TLE 10 3rd Quarter

3rdQ

Thaw

to go from a frozen to a liquid state; melt.

Knuckle

a piece of meat that includes a joint from the leg of an animal.

“fond”

French term that means foundation or base

Mirepoix

 a sauteed mixture of diced vegetables such as carrots, celery and onions.

Scum

impurities risen to or formed on the surface of a boiling liquid.

Veal

the flesh of a young calf

Sweating

gentle heating of vegetable in oil or butter, with frequent stirring

Deglaze

removing and dissolving browned food residue from a pan

White stock

A clear, pale liquid made by simmering poultry, beef, or fish bones. It has rich, full flavor, good body, clarity, and little or no color.

Brown stock

An amber liquid made by first roasting poultry, beef, veal, or game bone.

Fish stock

Stocks that derived from the bones of non-fatty fish., It is clear with a pronounced fish flavor and light body.

Fumet

made by first sweating the bones and mirepoix in fat. White wine is then added to deglaze, and finally water is added.

Vegetable stock

made without any animal products.

Venting

it allows cold water to flow under the pot as well as around it.

Palate

sense of taste

Succulence

moist and tasty

Roux

a cooked mixture of flour and fat

Emulsion

a mixture of two or more liquids that are normally immiscible

Slurry

a thick mixture of water and another substance

Curdling

to thicken and sparate into liquids and solids

Clarify

to purify a luqid to make it clear or remove something

Render

melting and clariying hard animal fat for cooking purposes

Roux

a mixture of equal parts by weight of fat and flour. A roux must be cooked, so the finished sauce does not have the raw, starchy taste of flour. (Butter + Flour)

Cornstarch slurry

Cornstarch is mixed with water and then added to the sauce.

Whitewash

thin mixture of flour and cold water. The mixed liquid is then added to the sauce.

Liaison

mixture of egg yolks and cream that adds richness, smoothness, lightly thicken by a sauce or other liquid.

Beurre Manie

a mixture of equal parts soft, raw butter and flour worked together to form a smooth paste. It is used for quick thickening at the end of cooking to finish a sauce.

White Roux

cooked for just a few minutes, is pale yellow, for Bechamel sauce and white stock + milk sauces

Blond roux

A little longer, Pale ivory, for Veloutés and white stock sauces

Brown roux

Until it takes on a brown color and nutty aroma, is deep brown, for Espagnole or brown sauc

Bouquet Garni

an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string.

Bechamel

made up of milk thichkened with a white roux. It can be flavored with onion and other spices.

Veloute

made up of white stock thickened with roux and then simmered for a while.

Espagnole

also known as brown sauce. Made with brown stock and includes tomato puree and mirepoix, all thickened with roux.

Hollandaise

tangy, butter sauce made by slowly whisking clarified butter into warm egg yolks.

Tomato Sauce

made with a roux but now, the tomatoes are enough to thicken the sauce.

Opaque

not transparent

Trim

inedible part

Bolstering

to make stronger or better

Congeals

hardened; solidify

Quenelles

a dumpling of finely chopped fish or meat that is poached in water or stock

Consomme

a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent

Clear Soup

a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats

Vegetable soup

a clear, seasoned stock or broth with the addition of one or more vegetables, and sometimes meat or poultry products and starches

Soup

a primarily liquid food made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.

Specialty Soups

soups that don’t fit well into main categories. Only native to countries or regions. Cold soups and fruits soups are specialty soups

Thick Soup

soups that are opaque rather than transparent. It can be thickened either by adding a thickening agent, such as a roux, or by pureeing one or more of their ingredients to provide a heavier consistency.

Cream soup

Thickened with roux, Beurre Manie, liaison, or added thickening ingredients, plus milk and/or cream.

Purees

soups naturally thickened by pureeing one or more ingredients

Bisques

thickened soups made from pureed shellfish or vegetables thickened with cream. They are usually prepared like cream soups and are almost always finished with cream.

Chowders

Hearty soups made from fish, shellfish, and/or vegetables. They usually contain milk and potatoes.

Clear Soup

a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats

Broth or Bouillon

a simple, clear soup without solid ingredients. It is made by simmering meat and vegetables

Vegetable soup

a clear, seasoned stock or broth with the addition of one or more vegetables, and sometimes meat or poultry products and starches

Consommé

a rich, flavorful stock or broth that has been clarified to make it clear and transparent