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Soups- Chapter 11
Terms in this set (10)
Include broths and consommes
include cream soups and puree soups
Procedure for preparing broths
Truss or cut the main ingredient. Brown the meat; brown or sweat the mirepoix or vegetables as necessary. Place the main ingredient and mirepoix or vegetables in an appropriate stockpot and add enough cold water or stock to cover. Add a bouquet garni or sachet d'épices if desired. Bring the liquid slowly to a boil; reduce to a simmer and cook, skimming occasionally, until the main ingredient is tender and the flavor is fully developed. Carefully strain the broth through a china cap lined with damp cheesecloth; try to disturb the flavoring ingredients as little as possible in order to preserve the broth's clarity
French for "burnt onion"; made by charring onion halves; used to flavor and color stocks and sauces
a crust formed during the process of clarifying consommé; it is composed of the clearmeat and impurities from the stoc
a mixture of egg whites; ground meat, poultry or fish; mirepoix, herbs and spices; and an acidic product, usually tomatoes, lemon juice or wine. part of stock clarification
when making a cream soup, milk should be cold when you add it. t/f
f. Cold milk and cream curdle easily if added directly to a hot or acidic soup
a sauce made by adding cream to a béchamel sauce
to melt and clarify fat
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