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144 Cards in this Set
- Front
- Back
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What are the 3 secondary leading or "small sauces"?
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allemande
supreme white wine sauce |
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what are some modern sauces?
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broths and jus
purees cream reductions salsa, relishes, chutneys asian sauces flavored oils |
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the pinnacle of all cooking is what?
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a good sauce
It should work like a seasoning and should not dominate |
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flavoring ingredients can be added when?
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at beginning, middle or end, depending on:
cooking time cooking process flavoring ingredient |
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combining two liquids or semi liquid ingredients such as oil and vinegar, which do not naturally dissolve into each other, is called what?
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emulsification
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a roux added to a white veal stock becomes what?
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veloute
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what is the procedure for a roux?
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melt fat
add flour and stir until mixed cook to desired doneness |
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what heat does brown roux take?
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low
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what heat does white or blond roux take?
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medium
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what is a roux?
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a cooked mixture of equal parts by weight of fat and flour
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what are the 2 ways to separate starch granules?
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1. mix starch with fat (the principle of a roux and a beurre manie)
2. mix starch with cold liquid. Known as a slurry |
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starches thicken by what?
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gelatinization
like little sponges, they absorb water and swell to many times their size |
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What is the 3-part structure of a sauce?
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1. liquid or body
2. thickening agent 3. seasonings |
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what do sauces add to food?
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moistness
flavor richness appearance appetite appeal |
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acid products added to a brown stock help to do what?
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dissolve connective tissue
extract flavor |
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what do roux and other starch thickeners do for milk and cream?
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stabilize them
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do not combine milk and simmering soup stock without what?
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presence of roux or other thickeners
Either thicken the stock before adding milk or; thicken the milk before adding to the soup |
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Name 4 ways to thicken
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reduction
roux liaison bread crumbs vegetable purees beurre manie |
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16 oz of roux thickens how much liquid?
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1 gallon
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What does Beth V stand for?
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The mother sauces:
bechamel (milk, white roux) veloute (white stock, white or blond roux) espagnole (brown stock, brown roux) tomato sauce (tomato, brown stock) hollandaise (eggs and butter) |
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leading sauce plus more flavorings equals what?
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small sauce
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liquid plus thickening agent equals what?
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leading sauce
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why clarify butter in regards to gelatinization?
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the moisture content of whole butter gelatinizes some of the starch and makes the roux hard to work.
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a mixture of raw starch with cold liquid is called what?
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slurry
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why must starch granules be separated before heating in liquid to avoid lumping?
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starch on the outside quickly gelatinizes and coats before the liquid reaches the starch inside, forming clumps
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since acid products inhibit gelatinization, when should you add acid products?
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after full gelatinization has occurred
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What are the liquids that make up the mother sauces?
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White stock - veloute
brown stock - espagnole milk - bechamel tomato plus stock - tomato sauce clarified butter - hollandaise |
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what is the objective of a stock?
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to select the proper ingredients and extract the flavors wanted - to combine the correct ingredients with the correct procedure
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why blanch the bones?
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to get rid of impurities
Rinse in cold water, add to stockpot, cover with cold water. bring to boil and impurities will coagulate. drain bones, rinse well |
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what is a demi-glace?
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half brown sauce, half brown stock, reduced by half
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what are the butter sauces?
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melted butter
clarified butter brown butter black butter meuniere butter compound butters beurre blanc |
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what does collagen form when it breaks down?
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gelatin
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what does gelatin give to a stock?
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body
should thicken or solidify when chilled |
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about how much is a "dash" of a seasoning?
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1/16
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about how much is a "pinch" of something?
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1/8
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what makes a dish appealing (4 items)?
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appearance
aroma taste mouthfeel |
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Name some of the other fonds . . .
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court bouillon
glaze nage milk/cream tomatoes butter oil |
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what is the most common thickening agent?
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starches
usually flour |
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Name the 3 roux forms . . .
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white
blond brown |
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what 2 ingredients make a liaison?
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egg yolks
cream |
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what is a glaze?
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a stock reduced until it coats the back of a spoon, "a la nappe."
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why should you start a roux cold?
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the flour may burn quickly
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The more you cook the flour, the less it has of what?
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thickening power
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what are some things to think about when making sauces?
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size of pot
ratio of ingredients timing and sequence importance of seasonings |
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other fats that can be used in a roux are . . .
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margarine
lard animal fat vegetable oils and fats |
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what are some other thickeners?
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whitewash
cornstarch arrowroot liaison waxy maize instant starches vegetable purees bread crumbs |
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name some of the finishing techniques .. .
