Stock and Sauces Review

Question 1

How are white and brown sauces made

Answer 1

Simmering bones (beef, chicken, or veal, game, etc) w/ seasonings and vegetables

Question 2

How do white and brown stocks get their color

Answer 2

White- Blanched bones
Brown- Caramelized bones + tomato added

Question 3

Cooking time for fish stock

Answer 3

30-45 minutes

Question 4

Cooking time for vegetable stock

Answer 4

45 minutes to 1 hour

Question 5

Cooking time for chicken stock

Answer 5

4-6 hours

Question 6

Cooking time for veal stock

Answer 6

6-8 hours

Question 7

Cooking time for beef stock

Answer 7

8-10 hours

Question 8

Cooking time for white stock

Answer 8

6 hours

Question 9

Cooking time for brown stock

Answer 9

Up to 24 hours

Question 10

Mirepoix ratio

Answer 10

50% onion, 25% celery, 25% carrot

Question 11

What type of bones do you use for beef stock

Answer 11

Those from younger animals (connective tissue»collagen»gelatin)

Question 12

What type of bones do you use for chicken stock

Answer 12

Neck and bone (connective tissue»collagen»gelatin)

Question 13

What type of bones do you use for fish stock

Answer 13

Lean fish bones (fatty fish don’t produce good stock and give off distinct flavor)

Question 14

Remouillage

Answer 14

Reusing bones to make a second stock

Question 15

Pros and cons of remouillage

Answer 15

Pro: Saves $$
Con: Produces less flavor

Question 16

Steps to stock making

Answer 16

1. Start in cold water
2. Simmer gently
3. Skim frequently
4. Strain via laddle
5. Cool (metal container; venting)
6. Store properly (refrigeration)
   Degrease (removing the fat)

Question 17

Gelatin//Collagen

Answer 17

Connective tissue» collagen» gelatin
Gelatin = Good, thick stock

Question 18

Venting

Answer 18

Quickly cooling a finished stock (ice water bath)

Question 19

The five mother sauces

Answer 19

Bechamel
Espangole
Tomato
Hollondaise
Veloute

Question 20

Bechamel

Answer 20

“White Sauce”
Made w/ roux, milk and added seasonings

Question 21

Espangole

Answer 21

“Brown Sauce”
Brown stock, brown roux, MP, and pureed tomato

Question 22

Tomato Sauce

Answer 22

Tomatoes and vegetables, Seasonings, and white stock. Thickened with- roux

Question 23

Hollondaise

Answer 23

Egg yolks, lemon juice, and melted butter thickened over a double boiler

Question 24

Veloute

Answer 24

Thickening white stock w/ white roux

Question 25

Small (compound) sauces are made from....

Answer 25

Leading/Mother sauces

Question 26

Demi-glace

Answer 26

1/2 brown sauce 1/2 brown stock reduced by 1/2 (Produces finer sauces because of the richness and flavor)

Question 27

Jus-lie

Answer 27

Used like demi-glace (especially to produce smaller sauces) Made 2 ways: a. brown stock thickened w/ cornstarch or arrowroot b. Reduced to thicken naturally

Question 28

Bernaise

Answer 28

shallots, tarragon, and crushed black peppercorns.

Question 29

Chasseur

Answer 29

- Mushroom, shallots, white wine - Reduces by 3/4 - Demi glace + tomatoes

Question 30

Supreme

Answer 30

Heavy cream added to chicken veloute (lemon juice may be added)

Question 31

Allenmade

Answer 31

Sauce made by adding lemon juice + liaison to veal or chicken veloute

Question 32

Poivrade

Answer 32

MP, Bay lead, thyme, parsley, vinegar, and white wine Reduced by 1/2 and add demi glace

Question 33

2 types of tomato sauce

Answer 33

Classic and contemporary

Question 34

Classic tomato sauce

Answer 34

Tomatoes + roux

Question 35

Small sauces

Answer 35

a secondary sauce created when a flavor is added to a mother sauce

Question 36

Sauce

Answer 36

Liquid w/ thickening

Question 37

Compound butter

Answer 37

Incorporates various seasonings into soft whole butter

Question 38

Use of compound butter

Answer 38

to flavor and color compound sauces

Question 39

Pan gravy

Answer 39

- Roast proteins + roux Sauce made in the same pan main dish was cooked

Question 40

Pan gravy

Answer 40

Sauce made in the same pan main dish was cooked

Question 41

Reduction

Answer 41

simmering until some water has evaporated (concentrates liquid)

Question 42

Nage

Answer 42

French for "swimming" A flavored liquid used for poaching delicate foods

Question 43

Deglaze

Answer 43

To use a liquid (wine, water, or stock) to dissolve food/caramelized drippings left in a pan after roasting or sautéing.

Question 44

Render

Answer 44

to melt fat and clarify fat// cooking meat to remove fat

Question 45

Temper

Answer 45

adding hot liquid to cold to stabilize temperature

Question 46

Monter au beurre

Answer 46

adding/whisking whole butter into a sauce at the end of the cooking process

Question 47

Nape

Answer 47

consistency of liquid (coats back of spoon)

Question 48

Slurry

Answer 48

- Combo of starch and cold water - Mixed together to thicken soup or sauce