Soups, Stocks, and Sauces

4. , A cold mixture of fresh herbs, spices, fruits, and/or vegetables.
6. /, A flavorful liquid made by gently simmering bones and/or vegetables.
9. , A liquid or semisolid product that is used in preparing other food items.
11. , A highly flavored stock made with fish bones; fish stock is very similar to fumet.
12. , A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.
14. , Cornstarch mixed with a cold liquid, which can be used instead of roux.
17. , A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper.
18. bouillon , An aromatic vegetable broth, used for poaching fish or vegetables.
19. , A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.

1. , A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze."
2. , A cook who specializes in making sauces.
3. , A sauce made from the juices of cooked meat and brown stock.
5. , When making consommé, the raft is the floating layer of egg whites, meat and vegetable solids, and fats.
7. , A thick, puréed sauce, such as tomato coulis.
8. , A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
10. , The process of removing fat that has cooled and hardened from the surface of stock.
13. , A grand sauce made from veal, chicken, or fish stock and a white or blond roux.
15. , To slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling.
16. , A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.