Stocks and sauces Flashcards
what are the 3 types of roux
White This roux is light in color used for béchamel sauce
Blond:
Brown: more of a nuttier flavor
What is the process to making béchamel sauce
You need to melt you butter in a pan, then once that it is melted, you need to add in your equal part of flour, finally you add in your milk but by bit
What are the five mother sauces
Espagnol: is a brown sauce made from thickening a brown stock
Volute: made from thickening a white stock:
béchamel:
tomato: thickened tomato based sauce
hollandaise: butter based sauce thikened with egg yolks
What does making a stock consist of
the proper procedure to making stock starts with you using cold water, bringing the stock to a simmer, skimming the stock, mire poi and spices after a while add sachet (bouquet garni) towards the end.
why is it important to start making stock in cold water
we make stock in cold water because it first allows all the impurities and the proteins to dissolve in the water, and it gradually lets the impurities rise to the top to make it easier to skim off
Define stock
A clear liquid flavored by soluble substances from seasonings (bouquets garni) Mire pox (vegetables)
What seasonings are included in a bouquet garni
Bay leaves, parsley stems, pepper corns thyme.
What is a mire poix
it is the inclusion of 2 parts onions, to 1 part celery, to one part carrots (aromatic vegetables)
what are the five tastes that the mouth can detect
Sweet, sour, salty, savoury (umami), bitter
What is nappe consistency
When it coats the back of the spoon
What are tree examples of emulsifiers
eggyolks, mustard, 35 percent cream
What are the ratios for stock
100 percent water
150% bones
10% mirepoix
What are the two thikening agents used in cooking
Slurry: starch and water, roux: fat to flour
Wher edoes the majority of sense of flavour comes from
Comes from the noses sensory gland
What are the 5 main purposes of sauce
Visual appeal Taste to add moisture adds texture variety
