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Alphabet
Alphabet

Stock & Sauces Alphabet

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Stock & Sauces Alphabet

Alphabet

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About this activity

Stock and sauces guide (easy)

Created by

Jasmin Mosqueda
Jasmin Mosqueda
Philippines

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Stock & Sauces Alphabet
 

Stock & Sauces AlphabetOnline version

Stock and sauces guide (easy)

by Jasmin Mosqueda
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z

Starts with A

Flavor boosters such as herbs, onions, celery, and other vegetables used to flavor stocks.

Starts with B

A white sauce made from milk whisked with a roux.

Starts with C

Clear, flavorful stock obtained by clarifying with egg white and solids.

Starts with D

Rich brown sauce created by reducing veal stock with espagnole.

Starts with E

Brown sauce base used to build gravies and other sauces.

Starts with F

Flavorful liquid base used to prepare soups and sauces.

Starts with G

Concentrated, glossy reduction used to intensify flavor in sauces.

Starts with H

Emulsion of egg yolks and butter with lemon or vinegar.

Starts with I

Liquid flavor obtained by steeping ingredients in hot or simmering liquid.

Starts with J

Meat juices reduced to a sauce for serving.

Starts with K

Tomato-based condiment used as a sauce or flavoring.

Starts with L

Finish for sauces using a mixture of egg yolk or cream.

Starts with M

Onion, carrot, and celery blend used to flavor stocks.

Starts with N

Light fish stock or court-bouillon used to poach and finish sauces.

Starts with O

French term for onion, a key component in stock bases.

Starts with P

Thick soup built from stock and vegetables or grains.

Starts with Q

Dumpling-like portion used in sauces and as a garnish.

Starts with R

Spicy condiment or sauce based on mayonnaise with herbs.

Starts with S

Lighter sweet or savory sauce whisked with wine or liqueur.

Starts with T

Fine sieve used to strain sauces for a smooth finish.

Starts with U

Savory taste contributed by amino-rich ingredients in stock.

Starts with V

White stock-based sauce thickened with roux.

Starts with W

Piquant sauce made from vinegar, tamarind, and seasonings.

Starts with X

Thickener used to stabilize and body sauces and gravies.

Starts with Y

Egg component rich in emulsifiers used to finish sauces.

Starts with Z

Citrus peel added to flavor stocks and sauces for brightness.

 
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