Chapter 17

Question 1

What are the three most important attributes to consider when preparing stocks? they determine quality

Answer 1

flavor
clarity
body

Question 2

What are the four essential parts of all stocks?

Answer 2

Major flavoring ingredient like meat and bones
liquid usually water
mirepoic
aromatics

Question 3

Mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock. Usually 50% onions and 25% carrots and 25% celery

Answer 3

mirepoix

Question 4

herbs, spices, and flavorings that make a savory smell
bouquet garni and sachet d’epices

Answer 4

aromatics

Question 5

bag of herbs and is a bundle of fresh herbs like thyme parsely stems and a bay leaf

Answer 5

bouquet garni

Question 6

similar to a bouquet garni but is bag (usually cheese cloth) of herbs and spices

Answer 6

sachet de’epices

Question 7

Flavorful liquid made by gently simmering bones and veggies to extract flavor, aroma, color, body, and nutrients of ingredients
building blocks for soups and sauces

Answer 7

stock

Question 8

Read through the types of stocks

Question 9

What are the three ways to prepare bones for stock

Answer 9

blanching browning sweating

Question 10

Put bones in stockpot, cover with cold water and bring to slow boil when it reaches boil remove floating waste or scum
this gets rid of impurities that cause cloudiness in stock

Answer 10

blanching

Question 11

Roast bones in hot (400 degrees F) oven for about an our until golden brown. Once browned placed in stockpot, cover with cold water, and bring to simmer. Gives stock rich flavor and deep color

Answer 11

brown

Question 12

Causes bones and mirepoix to release flavor more quickly when liquid added. Cook bones and veggies in small amount of fat over low heat until soft and release moisture

Answer 12

sweating

Question 13

Which broths are the strongest

Answer 13

fish, chicken, and beef

Question 14

Which broth is considered neutral

Answer 14

white veal

Question 15

For stocks with short cook times, the mirepoix should be sliced or diced into ___ inch cuts

Answer 15

half

Question 16

For stocks with cook times longer than 1 hour veggies should be cut into __ or ___ inches long

Answer 16

1
2

Question 17

Aromatics not added until last ___ of cooking

Answer 17

hour

Question 18

Process of removing fat that has cooled and hardened from the surface of the sock

Answer 18

fat removal/degreasing

Question 19

temp danger zone

Answer 19

41-135

Question 20

Liquid or semisolid product used in preparing other food
Adds flavor, moisture, richness, color, and visual appeal
they complement food not disguise it
In French, it means a relish to make food more appetizing

Answer 20

sauce

Question 21

cook who specializes in making sauces

Answer 21

saucier

Question 22

thickener made of equal parts cooked flour and a fat

Answer 22

roux

Question 23

Bechamel
veloute
brown or espagnole
tomato sauce
hollandaise

Answer 23

mother sauces

Question 24

made from milk and white roux

Answer 24

bechamel

Question 25

made from veal, chicken, or fish stock and a white or blond roux

Answer 25

veloute

Question 26

made from brown stock and brown roux

Answer 26

brown or espagnole

Question 27

made from a stock and tomatoes

Answer 27

tomato sauce

Question 28

An emulsion made from eggs, butter, and lemon

Answer 28

hollandaise

Question 29

Mother sauces are often used to make ____ _____

Answer 29

small sauces

Question 30

reducing liquid ingredient in order to concentrate its flavor withing the dish and helps with consistency

Answer 30

reduction

Question 31

what are the main ingredients in a sauce

Answer 31

liquid, aromatics, and thickener

Question 32

cooked for short period and used in sauces where little color needed like bechamel bland and starchy and has most thickening power

Answer 32

white roux

Question 33

cooked longer than white roux and flour is golden and nutty used in ivory colored sauces like veloute more flavorful and his nutty taste

Answer 33

blond roux

Question 34

cooked until develops dark brown color used in dishes requiring dark brown color nutty (brown) roasted nutty (dark brown) flavor that's quite dark least thickening ability because starch cooked longest

Answer 34

brown/dark brown roux

Question 35

thickener equal parts flour and butter shape into balls

Answer 35

beurre manie

Question 36

cornstarch mixed with cold liquid

Answer 36

slurry

Question 37

mixture of egg yolks and heavy cream

Answer 37

liason

Question 38

similar to fish stock, highly flavored made with fish bones and reduced to intensify flavor

Answer 38

fumet

Question 39

Usually made from mirepoix, leeks, and turnips, leafy greens should be avoided

Answer 39

vegetable stock

Question 40

clear, pale liquid made by simmering poultry, beef, or fish bones

Answer 40

white stock

Question 41

Amber liquid made by simmering browned poultry, beef, veal, or game bones

Answer 41

brown stock

Question 42

"glaze" reduced stock with jelly consistency brown stock, chicken stock, or fish stock

Answer 42

Glace

Question 43

rich, lightly reduced stock used as sauce for roasted meats

Answer 43

jus

Question 44

weak stock made from bones that have already been used

Answer 44

removillage

Question 45

liquid results from simmer meats or veggies also called broth

Answer 45

Boullion

Question 46

Aromatic vegetable broth used for poaching fish or vegetables

Answer 46

court boullion

Question 47

What determines the size of the mirepoix?

