Cards in this set:
Term
|
Definition
| partially cook in boiling water/ hot fat for storage for later use |
|
|
Term
|
Definition
| thickening agent containing one parts of fat and flour cooked |
|
|
Term
|
Definition
| cook in liquid between 160F-180F |
|
|
Term
|
Definition
| finishing techniques using egg yolks and heavy cream used to add luster and sheen to sauces |
|
|
Term
|
Definition
| stops the cooking process using an ice water bath |
|
|
Term
|
Definition
| strong flavorful liquids made from meaty cuts, aromatic veggies & spices |
|
|
Term
|
Definition
| bundle of herbs and spices wrapped together to flavor liquid |
|
|
