Stock & Sauces Alphabet

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Stock and sauces guide (easy)

Créé par

Jasmin Mosqueda

Philippines

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Stock & Sauces AlphabetVersion en ligne Stock and sauces guide (easy) par Jasmin Mosqueda A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Starts with A Flavor boosters such as herbs, onions, celery, and other vegetables used to flavor stocks. Starts with B A white sauce made from milk whisked with a roux. Starts with C Clear, flavorful stock obtained by clarifying with egg white and solids. Starts with D Rich brown sauce created by reducing veal stock with espagnole. Starts with E Brown sauce base used to build gravies and other sauces. Starts with F Flavorful liquid base used to prepare soups and sauces. Starts with G Concentrated, glossy reduction used to intensify flavor in sauces. Starts with H Emulsion of egg yolks and butter with lemon or vinegar. Starts with I Liquid flavor obtained by steeping ingredients in hot or simmering liquid. Starts with J Meat juices reduced to a sauce for serving. Starts with K Tomato-based condiment used as a sauce or flavoring. Starts with L Finish for sauces using a mixture of egg yolk or cream. Starts with M Onion, carrot, and celery blend used to flavor stocks. Starts with N Light fish stock or court-bouillon used to poach and finish sauces. Starts with O French term for onion, a key component in stock bases. Starts with P Thick soup built from stock and vegetables or grains. Starts with Q Dumpling-like portion used in sauces and as a garnish. Starts with R Spicy condiment or sauce based on mayonnaise with herbs. Starts with S Lighter sweet or savory sauce whisked with wine or liqueur. Starts with T Fine sieve used to strain sauces for a smooth finish. Starts with U Savory taste contributed by amino-rich ingredients in stock. Starts with V White stock-based sauce thickened with roux. Starts with W Piquant sauce made from vinegar, tamarind, and seasonings. Starts with X Thickener used to stabilize and body sauces and gravies. Starts with Y Egg component rich in emulsifiers used to finish sauces. Starts with Z Citrus peel added to flavor stocks and sauces for brightness.

Stock & Sauces AlphabetVersion en ligne

Stock and sauces guide (easy)

par Jasmin Mosqueda

Starts with A

Flavor boosters such as herbs, onions, celery, and other vegetables used to flavor stocks.

Starts with B

A white sauce made from milk whisked with a roux.

Starts with C

Clear, flavorful stock obtained by clarifying with egg white and solids.

Starts with D

Rich brown sauce created by reducing veal stock with espagnole.

Starts with E

Brown sauce base used to build gravies and other sauces.

Starts with F

Flavorful liquid base used to prepare soups and sauces.

Starts with G

Concentrated, glossy reduction used to intensify flavor in sauces.

Starts with H

Emulsion of egg yolks and butter with lemon or vinegar.

Starts with I

Liquid flavor obtained by steeping ingredients in hot or simmering liquid.

Starts with J

Meat juices reduced to a sauce for serving.

Starts with K

Tomato-based condiment used as a sauce or flavoring.

Starts with L

Finish for sauces using a mixture of egg yolk or cream.

Starts with M

Onion, carrot, and celery blend used to flavor stocks.

Starts with N

Light fish stock or court-bouillon used to poach and finish sauces.

Starts with O

French term for onion, a key component in stock bases.

Starts with P

Thick soup built from stock and vegetables or grains.

Starts with Q

Dumpling-like portion used in sauces and as a garnish.

Starts with R

Spicy condiment or sauce based on mayonnaise with herbs.

Starts with S

Lighter sweet or savory sauce whisked with wine or liqueur.

Starts with T

Fine sieve used to strain sauces for a smooth finish.

Starts with U

Savory taste contributed by amino-rich ingredients in stock.

Starts with V

White stock-based sauce thickened with roux.

Starts with W

Piquant sauce made from vinegar, tamarind, and seasonings.

Starts with X

Thickener used to stabilize and body sauces and gravies.

Starts with Y

Egg component rich in emulsifiers used to finish sauces.

Starts with Z

Citrus peel added to flavor stocks and sauces for brightness.

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Stock & Sauces Alphabet

Mots Roulette

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Stock & Sauces AlphabetVersion en ligne

par Jasmin Mosqueda

Starts with A

Flavor boosters such as herbs, onions, celery, and other vegetables used to flavor stocks.

Starts with B

A white sauce made from milk whisked with a roux.

Starts with C

Clear, flavorful stock obtained by clarifying with egg white and solids.

Starts with D

Rich brown sauce created by reducing veal stock with espagnole.

Starts with E

Brown sauce base used to build gravies and other sauces.

Starts with F

Flavorful liquid base used to prepare soups and sauces.

Starts with G

Concentrated, glossy reduction used to intensify flavor in sauces.

Starts with H

Emulsion of egg yolks and butter with lemon or vinegar.

Starts with I

Liquid flavor obtained by steeping ingredients in hot or simmering liquid.

Starts with J

Meat juices reduced to a sauce for serving.

Starts with K

Tomato-based condiment used as a sauce or flavoring.

Starts with L

Finish for sauces using a mixture of egg yolk or cream.

Starts with M

Onion, carrot, and celery blend used to flavor stocks.

Starts with N

Light fish stock or court-bouillon used to poach and finish sauces.

Starts with O

French term for onion, a key component in stock bases.

Starts with P

Thick soup built from stock and vegetables or grains.

Starts with Q

Dumpling-like portion used in sauces and as a garnish.

Starts with R

Spicy condiment or sauce based on mayonnaise with herbs.

Starts with S

Lighter sweet or savory sauce whisked with wine or liqueur.

Starts with T

Fine sieve used to strain sauces for a smooth finish.

Starts with U

Savory taste contributed by amino-rich ingredients in stock.

Starts with V

White stock-based sauce thickened with roux.

Starts with W

Piquant sauce made from vinegar, tamarind, and seasonings.

Starts with X

Thickener used to stabilize and body sauces and gravies.

Starts with Y

Egg component rich in emulsifiers used to finish sauces.

Starts with Z

Citrus peel added to flavor stocks and sauces for brightness.