stocks & sauces

Question 1

What is the standard ratio for a mirepoix?

Answer 1

Onions 50% - Carrots 25% - Celery 25%

Question 2

What is the ratio by weight of bones - mirepoix - water for a basic stock?

Answer 2

Bones - 80% Mirepoix - 10% Water - 100%

Question 3

What type of bones are used in a WHITE stock?

Answer 3

Beef, Veal, Chicken, or Pork

Question 4

What type of bones are used in a CHICKEN stock?

Answer 4

Chicken

Question 5

What type of bones are used in a BROWN stock?

Answer 5

Beef or Veal bones browned in the oven

Question 6

What type of bones are used in a FISH stock?

Answer 6

Bones and trimmings from a lean white fish

Question 7

What is a FUMET?

Answer 7

A flavorful fish stock made with white wine

Question 8

What is the ratio of a WHITE mirepoix?

Answer 8

Onions 25% - Leeks 25% - Celery 25% - Parsnips 25%

Question 9

What do tomato products contribute to brown stocks?

Answer 9

Tomato products contribute flavor and acid to brown stocks

Question 10

What do you put in a sachet?

Answer 10

Herbs and Spices

Question 11

What do you put in a BOUQUE GARNI?

Answer 11

Fresh herbs and Aromatics

Question 12

What is an Oignon Brule?

Answer 12

Burnt Onion for BROWN stocks

Question 13

What is an Oignon Pique?

Answer 13

An Onion with a Bay Leaf stuck to it with a Clove

Question 14

When making a WHITE Stock, how do you rid the bones of impurities?

Answer 14

By blanching them

Rinse the bones in cold water - place the bones in a stock pot and cover with cold water ( IMPURITIES DISSOLVE FASTER IN COLD WATER ) - bring to a boil - drain and rinse bones well

Question 15

What are the simmering times for BEEF BONES, VEAL BONES, CHICKEN BONES, AND FISH BONES?

Answer 15

BEEF BONES - 8 - 10 HRS

VEAL BONES - 6 - 8 HRS

CHICKEN BONES - 3 - 4 HRS

FICH BONES - 30 - 45 MIN

Question 16

For a BROWN Stock, how do you prepare the bones?

Answer 16

Place UNWASHED Bones in a roasting pan, then bake until brown

Question 17

For a FISH Stock how do you prepare the bones?

Answer 17

Sweat the bones and mirepoix in fat, then use white wine to deglaze

Question 18

What is a REMOUILLAGE ?

Answer 18

A REMOUILLAGE is a stock made from used bones

Question 19

What is DASHI ?

Answer 19

A basic Japanese stock made of water, shaved - dry bonito, and kombu ( kelp )

Question 20

What is a glaze?

Answer 20

A glaze is a stock that has been reduced by 3/4 or more and is able to coat the back of a spoon

Question 21

What does a sauce add to your food?

Answer 21

A sauce adds: MOISTNESS - RICHNESS - INTEREST OR APPEAL - FLAVOR - ENHANCED APPEARANCE

Question 22

What 3 ingredients are combined to create a sauce?

Answer 22

LIQUID + THICKENING AGENT + ADITIONAL SEASONINGS

Question 23

What liquid would you use for a VELOUTE Sauce?

Answer 23

A WHITE Stock made from Chicken, Veal, or Fish bones is used as the liquid for a VELOUTE Sauce

Question 24

What liquid would you use for a ESPAGNOLE Sauce?

Answer 24

A BROWN Stock made from Beef or Veal bones is used as the liquid for an ESPAGNOLE Sauce

Question 25

What liquid would you use for a BECHAMEL Sauce?

Answer 25

MILK would be used as the liquid for a BECHAMEL Sauce

Question 26

What liquid would you use for a HOLLANDAISE OR BERNAISE Sauce?

Answer 26

For a HOLLANDAISE or BERNAISE Sauce you would use CLARIFIED BUTTER as the liquid

Question 27

What is a Beurre Manie?

Answer 27

A Beurre Manie is a mixture of equal parts softened butter and flour, this acts as a thickening agent for sauces

Question 28

What thickening agent should you use if your sauce will be frozen for future use?

Answer 28

WAXY MAIZE is the preferred thickening agent if sauces will be frozen for future use.

Question 29

What is a LIAISON and how is it used?

Answer 29

A LIAISON is a mixture of EGG YOLKS and CREAM, it is used to enrich and lightly thicken a sauce or other liquid