Culinary Arts Vocabulary W2
Learn the basics of Cooking with this vocabulary
Terms
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- Tomato Sauce
- A leading sauce made from tomatoes, vegetables, seasonings and white stock; it may or may not be thickened with roux.
- Hollandaise
- An emulsified sauce made of butter, egg yolks and flavorings (especially lemon juice).
- Liaison
- A mixture of egg yolks and heavy cream used to thicken and enrich sauces.
- Clearmeat
- is a mix of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients; it's used to clarify a broth.
- Deglaze
- To swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom or "fond"; the resulting mixture often becomes the base for a sauce.
- Sauce Béchamel
- A leading sauce made by thickening milk with a white roux and adding seasonings.
- Pan Gravy
- A sauce made by deglazing pan drippings from roast meat or poultry and combining them with a roux or other starch and stock.
- Fond lie
- Also know as Jus lie; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces.
- Mayonnaise
- A thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks, usually used as a salad dressing.
- Reduction
- Cooking a liquid such as a sauce until its quantity decreases through evaporation. To reduce by one-half means that one-half of the original amounts remains. To reduce by three-fourths means that only one-fourth of the original amount remains. To reduce au sec means that the liquid is cooked until nearly dry.
- Au sec
- Cooked until nearly dry.
- Jus lie
- Also know as Fond lie; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
- Gumbo
- An American stew or hearty soup featuring in Creole and Cajun cooking. A stew of mixed ingredients, including vegetables, okra in particular, with onions, peppers, tomatoes and garlic. Fish, crab, oysters, poultry, meat and/or spice sausage may be added. The okra acts as a thickening agent (okra is also known as Gumbo in West Africa) but is not the essential ingredient in all recipes for Gumbo. File powder, made from sassafras leaves, may be added as well as or instead of okra to thicken and flavor gumbo.
- Cream Soup
- A soup made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to ad richness and flavor.
- Glace de Viande
- A dark, syrupy meat glaze made by reducing a brown stock.
- Anglaise
- French for "English Cream" is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla. The cream is made by whipping egg yolks and sugar together until the yolk is almost white, adding hot milk little by little, and cooking in a double boiler. The sauce is stirred with a spoon until it is thick enough to coat the back of the spoon, and then must be withdrawn from the heat. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 69®C and 85®C; the higher the temperature, the thicker the resulting cream.
- Jus
- This French word is roughly equivalent to "juice", but has more specific meanings in French cookery than the English word. It is used primarily for the gravy of a roast, made by diluting the pan juices with water, clear stock or any other suitable liquid, and then boiling it until all the goodness in the pan has been absorbed into the stock. Dishes described as au jus are prepared or served with this gravy. It is also used for a thickened or clear brown stock, especially veal stock (jus de veau). Finally, it is used for the juice squeezed from raw vegetables or fruit.
- Sauce Espagnole
- Also known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace.
- Raft
- A crust formed during the process of clarifying consommé; it is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors.
- Pureed Soup
- A soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed.
- Clear Soups
- Unthickened soup, including broths, consommés and broth-based soups.
- Thick Soups
- Include cream soups and puree soups. Most soups can be classified by cooking technique and appearance as either clear or thick.
- Fond
- (1) French for "stock" or "base"; (2) The concentrated juices, drippings and bits of food left in pans after foods are roasted or sautéed; it is used to flavor sauces made directly in the pans in which foods were cooked.
- Supreme
- An intermediary sauce made by adding cream to chicken velouté.
- Emulsion
- A uniform mixture of two unmixable liquids; it is often temporary (for example, oil in water)
- Velouté
- A leading sauce made by thickening a white stock (fish, veal, or chicken) with roux.
- Sec
- French word for "dry" and when used to describe still wines, indicates that the wine has little if any residual sugar left after fermentation, meaning the wine is dry (not sweet). In sparkling wines such as champagne, however, the word takes on quite another meaning "sec" indicates a relatively sweet wine (demi-sec even sweeter), while the driest sparkling wines are referred to as Brut.
- Consommé
- A rich stock or broth that has been clarified with clearmeat to remove impurities.
- Au Jus
- Roasted meats, poultry or game served with their natural, unthickened juices.
- Monter au Beurre
- To finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; used to give sauces shine, flavor and richness.
- Saucier
- (Sauté Station Chef) who holds one of the most demanding jobs in the kitchen is responsible for all sautéed items and most sauces.