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.