STOCK/SOUP/SAUCE Flashcards
(18 cards)
What is the definition of a sauce?
Thickened and flavorful liquid that adds mositure, flavor, or color into a dish.
When speaking about sauces, what is nappe?
Nappe is the perfect sauce consistency - thick enough to hold the line but thin enough to poor.
What are the 5 mother sauces?
Hollandaise, Volute, Espangole, Tomato, Bechmel
What is a roux?
A roux is a thickening agent which is equal parts butter and flour.
Define liaison
Thickening agent - ie. roux, buerre maine
What is collagen?
The parts of bones that is extracted to provide body (mouth feel) in the stock.
What is a mirepoix?
25% carrots, 25% celery, 50% onions
What is fond and why is it important?
Fond is flavorful brown bits left behind when cooking used for flavor.
What are the 5 characteristics at which a stock is judged?
Aroma, Mouthfeel, Color, Taste, Clarity
Define a derivative sauce
Sauces that come from one of the 5 mother sauces.
What are aromatics and why are they important?
Aromatics are herbs that add smell and emphasize flavor
What is deglaze?
Delgaze is when you pour liquid component to take off fond
What are the 3 classifications of soup? What are the two subcategories?
Clear, Thickened (Pureed/Cream), Non-conforming.
How do you make a fish fumet?
A white stock procedure with fish bones as well as an acidic component when mirepoix and bones are added.
BROWN STOCK PROCEDURE:
- Add ROASTED bones to pot
- Add caramelize mirepoix and tomato pinche and cook for 1 minute
- Deglaze pan with H20.
- put bones in pot
- put sachet, caramelized mirepoix, pince of tomato paste and fond in pot
6.fill with cold water - bring to a simmer
- Depouillage
- cook for needed number of hours
- ladle through cheese cloth lined chinios
What are the appropriate cooking times for each stock:
a) fish
b) veggie
c) chicken
d) beef
a) 30 minutes
b) 2-4 hours
c) 4-6 hours
d)6-8
What is an onion pique?
1/4 onion
What is a sachet?
10 peppercorns 6 parsley stems 2 thyme sprigs
