C white stock flavored liquid obtained by simmering

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c. white stock: flavored liquid obtained by simmering bones of beef, veal, chicken, or pork d. brown stock: stock resulting from browning bones and/or meat prior to simmering e. bouquet garni: bundle of parsley, thyme, bay leaf, and whole black pepper rolled in a leek and tied together with twine f. mirepoix: Page 3 of 4
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g. bouillon: broth made from meat and vegetables and then strained to remove any solid ingredients h. consommé: richly flavored soup stock that has been clarified and made transparent by the use of egg whites i. bisque: cream soup traditionally made from shellfish (creamed vegetable soups can sometimes be marketed as bisques) j. syneresis: expulsion of the liquid component of a gel 20) Define the following terms from Chapter 18: k. Gelatinization: increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid l. Gel: a semisolid paste m. retrogradation: seepage of water out of an aging gel because of the contraction of the gel (bonds tighten around amylose molecules). Also known as syneresis or weeping n. syneresis: contraction of gel causing seepage of water out of aging gel o. dextrinization: breakdown of starch molecules to smaller, sweeter tasting dextrin molecules in the presence of dry heat p. modified starch: starch that has been chemically of physically modified to create unique functional characteristics q. mother sauce: a sauce that serves as a springboard from which other sauces are prepared r. small sauce: secondary sauce created when flavor is added to a mother sauce s. roux: a thickener made by cooking equal parts of flour and fat t. beurre manie: thickener made by blending equal parts of soft butter anf flour together into a soft paste u. slurry: thickener made by combining starch and a cool liquid v. au jus: served with its own natural juices w. deglaze: add liquid to pan drippings and simmer/stir to dissolve and loosen cooked on particles on the bottom of the pan x. reduction: process in which a liquid is simmered or boiled until the volume is reduced through evaporation, leaving a thicker, more concentrated, flavorful mass; or the product of this process Page 4 of 4
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  • Summer '17
  • Tracy Grgich
  • o. dextrinization

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