tle Flashcards
flavorful liquid made by gently simmering bones, meat, seafood, and/or vegetables in a liquid to extract their flavor, aroma, color, and nutrients.
stocks
are sometimes added to enhance the stock’s flavor.
Herbs, spices and aromatic vegetables
It is the most important ingredient in a stock, as it provides flavor, color, and nutrients.
nourishing element
t may include any or a combination of fresh bones of beef, lamb, chicken, fish, veal, or game; meat or fish trimmings; and vegetables.
nourishing element
It is a mixture of coarsely chopped vegetables, usually carrot, celery, and onion, which is used to flavor stocks and various dishes. Most stocks are made up of one part mirepoix.
mirepoix
you need bigger cuts of mirepoix for a long time of cooking
true
It is a combination of fresh herbs and vegetables bundled together with twine and then added to a stock to give it more flavor.
bouquet garni
It is typically removed before the stock is used. It makes up around one part of a stock.
bouquet garni
Water or wine are ordinarily used to simmer the nourishing element, mirepoix, and bouquet garni to make a flavorful stock.
liquid
why do we need to not put too much wine in soups?
para di mag overlap yung lasa ng wine kase masyadong strong yung wine
The liquid should be cold to bring out maximum flavor and to keep the stock from becoming cloudy during the cooking process.
liquid
what are the components of a stock?
nourishing element, mirepoix, bouquet garni, liquid,
what are the principles in making a stock? (by order)
- use cold water
- simmer the stock gently
- skim the stock
- strain the stock
- cool the stock
- remove the grease from stock
- store and label properly
what is the best way to cool a stock?
ice-bath
all stock has this component
mirepoix
why do we need to use cold water in making stock?
help in dissolving blood and other impurities that may be in the nourishing element, as well as the other ingredients.
what will happen to the stock if hot water is used?
he impurities will coagulate at a faster rate and will remains dispersed in the stock. This, in turn will make the stock cloudy.
why do we need to simmer rather than boiling?
simmering better draws out the natural flavors of the ingredients than boiling
why do we need to cool the stock quickly?
to prevent food-borne illnesses.
how do you remove the grease from the stock easily?
his can be done easily by first refrigerating the stock and then spooning out the layer of fat that forms on the surface.
the stock should last between how many days?
4 to 7 days
It is made from the roasted or browned bones of chicken, veal, beef, or game bones.
brown stock (fond brun)
what is the french term for brown stock?
fond brun
The bones are typically roasted with the mirepoix, which brings out more color and flavor.
brown stock (fond brun)
what is fond?
yung tira-tira sa pan kapag nagluluto
It consists of different kinds of vegetables and flavorings such as herbs and spices.
vegetable stock ( fond de legume)
what is the french term for vegetable stock?
fond de legume
should not include strongly flavored vegetables.
all-purpose stock
what are some examples of strongly flavored vegetables?
artichoke, cabbage, brocolli and cauliflower
what are the basic ingredients in vegetable soup?
onions, garlic, leaks, carrots etc
It is made by gently simmering the bones and head of finfish, and shellfish.
fish stock ( fond de poisson)
what is the french term for fish stock?
fond de poisson
Fish stock can be boiled down and reduced by around 50 percent to create a concentrated stock referred to as?
fish funnet
It is made by gently simmering bones that have not been roasted or browned though some cooks, blanch the bones beforehand.
white stock (fond blanc)
what is the french term for white stock?
fond blanc
These are cooked together with a white mirepoix.
white stock (fond blanc)
a combination of lightly coloured, chopped, uncooked vegetables designed to add flavour and aroma to a dish without affecting the colour of the dish
white mirepoix
it is a great example of white stock
chicken stock
are the foundation for soups and sauces, it can also be a substitute for water
stock
if you cook a stock in a short period of time, what kind of color will you get?
a light colored stock
A stock that is reduced until it is thick and syrupy in consistency. It has a very concentrated flavor and is added to vegetable, meat, poultry, and fish dishes
glace/glaze
Veal bones have more ??? than beef bones
collagen
A dish which may be hot or cold that is made by combining various ingredients with a liquid
soup
what are the most common ingredients in making soup?
meat and vegetables
a rich flavorful stock
broth
is made from stock with extra meat and seasoning
bouillon
a perfect clear thin soup. It is made by clarifying a rich stock using added meat and flavoring ingredients
Consomme
It has thicker consistency and fuller body than thin soup. It is made with the addition of the thickening agents such as starch, cream, vegetables puree, butter, or liaison.
thick soup
made by beating egg yolks and heavy cream until smooth
liasion
is quite heavy and thick. The main ingredients are vegetables that are ground in a blender until smooth.
puree soup
are thickened with roux and finished with cream. It can be made with cooked vegetables until tender. They can then be pureed, if desired, so that they can be easily stirred into the soup.
cream soups
how do you make roux?
melt some butter then add flour
how many minutes do you need for a white roux?
3-5 mins
how many minutes do you need for a blonde roux?
8-10 mins
how many minutes do you need to make brown roux?
