Stock and Sauces Review Flashcards
How are white and brown sauces made
Simmering bones (beef, chicken, or veal, game, etc) w/ seasonings and vegetables
How do white and brown stocks get their color
White- Blanched bones
Brown- Caramelized bones + tomato added
Cooking time for fish stock
30-45 minutes
Cooking time for vegetable stock
45 minutes to 1 hour
Cooking time for chicken stock
4-6 hours
Cooking time for veal stock
6-8 hours
Cooking time for beef stock
8-10 hours
Cooking time for white stock
6 hours
Cooking time for brown stock
Up to 24 hours
Mirepoix ratio
50% onion, 25% celery, 25% carrot
What type of bones do you use for beef stock
Those from younger animals (connective tissue»collagen»gelatin)
What type of bones do you use for chicken stock
Neck and bone (connective tissue»collagen»gelatin)
What type of bones do you use for fish stock
Lean fish bones (fatty fish don’t produce good stock and give off distinct flavor)
Remouillage
Reusing bones to make a second stock
Pros and cons of remouillage
Pro: Saves $$
Con: Produces less flavor
Steps to stock making
- Start in cold water
- Simmer gently
- Skim frequently
- Strain via laddle
- Cool (metal container; venting)
- Store properly (refrigeration)
Degrease (removing the fat)
Gelatin//Collagen
Connective tissue» collagen» gelatin
Gelatin = Good, thick stock
Venting
Quickly cooling a finished stock (ice water bath)
The five mother sauces
Bechamel
Espangole
Tomato
Hollondaise
Veloute
Bechamel
“White Sauce”
Made w/ roux, milk and added seasonings
Espangole
“Brown Sauce”
Brown stock, brown roux, MP, and pureed tomato
Tomato Sauce
Tomatoes and vegetables, Seasonings, and white stock. Thickened with- roux
Hollondaise
Egg yolks, lemon juice, and melted butter thickened over a double boiler
Veloute
Thickening white stock w/ white roux
Small (compound) sauces are made from….
Leading/Mother sauces
Demi-glace
1/2 brown sauce 1/2 brown stock reduced by 1/2
(Produces finer sauces because of the richness and flavor)
Jus-lie
Used like demi-glace (especially to produce smaller sauces)
Made 2 ways:
a. brown stock thickened w/ cornstarch or arrowroot
b. Reduced to thicken naturally
Bernaise
shallots, tarragon, and crushed black peppercorns.
Chasseur
- Mushroom, shallots, white wine
- Reduces by 3/4
- Demi glace + tomatoes
Supreme
Heavy cream added to chicken veloute
(lemon juice may be added)
Allenmade
Sauce made by adding lemon juice + liaison to veal or chicken veloute
Poivrade
MP, Bay lead, thyme, parsley, vinegar, and white wine
Reduced by 1/2 and add demi glace
2 types of tomato sauce
Classic and contemporary
Classic tomato sauce
Tomatoes + roux
Small sauces
a secondary sauce created when a flavor is added to a mother sauce
Sauce
Liquid w/ thickening
Compound butter
Incorporates various seasonings into soft whole butter
Use of compound butter
to flavor and color compound sauces
Pan gravy
- Roast proteins + roux
Sauce made in the same pan main dish was cooked
Pan gravy
Sauce made in the same pan main dish was cooked
Reduction
simmering until some water has evaporated (concentrates liquid)
Nage
French for “swimming”
A flavored liquid used for poaching delicate foods
Deglaze
To use a liquid (wine, water, or stock) to dissolve food/caramelized drippings left in a pan after roasting or sautéing.
Render
to melt fat and clarify fat// cooking meat to remove fat
Temper
adding hot liquid to cold to stabilize temperature
Monter au beurre
adding/whisking whole butter into a sauce at the end of the cooking process
Nape
consistency of liquid (coats back of spoon)
Slurry
- Combo of starch and cold water
- Mixed together to thicken soup or sauce
