Stocks

Front 1

in French cooking stocks are called

Back 1

fond de cuisine

Front 2

fond de cuisine means

Back 2

basic kitchen stocks

Front 3

are stocks served straight from the stock pot

Back 3

no

Front 4

stocks

Back 4

forms the foundation for soups, sauces, stews and braises

Front 5

are stocks used for poaching

Back 5

yes

Front 6

5 good qualities stock must have

Back 6

be clear, be full bodied and have recognizable flavor, have no fat, have appropriate color and aroma, be gelatinous

Front 7

7 common problems for stock

Back 7

stock is boiled too rapidly, starchy ingredients are used such as potatoes, during the cooking process a lid has been placed on the stock pot, the stock has not been strained properly, during cooking the stock has not been skimmed adequately, inferior ingredients have been used, the stock has been cooked too long

Front 8

what are specialized equipment used in making stocks

Back 8

stockpots, ladles, chinois, spider and filter paper

Front 9

describe what a chinois is

Back 9

cone shaped mesh strainer and is used to strain the stock so that it is free of impurities

Front 10

roasting tray

Back 10

a high sided steel tray which is recommended for browning bones

Front 11

what is a mirpoix

Back 11

a rough cut mixture of carrots, onions, celery and leeks. It is commonly used in making stocks

Front 12

what is the approx ratio in making beef and chicken stock

Back 12

10 parts water, 5 parts bones, 1 part vegetables

Front 13

what part of the stock adds the most flavors

Back 13

bones

Front 14

what's inside the bones that gives body to the finished stock

Back 14

gelatine

Front 15

large bones are cut into smaller pieces of approx

Back 15

8 - 10 cm

Front 16

why do we cut bones

Back 16

easier to handle, it will fit inside the stockpot, allows more surface area for the bone to be exposed so maximum flavor can be extracted

Front 17

what do you use to cut large bones

Back 17

meat saw or meat cleaver

Front 18

why do we use the vegetables in mirpoix

Back 18

because they have a strong aroma so they enhance the flavor of the stock

Front 19

what characteristics of vegetables that shouldn't be used in stocks

Back 19

too strong flavor, high in starch, strong in color, bitter

Front 20

why shouldn't you use vegetables that are high in starch for stocks

Back 20

it will break up during cooking and cause the stock to go cloudy

Front 21

what is a bouquet garni

Back 21

a bundle consisting of a sprig of thyme, parsley stalks and a bay leaf and tied together with a string

Front 22

what is the reason for tying a bouquet garni

Back 22

so that the bundle can easily be taken out and discarded once the desire flavor is obtained

Front 23

a bouquet garni can also be enclosed in a

Back 23

muslin cloth or hair net

Front 24

where do you use lemon juice and white wine in stocks

Back 24

preparation of fish stocks and some stock syrups

Front 25

what ingredient should never be used in stock making? Why?

Back 25

salt; when stocks are reduced the natural salt in them becomes concentrated

Front 26

good ingredient or bad ingredient for stock making: potato,

Back 26

bad ingredient ; high in starch

Front 27

good ingredient or bad ingredient for stock making: parsley stalks

Back 27

Good ingredient

Front 28

good ingredient or bad ingredient for stock making: bay leaves

Back 28

Good ingredient

Front 29

good ingredient or bad ingredient for stock making: plain flour,

Back 29

bad ingredient ; high in starch

Front 30

good ingredient or bad ingredient for stock making: self raising flour,

Back 30

bad ingredient ; high in starch

Front 31

good ingredient or bad ingredient for stock making: rice,

Back 31

bad ingredient ; high in starch

Front 32

good ingredient or bad ingredient for stock making: carrots , except for what kind of stock

Back 32

good ingredient except for fish stock

Front 33

good ingredient or bad ingredient for stock making: turnips

Back 33

bad ingredient ; too strong flavor

Front 34

good ingredient or bad ingredient for stock making: apples , except for what kind of stock

Back 34

bad ingredient except for pastry

Front 35

good ingredient or bad ingredient for stock making: vinegar

Back 35

Bad ingredient

Front 36

good ingredient or bad ingredient for stock making: red wine

Back 36

Good ingredient

Front 37

good ingredient or bad ingredient for stock making: onions

Back 37

Good ingredient

Front 38

good ingredient or bad ingredient for stock making: hot water

Back 38

Bad ingredient

Front 39

good ingredient or bad ingredient for stock making: cold water

Back 39

Good ingredient; for even cooking

Front 40

good ingredient or bad ingredient for stock making: fish bones

Back 40

Good ingredient

Front 41

good ingredient or bad ingredient for stock making: peppercorns

Back 41

Good ingredient

Front 42

good ingredient or bad ingredient for stock making: meat trimmings

Back 42

Good ingredient provided they are clean

Front 43

four main stocks commonly produced in the kitchen

Back 43

chicken stock, white beef stock, brown beef/veal stock and fish stock

Front 44

describe chicken stock

Back 44

made from chicken bones and mirepoix

Front 45

describe white beef stock

Back 45

made from beef bones and mirepoix

Front 46

describe brown beef/veal stock

Back 46

made from beef or veal bones and mirepoix which have been browned in the oven.

Front 47

describe fish stock

Back 47

made from bones and trimmings of lean white fleshed fish

Front 48

what kind of fish bones should not be used in fish stock? Why?

Back 48

oily fish such as tuna because the flavor is too strong

Front 49

describe brown game stock

Back 49

game bones which have been browned in the oven and mirpoix

Front 50

describe vegetable stock

Back 50

selection of good quality fresh vegetables which are cooked for a short time. Spice sachet is added in the final stage of cooking

Front 51

suggested cooking time for beef stock

Back 51

8 hours

Front 52

suggested cooking time for chicken stock

Back 52

1.5 - 2 hours

Front 53

suggested cooking time for fish stock

Back 53

20 - 25 minutes

Front 54

why shouldn't we overcook bones

Back 54

calcium will start to leach from bones and the stock will become cloudy

Front 55

how long can a stock last in the chiller and in what temp

Back 55

up to one week. Between 0 deg C to 5 deg C

Front 56

how long can a stock last in the freezer and in what temp

Back 56

up to three months. Between neg 18 deg C to neg 21 deg C

Front 57

why is it important to cool the stock before placing it inside the refrigerator

Back 57

heat is maintained and warms the chiller/freezer, which speeds up the deterioration of its contents

Front 58

how can you speed up the cooling process of stocks for storage

Back 58

the stock is put into small containers which is put on into iced water then stirred to evenly reduce the heat

Front 59

why are stocks reduced

Back 59

to increase their flavor and richness

Front 60

describe the process of reducing

Back 60

stock is simmered slowly and skimmed without a lid so most of the water is evaporated

Front 61

how much stock do you need to produce 1 liter of glaze

Back 61

10 liters

Front 62

what is a glaze

Back 62

the thick, concentrated end product when a stock is reduced

Front 63

what 4 characteristics does a good glaze have?

Back 63

syrupsy consistency, concentrated flavor, glossy appearance, free of impurities

Front 64

3 common glazes

Back 64

meat glaze, chicken glaze, fish glaze

Front 65

starch thickens by

Back 65

gelatinization

Front 66

what is gelatinization

Back 66

the starch granules absorbs liquid and swell to many times their original size

Front 67

what is a roux

Back 67

made from equal quantities of fat and flour, thoroughly blended and cook

Front 68

what is the preferred fat for a roux

Back 68

butter

Front 69

temperature for cooking roux

Back 69

160 deg C

Front 70

what happens to starch if you burn in

Back 70

it will taste bitter

Front 71

white roux

Back 71

cooked enough to remove the raw taste and until it resembles fresh white breadcrumbs

Front 72

combination to make bechamel

Back 72

white roux and hot milk

Front 73

combination to make velute

Back 73

white chicken stock and blond roux

Front 74

combination for sauce

Back 74

brown beef stock and brown roux

Front 75

pepper corns inside a muslin cloth

Back 75

spice sachet

Front 76

white roux is only used for what sauce?

Back 76

bechamel sauce

Front 77

blond roux is used for?

Back 77

sauces based on white stock

Front 78

brown roux is used for?

Back 78

used to thicken brown sauces

Front 79

what is a beurre manie

Back 79

mixture of equal part fat and flour which is worked together to form a smooth paste but it is not cooked

Front 80

beurre manie is used for ?

Back 80

thickening soups and sauces

Front 81

cornstarch

Back 81

white flour obtain from maiz and is used to thicken pudding and sauces

Front 82

what kind of thickening agents are not suitable for soups

Back 82

flour based thickening agents

Front 83

how should garnish be cut for a soup

Back 83

is should be cut to fit easily onto the spoon

Front 84

where did soup evolve from?

