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Culinary > Stocks and sauce test > Flashcards

Stocks and sauce test Flashcards

1
Q

White stock

A

Made by simmering chicken, veal or beef bones in water with vegetables and seasonings (colorless and blanched)

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2
Q

Brown stock

A

is made form chicken, veal, beef organic bones, and vegetables, all caramelized before getting simmered

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3
Q

What makes it cloudy

A

impurities

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4
Q

Mirepox

A

50% Onion 25% carrots 25% Celery, by weight

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5
Q

white stock cooking time

A

6-12 hours

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6
Q

Brown stock cooking time

A

12 hours

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7
Q

Fish stock

A

35 minutes

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8
Q

What type of bones are used

A

Younger bones, more collagen makes more gelatin

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9
Q

Bouquet Garni

A

Parsley stems
Bay leaves
Whole garlic
Black peppercorn
Thyme

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10
Q

Remouillouge

A

Using bones, left from other stock,

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11
Q

1st step in stock process

A

start in cold water

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12
Q

3rd step in stock progress

A

Skim stock to remove impurities

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12
Q

2nd step in stock process

A

Simmer gently 185

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13
Q

4th step in stock progress

A

Strain stock, ladle out in cheesecloth

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14
Q

5th step in stock progress

A

Cool stock quickly (6 hours), metal containers, blocks, sink, ice water

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15
Q

6th step in stock progress

A

store stock, in fridge

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16
Q

7th step in stock progress

A

Degrease the stock, remove fat form surface liquid

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17
Q

What is a Stock

A

Flavored liquid, stocks are called fond, meaning base

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18
Q

Gelatin

A

Thickener and stabilizer (mixture of protein)

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19
Q

Collegen

A

protein in connective tissue

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20
Q

Venting

A

Cooling and stock in a sink

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21
Q

BETHV

A

B-Bechamel
E-Espangnole
T-Tomato
H- Hollandise
V- Veloute

22
Q

Bechamel

A

Traditionally heavy cream and veal Veloute
Now,scalede milk and white roux

23
Q

Espangnole

A

Brown stock, Brown Roux, Mirepox, and tomato puree

24
Q

Tomato sauce

A

Traditionally tomatoes, vegetables, and seasonings, and white stock thickend with brown or blond roux
Today, tomatoes, vegetables, seasonings are simmerd

25
Q

Hollandise sauce

A

emuslified sauces, egg yolks and butter which contain lecithin

26
Q

Veloute

A

Thickening white stock or fish stock with roux.

27
Q

Where do small or compound sauces come from

A

Mother sauces

28
Q

Demi glaze

A

half brown sauce, half brown stock, reduced by half

29
Q

jus lie

A

(fond lie) lighter and easier then Demi glace
1. rich brown stock thickend with corstarch or arrowroot
2. rich brown stock reduced

30
Q

Chasseur

A

Hunter sauce

31
Q

supreme (Veloute)

A

sauce made by adding cream to chicken veloute

32
Q

Allemande (Veloute)

A

adding lemon juice and a liasson to chicken or veal veloute

33
Q

bearnaise

A

a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon

34
Q

Poivadre

A

Peppercorns

35
Q

Compound butters

A

seasonings with butter,

36
Q

Cornstarch

A

Fine white powder, purestrach form corn, glossy

37
Q

Arrowroot

A

roots of tropical plants, clearer expensive, does not break down quick

38
Q

Liaison

A

egg yolks and heavy cream with minimal thickening

39
Q

Monter au Beurre

A

swirling or whisking whole butter into sauce

40
Q

Roux

A

Clarified butter with Pastry flour

41
Q

Reduction

A

The sauce cooking and the moisture cooking to steam

42
Q

Salsa and relish

A

raw fruit and vegetables

43
Q

Chutney

A

Sweet and sour condiment made of fruits or vegetables cooked in vinegar with sugar and spices, reduced to puree

44
Q

Pan gravy

A

roasted proteins to roux

45
Q

Pan sauce

A

saute pan + reduce

46
Q

Milanaise (Itailain tomato sauce)

A

Yeah

47
Q

Deglaze

A

swirl or stir liquid in pan to dissolve cooked food particles remained the bottom

48
Q

Render

A

Melt or clarify fat, to cook meat on order to remove fat

49
Q

Temper

A

Whisking eggs while slowly heating up

50
Q

Nape

A

Coats back of spoon

51
Q

Slurry

A

Cornstarch and cold liquid

52
Q

Court bouliion

A

French for short broth, flavored liquid with vegetables, used to patch foods(fish shellfish)

Culinary (55 decks)

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