Stocks
Beef and veal bones for stock should be ____ cm long.
What is 8 - 10 cm long?
Define the term ROUX.
What is EQUAL PARTS FAT and FLOUR, measured by WEIGHT, COOKED.
A _________ is a cream soup made of shellfish.
What is a BISQUE?
When is the CORRECT time to season a sauce or soup?
JUST BEFORE SERVING IT.
What is the difference between a SACHET and a BOUQUET GARNI?
SACHET - Herbs & spices tied in a cheesecloth bag.
BOUQUET GARNI - Herbs & vegetables tied in a bundle. (No Cheesecloth)
Cook fish and vegetable stocks for _______.
What is 30 - 45 minutes?
Use this thickener for items that will be frozen.
What is WAXY MAIZE, it does not break down when frozen.
What are TWO differences between broth soups and stocks?
BROTH SOUPS are SEASONED & GARNISHED.
STOCKS are NOT SEASONED.
Name three derivative sauces made from Béchamel.
What are CREAM SAUCE, CHEESE SAUCE, SOUBISE SAUCE, MORNAY SAUCE.
BONUS 200 - Name the main ingredients in each sauce.
How is demi-glace/demi-glaze made?
Combine EQUAL PARTS ESPAGNOLE and BROWN STOCK, and REDUCE BY HALF.
Describe the ingredients and ratio of standard mirepoix.
50% ONIONS, 25% CARROTS, 25% CELERY
What are the ingredients used to make a LIAISON?
What is the ratio?
THREE PARTS CREAM to ONE PART EGG YOLK. Always TEMPER the liaison.
What is the recommended thickener for puree soups?
NO THICKENER. Pureeing the starchy vegetables in the soup thickens the soup.
Madeira sauce is a derivative of ___________.
Bonus - How much Madeira wine would you use for to prepare 2 litres of Madeira sauce?
What is ESPAGNOLE or DEMI-GLACE?
What is 10% of the volume of the sauce.
2 L (2000 mL) x 0.10 = 200 mL
Sauces that accompany red meats (beef, lamb, etc.) should be made from which leading/basic sauce?
What is ESPAGNOLE (usually made into DEMI-GLACE).
STOCK COOKING TIMES:
CHICKEN ______, VEAL ______, BEEF ______
CHICKEN 3 - 4 HOURS, VEAL 6 HOURS,
BEEF 8 HOURS
What are the 3 types of roux?
Name one product that uses each type of roux.
WHITE - BÉCHAMEL, CREAM SOUPS
BLONDE - VELOUTÉ
BROWN - ESPAGNOLE
Name the THREE important criteria when garnishing.
VISUAL APPEAL
TEXTURE CONTRASTS
FLAVOUR ENHANCEMENT
What are two derivative sauces made from Hollandaise?
MALTAISE - Hollandaise flavoured with blood orange juice and zest.
MOUSSELINE - Hollandaise flavoured with whipped cream.
List 2 acceptable methods for incorporating roux into a liquid.
1) Add Hot/Simmering liquid to hot roux.
2) Crumble cold roux into Simmering liquid.
what are FOUR ways top ensure a clear stock?
1) SIMMER. DO NOT ALLOW STOCKS TO BOIL.
2) DON'T OVER COOK. Overcooked vegetables break down and cause cloudiness.
3) Start with COLD WATER.
4) SKIM STOCKS FREQUENTLY.
Explain the difference between MONTE AU BEURRE and BEURRE MANIÉ.
MONTE AU BEURRE - Mounting with butter. Finishing a sauce with whisking in cubes of cold butter.
BEURRE MANIÉ - equal parts of raw butter and flour kneaded to form a paste. (Thickener)
The main difference between puree soups and cream soups is ___________.
What is TEXTURE? Cream soups should be smooth. Puree soups can be smooth but are most often coarser because they are usually not strained.
Name the THREE Intermediate/Derivative sauces made from the THREE Veloutés.
Fish Velouté - Vin Blanc Sauce (White wine sauce)
Chicken Velouté - Supreme Sauce
Veal Velouté - Allemande Sauce
You would prepare a clearmeat when making _______.
What is CONSOMMÉ?