PC2-Block B Flashcards
What is a “royale”?
Savory custard used for garnishing consommés.
Which specialty soup can be described as a variety of seafood simmered in a clear, savoury broth?
Bouillabaisse.
Which garnish is associated with consommé celestine?
Julienne of parslied crepes.
Which of the following characterizes classical bisques?
Prepared with crustacean shells.
What is Potage St. Germain?
Puree of green pea soup.
Which soup is commonly topped with a crouton and grated emmenthaler or parmesan cheese and gratinated?
French onion.
What is a bisque?
A thick soup made with the shells of crustaceans
What is a chilled potato and leek soup called?
Vichyssoise
Which spice is associated with the preparation of bouillabaisse?
Saffron
What is the garnish in a consommé profiteroles?
Small dabs of baked choux pastry.
What distinguishes a double consommé?
It is made with twice the normal amount of meat.
What is the proper procedure to prepare clearmeat?
Combine minced onions, carrots and celery with coarsely chopped tomato and ground shank meat, add seasonings, herbs, spices and egg white.
What is the cooking method for quenelles used to garnish a consommé?
Poaching
When making consommé, why should the liquid NOT be boiled?
Boiling will break up the raft
You are beginning to cook a consommé. What temperature must the stock be?
Cold
What is the traditional garnish served with gazpacho?
Croutons.
What is the best meat for preparing a beef consommé?
Foreshank
How are the flavourful oils contained within the shells of lobsters extracted when making a traditional bisque?
By flambéing them with cognac or brandy.
What are good quality indicators for a beef consommé?
A rich flavour, clarity and a golden brown colour.
Which type of chicken is best used for consommé production?
Boiling fowl.
Which sauce is brown butter with lemon juice and parsley added?
Beurre meunière.
Which type of sauce is Bordelaise sauce?
Brown sauce.
What is lightly browned butter called?
Beurre noisette.
Which type of sauce is is Béarnaise?
Emulsion sauce
What leading sauce is béarnaise sauce a derivative of?
Hollandaise
What is a Bordelaise sauce?
Demi glace, shallots, thyme, red wine and bone marrow.
What is a sauce Choron?
Béarnaise with tomato paste.
From which leading sauce is a sauce Suprême prepared?
Chicken velouté.
Which type of sauces are Allemande, Supreme, and white wine sauce?
Secondary sauces.
From which leading sauce is an á la king sauce prepared?
Chicken velouté.
Which derivative sauce is made by combining demi-glace, red wine reduction and bone marrow?
Bordelaise.
Which derivative sauce is made with tomato sauce, julienne of mushrooms, ham and tongue?
Milanaise.
What is the French term for a heavily reduced chicken stock?
Glace de volaille.
What is glace de viande prepared from?
Brown stock.
How are glazes prepared from stocks?
Glazes are stocks that have been reduced to improve the flavour.
What is the proper procedure to prepare a traditional meat glaze (glace de viande)?
Bring brown veal stock to a simmer, skim and strain periodically, maintain the simmering until reduced down to a syrupy consistency.
What is the proper procedure to prepare a meat glaze?
Bring meat stock to a simmer, maintain the simmering until reduced down to a syrupy consistency; skim periodically.
What is the proper procedure to prepare pesto sauce?
Chop garlic, basil and pine nuts, add grated parmesan and Romano cheese, add olive oil.
What causes liquid and fat to remain stable when preparing a beurre blanc?
Emulsification.
What type of sauce is a beurre blanc?
Emulsion
Which sauce is made by reducing shallots, white wine, vinegar and adding in whole butter?
Beurre blanc.
Which sauce is made by reducing shallots, red wine, vinegar and adding in butter?
Beurre rouge.
What is the recommended simmering time for beef and veal stock?
6 to 8 hours.
What is the main ingredient in most commercial soup bases?
Salt
What is best used to prepare fish stock?
Bones from lean salt water fish such as cod or sole
What is the recommended simmering time for a vegetable stock?
30 to 45 minutes.
What is the difference between broths and stocks?
Stocks are made from bones and broths are not.
Which best describes a broth?
A liquid resulting from simmering meat or poultry.
What determines the size of mirepoix pieces, when preparing stocks?
The length of time the stock will simmer.
What is one way to ensure a finished stock is free of fat?
Remove any solidified layer from refrigerated stock.
What are the appropriate vegetables for use in a standard vegetable stock?
Onions, carrots, celery, mushrooms, leek.
Which thickening agent is defined as a mixture of cream and egg yolk?
Liaison
What are the attributes of a good roux?
Stiff, not runny or pourable.
What is the ratio of ingredients when preparing a beurre manié?
1 part raw butter to 1 part flour
How is sheet gelatin substituted for a recipe calling for powdered gelatin?
An equal amount by weight.
What is done when incorporating a roux in stock?
The stock is added gradually while stirring.
What is Potage St. Germain?
Puree of green pea soup.
Which spice is associated with the preparation of bouillabaisse?
Saffron.
What is done when adding milk or cream to cream soups to prevent curdling?
Do not boil the soup after the milk or cream has been added.
What are purée soups generally thickened with?
Natural starches present in their vegetable ingredients.
What is an example of a clear soup?
Chicken noodle.
What is the proper procedure to prepare Vichyssoise?
Sweat leeks, add stock and potatoes, simmer, season, puree, adjust add cream and chill.
When are garnishes added to consommé in the majority of cases?
Just prior to service to maintain clarity.
What does the term sweat mean when making soups?
To cook without browning.
What is the procedure to prepare a puréed soup?
Sweat mirepoix, add white stock, add main ingredient and seasonings, simmer, puree, adjust and may be finished with cream.
Which specialty soup is usually served as a clear soup when hot and as a purée when cold?
Borscht.
How is Maître d’hôtel butter often served?
On broiled or grilled items
What is meunière butter most commonly served with?
Fish.
Which sauce is made with stock and cornstarch?
Fond lié
Which type of sauce is Lyonnaise?
Brown sauce
Which leading sauce is the base for both Soubise and Egg sauces?
Béchamel.
What is the basic ingredient in supreme sauce?
Chicken stock.
What is a Foyot sauce?
Béarnaise sauce with glace de viande.
What is whipped butter with chopped parsley and lemon juice called?
Maître d’hôtel butter.
What is the proper procedure to prepare Béarnaise sauce?
Whisk 5 yolks with 75 ml of strained tarragon flavored reduction and beat over heat until creamy and thick. Add 450 g (1 lb) clarified butter while beating, season, garnish with chopped tarragon and parsley.
What is the proper procedure to prepare Allemande sauce?
Heat veal velouté, finish with a liaison, season with lemon juice, salt and pepper.
What is compound butter?
Raw butter mixed with flavoring ingredients.
Which sauce is made by reducing shallots, red wine, vinegar and adding in butter?
Beurre rouge.
What is the proper procedure to prepare Diable sauce?
Reduce red wine, shallots and vinegar, add mustard, add demi-glace, season and strain.