Answer 47

type of stock

Question 48

A sauce should add flavor, moisture, richness, color, visual appeal, and should _____ the food it's paired with.

Answer 48

complement

Question 49

When cooling stock what length of time must it reach 70 degrees and in what additional length of time (max time allowed) must reach 41 degrees or lower

Answer 49

2 hours 4 hours

Question 50

liquid or semisolid product used in prepping other foods

Answer 50

sauce

Question 51

What is the name for the five mother sauces? why are they called mother sauces?

Answer 51

grand sauces because they are foundational bases and can be used to make other sauces

Question 52

Mother sauce: espagnole Additional ingredients: red wine and parsley

Answer 52

Bordelaise

Question 53

Mother sauce: Espagnole Additional ingredients: Sauteed onions, butter, white wine, vinegar

Answer 53

Lyonnaise

Question 54

Mother sauce: Hollandaise Additional ingredients: tarragon, white wine, vinegar, shallots

Answer 54

Bearnaise

Question 55

Mother sauce: Tomato Additional ingredients: Sweet peppers, onions, chopped tomatoes

Answer 55

Creole

Question 56

Reducing a liquid ingredient in order to concentrate flavor

Answer 56

reduction

Question 57

What are the three commonly used types of roux?

Answer 57

White Blond Brown/dark brown

Question 58

Which type of roux is cooked longer than white roux until the flour turns golden and has a nutty aroma as well as a nutty taste?

Answer 58

brown/dark brown

Question 59

What is the ratio of flour to fat when making a roux

Answer 59

one to one or 60 flour 40 fat

Question 60

a thickener with equal parts flour and soft, whole butter

Answer 60

beurre manie

Question 61

cornstarch mixed with cold liquid

Answer 61

slurry

Question 62

mixture of egg yolks and heavy cream

Answer 62

liasion

Question 63

softened butter flavored with lemon juice and chopped parsley

Answer 63

maitre d'hotel butter

Question 64

cold mixture of herbs, spices, fruits, and or veggies

Answer 64

salsa

Question 65

sauce made from juices of cooked meat and brown stock

Answer 65

jus lie

Question 66

meats served with their own juices

Answer 66

au jus

Question 67

what is the easiest way to strain a sauce

Answer 67

wringing method

Question 68

Types: flavored stock, broth, consomme examples: chicken noodle, minestrone, onion

Answer 68

clear soups

Question 69

types: cream soup, puree soup examples: bisques, chowders, cream of tomato

Answer 69

thick soups

Question 70

rich flavorful broth or stock thats clarified

Answer 70

consomme

Question 71

what is the main difference between puree soup and cream soup

Answer 71

cream soups are thick and smooth, purees are rougher

Question 72

should cream soups be boiled? why or why not?

Answer 72

no because it can cause milk fat to break down making it thin and watery

Question 73

cream soup made with pureed shells from shellfish with veggies

Answer 73

bisque

Question 74

how are chowders typically thickened

Answer 74

with a roux

Question 74

hearty, thick soups, not pureed before cream or milk is added

Answer 74

chowder

Question 75

A weak stock whose bones have already been used for a stock

Answer 75

remouillage

Question 76

combining espagnole sauce and veal stock reduced to 50% of starting volume

Answer 76

demi-glace

Question 77

Egg yolks mixed with heavy cream

Answer 77

liaison

Question 78

mixing a hot sauce with egg and cream mixture

Answer 78

temper

Question 79

mixing raw butter with flavorings

Answer 79

compound butter

Question 80

thick pureed sauce

Answer 80

coulis

Question 81

sauce made from juices of cooked meat and brown stock

Answer 81

jus-lie

Question 82

Cut onion root to tip and char on both ends means burnt onion

Answer 82

oignon brule

Question 83

floating layer of egg whites, meat and vegetable solids, and fats

Answer 83

raft

Question 84

soup thickened by starch and whose main ingredient is pureed

Answer 84

puree soup