Pre finals HRM 26

Is prepared from the bones and trimmings of fish, aromatic vegetables and seasoning. A shorter preparation time is needed to extract the nourishing ingredient.

• Fish Stock

• White Stock

• Brown Stock

• Vegetable Stock

Has white meat and aromatic vegetables which are partly and lightly roasted in fat. The color is developed by controlled reduction.

• Fish Stock

• White Stock

• Brown Stock

• Vegetable Stock

Is prepared from vegetables sautéed in fat, and then extracted with water. It is used in vegetarian cooking.

• Fish Stock

• White Stock

• Brown Stock

• Vegetable Stock

The flour is cooked carefully and slowly to avoid the emergence of color. (for béchamel and veloute)

• Brown Roux

• White Roux

• Blond Roux

• Dark Brown Roux

is cooked more rapidly to a golden color

• Brown Roux

• White Roux

• Blond Roux

• Dark Brown Roux

It is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.

• Veloute

• Tomato

• Bechamel

• Espagnole

Mixture of brown roux and mirepoix with a nicely browned roux, herbs and sometimes tomato paste.

• Veloute

• Tomato

• Bechamel

• Espagnole

Is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm.

• Hollandaise

• Tomato

• Bechamel

• Espagnole

Are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.

• Hollandaise

• Tomato Sauce

• Bechamel

• Espagnole

These are tiny bite size, open faced sandwiches.

• Canape

• Relishes

• Appetizer

• Appetizer Salad