Chapter 6: Stocks and Sauces

Question 1

are often called the Chef’s building blocks because they form the base for many soups and sauces.

Answer 1

STOCKS

Question 2

A flavorful liquid made by simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.

Answer 2

STOCKS

Question 3

INGREDIENTS OF A STOCK

Answer 3

1. Bones
2. Mirepoix
3. Liquid
4. Aromatics
5. Acid Products
6. Scraps and Leftovers
7. Onions for flavoring

Question 4

are the major ingredient of stocks (except water, of course). Most of the flavor and body of stocks are derived from this

Answer 4

BONES

Question 5

TYPES OF STOCKS (4)

Answer 5

WHITE STOCK
BROWN STOCK
FISH STOCK
VEGETABLE STOCK

Question 6

[TYPES OF STOCKS]

is made from beef or veal bones, or a combination of the two. Chicken bones or even pork bones are sometimes added in small quantity. is a clear, pale liquid made by simmering poultry bones.

Answer 6

WHITE STOCK

Question 7

[TYPES OF STOCKS]

is made from beef or veal bones that have been browned in an oven.

Answer 7

BROWN STOCK

Question 8

[TYPES OF STOCKS]

is made from fish bones and trimmings left over after filleting. Uses bones, heads, skin and trimmings from lean, white deep-sea fish. Bones from lean white fish give the best stock. Fat fish are not normally used. The term fumet is often used for a flavorful fish stock, especially one made with wine.

Answer 8

FISH STOCK

Question 9

[TYPES OF STOCKS]

Is a neutral stock composed of vegetables and aromatic herbs sautéed gently in butter, then cooked in the liquid.

Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used for preparing the veg stock since they will not be eaten.

Answer 9

VEGETABLE STOCK

Question 10

aromatic vegetables consist of 25% carrots, 50% onions, 25% celery that are chopped coarsely.

Answer 10

MIREPOIX

Question 11

these are herbs and spices, and flavorings that create a savory smell.

Answer 11

AROMATICS

Question 12

is a very aromatic vegetable broth, and is used for poaching fish or vegetables.

Answer 12

COURT BOUILLON

Question 13

is a stock made from bones that have already been cooked in another food preparation. When simmered in water a second time, the result is a pale and weak- flavored liquid.

Answer 13

REMOUILLAGE

Question 14

is the best source of gelatin in bones. Younger animals have lots of _______ in their skeletons. As they become older, this hardens into solid bone, which is harder to dissolve into stocks.

Answer 14

CARTILAGE

Question 15

When certain connective tissues (called ______ ) break down, they form gelatin. This gives body to a stock, an important feature of its quality. A well-made stock thickens or even solidifies when chilled.

Answer 15

COLLAGEN

Question 16

may be defined as a flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.

Answer 16

SAUCES

Question 17

3 basic ingredients of a Sauce:

Answer 17

1. Liquids
2. Aromatic and seasonings
3. Thickeners

Question 18

A sauce adds the following qualities to foods:

Answer 18

• Moistness
• Flavor
• Richness
• Appearance (color and shine)
• Interest and appetite appeal

Question 19

a THICKENING AGENT

Answer 19

STARCHES

Question 20

is a cooked mixture of equal parts by weight of fat and flour.

Answer 20

ROUX

Question 21

The cooking ____employed for making roux are as follows:
* Clarified butter
* Margarine
* Animal fats
* Vegetable oil and shortening

Answer 21

FAT

Question 22

is a mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid. Egg yolks have the power to thicken a sauce slightly due to the coagulation of egg proteins when heated.

Answer 22

Liaison

Question 23

5 MOTHER SAUCES

Answer 23

BECHAMEL
ESPAGNOLE
TOMATO
HOLLANDAISE
VELOUTE

Question 24

[SAUCES]

Standard white sauce,, was made with lean veal and herbs and spices simmered with the sauce for an hour or with white veal stock added to the sauce and then reduced.

is made by thickening hot milk with a simple white roux.

Answer 24

BECHAMEL SAUCE

Question 25

[SAUCES]

made by thickening white stock with a roux and then simmering it for a while.

Answer 25

VELOUTE SAUCE

Question 26

[SAUCES]

made by thickening brown stock with a roux.

It is the starting point for the hearty, flavorful sauces that accompany red meats, it is necessary to give it extra flavor and richness with mirepoix.

Answer 26

ESPAGNOLE OR BROWN SAUCE

Question 27

[SAUCES]

is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks.

is considered an egg-thickened sauce, but the egg doesn’t thicken by coagulation as it does in a liaison or in a custard sauce. Instead, it works by emulsification.

Answer 27

HOLLANDAISE

Question 28

[SAUCES]

This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it’s got much more flavor and requires a few more steps to make.

as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens. The texture of the puréed tomatoes is sufficient to give the sauce the proper texture, even when no starch thickener is used.

Answer 28

TOMATO SAUCE