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Sauces & Soups

Sauces & Soups. Key Terms and Key Concepts. Week 6. Key Terms. 1. Au jus. French for " with [its own] juice "; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef. 2. Bisque. Rich cream soup that uses shellfish as the base.

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Sauces &amp; Soups

Sauces & Soups