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Culinary IV > Stock and Sauces Review > Flashcards

Stock and Sauces Review Flashcards

1
Q

How are white and brown sauces made

A

Simmering bones (beef, chicken, or veal, game, etc) w/ seasonings and vegetables

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2
Q

How do white and brown stocks get their color

A

White- Blanched bones
Brown- Caramelized bones + tomato added

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3
Q

Cooking time for fish stock

A

30-45 minutes

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4
Q

Cooking time for vegetable stock

A

45 minutes to 1 hour

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5
Q

Cooking time for chicken stock

A

4-6 hours

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6
Q

Cooking time for veal stock

A

6-8 hours

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7
Q

Cooking time for beef stock

A

8-10 hours

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8
Q

Cooking time for white stock

A

6 hours

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9
Q

Cooking time for brown stock

A

Up to 24 hours

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10
Q

Mirepoix ratio

A

50% onion, 25% celery, 25% carrot

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11
Q

What type of bones do you use for beef stock

A

Those from younger animals (connective tissue»collagen»gelatin)

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12
Q

What type of bones do you use for chicken stock

A

Neck and bone (connective tissue»collagen»gelatin)

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13
Q

What type of bones do you use for fish stock

A

Lean fish bones (fatty fish don’t produce good stock and give off distinct flavor)

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14
Q

Remouillage

A

Reusing bones to make a second stock

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15
Q

Pros and cons of remouillage

A

Pro: Saves $$
Con: Produces less flavor

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16
Q

Steps to stock making

A
  1. Start in cold water
  2. Simmer gently
  3. Skim frequently
  4. Strain via laddle
  5. Cool (metal container; venting)
  6. Store properly (refrigeration)
    Degrease (removing the fat)
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17
Q

Gelatin//Collagen

A

Connective tissue» collagen» gelatin
Gelatin = Good, thick stock

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18
Q

Venting

A

Quickly cooling a finished stock (ice water bath)

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19
Q

The five mother sauces

A

Bechamel
Espangole
Tomato
Hollondaise
Veloute

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20
Q

Bechamel

A

“White Sauce”
Made w/ roux, milk and added seasonings

21
Q

Espangole

A

“Brown Sauce”
Brown stock, brown roux, MP, and pureed tomato

22
Q

Tomato Sauce

A

Tomatoes and vegetables, Seasonings, and white stock. Thickened with- roux

23
Q

Hollondaise

A

Egg yolks, lemon juice, and melted butter thickened over a double boiler

24
Q

Veloute

A

Thickening white stock w/ white roux

25
Q

Small (compound) sauces are made from….

A

Leading/Mother sauces

26
Q

Demi-glace

A

1/2 brown sauce 1/2 brown stock reduced by 1/2
(Produces finer sauces because of the richness and flavor)

27
Q

Jus-lie

A

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

28
Q

Bernaise

A

shallots, tarragon, and crushed black peppercorns.

29
Q

Chasseur

A
  • Mushroom, shallots, white wine
  • Reduces by 3/4
  • Demi glace + tomatoes
30
Q

Supreme

A

Heavy cream added to chicken veloute
(lemon juice may be added)

31
Q

Allenmade

A

Sauce made by adding lemon juice + liaison to veal or chicken veloute

32
Q

Poivrade

A

MP, Bay lead, thyme, parsley, vinegar, and white wine
Reduced by 1/2 and add demi glace

33
Q

2 types of tomato sauce

A

Classic and contemporary

34
Q

Classic tomato sauce

A

Tomatoes + roux

35
Q

Small sauces

A

a secondary sauce created when a flavor is added to a mother sauce

36
Q

Sauce

A

Liquid w/ thickening

37
Q

Compound butter

A

Incorporates various seasonings into soft whole butter

38
Q

Use of compound butter

A

to flavor and color compound sauces

39
Q

Pan gravy

A
  • Roast proteins + roux
    Sauce made in the same pan main dish was cooked
40
Q

Pan gravy

A

Sauce made in the same pan main dish was cooked

41
Q

Reduction

A

simmering until some water has evaporated (concentrates liquid)

42
Q

Nage

A

French for “swimming”
A flavored liquid used for poaching delicate foods

43
Q

Deglaze

A

To use a liquid (wine, water, or stock) to dissolve food/caramelized drippings left in a pan after roasting or sautéing.

44
Q

Render

A

to melt fat and clarify fat// cooking meat to remove fat

45
Q

Temper

A

adding hot liquid to cold to stabilize temperature

46
Q

Monter au beurre

A

adding/whisking whole butter into a sauce at the end of the cooking process

47
Q

Nape

A

consistency of liquid (coats back of spoon)

48
Q

Slurry

A
  • Combo of starch and cold water
  • Mixed together to thicken soup or sauce

Culinary IV (2 decks)

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