Stocks and sauce test

Question 1

White stock

Answer 1

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

Question 2

Brown stock

Answer 2

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

Question 3

What makes it cloudy

Answer 3

impurities

Question 4

Mirepox

Answer 4

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

Question 5

white stock cooking time

Answer 5

6-12 hours

Question 6

Brown stock cooking time

Answer 6

12 hours

Question 7

Fish stock

Answer 7

35 minutes

Question 8

What type of bones are used

Answer 8

Younger bones, more collagen makes more gelatin

Question 9

Bouquet Garni

Answer 9

Parsley stems
Bay leaves
Whole garlic
Black peppercorn
Thyme

Question 10

Remouillouge

Answer 10

Using bones, left from other stock,

Question 11

1st step in stock process

Answer 11

start in cold water

Question 12

3rd step in stock progress

Answer 12

Skim stock to remove impurities

Question 12

2nd step in stock process

Answer 12

Simmer gently 185

Question 13

4th step in stock progress

Answer 13

Strain stock, ladle out in cheesecloth

Question 14

5th step in stock progress

Answer 14

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

Question 15

6th step in stock progress

Answer 15

store stock, in fridge

Question 16

7th step in stock progress

Answer 16

Degrease the stock, remove fat form surface liquid

Question 17

What is a Stock

Answer 17

Flavored liquid, stocks are called fond, meaning base

Question 18

Gelatin

Answer 18

Thickener and stabilizer (mixture of protein)

Question 19

Collegen

Answer 19

protein in connective tissue

Question 20

Venting

Answer 20

Cooling and stock in a sink

Question 21

BETHV

Answer 21

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

Question 22

Bechamel

Answer 22

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

Question 23

Espangnole

Answer 23

Brown stock, Brown Roux, Mirepox, and tomato puree

Question 24

Tomato sauce

Answer 24

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

Question 25

Hollandise sauce

Answer 25

emuslified sauces, egg yolks and butter which contain lecithin

Question 26

Veloute

Answer 26

Thickening white stock or fish stock with roux.

Question 27

Where do small or compound sauces come from

Answer 27

Mother sauces

Question 28

Demi glaze

Answer 28

half brown sauce, half brown stock, reduced by half

Question 29

jus lie

Answer 29

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

Question 30

Chasseur

Answer 30

Hunter sauce

Question 31

supreme (Veloute)

Answer 31

sauce made by adding cream to chicken veloute

Question 32

Allemande (Veloute)

Answer 32

adding lemon juice and a liasson to chicken or veal veloute

Question 33

bearnaise

Answer 33

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

Question 34

Poivadre

Answer 34

Peppercorns

Question 35

Compound butters

Answer 35

seasonings with butter,

Question 36

Cornstarch

Answer 36

Fine white powder, purestrach form corn, glossy

Question 37

Arrowroot

Answer 37

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

Question 38

Liaison

Answer 38

egg yolks and heavy cream with minimal thickening

Question 39

Monter au Beurre

Answer 39

swirling or whisking whole butter into sauce

Question 40

Roux

Answer 40

Clarified butter with Pastry flour

Question 41

Reduction

Answer 41

The sauce cooking and the moisture cooking to steam

Question 42

Salsa and relish

Answer 42

raw fruit and vegetables

Question 43

Chutney

Answer 43

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

Question 44

Pan gravy

Answer 44

roasted proteins to roux

Question 45

Pan sauce

Answer 45

saute pan + reduce

Question 46

Milanaise (Itailain tomato sauce)

Answer 46

Yeah

Question 47

Deglaze

Answer 47

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

Question 48

Render

Answer 48

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

Question 49

Temper

Answer 49

Whisking eggs while slowly heating up

Question 50

Nape

Answer 50

Coats back of spoon

Question 51

Slurry

Answer 51

Cornstarch and cold liquid

Question 52

Court bouliion

Answer 52

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