Culinary Fundamentals Flashcards
Batonnet
1/4” x 1/4” x 2”
Aromatic
A food added to enhance natural flavorings of another.
Aromatics include most flavorings such as:
-Herbs
-spices
-Most Vegetables
Bouquet Garni
A bundle of herbs usually tied together with a string
Brown stock
Meat is roasted or browned before it is submerged for flavor extraction
Concassé
When a tomato is peeled, seeded, & chopped. Rough chop.m
Convection simmer
A method of heat transfer in which heat is transmitted through the circulation of air or water.
Degrease
To skim the fat off the surface of a cooking liquid such as a stock or a sauce
Dépouillage
To skim the impurities off a surface of a cooking liquid.
This process is simplified by placing the pot on the center of the burner & skimming impurities as they collect on one side of the pot.
Extraction
The process of obtaining something from a mixture or compound by chemical, physical, or mechanical means
Fond
The French term for stock… Also described the pan drippings after sautéing or roasting and used as the base for sauces.
Fumet
The main flavoring ingredient is allowed to cook in a covered pot with aromatics. Fish fumet is the most common type.
Large dice
3/4” cubes
Medium dice
1/2” cubes
Mignonette pepper
White pepper
Mince
To chop onto very small pieces
Onion piqué
A whole peeled onion to which bay leaves are added using a clove as a tack
Mirepoix
50% onion, 25% carrot, 25% celery.
A combination of chopped aromatic vegetables used to flavor stocks, soups, braises, and stews
Rémoullage
A stock made from bones that have already been used for stock. Weaker than the first quality stock. It is often used as a base for another stock.
Rondeau
A straight, wide-sided pot with two loop handles often used for braising.
Sauteuse
A shallow skillet with sloping sides and a long handle
Satutoir
A shallow skillet with straight sides and a single long handle
Steam jacket kettles
A kettle with double layered walls between which steam circulates providing even heat for cooking soups and stocks. The kettle can be isolated, spigoted, or tilted.
White mirepoix
Equal parts: celery, onion, parsnip, & leek
Stock pot
A large straight sided pot that is taller than it is wide used for making stocks or soups, some have spigots
Small dice
1/4” x 1/4” x 1/4”
White stock
Light colored stock made from bones that have not been browned
Broth
A flavorful aromatic liquid made by simmering water or stock with meat, Vegetables, and/or spices or herbs
Sachet d’épices
1 sprig thyme, parsley stems, bay leaf, & peppercorn wrapped in cheesecloth and tied with twine
Name the 3 basic types of stock
White, brown, fumet
What are the major uses of stocks?
Soups, sauces & flavorings
What is the standard ratio to yield 1 gallon of white or brown stock?
8 lb bones
1 lb mirepoix
1 sachet
5-6 qt water
Why do we cut mirepoix into 1-2” pieces for stock production?
To yield flavor without breaking the vegetables down
At what point of the cooking process is mirepoix added to meat stocks?
1 hour before its done
What two fundamentals should be used to make sure a stock is clear?
Skimming & straining
Describe the technique for straining a stock
Pour through mesh sieve lined with a cheesecloth
What are the characteristics of a well made stock?
Protein flavor with hints of mirepoix, gelatinous,opaque, & aromatic
What temperature are stocks cooled to before refrigerating?
40F
Describe 2 reasons for precise vegetable cuts
Presentation, if two chefs are preparing them they look the same
When / how would a bouquet garni or sachet be used?
30 min before stock is done, aromatics
What are the advantages of using a bouquet garni or a sachet?
It can easily be extracted when flavor has developed.
In order to achieve desired flavor, color, and body in stocks, list the minimum simmer times of each.
Fish 30-60 min Veg 30-40 min Chicken 2.5-4 hrs Brown Veal 6-8 hrs White beef 8-10 hrs
What is a remoulliage and how does it differ from a stock?
Used instead of water to make more flavorful broth. It is the 2nd use of bones and mirepoix from a previous stock
Define protein extraction and coagulation as it applies to making stocks
Protein extraction from bones is essential in stocks because it provides the body of the stock, coagulation is important in stocks because it gives the stock it’s gelatinous body.
What is the purpose of blanching bones when making white stocks?
Remove any impurities such as blood and marrow, makes for a stock with an opaque clarity
Clarified butter
Made by heating whole butter until butterfat is separated from the other components of butter : the milk solids and water. Decant without disturbing the sediment.
Glacé de via de
Meat glaze
Broth
A flavorful aromatic liquid made by simmering water or stick with meat, vegetables, spices, and/or herbs
Fortification
Adding flavor
Decant
Gradually pour from one container to another without disturbing the sediment
Glacé de gibiler
Game galze
Glacé
A highly reduced broth, stock, or remoullade
Glace de volaille
Chicken glaze
Glacé de poisson
Fish glaze
Reduction
The product that results when a liquid is reduced from evaporation
Julienne
1/8” x 1/8” x 2”
Glacé de veau
Veal glaze
Brunoise
Dice cut of 1/8” cubes. Items are first cut into a julienne then cut crosswise
Can a broth be served as a soup? How else can it be utilized?
Yes. A broth can be utilized by being frozen and used for let soups, the ingredients can be used as a garnish.
What are the characteristics of a well-prepared, quality clear soup?
The soup mist be clear, containing vegetables & meat. The body won’t be thick because its a clear s&p and most thick soups consist of a roux or purée
Name and describe the two main categories of soups
Thick : consist of roux or a purée used to thicken
Clear : consist of a broth or stick garnished with vegetables and/or meat
Define a clear soup
Consist of stock or broth, garnisgedneithbvegetables, meat, etc. remains relatively clear
Describe the ingredients used in a hearty broth
Meats, poultry, fish, vegetables, legumes, grains, pasta, and herbs. Additional options are cheese or pesto.
What is the basic ratio for a clear soup?
10 lb bones
1 lb mirepoix
1 sachet
5 qt water
What are the steps and food safety concerns when reheating broths for service?
Place the item in a designated pot, pan, etc. & place over direct heat to begin the reheating process. One has just 2 hours to reheat to 165F for at least 15 seconds. This is to avoid growth of pathogens. Can be held at 135 for 4 hours.
Name a hearty broth besides beef vegetable soup….
Minestrone, beef barley, French onion
What are the advantages and disadvantages of using commercial stock bases?
Advantages: stock is already done, ready to be heated, and no long processes needed
Disadvantages: one does not know how long ago it was made or if it was stored properly
Describe the procedure for a glacé de veau and list it’s uses
Glacé is a highly reduced stock or remoullade. As a result of the reduction, the stock acquires a jelly-like or syrupy consistency and its flavor is highly concentrated. Glaces are used to boost the flavor of other foods, particularly sauces. When they are reconstructed with eater they may also serve ad a sauce base, much the same as commercially prepared base.
What concentrates during the production of black and gives it its body/viscosity?
During the production of glacé, it is the gelatin that gives it its body & viscosity
Two methods for preparing clarified butter are
Simmering and decanting
Two main categories of soup are
Clear and thick
A glacé is
Stock that is reduced to a syrupy consistency
Remoullage is
The second wetting of bones after making the initial stock
Traditionally French onion soup is prepared from
White veal stock
Butter is clarified in order to
Remove the milk solids and water.
Increase the smoke point
Concassé refers to
Peeled, seeded, and diced tomatoes
True / false : the primary difference between stocks and broths is that the stocks contain more meat
FALSE
Broths contain more meat
Name the seven classifications of soup:
THICK 1. Bisque 2. Chowder 3. Cream CLEAR 4. Broth 5. Hearty Broth 6. Consommé *7. Specialty
Basic formula for onion soup
(1 gallon) 5 lb onion 1 gal stock ( traditionally white veal) -Caramelize onions in clarified butter (20-30 min) -Deglaze with calvados -add stock, simmer 30 min -season -serve with 1/4" thick toasted crouton, broil cheese on top
2 reasons why it is important to properly Caramelize onions
Proper caramelization is important to ensure onions do not turn bitter or burn. (Flavor & color development)
Describe the method for clarifying butter
Decanting method - place whole butter in Bain Marie insert, place insert in pot of simmering water. Heat butter sufficiently for its water and milk solids to fall to the bottom. Skim foam off the surface, ladle clarified butter off upper portion being very careful not to disturb any milk solids
Simmering method.- when one brings the whole butter to a simmer in the sauce pot then skims the foam off the surface, continue simmering butter on moderate heat until butter changes from a cloudy appearance to a clear one ( the water will evaporate out and the milk solids will sink to the bottom ) when the milk solids just barely change color remove the butter from the heat, strain thoroughly through cheesecloth
What is the uprise of clarifying butter?
Increase it’s smoke point
List the variations of onion soup styles and associate with appropriate styles of restaurant
A) White Onion
-onions are cooked until wilted, not browned
- not served with croutons or cheese
-very clean & associated with fine dining to prevent guests from getting stained
B) Onion Soup Gratinee
-onions are browned
- served with crouton and melted cheese
- this version is usually associated with a more casual dining experience because it is messier to eat
Clarification
Combination lean ground meat, mirepoix, herbs, spices, tomato or other acidic ingredient
Onion brûlée
Is used to give additional color &flavor. Onion cut in half and charred on cross section
Protein denaturation
Unfolded or relaxed proteins
Reclarify
To clarify again
Consommé
Perfectly clear broth that is exceptionally rich in flavor
Protein coagulation
The curdling or clumping of proteins, usually due to the application of heat (to capture impurities)
Raft
Traps particles within the stock that cause cloudiness
Royale
A custard sed as a garnish in the consommé
Define a consommé
A perfectly clear broth
What is a clarification and when does the clarification begin to be referred to as a raft
Clarification is a combination of lean ground meat, egg whites, mirepoix, herbs and spices, and a tomato product or other acidic ingredients. Referring to a raft, it begins directly after 145 F when the clarification gathers all the impurities in the stock then the stock becomes clarified.
What is the main purpose of onion brûlée in a consommé?
Additional flavor & color
Describe protein coagulation as it refers to making a consommé
A consommé is a pure, clear broth. Having impurities will only make it cloudy but if one uses protein coagulation it will eliminate all impurities
What is the basic formula for 1 gallon of finished consommé?
3 lb ground meat 6 qts chicken stock 10 ea. egg whites 1 lb mirepoix 10 oz. tomato product 2tbsp salt 2 da. Onion brûlée
What is the purpose of an acid in the clarification of a consommé?
To help the raft form properly as well as flavor. Helps to denature proteins and make the clarification
List 4 ways that proteins are denatured
- exposing them to heat (140-180F)
- Exposing them to high acidity (salt, tomato)
- Exposing them to air bubbles ( agitation)
- Exposing them to a combination
At what temperature do egg whites begin to coagulate?
150F
What are the guidelines for choosing a garnish for a consommé?
A garnish is another way to introduce and influence flavor. No matter what the garnish may be it is important that it is as well prepared as the consommé. Vegetable cuts should be neat and precise. Royals should be delicately set, soft, and supple in the mouth. The seasoning selected for the garnish should enhance the flavor of the consommé not distract from it.
What are the characteristics of a well made consommé ?
Rich in flavor & color
Crystal clear
No trace of fats
Describe the formula and method for reclassifying a cloudy consommé
Bring liquid down to approximately 120F. Beat 1 egg white with a pinch of salt or an acid to denature whites. Mix whites into warm liquid thoroughly. Heat the mixture to gentile simmer stirring to prevent anything from sticking to the bottom. Simmer gently 5 min to fully coagulate eggs whites (egg raft) strain carefully.
What is the appropriate garnish for a consommé?
It doesn’t matter what the garnish may be as long as its prepared well, properly cut & presented.
Food mill
A strainer with a crank operated curved blade. It is used to purée soft foods while straining.
Potage
French soup, usually a thick type
Vichyssoise
A thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Is traditionally served cold but can be eaten hot.
Pinçage
Brown mirepoix with tomato
Specialty soups
Soups from a specific region, season, or culture
Potato purée
Potatoes that can be blended with milk or butter to make whooped potatoes, with egg yolks to make duchesse, or with pâté a choux to make pommes lorettes. Potatoes to be puréed are to be cooked first through baking, boiling, or steaming. Low to moderate moisture potatoes such as russets, and mealy yellow potatoes make the best purées. A food mill or potato river gives the best consistency.
Why is it important to puree a mashed potato through a food-mill versus a food processor?
It is important the puree a mashed potato through a food mill instead of a food processor because the potato’s starch turns into a gluey mass and stops the blade.
What is the proper method to keep a finished mashed potato warm?
Place the mashed potato into a 9in hotel pan in a hot water bath covered with plastic wrap. This will keep them warm without overcooking them.
Name three methods to puree a puree-style soup? 1. Food Mill
- Blender
- Food Processors
- Food Mill
- Blender
- Food Processors
Why aren’t puree style soups strained?
Puree style soups aren’t strained because the ingredients are going to be emulsified removing them would be counterintuitive and would remove most of the flavor.
Name three different types of specialty soups?
Sancocho,Sopa de mondongo ,Kukul Mas Mollagathanni (any soup)
Describe the ratio and procedure for making brown stock.
-Remove bones to kettle/stock pot
*Roast bones
*Bone in kettle degrease pan
*Deglaze pan/keep fat
*5.1/2 to 6 Qtz. For every 8#’s
Add measured cold water, Bones bring to a simmer
-Brown mirepox and tomato product
What are three fundamental differences between white and brown stocks?
The color/ browning of
- Bones
- Mirepoix
- Brown stocks have tomato product
What is the minimum cooking time for a brown veal stock?
6 - 8 Hours
Legumes
Dried beans
Purée soups
To process food by mashing, straining, or chopping it very finely in order to make smooth paste
Pulse
Pod that has seeds in it
Roux
Thickening agent containing 6 parts flour, 4 parts fat
What are the general guidelines for preparing purée soups?
Thickening agent
Broth
Mirepoix
What is the correct consistency for purée soups?
Light to medium napé
What is the basic formula for a purée soup?
( 1 gallon.) 5 qts stock / broth 2 lbs legumes - or - 4 lbs non starchy vegetables
What types of ingrediens are used as the primary flavor in purée soups?
Sweated mirepoix, aromatic vegetables, and / or pork flavor
What is an appropriate garnish for purée soups?
Croutons or ham
What are significant differences between cream and purée soups?
Purée soups are slightly thicker and have somewhat of a coarser texture.
Define a roux and give a ratio
Used as a thickening agent
6 parts flour, 4 parts fat
Why should roux be cooked before usage?
It only activates at 165F so it won’t taste like flour
Define starch gelatinization
When the proteins in starch coagulate and change consistency
What are the 3 colors of roux?
- White
- Pale (Blonde)
- Brown
What is the standard ratio of roux to liquid to create a medium consistency of thickness using white blonde and brown roux?
You need more brown roux to have the same thickening power as white roux
Light consistency / 10-12 oz. roux / 1 gal liquid
Med consistency / 15-16 oz. roux / 1 gal liquid
Heavy consistency / 16-18 oz. roux / 1 gal liquid
True / False : puréed soups are always stranded
False
The basic ratio for a puréed soup is
2 lb legumes : 1 gal liquid
Culling refers to
Pickingnthroughnthe beans for stones or pure quality
The primary difference between fumet and stock is
In fumet, the bones and mirepoix a sweated
Which liquid (stock or fumet) will be more clear?
Fish stock
The basic ratio for roux is
6 parts flour : 4 parts fat
The “singer” method refers to
Preparing a roux for a soup or sauce by sprinkling the flour over the sweated aromatics and butter
Starch gelatinization occurs at approximately
175F
Decant
Gradually pour from one container to another without disturbing the sediment
Manhattan style clam chowder
Not thickened, usually contains carrots, green peppers, tomatoes, non traditional
New England stile clam chowder
Thickened with flour, usually contains pork, potatoes, and dairy. Traditional
Fumet
A type of stock in which the main flavoring ingredient is allowed to sweat in a covered pot with wine and aromatics
Paysanne
A knife cut in which the ingredients are cut into kflat, square pieces
1/2” x 1/2” x 1/8”
Salt pork
White bacon that is salt cured pork belly
Outline the difference between a fish stock and a fish fumet.
