G10 Prepare Stocks, Sauces and Soups Flashcards
“fonds de cuisine”
foundation of cooking
a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings.
Stocks
made from the
chicken bones
Chicken stock
made
from beef or veal
bones
White stock
made from beef or
veal bones that have
been browned in an
oven
Brown stock
made
from fish bones and
trimmings left over
after filleting
Fish stock
Ingredients in
Preparing
Stocks
Bones Mirepoix Acid products Scraps and leftover Seasoning and spices Bouquet garni
Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork. The kinds of bones used determine the kind of stock, except vegetable stock
Bones
is the French term for the combination of
coarsely chopped onions, carrots and celery
used to flavor stocks
Mirepoix
Basic formula for Mirepoix
2 parts onion
1 part celery
1 part carrot
used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup
Mirepoix
helps dissolve connective tissues, and
extract flavor and body from bones
Acid products/Acid
may be used in stocks if they are
clear, wholesome, and appropriate to the
stock being made
Scraps and left-over
Seasoning and spices
assortment of fresh herbs and aromatic
ingredients tied in a bundle with string so it
can be removed easily from the stock
Bouquet garni
Follow the correct procedures for cooling and storing stock and make sure that any stock you use is flavorful and wholesome.
Follow the cooking time for stock.
The stock ingredients are boiled starting with cold water.(promotes the extraction og protein which may be sealed in by hot water.
Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. If a stock is boiled, it will be cloudy.
Salt is not usually added to a stock, as this causes it to becomes too salty, since most stocks are preserved to make soup and sauces.
Meat is added to the stock before the vegetables and the —- scum that rises to the surface is skimmmed off before further ingredients are added.
Follow the correct procedures for cooling and storing stock and make sure that any stock you use is _ and _.
flavorful and wholesome
the approximate cooking time will vary according to numerous factors such as
ingredients quality, volume and cooking temperature
approximate cooking time of WHITE BEEF STOCK
8-10 hours
approximate cooking time of WHITE and BROWN VEAL GAME stock
6-8 hours
approximate cooking time of WHITE POULTRY and GAME BIRD STOCKS
3-4 hours
approximate cooking time of FISH STOCK
45 minutes-1 hour
approximate cooking time of VEGETABLES STOCK
45 minutes-1 hour
(approximate time of vegetable) depending on the _ _ and the _ of vegetables cut
specific ingredients and the size of vegetables cut
(stock ingredients are boiled starting with cold water) promotes
the extraction of protein which may be sealed in by hot water
stocks simmered gently characteristic
small bubbles at the bottom but not breaking at the surface
boiled stock characteristic
cloudy
_ is not usually added to a stock, as this causes it to become too salty
salt
_ is added to the stock before the vegetables
meat
_ that rises to surface is skimmed off before further ingredients are added
scum
different kinds of spices and seasoning part 1
bay leaf
homemade cajun seasoning
cinnamon seasoning
different kinds of spices and seasoning part 2
curry powder
organic brown flax seeds
ginger powder
different kinds of spices and seasoning part 3
mixed spices and seasoning mustard nutmeg oregano paprika pepper and peppercorns
different kinds of spices and seasoning part 4
poppy seed rosemary rubs saffron single herbs and spices spice gifts
different kinds of spices and seasoning psrt 5
salt and salt subtitles
vanilla beans
different kinds of spices and seasoning