Chapter 17: Stocks, Soups, and Sauces Crossword

French word that refers to the mixture of coarsely chopped onions,carrots,and celery that provides a flavor base for stock.
the herbs,spices,and flavorings that create a savory smell
French for 'bag of herbs', this is a bundle of fresh herbs,such as thyme,parsley stems,and bay leaves tied together
a flavorful liquid made by gently simmering bones and vegetables to extract to flavor,aroma,color,body,and nutrients of the ingredients
the liquid that results from simmering meats or vegetables;also referred to as broth
an amber liquid made by simmering poultry,beef,veal,or game bones that have been browned first
an aromatic vegetable broth used for poaching fish and vegetables
very similar to fish stock this is a highly flavored stock made with fish bones and reduce to intensify flavor
sometimes referred to as 'glaze' this is reduced stock with a jelly-like consistency,made from brown stock,chicken stock,or fish stock
this is a rich, lightly reduced used as a sauce for roasted meats
a weak stock made from bones that have already been used in another preparation,sometimes used to replace water as the liqiud used in stock
stock usually made from mirepoix,leeks, and turnips;Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock
a clear,pale liquid made by simmering poultry, beef, or fish bones
process in which bones are placed in the stock pot, covered with cold water, and brought to a slow boil
to roast bones in a hot oven for about an hour until they are golden brown
process in which bones are vegetables are cooked in a small amount of fat over low heat until they soften
process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating
a liquid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish
a cook who specializes in making sauces
5 classical sauces that are the basis for most other sauces
a mother sauce made from milk and white roux
a mother sauce made from veal, chicken, or fish stock and a white or blond roux
a mother sauce made from Brown stock and brown roux
mother sauce that is an emulsion made from eggs, butter, and lemon
a mother sauce made from a stock and tomatoes
also known as derivative sauces, these are sauces made using one of the five mother sauces
A rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock
reducing a liquid ingredient in order to concentrate its flavor within the dish while also helping with the final consistency
a thickener made of equal parts cooked flour and a fat
this is cooked for a very short time and is used in sauces where little color is needed
this is cooked longer than on white roux,until the flour turns golden and has a nutty aroma
this sauce is cooked until it develops a brown color, and it is used in dishes that require a dark brown color
a thickener made of equal parts of flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to cooking sauce
cornstarch mixed with a cold liquid, which can be used instead of roux
a mixture of egg yolks and heavy cream, often used to finish some sauces
to bring the proper state by slowly mixing in or adding a liquid ingredient
type of compound butter that is a softened butter flavored with lemon juice and chopped parsley
a thick pureed sauce made from vegetables or fruit
a cold mixture of fresh herbs, spices, fruits, and vegetables that can be used as a sauce for meat
a sauce made from the juices of cooked meat and brown stock
meat served with its own juices
way of straining a sauce to make sure it smooth
one of Two basic kinds of soup
one of Two basic kinds of soup
a burnt onion
the floating layer of egg white, meat and vegetable salad, and fats that come to the surface