Sauces & soups

Question 0

How do you make a be bechamel sauce?

Answer 0

Fasten bay leaf to onion with clove. Put onion in saucepan with milk and heat just below boiling

Make a blonde roux (butter and whisk in flour)

Add milk to roux. Whisk - no lumps. Cook 15 min low heat. Strain and season (salt white pepper, nutmeg)

Question 1

What are the 5 mother sauces?

Answer 1

Bechamel, hollandaise, velouté, espagnole, tomato

Question 2

What are variations of bechamel sauce?

Answer 2

Mornay: has cheese added – Gruyere and Parmesan

Soubise: has sweated onions added

Question 3

How do you make Hollandaise sauce?

Answer 3

Whisk egg yolks, water, salt and pepper until light and foamy

Place bowl over low heat and whisk rapidly until triples in volume and can see bottom of bowl.

Remove from heat and whisk a few sec to dissipate heat

Whisk all clarified butter in stream until sauce is smooth and thick. Add lemon juice and adjust seasoning.

Question 4

How can you keep Hollandaise warm?

Answer 4

Over warm water covered or thermos rinsed with warm water.

Question 5

What are two variations of Hollandaise?

Answer 5

Sauce Mousseline and Maltaise

Question 6

What does Velouté mean?

Answer 6

Velvet

Question 7

Process for making velouté

Answer 7

Bring stock to simmer

Make pale blonde roux

Whisk stock into roux. Cook low heat for 30 min, skimming as needed.

Strain and season

Question 8

What are the ingredients of mirepoix and their standard portions?

Answer 8

2 onions
1 celery
1 carrot

Question 9

What is the function of a roux, what is the role of each component?

Answer 9

Thickens and adds body to a sauce

Flour is the thickener
Butter provides fat which is the medium for flour dispersal

Question 10

How is Hollandaise made different than Bearnaise?

Answer 10

Bearnaise- you start by making a beurre blanc and finish as if you’re making a Hollandaise.

Question 11

Describe 2 variations of Bearnaise

Answer 11

Sauce paloise: sub mint for tarragon and chervil

Sauce choron: three parts Bearnaise to one part tomato purée

Question 12

How is Demi-glacé made?

Answer 12

Combine espagnole and veal stock, and reduce until thick

Question 13

What is glacé de viande

Answer 13

Meat stock that is reduced until very thick

Question 14

How do you make a double brown chicken stock?

Answer 14

Roast all chicken bones until brown
Deglaze roasting pan
Add bones and pan deglaze to pot with chicken stock
Simmer and skim
Ass mirepoix and bouquet garni and tomato paste
Simmer and strain

Question 15

Standard ratio of ingredients in a vinaigrette?

Answer 15

3:1 fat to vinegar

Might vary depending on other ingredients (e.g. Eggs, orange juice, etc.)

Question 16

How do you make crème anglaise?

Answer 16

Infuse vanilla bean and milk. Remove bean and scrape seeds into milk

Whisk yolks, sugar and salt until blended. Slowly whisk milk into mixture. Pour into saucepan.

Low heat and stir with wooden spoon until thickens and coats spoon.

Strain into bowl and cool.

Question 17

3 methods for thickening a liquid

Answer 17

Reduction - creates depth of flavor
Beurre Maine - flour/butter
Rice- starch

Question 18

What is sabayon?

Answer 18

Egg yolk foam sauce

Question 19

Why is reduction used in beurre blanc and Bearnaise?

Answer 19

Thickens and Mellows wine,vinegar and vermouth

Question 20

Function of egg yolks in mayo

Answer 20

Create the base of the mayo

Question 21

Function of egg yolks in Hollandaise

Answer 21

Are the main component and create the body of the sauce

Question 22

Function of egg yolks in crème anglaise

Answer 22

Binding agent for sugar and milk - allows it to set

Question 23

Function of egg yolks in bouille

Answer 23

Adds fat

Question 24

How to make a velouté soup

Answer 24

Tbd

Question 25

When to knife test baked custard

Answer 25

When you’re unmolding it