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Chapter 21- Soups and Appetizers
Culinary Essentials Course
11
Culinary Art
Not Applicable
11/29/2018

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Cards

Term
Consomme
Definition
A concentrated, clear soup made from a rich broth
Term
Bisque
Definition
Specialty soups that are usually made from shellfish and contain cream
Term
Chowder
Definition
Specialty soup made from fish, seafood or vegetables; usually contain potatoes and are often made with milk
Term
Sweating
Definition
To cook vegetables in fat over a low heat, allowing the release of moisture
Term
clarify
Definition
To clear a soup by simmering the particles out of a consumme using a raft
Term
raft
Definition
a floating mass that forms from the mixture of meat and eggs, used to prepare a consumme
Term
vichyssoise
Definition
A cold potato-leek soup
Term
Clear Soup
Definition
Soup made from a clear stock or broth
Term
Thick Soup
Definition
A soup that contains a thickening agent, such as roux; milk; cream ; or a vegetable puree
Term
Puree Soup
Definition
Soup that is thickened by grinding up the soups main ingredient
Term
Specialty Soup
Definition
a soup that highlights a region, ethnicity, or uses a special ingredient.
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