Culinary Terms: Clarified Butter, Reduction, Puree, Beurre Manie and Mounting, Quizzes of Hospitality and Tourism

Download Culinary Terms: Clarified Butter, Reduction, Puree, Beurre Manie and Mounting and more Quizzes Hospitality and Tourism in PDF only on Docsity! TERM 1 clarified butter DEFINITION 1 butter that has had its water and milk solids removed TERM 2 ap ep for clarified b utter DEFINITION 2 1 cup butter yields 3/4 clarified butter TERM 3 clarified butter DEFINITION 3 will not burn at high heat TERM 4 reduction DEFINITION 4 if you intend to thicken a sauce by reuduction, season after you have brought it down to the right consistency TERM 5 puree DEFINITION 5 Pure and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid.