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14 Cards in this Set
- Front
- Back
- 3rd side (hint)
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5.mother sauces. B. E. H. T. V. |
Bechamel. Espagnole. Hollandaise. Tomate.. Velouté. |
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Ing for fresh mayonnaise |
2 eggyolks. 250 ml. Oil. 1/8 tsp vinegar. 1/8 tsp lemon juice. Salt. Pepper. To taste. |
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Ing for veloute |
40g roux. 250 ml. Stock. 25 g of mirepoix |
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Bechamel ing. |
500 ml milk. 1.onion claute. 50g white roux. Bgarni. Nutmeg. Salt. Pepper. |
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Ing for Hollandaise |
2 egg yolks. 30 ml. Water. 190 ml warm clb. 10ml.lemon juice.. Salt. Cayenne. |
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Ing for. Espagnole |
20g butter. 80gbacon. 300gmirepoixbrown. Brown stock. About 500 ml. Add 250 g tomato concassé and 50g tomato purée. Add 1 garlic clove. Add. Bgarni |
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Tomato sauce ing |
50 g butter. 100g bacon. 100 g carrots. 10p g onions. 100 g paste. 30 g flour. 1 l stock, white. 1 kg tomato concassé. Bgarni. 10ggarlic. 10gshallots. Salt. Pepper. |
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What is the symbol in france for sauce making |
Wooden spoon |
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Who grouped 5 mother sauces as it is today |
Careme came up with the 4 mother sauces. B. V. H. And allemande but escoffier was realky the one who put tomate and espagnole and put hollansaise and alkemande as mere. Derivatives |
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4 sauces accdg to careme |
Bechamel. Veloute. Allemand. Espagnole. |
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What is allemand sauce |
White stock. Based with wine and thickened by a liaison (eggs and cream) |
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Ing for poaching liquid |
250 ml water. 30 ml. White winr.. 50g mirepoix white. 5g dill. Leaves. 1 bay leaf. |
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Fresh pasta noodles |
10o g semolina.. 400 g flour. 10 ml olive oil. 2 eggs. 5 g coarse salt. White pepper. Flour for dusting. |
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Invented mayonnaise and when |
Chef of duke of richelieu 1756. In honer of victory at port mahon. |
DofR |
