1
equal parts of flour and whole butter kneaded together until it forms something like a dough
2
A mixture of water and flour whisked together into a “slurry” before being incorporated into a sauce
3
Powder made from extracting starch from a specific tuber
4
A substance which increases the viscosity of a liquid.
5
a salty or spicy sauce - not sweet
6
The binding or thickening agent of a sauce; often egg yolk
7
It is usually a mixture of day old bread and some sort of liquid; stock, milk, water, etc.
8
Dusting your product (usually a protein) in flour, then saute product
9
Flavored liquid used on foods
10
Flour and fat cooked together used to thicken sauces
Crear