Chapter 6

By Chris Hernandez

Mirepoix
Definition- a mixture of sauted chopped vegetables used in various sauces.
https://www.youtube.com/watch?v=WaFbxnGmmrg
Recipe- http://allrecipes.com/recipe/braised-chicken-breasts-in-tastymirepoix-ragout/

Bouquet Garni

Definition- a bunch of herbs, typically encased in a cheesecloth bag, used for

flavoring a stew or soup.

https://www.youtube.com/watch?v=wq81HJEP5KU

Fumet

Definition- a concentrated stock, especially of game or fish, used as

flavoring.

https://www.youtube.com/watch?v=Oh7oQbQH0IQ

Glace

Definition- A reduced stock with a jellylike consistency, made from brown

stock, chicken stock, or fish stock; it is sometimes referred to as "glaze.

https://www.youtube.com/watch?v=AWicjiHKIJc

jus

Definition- A rich, lightly reduced stock used as a sauce for roasted meat.
https://www.youtube.com/watch?v=BozG5EAKQuE

Bechamel

Definition- A grand sauce made from milk and white roux.

https://www.youtube.com/watch?v=E3RnN2itZj8

Veloute

Definition- A grand sauce made from veal, chicken, or fish stock and a white
or blond roux.

https://www.youtube.com/watch?v=wWUAqFElGoY

Grand Sauces

Definition-

Five classical sauces that are the basis for most other sauces.
These are sometimes called "mother sauces.

https://www.youtube.com/watch?v=gJppUthkCd4

Demi-glaze

Definition- A rich brown sauce traditionally made by combining equal parts

espagnole sauce and veal stock.

https://www.youtube.com/watch?v=oVeWyrAQ4z4

Roux

Definition- A thickener made of equal parts cooked flour and a fat, such as
clarified butter, oil, or shortening.

https://www.youtube.com/watch?v=aGS89KtrBnM

Espagnole

Definition- A grand sauce made from brown stock and brown roux.
https://www.youtube.com/watch?v=DacFI904x84

Beurre Maine

Definition- A thickener made of equal parts flour and soft, whole butter
https://www.youtube.com/watch?v=QoMzED04OoI

Salsa

Definition- A cold mixture of fresh herbs, spices, fruits, and/or vegetables

https://www.youtube.com/watch?v=1iIy_Az7gZY

Bernaise

Definition- Barnaise sauce is a sauce made of clarified butter emulsified in

egg yolks, white wine vinegar and flavored with herbs

https://www.youtube.com/watch?v=mElz0i8GPQg

Consomme

Definition- a clear soup made with concentrated stock.

https://www.youtube.com/watch?v=Ll84t8yYxmM

Puree soup
Definition- Pures overlap with other dishes with similar consistency, such
as thicksoups, creams (crmes) and graviesalthough these terms often
imply more complex recipes and cooking processes. Coulis (French for
"strained") is a similar but broader term, more commonly used for
fruitpures.

https://www.youtube.com/watch?v=4U1ChjaEGsQ

Chowder

Definition- a rich soup typically containing fish, clams, or corn with potatoes
and onions.

https://www.youtube.com/watch?v=fO5WsxLmmHM

Minestrone

Definition- a thick soup containing vegetables and pasta.

https://www.youtube.com/watch?v=eHk6NSLGAkc

bisque

Definition- a rich, creamy soup typically made with shellfish, especially

lobster.

https://www.youtube.com/watch?v=mIfmSLptqsY