sauces - The foundation for the entire classic repertoire of hot sauces the five leading sauces (béchamel, velouté, espagnole [also known as brown], tomato, and hollandaise) are distinguished by the liquids and thickeners used to make them; they can be seasoned and garnished to create a wide variety of small or compound sauces

Question 32

Nappé

Answer 32

Nappé - The consistency of a liquid, usually a sauce, that will coat the back of a spoon; from the verb naper in French or nap in english, meaning to coat a food with a sauce

Question 33

Oignon brûlé

Answer 33

Oignon brûlé - French for “burnt onion”; made by charring onion alves; used to flavor and color stocks and sauces

Question 34

Oignon piqué

Answer 34

Oignon piqué - French for “pricked onion”; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups

Question 35

Raft

Answer 35

Raft - A crust formed during the process of clarifying consommé; it is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors

Question 36

Reduction

Answer 36

Reduction - Cooking a liquid such as a sauce until its quantity decreases through evaporation. To reduce by one-half means that one-half of the original amount remains. To reduce by three-fourths means that only one-fourth of the original amount remains. To reduce au sec means that the liquid is cooked until nearly dry.

Question 37

Remouillage

Answer 37

Remouillage - French for “rewetting”; a stock produced by reusing the bones left from making another stock. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet, and enough water to cover the bones and mirepoix, and a second stock can be made. A remouillage is treated like the original stock; allow it to simmer for four to five hours before straining. A remouillage will not be as clear or as flavorful as the original stock, however. It is often used to make glazes or in place of water when making stocks.

Question 38

Roux

Answer 38

Roux - A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid

Question 39

Sachet d’épices

Answer 39

Sachet d’épices - French for “bag of spices”; aromatic ingredients tied in a cheesecloth bag and used to flavor stocks and other foods; a standard sachet contains parsley stems, cracked peppercorns, dried thyme, bay leaf, cloves, and, optionally, garlic

Question 40

Sauce

Answer 40

Sauce - Generally, a thickened liquid used to flavor and enhance other foods

Question 41

Slurry

Answer 41

Slurry - a mixture of raw starch and cold liquid used for thickening

Question 42

Suprême

Answer 42

Suprême - An intact segment of citrus fruit with all membrane removed

Question 43

Sweat

Answer 43

Sweat - To cook a food in a pan (usually covered), without browning, over low heat until the titem softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods

Question 44

Velouté

Answer 44

Velouté - A leading sauce made by thickening a white stock (fish, veal, or chicken) with roux

Question 45

Vinaigrette

Answer 45

Vinaigrette - A temporary emulsion of oil and vinegar seasoned with salt and pepper