Stocks and sauce test Flashcards
White stock
Made by simmering chicken, veal or beef bones in water with vegetables and seasonings (colorless and blanched)
Brown stock
is made form chicken, veal, beef organic bones, and vegetables, all caramelized before getting simmered
What makes it cloudy
impurities
Mirepox
50% Onion 25% carrots 25% Celery, by weight
white stock cooking time
6-12 hours
Brown stock cooking time
12 hours
Fish stock
35 minutes
What type of bones are used
Younger bones, more collagen makes more gelatin
Bouquet Garni
Parsley stems
Bay leaves
Whole garlic
Black peppercorn
Thyme
Remouillouge
Using bones, left from other stock,
1st step in stock process
start in cold water
3rd step in stock progress
Skim stock to remove impurities
2nd step in stock process
Simmer gently 185
4th step in stock progress
Strain stock, ladle out in cheesecloth
5th step in stock progress
Cool stock quickly (6 hours), metal containers, blocks, sink, ice water
6th step in stock progress
store stock, in fridge
7th step in stock progress
Degrease the stock, remove fat form surface liquid
What is a Stock
Flavored liquid, stocks are called fond, meaning base
Gelatin
Thickener and stabilizer (mixture of protein)
Collegen
protein in connective tissue
Venting
Cooling and stock in a sink
BETHV
B-Bechamel
E-Espangnole
T-Tomato
H- Hollandise
V- Veloute
Bechamel
Traditionally heavy cream and veal Veloute
Now,scalede milk and white roux
Espangnole
Brown stock, Brown Roux, Mirepox, and tomato puree
Tomato sauce
Traditionally tomatoes, vegetables, and seasonings, and white stock thickend with brown or blond roux
Today, tomatoes, vegetables, seasonings are simmerd
Hollandise sauce
emuslified sauces, egg yolks and butter which contain lecithin
Veloute
Thickening white stock or fish stock with roux.
Where do small or compound sauces come from
Mother sauces
Demi glaze
half brown sauce, half brown stock, reduced by half
jus lie
(fond lie) lighter and easier then Demi glace
1. rich brown stock thickend with corstarch or arrowroot
2. rich brown stock reduced
Chasseur
Hunter sauce
supreme (Veloute)
sauce made by adding cream to chicken veloute
Allemande (Veloute)
adding lemon juice and a liasson to chicken or veal veloute
bearnaise
a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon
Poivadre
Peppercorns
Compound butters
seasonings with butter,
Cornstarch
Fine white powder, purestrach form corn, glossy
Arrowroot
roots of tropical plants, clearer expensive, does not break down quick
Liaison
egg yolks and heavy cream with minimal thickening
Monter au Beurre
swirling or whisking whole butter into sauce
Roux
Clarified butter with Pastry flour
Reduction
The sauce cooking and the moisture cooking to steam
Salsa and relish
raw fruit and vegetables
Chutney
Sweet and sour condiment made of fruits or vegetables cooked in vinegar with sugar and spices, reduced to puree
Pan gravy
roasted proteins to roux
Pan sauce
saute pan + reduce
Milanaise (Itailain tomato sauce)
Yeah
Deglaze
swirl or stir liquid in pan to dissolve cooked food particles remained the bottom
Render
Melt or clarify fat, to cook meat on order to remove fat
Temper
Whisking eggs while slowly heating up
Nape
Coats back of spoon
Slurry
Cornstarch and cold liquid
Court bouliion
French for short broth, flavored liquid with vegetables, used to patch foods(fish shellfish)
