Ch 10 (Stocks and Sauces)

Question 1

stock

Answer 1

flavored liquid

Question 2

fond

Answer 2

base. French term for stocks.

Question 3

sauce

Answer 3

thickened liquid used to flavor and enhance other foods.

Question 4

white stock

Answer 4

made by simmering chicken, veal, or beef bones in water with vegetables and seasonings. Remains relatively colorless during the cooking process.

Question 5

brown stock

Answer 5

made from chicken, veal, beef, or game bones and veggies. They are caramelized and seasoned before being added to the water. Has a rich, dark color.

Question 6

fish stock & fumet

Answer 6

slowly cooked fish bones or crustacean shells and veggies. Simmered in water with seasoning for short time. Relatively colorless.

Question 7

court bouillon

Answer 7

simmering veggies and seasonings in water and an acidic liquid such as vinegar or wine. Used to poach fish or veggies.

Question 8

What is the quality of stock judged by?

Answer 8

body, flavor, clarity, and color.

Question 9

What are the basic ingredients of a stock?

Answer 9

Bones, mirepoix, seasonings, water

Question 10

What do bones contribute to a stock?

Answer 10

flavor, richness. and color.

Question 11

cartilage

Answer 11

gristle; a tough, elastic, whitish connective tissue that helps give structure to an animal’s body.

Question 12

connective tissue

Answer 12

tissue found throughout an animals body that binds together and supports other tissues such as muscles.

Question 13

collagen

Answer 13

a protein found in nearly all connective tissue; it dissolves when cooked with moisture

Question 14

gelatin

Answer 14

a tasteless and odorless mixture of proteins (especially collagen) exacted from boiling bones, connective tissue and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jellylike substance used as a thickener and stabilizer.

Question 15

mirepoix

Answer 15

mixture of onions, carrots, and celery at ratio 2:1:1. Used to enhance stock flavor and aroma.

Question 16

white mirepoix

Answer 16

replaces carrots with parsnips, mushrooms, and leeks.

Question 17

What are the principle stock seasonings?

Answer 17

peppercorns, bay leaves, thyme, parsley stems, and optionally garlic. Left whole.

Question 18

Why don’t you use salt in stock?

Answer 18

1. it is impossible for chef to know how much to use since stock has wide variety of purposes.
2. salt is not lost with reduction.
3. Cannot add salty foods to stock when finished.

Question 19

Principles of making stock

Answer 19

1. Start the stock in cold water
2. Simmer the stock gently
3. Skim the stock frequently
4. Strain the stock carefully
5. Cool the stock quickly
6. Store the stock properly
7. Degrease the stock.

Question 20

degrease

Answer 20

to remove fat from the surface of a liquid such as a stock by skimming, scraping or lifting congealed fat.

Question 21

What is the main difference between a white stock and a brown stock?

Answer 21

Brown stock bones and mirepoix are caramelized before being simmered, everything is cut smaller than in a white stock and a tomato product is added.

Question 22

deglaze

Answer 22

to swirl or stir a liquid (usually wine or stock) in a saute pan or other pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce.

Question 23

sweat

Answer 23

to cook a food in a pan without browning, over low hear until the item softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods.

Question 24

nage

Answer 24

an aromatic court bouillon that is sometimes served as a light sauce or broth with fish or shellfish.

Question 25

glaze

Answer 25

the dramatic reduction and concentration of a stock. Added to soups and sauces to increase and intensify flavors.

Question 26

sauce

Answer 26

a liquid with a thickening agent and seasonings.

Question 27

3 types of roux

Answer 27

white, blond, and brown

Question 28

corn starch

Answer 28

a pure starch derived from corn

Question 29

slurry

Answer 29

a mixture of raw starch and cold liquid used for thickening.

Question 30

Thickening agents

Answer 30

cornstarch, roux, arrowroot, beurre manie, liaison, emulsification.

Question 31

emulsification

Answer 31

the process by which generally unmixable liquids are forced into a uniform distribution.

Question 32

3 types of emulsions

Answer 32

permanent, semi permanent, and temporary

Question 33

reduction

Answer 33

cooking a liquid such as a cause until its quantity decreases through evaporation.

Question 34

Finishing techniques

Answer 34

reduction, straining, and monter au beurre

Question 35

The foundation for the entire classic repertoire of hot sauces.

Answer 35

Leading, grand, or mother sauces

Question 36

Grouped into families based on their leading sauce

Answer 36

small or compound sauces

Question 37

small bechemel sauces

Answer 37

cheese, cream sauce, mornay, nantua, soubise (modern)

Question 38

small allemande sauce

Answer 38

aurora, horseradish, mushroom, poulette,

Question 39

small supreme sauces

Answer 39

albufera, hungarian, ivory

Question 40

demi-glace

Answer 40

made from espagnole/brown sauce; used to make small sauces of espagnole family

Question 41

jus lie

Answer 41

used like demi-glace but is lighter and easier to make.

Question 42

small brown sauces

Answer 42

bordelaise, chasseur (hunter’s sauce), chateaubriand, chevbreuil, madreira or port, marchand de vin, mushroom, perigueux, piquant, poivrade, robert

Question 43

gastrique

Answer 43

carmelized sugar deglazed with vinegar, used to flavor tomato or savory fruit sauces.

Question 44

small tomato sauces

Answer 44

creole, spanish, milanaise

Question 45

Why is temperature control important when making hollandaise?

Answer 45

even slightly cooked eggs lose the ability to emulsify.

Question 46

Rescuing hollandaise

Answer 46

If it’s too cold, return it to heat and attempt to re-emulsify. If it’s too hot, allow the sauce to cool.

Question 47

small hollandaise sauces

Answer 47

bearnaise, choron, foyot, grimrod, maltaise, and mousseline (chantilly sauce)

Question 48

beurre blanc/rouge

Answer 48

white/red butter. Made with butter (no eggs), white/red wine, and shallots.

Question 49

compound butter

Answer 49

made by incorporating various seasonings into softened whole butter. Beurre composes. Varieties include lobster or crayfish, herb, basil, maitre d’hotel, montepelier, red pepper, and shallot butter.