The Principal Basic Culinary Preparations

Bouillons or stocks specifically made for soups.

Consommés which are the same Bouillons or stocks specially clarified.

Brown stocks and white stocks— beef, veal, chicken, game and fish; these are the basis for making the thickened gravies and basic sauces.

Fumets and Essences—these are the complementary adjuncts used to enhance the quality of the small sauces.

Glazes—meat, chicken, game and fish.

Roux—brown, blond and white.

Foundation or Basic sauces—Espagnole (brown sauce), Velouté, Béchamel, tomato.

Savoury or Aspic Jellies—meat and fish.