The difference is that when preparing a fumet the ingredients are sweated before the liquid is added and prepare a fish stock by the straight method.
Why is the cooking time less for a fish stock or fumet as compared to other stocks?
Everything is added at the same time &cooked at the same rate because fish bones are small and their flavor is extracted more quickly
What is the formula for fish stock or fumet?
(1 gallon) 11 lb Fish Bones (non-oily, cut into 2" pieces) 1 lb white mirepoix 3.5 quarts water 1 quart white wine 1 sachet 10 oz. mushrooms
Describe the differences between New England clam chowder and manhattan style clam chowder.
Tomatoes, green pepper and carrots are added to manhattan style Clam chowder
New England is thick with pork and potatoes
What contributes to the thickness of a chowder?
Roux & starch from potatoes
Blender
An electric mixing machine used in food preparation for liquefying, chopping, or puréeing.
Cream soup
traditionally a soup based on a béchamel sauce, any soup with cream.
Derivative sauce
Also called petite sauces or compound sauces, they are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace. For instance, to make Sauce Robert, white wine is added to a pan of sautéed onions and reduced, then demi-glace is added, then mustard, and finally the sauce is finished by adding butter.
Fleurette
top bud portion or spears of vegetable and reserve for garnish.
Grand sauce
one of several basic sauce that are used in the preparation of many other small sauce.
Nappé .
to coat with sauce. Consistency of a sauce that will coat the back of a spoon
Sauce velouté
a liquid accompaniment to food used to enhance the flavor of the food, A Grand sauce of chicken, fish or veal stock thickened with blonde roux.
Stick blender
is a kitchen appliance to blend ingredients or puree food in the container in which they are being prepared.
Thickening agents
a roux added to a soup, stock, or sauce.
Describe the difference between a classical cream soup and a modern cream soup.
Classical cream soup is made with béchamel sauce and the modern cream soup is made with a veloute.
Are cream soups strained? Why? .
Cream soups are strained because one wants to create a velvety smooth texture
What is the correct consistency for most cream soups? .
Lightly thickened consistency
What is the basic formula for cream soups?
Cream Soup Basic Formula: Yield: 1 gal. Vegetable (main flavoring product) 4lbs. White mirepoix 1lb. Veloute, thin nappe 1gallon Cream 1pt.
Describe the procedure for making a cream soup.
Cook the aromatic vegetables to develop a good flavor base, for some soups, the main flavoring ingredient(s) may also be added in the first stages of cooking, puree the soup (as necessary) and strain it, simmer the soup, checking for flavor, consistency, and seasoning before adding the cream, garnishes must be very hot when added to hot soup, evaluate the quality of the finished cream soup.
What is an appropriate garnish for a cream soup?
Liaison, heavy cream, diced or julienned main flavoring ingredient, mince or chiffonade of herbs.
What are the purposes of sauces?
To add moisture, add visual interest, adjust texture.
What are the main ingredients of Sauce Velouté?
Stock & roux.
How can you avoid a flour taste in Sauce Velouté?
Cook the flour in butter and to decrease the amount of lumps.
What are the four criteria for evaluating Sauce Velouté? Velvety texture, maintaining main ingredient flavor, and a light thick consistency.
- Velvety texture,
- maintaining main ingredient flavor,
- light thick consistency.
How can a sauce be held so that it will not develop skin on its surface?
Convection style or by using a heat diffuser.
What distinguishes contemporary sauces from grand sauces?
Grand sauces can be used in a wide variety of sauces and contemporary is a more restricted sauce cause it is unique.
How do you keep green vegetables green during cooking?
Plenty of Boiling Water! salted (at least 6x more water than veg.) Use Stainless Steel Pot! 1/3 cup Salt/Gallon H₂O! Small Batches at a time! Do Not Cover! Shock Immediately! Broccoli should be Bright Green but just tender in the stem!
A grand sauce based on white roux and dairy products…
Béchamel
The amount of white roux needed to achieve a medium consistency of a gallon of liquid…
15-16 oz.
