Study Flashcards
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A liquid base for soup, sauces, and many main course dishes.
It is liquid in which meat, chicken, fish, bones, and vegetables are cooked and their flavors and essence are extracted.
Stocks
Is a flavorful, thickened liquid used to season and complement the food that it accompanies.
Sauces
Liquid concoctions made of broth seasonings, vegetables, meat, fish, or poultry and served as an appetizers for a meal
Soups
Elements or Ingredients of a Stock
Nourishing Element
Mirepoix
Herbs and Spices or a Bouquet Garni
Liquid
Most stocks are composed of these ingredients in the following proportion.
5 Parts Nourishing Element
1 Part Mirepoix
Herbs and Spices or a Bouquet Garni
10 Parts Liquid
The most important ingredient of a stock. Provides color, nutrients, and flavor.
May include any one or a combination of bones and meat.
Nourishing Element
Two parts in a nourishing element
Bones and Meat
What are the three bones that is commonly used?
Veal, Beef and Chicken
What are the 4 meats?
Fish Trimmings
Beef Trimmings
Chicken Trimmings
and Vegetables (somehow 🗿)
A mix of coarsely chopped vegetables that is used to add color, flavor, and nutrients to the stock.
Mirepoix
What does mirepoix contain?
(usually consisting of two parts onions, one part celery, and one-part carrots)
are also used as ingredients in stocks depending on their availability.
Herbs & Spices
is tied in a bundle with a butcher’s twine or placed in a sachet and is added directly to the liquid, allowing it to simmer.
Bouquet Garni
Makes up the largest portion of a stock.
Liquid
What is the ratio of liquid to the nourishing element?
2:1
How many parts of liquid and nourishing element?
10 for liquid, 5 for nourishing element
What are the 4 types of stocks?
White, Brown, Fish and Vegetable Stock
Sauces are basically made of three kinds of ingredients.
Liquid, Thickening Agent and Seasonings and Flavorings
Serves as the body or a base of a sauce.
Liquid Ingredients
Most sauces are built on one of the five liquid bases.
White stock, Brown Stock, Milk, Tomato plus stock and clarified or drawn butter
An ingredient that gives the thick consistency to a sauce.
Thickening Agent
What are the 5 different thickening agents?
Starches, Liaison, Beurre Maine, Roux and Blood
These are the most commonly used thickening agents. They thicken by gelatinization (the process of absorbing moisture when placed in a liquid)
Starches
A mixture of one part egg yolk and three parts heavy cream used to enrich a sauce at the end of a cooking process.
Liaison