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