Velout & Cream Soups
Blender a kitchen appliance used to mix ingredients or puree foods
Derivative sauce a sauce that is made from one of the grand sauces
Grand sauce one of several basic sauces that are used in the preparat
White Stocks & Broths
Basic Kitchen Hand Tools & Small Equipment
Aromatic ingredients, such as herbs, spices, vegetables, citrus fruits, wines and
vinegars, used to enhance the flavor and fragrance of food.
Brown stock an amber
Consomm: Clarification of Broths
Onion brule literally, burnt onion. A peeled, halved onion seared on a flattop
or in a skillet and used to enhance the color of stock or consomm.
Protein denaturation when natural
Professional Kitchen Mise en Place:
Knife Skills & Equipment
Ansul system suppression equipment often found in restaurants
FIFO first in, first out.
Mise en place literally, put in place. The preparation and assembly of
Fish Fumet & Chowder
Fumet a type of stock in which the main flavoring ingredient is allowed to cook
in a covered pot with wine and aromatics. Fish fumet is the most common type.
New England-style chowder
Singer method traditi
Broth a flavorful, aromatic liquid made by simmering water or stock with meat,
vegetables and/or spices and herbs.
Caramelization the process of browning sugar in the presence of heat. The
caramelization of sugar oc
Bain Marie the French term for a water bath used to cook foods gently by
surrounding the cooking vessel with simmering water. Also, a set of cylindrical
nesting pots used to hold foods in a water bath or with a
Bouillon French for broth.
Clarified butter butter from which the milk solids and water have been removed,
leaving pure butterfat. They have a higher smoking point than whole butter but
less butter flavor.
Pure of Lentil Soup, Introduction to Brown Stocks
Pincage whats left after reducing
Pulse the edible seed of a leguminous plant, such as a bean, lentil or pea. Often
referred to simply as legume.
Pure soups slightly
Demi Glace & Tomato Sauce
Al dente literally, to the tooth, refers to an item, such as pasta or vegetables,
cooked until it is tender but still firm, but not soft.
Tomato sauce a sauce prepared by simmering tomatoe
Blanc a preparation containing water, flour, onion, cloves, a bouquet garni, salt
and lemon juice. Used to cook vegetables such as mushrooms, celeriac, salsify or
cauliflower to keep them white.
Mornay a bchamel sauce
Espagnole & Jus de Veau Li
Slurry a starch such as arrowroot, cornstarch or potato starch dispersed in cold
liquid to prevent it from forming lumps when added to hot liquid as a thickener.
Cornstarch a fin
Specialty Soups, Potato Puree/Mashed Potatoes
Food mill a strainer with a crank-operated, curved blade. It is used to puree soft
foods while straining.
Potage a category of thick soups, stews or porridges, in s