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reduction
straining deglazing enriching with butter, cream adjust seasonings |
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why is hollandaise different from the other mother sauces . . .
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if is made for one service; the others have derivative sauces.
By changing the acid and the liquid you get a different sauce. By changing the fat you get a different sauce. it is not made with a stock or thickened with a roux |
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what seasoning is the most important of all?
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salt
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flavoring means what?
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adding a new flavor - changing or modifying the original
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when is the most important time for seasoning foods?
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at the end of the cooking process
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what is in a bouquet garni?
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bay leaf
celery leek thyme parsley stems |
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what is the major ingredient of stocks?
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bones
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fish stock is made from what?
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fish bones and trimmings left after filleting lean, white fish
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"fumet" is a term used for what?
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flavorful fish stock, especially made with wine
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what is the best source of gelatin in the bones?
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cartilage
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what is the 2nd most important contributor to the flavor of stocks?
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aromatic vegetables known as mirepoix
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what is mirepoix?
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a combo of onion, celery and carrots, not only for flavoring stocks but also for sauces, soups, meats, poultry, fish and veggies.
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white mirepoix is made without what?
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carrots
use mushroom trimmings, and add a few leeks in place of some of the onions |
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salt is usually added when in the making of stocks?
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never
It might become too concentrated over the long cooking time |
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stocks are never used . . .
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as is but are reduced, concentrated, combined with other ingredients
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give the ratio for bones, mirepoix and water in a stock . . .
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bones - 50%
mirepoix - 10% water - 100% |
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what are the ingredients for a vegetable stock?
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veggies
herbs and spices water sometimes wine |
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what would potatoes, sweet potatoes or winter squash do for a stock?
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make it cloudy
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what veggies are considered too strong for a stock?
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brussels sprouts
cauliflower artichokes beets dark, green leafy veggies |
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what is "remouillage"?
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use of the bones in more than one stock, aka "rewetting"
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what is depouillage?
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to skim the scum from the top of a stock or sauce
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stocks are concentrated by simmering to evaporate part of the water, which is called what?
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reduction
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fish bones are never what?
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blanched
use a soaking slurry |
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what is a glaze?
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a stock reduced by 3/4 or more that is solid and rubbery when chilled
coats the back of a spoon |
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brown stock is made from what?
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beef or veal bones, which were roasted in an oven
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white stock is made from what?
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beef, or veal bones, or a combo of chicken bones and even pork bones
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what does "suer" mean?
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to sweat, or cook slowly over low heat in butter, usually covered, without browning
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what is the definition of a sauce?
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a flavorful liquid, usually thickened, used to season, flavor or enhance other foods
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acids inhibit what?
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gelatinization
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why is clarified butter preferred when making sauces?
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higher smoke point
flavor |
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name the Love Steps for stocks
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start with cold water
simmer, never boil skim frequently strain carefully cool quickly store properly degrease |
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to make 1 gallon of white stock, how many bones, mirepoix, water and sachets do you need?
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5 pounds of bones
1 pound of mirepoix 5 quarts of water 1 sachet |
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what are the amounts of vegetables for 1 pound of mirepoix?
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8 oz onion
4 oz carrot 4 oz celery |
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what ingredients do you need for 1 gallon of brown stock
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5 pounds bones
1 pound mirepoix 8 oz tomato product (usually paste) 5 quarts water 1 sachet |
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to make 1 gallon of fish stock what do you need?
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4-6 pounds of bones
8 oz mirepoix 1 gallon of water 8 oz of white wine 1 sachet |
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what has been removed in clarified butter?
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milk solids including whey and casein
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what does deglazing do?
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helps loosen bits of browned pieces when you add water, wine or broth to the skillet used to cook the meat.
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define a stock . . .
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a clear, thin (unthickened) liquid flavored by soluble substances extracted from meat, poultry, fish, their bones, or vegetables and seasonings.
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give the simmer times for the various stocks . . .
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beef and veal - 6-8 hours
chicken - 3-4 hours fish - 45-1 hour veggies - 30-45 minutes |
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what are convenience products for stocks called?
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bases
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what is the "suc" or "fond"?
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The residue, usually strong in flavor and retrieved by deglazing
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what is the difference between a stock and a sauce?
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thickening
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the effect of heat on protein is called what?
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coagulation
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what do the French call stocks?
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fond
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what are the basic stock ingredient proportions?
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bones - 50%
mirepoix - 10% water - 100% |
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white stocks require that you do what?
