LABPREPARATION: SAUCESDepouillage- Skimming the impurities from the surface of a cooking liquid suck as stock or sauce. This action is simplified by placing the pot off center on the burner (convection simmer) and removing impurities as they collect at one side of the pot.Pincé- Refers to an item, usually a tomato product, caramelized by sautéing.Render-To melt fat and clarify the drippings for use in sautéing or pan-frying.Cook pasta-Scald- To heat a liquid, usually milk or cream, to just below the boiling point. May also refer to blanching fruits and vegetables.Singer Method-Incorporating roux into white sauce. Add flour to the fat and aromatics in the pot and cook, stirring frequently. Then roux is cooked in pot.Sweat-To cook an item, usually vegetable(s), in a covered pan in a small amount of fat until it softens and releases moisture but does not brown.Wringing method-Place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl.
This is the end of the preview.
access the rest of the document.