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THCTT Chapter 6 - Vocabulary
Stocks, Sauces, and Soups
42
Culinary Art
10th Grade
04/22/2014
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Term
aromatics:
 Definition
Herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and sachet d'epices
Term
au jus (oh ZHEW):
 Definition
Meat served with its own juice.
Term
béchamel (BAY-shah-MELL):
 Definition
béchamel (BAY-shah-MELL): A grand sauce made from milk and white roux
Term
beurre manié (byurr man-YAY):
 Definition
A thickener made of equal parts flour and soft, whole butter
Term
bisque (BISK):
 Definition
A cream soup made from puréed shellfish shells, such as lobster, shrimp, or crab.
Term
broth or bouillon (BOO-yon):
 Definition
The liquid that results from simmering meat or vegetables.
Term
bouquet garni (boo-KAY gahr-NEE):
 Definition
French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
Term
brown or espagnole sauce (ess-spah- NYOL):
 Definition
A grand sauce made from brown stock and brown roux.
Term
brown stock:
 Definition
An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned.
Term
chinois or China cap:
 Definition
A pierced metal or mesh cone-shaped strainer; use it to strain soups, stocks, and other liquids to remove all solid ingredients.
Term
clarified:
 Definition
The liquid that remains after the removal of the raft when making consommé.
Term
clear soups:
 Definition
Flavored stocks, broths, and consommés.
Term
compound butter:
 Definition
A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
Term
concassé (kawn-ka-SAY):
 Definition
A coarsely chopped mixture. Tomato concassé is created by adding tomatoes, garlic, and seasonings to vegetable stock to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock.
Term
coulis:
 Definition
A thick, puréed sauce, such as tomato coulis.
Term
court bouillon (court boo-YON):
 Definition
An aromatic vegetable broth, used for poaching fish or vegetables.
Term
degreasing:
 Definition
The process of removing fat that has cooled and hardened from the surface of stock.
Term
demi-glace (deh-mee glahs):
 Definition
A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.
Term
foodborne pathogens:
 Definition
Microorganisms on food that cause illness. These need time and moisture to grow, but they won't grow when the temperature of the food is colder than 41°F or hotter than 135°F.
Term
fumet (foo-MAY):
 Definition
A highly flavored stock made with fish bones; fish stock is very similar to fumet.
Term
glace (glahs):
 Definition
A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze."
Term
grand sauces:
 Definition
Five classical sauces that are the basis for most other sauces. These are sometimes called "mother sauces."
Term
hollandaise (HALL-en-daze):
 Definition
A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper.
Term
jus:
 Definition
A rich, lightly reduced stock used as a sauce for roasted meat.
Term
jus-lié (ZHEW-lee-AY):
 Definition
A sauce made from the juices of cooked meat and brown stock
Term
liaison (lee-AY-zohn):
 Definition
A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
Term
mirepoix:
 Definition
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
Term
remouillage (ray-moo-LAJ):
 Definition
A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting."
Term
roux (ROO):
 Definition
A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
Term
sachet d'épices (sah-SHAY day-PEESE):
 Definition
Similar to bouquet garni, except it really is a bag of herbs and spices.
Term
salsa:
 Definition
A cold mixture of fresh herbs, spices, fruits, and/or vegetables.
Term
sauce:
 Definition
A liquid or semisolid product that is used in preparing other food items.
Term
saucier:
 Definition
A cook who specializes in making sauces.
Term
slurry:
 Definition
Cornstarch mixed with a cold liquid, which can be used instead of roux.
Term
stock:
 Definition
A flavorful liquid made by gently simmering bones and/or vegetables.
Term
temper:
 Definition
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.
Term
temper:
 Definition
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.
Term
tomato sauce:
 Definition
A grand sauce made from a stock and tomatoes (roux is optional).
Term
velouté (veh-loo-TAY):
 Definition
A grand sauce made from veal, chicken, or fish stock and a white or blond roux.
Term
white stock:
 Definition
A clear, pale liquid made by simmering poultry, beef, or fish bones.
Term
wringing method:
 Definition
An easy way to strain sauce. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings.
Term
yield:
 Definition
The given amount of a dish that a recipe makes.
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