Stocks, Soups, and Sauces Flashcards
What are the four essential parts of a stock?
A major flavoring ingredient, liquid, mirepoix, and aromatics.
What is a mirepoix? What is a white mirepoix?
A mirepoix is a coarsely chopped vegetable combination used to provide flavor for a stock; that typically consists of 50% onion, 25% carrots, and 25% celery.
A white mirepoix substitutes the carrots for parsnips and may add additional onions, leeks, and/or mushrooms.
What are aromatics? What are the two types of aromatics? How are they different?
Aromatics are herbs, spices, and flavorings added to a stock, that create a slight flavor, and a savory smell. The two types are the Bouquet Garni (“Bag of herbs”) and the Sachet d’epices. Typically, the main difference is that the bouquet is fresh herbs, tied together with twine, whereas the sachet uses a cheesecloth with dried herbs and spices.
What spices and herbs are usually in a Bouquet Garni? Sachet d’epices?
Bouquet Garni; Fresh Parsley stems, thyme, and bay leaves.
Sachet d’epices; Parsley stems, dried thyme, bay leaves, and cracked peppercorns.
What is a stock?
A flavorful liquid, used as the ‘building blocks,’ or base, for soups, sauces, and creams. They use simmering bones or vegetables to add a flavor base.
What is a bouillon?
A broth/liquid from simmering meats or vegetables.
What is a brown stock? What are some characteristics?
A brown stock is an amber liquid, made from simmering poultry, beef, veal, or game bones. To make this stock, you’ve got to brown the bones beforehand.
How do you brown bones?
To brown bones, you first apply tomato paste to the exterior of the bones, and then bake them.
What is a court bouillon?
An aromatic vegetable broth, made by poaching fish or vegetables.
What is a fumet?
Stock similar to fish stock, that is highly flavored and made with fish bones. This stock is reduced before use, to intensify the flavor.
What is a glace?
A glace, often referred to as “glaze”, is stock made from brown, chicken, or fish stock, then reduced to a jelly-like consistency.
What is a jus?
A rich, lightly reduced stock used as a sauce for roasted meats.
What is a remouillage?
A weak stock, typically used to replace water as the liquid. It is made from bones used in other preparations.
- “Rewetting”
What is a vegetable stock? What ingredients do you need to avoid while making? What darkens the stock?
Vegetable stock made from simmering a mirepoix, leeks, and turnips. When making, be certain to avoid leafy greens, as they result in a bitter flavor. Ingredients like tomatoes, garlic, and seasoning darken the color of the stock.
What is a white stock?
Clear, pale liquid made from simmering poultry, beef, or fish bones.
How do you decrease food and labor costs?
Prepared stocks, stock or sauce bases, and commercial concentrates.
Why do you blanch bones?
In order to rid impurities, or cloudiness. To blanch, put bones in stockpot, cover with cold water, bring to slow boil, and remove floating waste or scum.
Why do you sweat bones?
Sweating bones and mirepoix releases the flavor. It also softens the bones and vegetables, releasing moisture.
How do you know a stock is quality?
Flavor, body, and clarity. It should not overpower other ingredients.
What should be the strongest flavors in the stock? Neutral flavors?
Strongest: fish, chicken, and beef
Neutral: veal.
Which stock should NOT be crystal clear?
Fish fumet.
What is degreasing?
Removal of fat from a stock; removing cooled or hardened fat from the surface of the stock, and also reheating and removing impurities if necessary. This allows for a healthier, clearer stock.
How do you cool a stock?
Transfer to another container, place in ice-water bath, stirring often with ice paddle. Once cooled, cover and place in the cooler.
What is a sauce?
A “relish to make food more appetizing”.
It’s a liquid or semi-liquid product that’s used to prepare other foods.
What are some characteristics of sauces?
Sauces should complement foods, not disguise them. They should have contrasting flavors.
What are the purposes of sauces?
Add flavor, moisture, richness, color, and visual appeal.
What is a saucier?
A person specialized in making sauces.
What is a roux for sauces?
The main ingredient for sauces, made of equal parts fat and flour. It’s used as a thickener to the majority of sauces.
What are the five mother sauces?
Béchamel, Veloute, Tomato, Espagnole, and Hollandaise.
What is Béchamel made of?
Milk and white roux.
What is Veloute made of?
Veal, chicken or fish stock, and white or blond roux.
