Sauces

Question 1

BETHV

Answer 1

Bechemel
Espanole
Tomato 
Hollandaise
Velonte

Question 2

Bechemel

Answer 2

Milk
Roux
Onion piqué
Nutmeg

Too thick warm milk
Too thin beurre manie/ butter flour made into a paste

Question 3

Espanole

Answer 3

Brown stock
Roux
Mirepoix
Tomato

Too thick add veal stock
Too thin reduce

Question 4

Tomato

Answer 4

Tomatoes
Sometimes stock
Sometimes roux
Mirepoix
Sache

Question 5

Hollandaise

Answer 5

Clarified butter
Yolks
Emulsion
Lemon
Cayanne

Break: add little warm water to scrapped bowl and whisk till u have emulsion then add rest of sauce

Question 6

Velouté

Answer 6

White stock
Roux
Mirepoix
Sache

Too thick white stock
Too thin beurre manie

Question 7

Thickening agents

Answer 7

Beurre manie
Blood
Emulsion
Liason
Reduction
Roux
Slurry
Starchy ingredients

Question 8

Beurre manie

Answer 8

Butter and flour raw

Question 9

Blood

Answer 9

Coagulates

Question 10

Emulsion

Answer 10

Combines two ingredients that don’t normally stick together

Question 11

Liason

Answer 11

Yolks and cream

Temper 185

Question 12

Reduction

Answer 12

Reducing down stock until think

Question 13

Slurry

Answer 13

Starch and water
Corn starch
Arrowroot

Question 14

Starchy ingredients

Answer 14

Stock with
Potatoes
Lentils
When purred starch acts as thickening agenr

Question 15

Mayo

Answer 15

1tsp Dijon
1/2 tsp -Dash white wine vinegar
2 egg yolks
2 cups oil soybean

Whisk until pale and frothy
Whisk in few tbs of oil, then slowly add rest of 2 cups oil, cont to whisk.

Add 1/2 lemon juice, salt, white pepper

Question 16

Mayo ratio

Answer 16

8 oz oil / 1 yolk
Soybean oil
Best day of, no longer than 4 days

Question 17

Roux

Answer 17

FF

Fat flour cooked

Question 18

Sachet

Answer 18

Parsley
Peppercorn
Bay leaf
Thyme
Optional: clove garlic

Question 19

Stock

Answer 19

Color white, brown (roasted)
Fish
White
Brown

Question 20

Pince

Answer 20

To brown
Like in browning tomato paste on bones in brown stock
Like pince suk

Question 21

Suk

Answer 21

Brown bits in bottom of pan

Question 22

Fond

Answer 22

Foundation or base

Question 23

Stock

Answer 23

Clear, thin, unthickened flavored by soluble substances

Question 24

Chicken stock

Answer 24

Made from chicken bones

Question 25

White stock

Answer 25

Beef or veal bones | Chicken or pork sometimes added in small quantities

Question 26

Brown stock

Answer 26

Beef or veal that have been browned in oven

Question 27

Fish stock

Answer 27

Fish bones and trimmings left over from filleting | Bones from lean white fish

Question 28

Fumet

Answer 28

Flavorful fish stock, especially one made with wine

Question 29

Bouquet garni

Answer 29

Fresh herbs and other aromatic ingredients tied in a bundle with string Leek celery thyme, bay leaf, parsley stems

Question 30

Oignon piqué

Answer 30

Not so much for stock Soups and sauces Stick bay leave to to whole peeled onion pinned with clove Easy removal

Question 31

Basic proportions for stock

Answer 31

Bones 80 Mirepoix 10 Water 100