Back 84

peasant cookery

Front 85

7 national soups

Back 85

gazpacho, onion soup, lentil soup, sopa de ajo, minestrone, goulash, bouillabaisse

Front 86

country of origin: gazpacho

Back 86

Spain

Front 87

country of origin: onion soup

Back 87

France

Front 88

country of origin: lentil soup

Back 88

Germany

Front 89

country of origin: sopa de ajo

Back 89

Spain

Front 90

country of origin: minestrone

Back 90

Italy

Front 91

country of origin: goulash

Back 91

hungry Austria

Front 92

country of origin: bouillabaisse

Back 92

France

Front 93

hot soup is served at what temperature

Back 93

85 deg C

Front 94

liter of soup for appetizer

Back 94

.200 L per serving

Front 95

liter of soup for main course

Back 95

.500 L per serving

Front 96

soups may be served in any of the following

Back 96

soup tureen, soup bowl, hollowed-out vegetable, Crockpot

Front 97

how should you store soup

Back 97

strain to remove garnish and decoration. Cool down. Put in a sealed container and put in the chiller at a range of 1 deg C to 5 deg C

Front 98

how long will soup last inside the chiller

Back 98

3 days at a range of 1 deg C to 5 deg C

Front 99

how long will soup last inside the freezer

Back 99

3 months

Front 100

what does reconstitute soup mean?

Back 100

restore to its original condition

Front 101

6 guidelines for reconstituting soup

Back 101

1. frozen soup should be thawed to prevent scorching 2. heat alone is sufficient for reconstituting clear soup 3. addition of liquid like stock, milk or water is recommended for thicker soups to prevent soups from sticking at the bottom of the pan 4. soup must be brought to boiling point to kill bacteria 5. adjust flavor when reconstituted 6. soups containing liason cannot be reconstituted because they can't be reboiled

Front 102

what are the main functions of sauces

Back 102

to provide moisture, flavor, richness, color, interest and appeal

Front 103

some other functions of sauces can be…

Back 103

help digest fatty foods, bind ingredients together , cover food from drying out

Front 104

what are the 3 main ingredients of a sauce

Back 104

stocks, thickening agent, flavorings

Front 105

to produce a good quality sauce you must pay careful attention to

Back 105

the preparation of the stock

Front 106

what is the main thickening agent in sauce production

Back 106

starch

Front 107

4 commonly used thickening agents for sauces

Back 107

roux, conrflour, arrowroot, beurre manie

Front 108

what may tend to reduce the thickening power of starch

Back 108

acid in a sauce

Front 109

what are ways a sauce is served on a plate

Back 109

partially masking it and served under the food

Front 110

never served sauce over …? Why?

Back 110

crumbed or battered food. Causes the crisp coating to be soggy

Front 111

derivatives of hot sauces

Back 111

stock or milk thickened with roux

Front 112

derivatives of warm emulsion sauces

Back 112

butter and reduction emulsified with egg yolks

Front 113

derivatives of cold emulsion sauces

Back 113

oil and vinegar emulsified with egg yolks

Front 114

examples of hot sauces

Back 114

demi glace, bechamel, veloutte, tomato

Front 115

examples of warm emulsion sauces

Back 115

hollandaise and bearnaise

Front 116

examples of cold emulsion sauces

Back 116

mayonnaise

Front 117

derivatives of bechamel sauce

Back 117

cheese, onion, egg, parsley, prawn

Front 118

derivatives of demi glace

Back 118

onion, pepper, madeira, mushroom

Front 119

derivatives of veloutte

Back 119

aurore, chicken, mushroom, herb

Front 120

derivatives of tomato

Back 120

provence, Portuguese, marinara

Front 121

derivatives of beurre blanc, hollandaise and bearnaise

Back 121

maltaise, choron, foyot

Front 122

derivatives of mayonnaise and vinaigrette

Back 122

tartare, remoulade, dill, mustard, cocktail

Front 123

give uses for demi glace

Back 123

meat, steaks, braised meat

Front 124

give uses for bechamel

Back 124

pasta

Front 125

give uses for hollandaise

Back 125

seafood, vegetables, eggs Benedict, gratinating sauce

Front 126

give uses for cocktail sauce

Back 126

seafood, chicken, fish, broths, prawns

Front 127

give uses for veloutte sauce

Back 127

seafood, poultry, veal, to prepare cream sauces as well as soup

Front 128

give uses for cranberry sauce

Back 128

turkey, pates & terrines, game dishes

Front 129

give uses for mint sauce

Back 129

lamb

Front 130

give uses for pepper sauce

Back 130

red meat, steaks, pepper steak