Which stock is made by simmering poultry, beef, veal or game bones that have been browned first?
A pierced-metal, coned shaped strainer used to strain soups, stocks and other liquids to remove all solid ingredients is a
A rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock is called____.
A reduced stock with a jelly-like consistency made from brown stock, chicken stock or fish stock is a ____.
A liquid or semisolid product that adds flavor, moisture and visual appeal to another dish is a ____
The process of removing fat that has cooled and hardened from the surface of the stock is called____.
A french word that refers to the mixture of coarsely chopped onions, carrots and celery that provides a flavor base for stock is _____.
Which kind of soup is thickened by the starch of the main ingredient such as potatoes rather than an added starch, such as roux?
A bundle of fresh herbs such as thyme, parsely stems and bay leaf tied together is an example of ____.
Because the five grand sauces are used to make many sauces, as a group reference, they are known as the _____.
What is the term for the mixture of raw butter and various flavoring ingredients such as herbs, nuts, citrus zest, shallots, ginger and vegetables.
Tempering is when a little bit of ____ is slowly added to raise the temperature slowly to prevent them from cooking or curdling.
Which process is used to remove fat content from a cooked item. It makes the food healthier