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blanch the bones
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brown stocks require that you do what?
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roast the bones
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"seasoning" means what?
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enhancing natural flavor of a food without significantly changing its flavor
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what's the minimum simmer time for a roux?
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about 20 minutes
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roux doesn't rich its full thickening power until what point?
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near boiling point
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a white roux goes with which sauce?
a blond roux goes with which sauce? |
bechamel
veloute |
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a roux with too much fat is called what?
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slack
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what is the consistency of a good roux?
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stiff, not runny or pourable
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what are the amounts of fat and flour in a roux?
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equal parts by weight
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when higher protein flour is used in the roux, you must do what?
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cook sauce longer
skim more often |
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browned flour only has how much thickening power?
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about 1/3 that of unbrowned flour
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what does "size concept" mean?
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the chopped pieces are the same size
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what should you always do with carrots?
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peel them
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what does "soluble" mean?
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dissolves in water
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what does leek contain that is a natural thickener?
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albumen
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what does "pince" mean?
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add tomato product
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pepper is a seasoning, not a what?
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flavor enhancer
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when fat begins to break down, what changes?
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color, viscosity, flavor
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what occurs at "flash point"?
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fire
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what is whole butter composed of?
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80% milk fat
15% water 5% milk solids |
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what does "clarification" of butter remove?
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milk solids
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casein in butter can't do what?
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denature
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clarified butter is also known as what?
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drawn butter
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how is beurre manie different from roux?
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it's not cooked and doesn't have separate forms; it's formed into a paste
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what does the term "panada" refer to?
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bread crumbs
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what's a good ratio of liquid to roux in sauces to reach nappe?
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bechamel: 1 cup milk plus 1 oz white roux
veloute: 1 cup white stock plus 1 oz blond roux |
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Ratio for brown stock to roux in espagnole is . . .
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1 cup brown stock to 1 oz brown roux
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Ratio of clarified butter to egg yolks in hollandaise to reach nappe is?
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6-8 oz to 1 egg yolk
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What are the standards of quality for a sauce?
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consistency - smooth without lumps, nappe
flavor - well balanced, distinctive appearance - smooth, good shine |
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for a brown stock, what is required of the bones and the mirepoix?
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roast the bones
caramelize the mirepoix |
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the action of adding tomato product to a stock is known as . . .
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pince
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what do impurities in a stock cause?
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cloudiness
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why aren't fish bones blanched?
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because of their short cooking time
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why are bases sometimes added to stocks?
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to intensify or stretch them
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demi-glace is known as what kind of sauce?
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secondary leading sauce
why? you're not adding different external ingredients to make a derivative. It's still a brown stock/brown sauce reduced by half product |
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what two sauces made in foundations II are derivatives of demi-glace?
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Sauce Robert
Marchand de Vin Also: Poivrade Chasseur Charcuterie Bordelaise Madere |
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what secondary sauces derive from Veloute?
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Allemande
Supreme Vin Blanc |
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what secondary sauces derive from bechamel?
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mornay
cream sauce shrimp sauce cardinal sauce nantua sauce ecossaise |
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what secondary sauces derive from tomato sauce?
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tomato coulis
condiments |
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what sauces are related to Hollandaise?
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Maltaise
Mousseline Choron Bearnaise Foyot |
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cornstarch has how many times the thickening power of flour?
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2 times
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besides tomato products, what else can you use to thicken a tomato sauce?
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blond roux
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the derivatives hollandaise are based on what instead of adding different flavoring ingredients?
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based on the technique.
by changing the acid or changing the reduction,you can make a derivative of the hollandaise without changing the fat. |
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a demi-glace is a derivative of what sauce?
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Espagnole (brown sauce)
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a diluted glace tastes the same as the stock it was made from, true or false?
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false
the reduction process continues the cooking process, thereby changing the flavor profile. |
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Glace de Viande is what?
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meat glaze
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Glace de Volaille is what?
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Poultry glaze
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Glace de Poisson is what?
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Fish glaze
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what is pan gravy?
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a sauce made with juices or dripping from the met or poultry with which it is being served
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what is a jus?
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unthickened juices from a roast
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what is fond lie?
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aka a "juice lie," or a thickened stock or a brown stock plus arrowroot or cornstarch.
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what is a gastrique?
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sauce made of caramelized sugar dissolved in vinegar
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what is beurre blanc?
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a sauce made by whipping a large amount of butter into a small quantity of a flavorful reduction of white wine and vinegar so the butter forms an emulsion with the reduction.
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