Chapter 6: Principles, Methods, and Techniques in Quantity Food Preparation

foods offered before meal, served informally for parties, receptions, and other functions where people serve themselves from a variety of offerings

cooked mixture of about equal weights of flour and fat used to thicken soups, sauces, and gravies

flavored and nutritious liquids used a base for sauces, soups, stews, and gravies

Stocks are flavored by _ and _

fresh herbs of various types that are tied and used as flavoring agents

stocks made from roasted red meat bones

stock made from fish bones

another term for stock meaning "foundation"

flavoring for stocks consisting of diced vegetables of carrots or parsnip, celery, leek, and onions and Bouquet Garni

a hot or cold seasoned liquid accompaniment of a dish

fat + flour + milk (ex. Bechamel)

cooked a little longer than white sauce (ex. Veloute)

pan juices of cooked meat

a milk-based sauce

flour and butter are kneaded in the proportion of 1:2

a reduced espagnole

the original brown sauce

thickening agents for a sauce or soup

food boiled to a pulp and put through a sieve or blender

the cooking of flour and butter in equal proportion

finer grade of white sauce

made from meat and pan drippings dissolved in water or broth and brought to a boil

serves as a first course and should stimulate the appetitee

side dish to the main entree

serves as the main dish/meal, with at least with 1 protein ingredients

after the entree, aims to cleanse the palate before dessert

plated or packaged, served after patrons are seated, or a la carte from a counter

heated air; 325-375F

direct open flame

use heavy skillet or griddle

slow cooking in small amount of liquid

simmer in small amount of liquid

roasting slowly using grid iron

What are the two types of breads?