Stocks and sauces Flashcards
1
Q
What is the ratio for stocks
A
three parts water to 2 parts bones
2
Q
What is the ratio for a consomme
A
12 parts stock, 3 parts meat, 1 part mirepoix, 1 part egg
3
Q
What is the ratio for a roux
A
3 parts flour to 2 parts fat
4
Q
what is the thickening ration
A
10 parts liquid to 1 part roux
5
Q
what is the ratio for a beurre manie
A
1 part flour : 1 part butter
6
Q
what is the ratio for a starch slurry
A
1 part cornstarch to 1 part water
7
Q
what is the thickening rule
A
1 tablespoon of starch will thicken 1 cup liquid
