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10 Cards in this Set
- Front
- Back
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Name three commonly used knife cuts
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Julienne
Dice Batonnet |
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What items would be used in a mirepoix, and in what amounts should they be included?
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Onions, 50%
Carrots, 25% Celery, 25% |
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What purpose does a mirepoix serve?
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It is a flavoring preparation used in stocks; also sauces,soups as well as meats and vegetables.
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Name 3 basic types of stock
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Beef, chicken, vegetable
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Briefly describe how to prepare a beef stock.
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Take 8lb of beef bones, add 1 gal cold water. Bring to a boil, slowly, then skim off what rises to the top. Simmer at a slow bubble for 6 hours. Add the mirepoix about 2-3hours before the stock is finished. Strain and cool down quickly in an ice bath.
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How long should you cook a chicken stock?
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2-4 hours
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What is a roux and how would you make one?
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A roux is a method to incorporate starch into a hot liquid.
You melt fat such as butter. Add flour and stir until mixed well. Cook to the required color. |
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Name the three types of roux
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White, blonde, and brown
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Name the five major sauces and their basic components
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Bechamel= milk +white roux
Veloute= white stock +white/blonde roux Brown sauce or espagnole=brown stock +brown roux Tomato sauce=tomato stock + optional roux Hollandaise = butter + egg yolks |
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What is clarified butter and why would you use it?
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It is butter that has been purified: the water and mild solids have been removed. In cooking it will not burn as easily as regular butter.
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