He continuous phase of an emulsion
Is the receiver of the second substance
In an emulsion such as hollandaise, the butter is the…
Dispersed phase
True/ false: Lecithin is an emulsifier found in eggs and soy, making the most stable emulsions
True
Standard ratio for mayonnaise is
1 egg yolk : 8 oz. oil
An example of a semi permanent emulsion is…
An oil and vinegar vinaigrette with mustard
True / false : a bland is used to cook vegetables to add flavor, texture, and color
False : blanc cooks vegetables to add flavor, til tender in texture, & TO KEEP THE WHITE COLOR
True / false : Colloidal suspensions ever to the swelling of starch granules in the preparation of béchamel
False : a colloidal suspension is when one substance is dispersed throughout another substance
True / false: an broken hollandaise can be repaired by whisking the broken sauce into a tablespoon of mustard
False : whisk the broken sauce into a “baby hollandaise”
Béchamel
A grand sauce of milk thickened with white roux
Blanc
Submerging the vegetable into an acidic medium after peeling / cutting. Will keep these vegetables from browning. Cooking them immediately also keeps them from browning. They should be cooled in the same liquid.
Moray
Béchamel sauce with Parmesan and gruyere
Onion piqué
A whole, peeled onion to which a bay leaf is attached using a whole clove as a tack
Wringing method
An easy way to strain sauce. In this method, place a cheesecloth over a bowl & pour the sauce over the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze the strained sauce. The cheesecloth catches the unwanted lumps of roux or herbs spices & other seasonings
What happens to the thickening power of a roux the more it is cooked?
The darker the roux ( the more it is cooked) the weaker the thickening power
What are the benefits and liabilities of thickening with a roux?
Benefits : hick ending dishes, color
Disadvantages : longer cooking times, starches may break down
What Re the 3 different stages of roux?
White, blonde, & brown
Bain Marie
The French term for a water bath used to cook foods gently by surrounding the cooking vessel with simmering water. Also, a set of cylindrical nesting pots used to hold foods in water baths or with single handle as a double broiler
Colloidal suspension
A substance microscopically dispersed throughout another substance
Emulsifier
A substance which stabilizes an emulsion
Emulsion
A mixture of 2 or more liquids, one which is water based, so that any globules of one are suspended in the other. To may involve the use of stabilizers such as egg or mustard. Emulsions may be temporary, permanent, or semi permanent.
Lecithin
An emulsifier found in eggs and soybeans
Mayonnaise
A cold emulsion sauce that can be used as a spread on its own or can be made into a variety of derivative sauces (I.e. : remoullade, tartar sauce)
Permanent emulsion
Holds indefinitely once made (hollandaise & mayonnaise)
Ribbon
The swirls or lines located at the bottom of the mixture while whisking
Sauce bernaise
A sauce made of clarified butterm emulsified in egg yolks, flavored with herbs (tarragon,)
Sauce hollandaise
A rich emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne
Semi permanent emulsion
Holds a little longer than temporary emulsions (dressings with mustard as a stabilizer)
Temporary emulsion
Don’t hold long after emulsifying
Explain how an emulsion is formed
A colloidal suspension in which one liquid is dispersed (in the form of fine droplets) throughout another liquid with which it could not evenly mix. Use of mechanical agitation
What is lecithin? What role does it serve in an emulsified sauce?
It is an emulsifier found in eggs and soybeans. It’s purpose is to keep the substance held together.
What is the argument against including hollandaise in the list of grand sauces? And the arguments of including it?
It cannot be reused or refrigerated… Only holds 2 hours
BUT many sauces are derivatives of hollandaise.
Describe 2 ways a broken hollandaise can be repaired
By adding hot water and slowly whisking it into the broken sauce
Or whisking cooked eggs and slowly pouring it into the cooked eggs while whisking.
List 5 reasons a hollandaise sauce can break.
1 oil has been added too quickly 2 too much oil has been added for the amount of continuous phase 3 not enough stabilizer 4 Butter is too hot/ too cold 5 over mixed
What are the fundamental differences between hollandaise and sauce bernaise?
Sauce bernaise: tarragon vinegar .& unused tarragon stems in reduction, garnished with tarragon and chevril when using hollandaise formula
Sauce hollandaise: a rich, emulsified grand sauce made from butter, egg yolks, lemon juice, & cayenne
What type of a sauce is a mayonnaise?