25-30 mins
specialty soups are also known as what?
national soups
are those that originated from a particular geographic area or region.
specialty soup
are thick, creamy soups made with the strained broth of seafood.
brisque
where did brisque originated? and what classification of soup is brisque?
france, specialty soup
can also be made from a purée of vegetables or fruits
bisques
is a thick, chunky and creamy soup, made from fish, shellfish, and vegetables. The liquid ingredient added is cream or milk and thickened with roux.
chowder
where did chowder originated and what is its classification?
england, specialty soup
what kind of soup is bouillon, consomme and broth?
thin or clear soup
what classification of soup is cream soup and puree soup?
thick soup
prepared hot and served cold. It uses cream to thicken and is often added after the soup is chilled.
cooked cold soup
It is made with chopped and pureed vegetables and/or fruits. Yogurt or cream can be added to make these soups thicker and richer.
uncooked cold soups
add a complexity and depth of flavor to even the simplest of dishes.
the different kinds of sauces
what are the classification of soups?
thin or clear, thick, specialty
a thickened liquid, richly flavored to complement a dish. These also add moisture and enhance the overall quality of various food preparations.
sauces
provide the body and base of the sauce.
liquid
the most commonly used liquid ingredient in sauces.
stock
what is the difference between warm sauce and cold sauce?
sa cold sauce, di gaano niluluto pero sa warm sauce niluluto.
Either all-purpose or bread flour.
flour
It may be combined with melted butter or drippings to thicken a sauce, or combined with water and then added to the sauce, a mixture known as
whitewash
It is cooked mixture of equal parts of fat and flour.
roux
Types of Roux?
white, blond and brown
s a mixture of equal parts of butter and flour to form a paste. It is used for quick thickening at the end of the cooking to finish the sauce.
beurre manie
what is the difference between roux and buerre manie?
we usually add roux in the beginning of cooking the sauce and we also cook the roux but in buerre manie, we usually add this in the end of the cooking and is not cooked.
produces a clear sauce with glossy texture. It is dissolved in cold water until smooth, before stirring into hot liquid.
cornstarch
thicken the liquids quickly. These are useful if smoothness of texture is not desired.
breadcrumbs
constrach is used and mabilisan lang ginagamit
slurry
a mixture of chopped, mashed and strained vegetables.
vegetable purees
the most commonly used flavorings and seasonings in sauces are
salt, pepper, mustard, vinegar, spices and herbs
are those that are commonly prepared and served cold, though there are some that are cooked and allowed to cool before serving.
cold sauces
are those that are prepared and served hot or lukewarm
warm sauces
what are the types of cold sauces?
oil sauces and compound butter
a type of oil as its base, usually olive oil or vegetable oil.
oil sauces
may be served as dressings for salads
oil sauces
an emulsion of oil and egg yolks.
mayonnaise
a combination of oil and acid, typically vinegar or citrus juice.
vinaigrette
made by mixing different herbs, spices, and other flavorings into whipped butter, which may then be shaped into a log and refrigerated.
compound butter
a white sauce, made with milk and thickened with roux.
bechamel sauce
Crème/cream, Mornay Soubise ,Nantua,Cheddar and Mustard
secondary sauce of bechamel
It is a stock-based white sauce. It can be made from chicken, veal, or fish stock.
veloute
Normandy, Bercy, Hungarian, Mushroom,Aurora,Poulette, Shrimp and Herb seafood sauce
secondary sauce for veloute
It is traditionally made of a rich meat stock, a mirepoix of browned vegetables.
A nicely browned roux, herbs and sometimes tomato paste.
espagnole
Marchand de Vin Sauce (Red Wine Reduction),Robert, Charcutiere,Lyonnaise, Chasseur, Berc
secondary sauce of espagnole
It is made with an emulsion of egg yolks, fat. and lemon juice.
hollandaise
Bearnaise, Dijon, Foyot, Choron,Maltaise and Mousseline sauce
secondary sauce to hollandaise
t is made from stock and tomato products seasoned with spices and herbs.
tomato sauce
Spanish, Creole, Portuguese and Provencale sauce
secondary sauce to tomato sauce
Characteristics of a good sauc
Has the proper texture
Has a concentration of flavor that will complement and not overpower the dish it will be served with.
Has a glossy appearance
Has a color that is consistent with the ingredients with which it has made from
Has the proper consistency
When taken from storage, ??? need to be boiled for at least two minutes.
stocks
Never reheat ??? more than once after re-boiling
stocks
They must be cooled quickly within 90 minutes of taking off the stove.
Stocks
All ??? for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage.
soups
Pack in watertight containers allowing ½ -inch headspace for wide-topped containers and ¾ inch headspace for narrow-topped containers.
soups
It may also be stored in blocks if freezer space is limited.
soups
why do we need to cool the sauce rapidly?
to inhibit the growth of harmful bacteria and microorganisms
On what ways can we cool down a sauce?
Ice bath or put in an ventilated area
what is the last things that we add in the sauce before putting it in the fridge
Pour melted butter on top of the sauce or cover it with a piece of oiled parchment paper before storing.
storing sauces by order
cool it down using ice bath or put in a ventilated area
store large quantities of sauce in smaller containers
put melted butter or cover it up with a piece of oiled parchment on top
pour sauce in cube tray
place in plastic containers with tight lids and label
