Final Quiz

A bundle of fresh herbs, tied together; a sachet is a small sack of dry herbs tied into cheesecloth

a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor

French term for a combination of onions, celery, and carrots

Flour-based thickener for sauces, stews, braises. It is a combination of Fat and Flour.

A combination of a water and cornstarch, use for thickening stews

refers to a technique that delivers intensely flavored, thickened liquid simply by boiling.

A salt water mixture that makes meat more tender when soaked in the solution. 

is the foam or froth that floats on the surface of liquid.

To combine liquids that usually wouldn’t stay mixed together due to their properties.

Removing fat from meat by cooking it over low heat.