A cold emulsion sauce
How do you “bring back” a broken mayonnaise?
Whisk a new yolk and whisk the broken sauce back in
What is the basic formula for mayonnaise sauce?
Yield 1 1/4 cups
1 large egg
1 tsp Dijon mustard
10oz vegetable oil
Arrowroot
A powdered starch made from the root of the a tropical plant of the same name. Used primarily as a thickener. Remains clear when cooked.
0.5 thickening power of flour
Same as cornstarch
Cornstarch
A fine white powder, milled from dried corn, used primarily as a thickener for sauce and occasionally as an ingredient in batters. Translucent. Thickens when heated but thickening power diminishes as heat continues.
Thickening power 0.5 that of flour
Jus de veau lié
Meat juice thickened lightly with arrowroot or cornstarch
Lié
Anything that has been thickened with a pure starch
Potato starch
Pure starch that is translucent, has more thickening power than cornstarch. Moderately priced
Thickening power is 0.2 that of flour
Rice flour
Pure starch that is translucent. Relatively weak thickening power… Freezes well, fairly expensive.
Thickening power is 0.6 that of flour
Sauce espagnole
Prepared by bolstering a brown veal stock with additional mirepoix, tomato pin age, and aromatics, thickening it with brown roux. Literally “Spanish sauce”
Slurry
A starch such as cornstarch, arrowroot, or potato starch dispersed in a cold liquid to prevent it from forming lumps when added to hot liquid as a thickener
What is a slurry? Describe in detail how it is used…
Pure starches are dispersed into cold water. The starch and the liquid are blended to create a consistency of heavy cream. Slurries can be made in advance or used a la minuten. Pour the slurry into the hot liquid while stirring constantly. They quickly thicken the liquid.
Define jus lié
Meat thickened with arrowroot or cornstarch.
Describe in retail starch gelatinization
When starch is in contact with water and heat, the energy of the molecule Is sufficient to disrupt weaker regions if the granule. The granules then absorb more water and swell up. Within a certain range of temperatures (120-140F) the granules suddenly lose their organized structure, absorb a great deal of water, and become amorphous networks of starch and water intermingled.
The basic ratio for veal stock is
8 lb bones/6qts water/1lb mirepoix/ 1 sachet
Which roux has the greatest thickening power?
White
Remoullage is
A second wetting of the none of a stock to produce a weaker second stock
Industry standards for simmering a brown veal stock is generally
6-8 hours
Glacé de veau is
Prepared with brown veal stock
A derivative sauce is
a sauce that is prepared from one of the grand sauces
Lentil soup
Is a thick soup
Chicken broth
Is a clear soup
Fish chowder
Is a specialty soup
Vegetable beef soup
Is a hearty broth
French onion soup
Is a hearty broth
List 4 ways to denature proteins
1 acid
2 agitation
3 heat
4 combination
What are two methods for clarifying butter
Simmering & decanting
the most important steps in producing a good stock is
To simmer it at the correct temperature
To cool it quickly
To degrease and skim it as necessary
Not to agitate or stir it
French onion soup is prepared from
White veal stock
Standard mirepoix formula
2 parts onion : 1 part carrot : 1 part celery
White mire poix
Equal parts parsnip, leek, celery, onion
Chicken, White Beef, Veal, Pork, or Lamb Basic STOCK formula…
8lb bones/6qts water / 1lb mirepoix/1 sachet
Basic broth formula using water
Meat 10lb/water 5qt / 1 lb mirepoix / 1 sachet
Basic broth formula using stock
3lb meat /5 quart stock / 1 lb mirepoix / 1 sachet
Vegetable stock basic formula
5 lb assorted non starchy vegetables / 5 quart water / 1 sachet
Basic fish fumet formula
11 lb fish bones / 1 lb white mirepoix / 4.5 qts water / 1 quart white wine / 1 sachet / 10 oz mushrooms
Cooking times for basic stocks
Vegetable 45 min - 1 hour Fish stock & fumet 35-45 min Chicken stock 3 to 4 hours Brown veal stock 6 to 8 hours White beef stock 8 to 10 hours
