Term
| The process of evaporating part of a stock's water through simmering |
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| A type of fish stock that has been reduced to 50 % |
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| A type of stock that is reduced and concentrated |
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| The powdered, or concentrated form of a stock |
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| A stock made from chicken, beef, veal or fish bones |
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Term
| A mix of coarsely chopped vegetables and herbs |
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Term
| A stock made from roasted beef, chicken, veal or game bones |
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Definition
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Term
| The liquid that forms the foundation of sauces and soups |
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Definition
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| A combination of herbs and vegetables |
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Definition
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Term
| To add a liquid and stir until the drippings are dissolved |
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Term
| A food that has been mashed, strained, or finely chopped into a smooth paste |
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Term
| Half Espagnole sauce and half brown stock that has been reduced by 1/2. |
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Term
| A sauce made from a fruit or a vegetable puree |
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Definition
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Term
| A sauce that may be cooked or pickled in a seasoned solution or vinegar or in butter |
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Term
| Flavored, thickened liquid |
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Term
| A combination of raw vegetables or fruit, spices, onions and chilies |
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Term
| Equal parts of cooked fat and flour |
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Definition
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Term
| An Ingredient used make a sauce not thin |
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Definition
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Term
| A sauce made by thickening a light colored stock with a light colored roux |
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Definition
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Term
| The process in which starch granules absorb moisture, when added to liquid |
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Term
| A sauce made by thickening milk with a white roux |
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