Meats are served with their own natural juices. Which term describes this?

Meats are served with their own natural juices. Which term describes this?

• A. Chowder
• B. Paysanne
• C. Au jus
• D. Cream Soup

Answer: (C)

Au jus is the term for serving meat with its own natural juices. It comes from French and literally means “with juice.” After roasting, the meat releases delicious pan drippings, which are served alongside or lightly reduced to become a light jus. This emphasizes the meat’s inherent flavor without a thick, separate gravy or sauce. It’s common with roast beef or prime rib, where the juice from cooking enhances the meat but isn’t thickened into a heavy sauce. Chowder is a thick soup, Paysanne is a term describing a small-cut vegetable presentation or a style used in soups, and Cream Soup is a soup finished with cream—none of these describe serving meat with its own juices.

Au jus is the term for serving meat with its own natural juices. It comes from French and literally means “with juice.” After roasting, the meat releases delicious pan drippings, which are served alongside or lightly reduced to become a light jus. This emphasizes the meat’s inherent flavor without a thick, separate gravy or sauce. It’s common with roast beef or prime rib, where the juice from cooking enhances the meat but isn’t thickened into a heavy sauce.

Chowder is a thick soup, Paysanne is a term describing a small-cut vegetable presentation or a style used in soups, and Cream Soup is a soup finished with cream—none of these describe serving meat with its own juices.