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| basic preparations (e.g. bread crumbs, clarified butter, etc.) |
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| natural juices of cooked meats |
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| shaped cut 2" x 1/2" x 1/2" |
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| butter sauce with white wine |
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| "raw roux" preparation of small chunks or pea-size balls of butter rolled in flour; used to thicken sauces |
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| blanched, peeled seeded, diced (usually tomatoes); implies further cooking |
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| fruit/vegetable puree used as a sauce |
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| "short stock"; flavorful liquid used for poaching |
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| "to cook"; flavorful liquid resulting from cooking |
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| to deglaze; remove fond from pan bottom with liquid |
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Definition
| to defat liquid, as in a stock |
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| 1. brown beef stock reduced by 1/2; 2. brown beef stock and red wine reduced by 1/3 to lie; 3. Espagnole/brown beef stock reduced by 1/2 |
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| brush with egg wash to promote browning |
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| style of potatoes; mashed with egg yolks |
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| skim impurities from stock |
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| slow stewing technique; no color |
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| "base" or stock; caramelized bits stuck to bottom of pan |
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| melted butter (generally 90f-100f) |
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| caramelized sugar and acid used as sauce accompaniment |
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| shaped cut 2" x 1/8" x 1/8" |
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| cubed, blanched piece of pork; typically used as flavoring or garnish |
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| "vegetables" aka Palses; beans, peas, lentils |
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| yolks and cream added to end of cooking to provide/improve mouthfeel |
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| consistency of a liquid to coat back of metal spoon |
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Definition
| finishing technique for sauces; whisk in whole butter |
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| coating of a food with a lie sauce |
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| "paper sheet"; wrap foods in paper and bake |
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| scallopini; thin slices of raw meat |
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| similar to braising; seared, covered, finished in oven |
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| "to the point (of being done)"; perfect doneness |
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| aka vichy cut; disk shaped cut |
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| equal parts flour and fat; cooked; white, blond, brown |
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| "to jump"; cook in pan over high heat, low fat, small food products |
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Definition
| shaped cut; seven-sided like football; potato most common |
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Definition
| mother sauce; white stock+blond roux |
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Definition
| court bouillon used as light sauce or broth for fish |
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Definition
| cooking method in which grains are lightly sauteed in butter and then a liquid is added gradually; misture constantly stirred while simmering |
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