Gregory HannahChef Liz Concepts and Theories of Culinary Techniques

Vocabulary Week 3

1. Anglaise- a very rich custard that is often used as a sauce with other desserts2. Au Jus- usually unthickend juices3. Au Sec- until dry4. Clear Meat- a mixture of ground meat, egg whites, and flavoring ingredients used to clarify

consommés5. Clear Soup- a liquid food prepared from meat, fish, or vegetable stock combined with various

other ingredients and often containing - rich flavorful, seasoned stock or broth that has been clarified to make it perfectly clear and transparent

6. Cream soup- A soup is thickened with roux or other thickening agent and contains milk and/or cream

7. Deglaze- to swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food remaining on bottom

8. Emulsion- a uniform mixture of two unmixable liquids9. Fond- the tasty pieces stuck at the bottom of a roasting pan which you deglaze10. Fond lie- a sauce made by thickening brown stock with cornstarch or similar starch11. Glace de viande- Meat glaze, a reduction of brown stock12. Gumbo- A specialty soup from Louisiana; crawfish, okra, Andouille sausage…made with a roux13. Hollandaise- a sauce made of butter, egg yolks, and flavorings especially lemon juice14. Jus - unthickened juices from a roast15. Jus lie’- thickened juices from a roast16. Liaison- a binding agent usually made of cream and egg yolks used to thicken sauces and soups17. Mayonnaise- A emulsion is a fine dispersion of minute droplets of one liquid in another in which

normally do not mix; oil and water.18. Monter au beurre – to finish a sauce or soup by swirling in raw butter until it is melted19. Pan Gravy- a type of sauce made with the pan drippings of the meat or poultry it is served with20. Pureed Soup- a food product that has been mashed or strained to a smooth pulp 21. Raft- the coagulated clear meat that forms when stock is clarified22. Reduction- a liquid that has been concentrated by cooking to evaporate part of the water23. Sauce Béchamel- a sauce made by thickening milk with a roux24. Sauce Espanola- a sauce made of brown stock and flavoring ingredients and thickened with a

brown roux25. Saucier- prepares sauces and stews and sautés food to order26. Sec- Dry27. Supreme- With a chicken: a breast of chicken with the wing bone attached, generally referred to

as Chicken Supreme. It is also a knife cut; when you “supreme” an orange28. Thick Soups- Stocks thickened with a thickener such as a roux or cornstarch or arrowroot and

water. Can be a puree.

Gregory HannahChef Liz Concepts and Theories of Culinary Techniques

Vocabulary Week 3

29. Tomato Sauce- Sauce made from tomatoes. Mother sauce. Traditionally made by rendering salt pork and then sautéing aromatic vegetables. Then add tomatoes, stock and a ham bone, and simmer it in the oven for a couple of hours. Traditionally it is also thickened with a roux.

30. Veloute’- Velouté is a Mother Sauce made by thickening white stock with roux and then simmering it for a while. While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté.