This document defines 30 culinary terms related to sauces and soups. It explains techniques like deglazing, emulsions, reductions and thickening methods. Specific sauces defined include hollandaise, béchamel, espagnole and tomato sauce. Soup types covered are clear soups, cream soups and thick soups. The document serves as a vocabulary list for culinary techniques and foundational sauces.

1. Gregory Hannah
Chef Liz Concepts and Theories of Culinary Techniques
Vocabulary Week 3
1. Anglaise- a very rich custard that is often used as a sauce with other desserts
2. Au Jus- usually unthickend juices
3. Au Sec- until dry
4. Clear Meat- a mixture of ground meat, egg whites, and flavoring ingredients used to clarify
consommés
5. Clear Soup- a liquid food prepared from meat, fish, or vegetable stock combined with various
other ingredients and often containing - rich flavorful, seasoned stock or broth that has been
clarified to make it perfectly clear and transparent
6. Cream soup- A soup is thickened with roux or other thickening agent and contains milk and/or
cream
7. Deglaze- to swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food
remaining on bottom
8. Emulsion- a uniform mixture of two unmixable liquids
9. Fond- the tasty pieces stuck at the bottom of a roasting pan which you deglaze
10. Fond lie- a sauce made by thickening brown stock with cornstarch or similar starch
11. Glace de viande- Meat glaze, a reduction of brown stock
12. Gumbo- A specialty soup from Louisiana; crawfish, okra, Andouille sausage…made with a roux
13. Hollandaise- a sauce made of butter, egg yolks, and flavorings especially lemon juice
14. Jus - unthickened juices from a roast
15. Jus lie’- thickened juices from a roast
16. Liaison- a binding agent usually made of cream and egg yolks used to thicken sauces and soups
17. Mayonnaise- A emulsion is a fine dispersion of minute droplets of one liquid in another in which
normally do not mix; oil and water.
18. Monter au beurre – to finish a sauce or soup by swirling in raw butter until i t is melted
19. Pan Gravy- a type of sauce made with the pan drippings of the meat or poultry it is served with
20. Pureed Soup- a food product that has been mashed or strained to a smooth pulp
21. Raft- the coagulated clear meat that forms when stock is clarified
22. Reduction- a liquid that has been concentrated by cooking to evaporate part of the water
23. Sauce Béchamel- a sauce made by thickening milk with a roux
24. Sauce Espanola- a sauce made of brown stock and flavoring ingredients and thickened with a
brown roux
25. Saucier- prepares sauces and stews and sautés food to order
26. Sec- Dry
27. Supreme- With a chicken: a breast of chicken with the wing bone attached, generally referred to
as Chicken Supreme. It is also a knife cut; when you “supreme” an orange
28. Thick Soups- Stocks thickened with a thickener such as a roux or cornstarch or arrowroot and
water. Can be a puree.

2. Gregory Hannah
Chef Liz Concepts and Theories of Culinary Techniques
Vocabulary Week 3
29. Tomato Sauce- Sauce made from tomatoes. Mother sauce. Traditionally made by rendering salt
pork and then sautéing aromatic vegetables. Then add tomatoes, stock and a ham bone, and
simmer it in the oven for a couple of hours. Traditionally it is also thickened with a roux.
30. Veloute’- Velouté is a Mother Sauce made by thickening white stock with roux and then
simmering it for a while. While the chicken velouté, made with chicken stock, is the most
common type, there is also a veal velouté and fish velouté.