Stocks&Soups
This type of stock is made with raw bones and vegetables, without roasting them first.
What is white stock?
This classic thickener is made by mixing equal parts butter and flour and cooking them together.
What is roux?
This mother sauce is made by combining a white roux with milk.
What is béchamel?
Poultry must be cooked to this minimum internal temperature to be safe to eat.
What is 165°?
This type of pastry dough is known for being unsweetened and used for savory tarts and quiches.
What is pâte brisée?
This classification of soup includes consommé and broths, which are known for their clarity.
What is clear soups?
This method of thickening involves reducing liquid to concentrate its consistency and flavor.
What is reduction?
The classic French sauce Bordelaise is made by adding this ingredient to demi-glace.
What is red wine and shallots?
The two main methods of aging meat are dry aging and this method, which is done in vacuum-sealed packaging.
What is wet aging?
Unlike pâte brisée, pâte sucrée includes this ingredient, giving it a crisp, sweet texture.
What is sugar?
The classic technique for clarifying a consommé involves using this mixture to form a raft.
What are egg whites and mirepoix?
This thickening agent, made of raw butter and flour kneaded together, is added at the end of cooking.
What is beurre manié?
Unlike velouté, which is made with white stock, espagnole sauce is made with this type of stock.
What is brown stock?
This cooking method involves slowly simmering meat in liquid, making it ideal for tougher cuts.
What is braising?
This laminated dough, made by layering butter between sheets of dough, is used to make croissants and puff pastry.
What is pâte feuilletée?
The correct cooking time for beef stock to extract maximum flavor is between these two time ranges.
What is 8-12 hours?
This type of roux is cooked the longest, giving it a deep color and nutty aroma.
What is brown/dark roux?
This derivative sauce is made by adding tarragon and vinegar to hollandaise.
What is Béarnaise?
This intramuscular fat improves both the flavor and tenderness of meat.
What is marbling?
This type of pie filling relies on whipped egg whites to create a light, airy texture.
What is chiffon filling?
Unlike cream soups, which are thickened with a roux, purée soups rely on this element for thickening.
What is the natural starch in the ingredients?
This thickening method, commonly used in bisques, utilizes a starch-rich ingredient instead of flour or butter.
What is rice?
Unlike temporary emulsions like vinaigrettes, hollandaise and mayonnaise are examples of this type of emulsion.
What is a permanent emulsion?
The ideal temperature range for deep frying poultry to ensure crispness without overcooking is between these two temperatures.
What is 350° - 375°?
The key difference between a thickened fruit pie filling and an unthickened one is the use of this ingredient.
What is starch?