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Unit 3 (Sauces (Types of Thickening Agents (Flour - bread or all purpose…

- - - - Made by simmering tomato product with flavorings, seasonings, and stock or another liquid
    - - Made by thickening a light-colored stock w/ a light colored roux
    - - Made by thickening milk with a white roux, seasonings, and flavorings
    - - Made from emulsified eggs, clarified butter, seasonings, and often lemon juice.
    - - Made from thickened brown stock and contains some tomato product
  - - - No lumps - Flavor is not floury or pasty - Napé - Will not break as it cooks.
- - - - Reduced to evaporate some water
      - Clear stock made from rich broth
      - Clarified by removing particles as they float to top
  - - - Thicken by grinding main ingredient
      - Texture is more coarse than cream soups
    - - Made with cooked vegetables sometimes pureed
      - Velvety smooth
    - - Made from fish, seafood, or vegetables
    - - Usually made from shellfish and contains cream
- - - - Nourishing Element
        
        Most important ingredient
      - Mirepoix
        
        Combo of coursely chopped vegetables
      - Bouquet Garni
        
        Combo of fresh herbs and veggies
      - Liquid
        
        Almost always water - should be cold