Eggs
A french scramble has a ____curd.
Small
The base to a stock has these three vegetables.
Carrots, Onions, and celery.
This Mother sauce has a base of milk and a white roux.
Bechamel
At what temperature will you start to see steam rise from milk.
180°
Name two secondary sauces of Bechamel.
Cream, Cheddar, Mornay, Nantua, Soubise.
An American Scramble has a _____ curd.
Large
These bones are used to make a brown stock.
Beef Bones
A roux is equal parts_____and______.
Butter and Flour.
At what temperature does yeast bloom?
100°-110°
Name two secondary sauces of Veloute
Bercy, Allemande, Supreme, Aurora, Cardinal.
This ingredient is added to a french scramble to make it creamy.
Creme Fraiche(Sour Cream)
These bones are used to make a white stock.
Chicken Bones
A Veloute is made with chicken, ____,_____, or _____ Stock.
Veal, Pork, Or Fish Stock.
What are the ingredients
of a pâte à choux?
butter, water, flour and eggs.
(milk acceptable as well)
Name two secondary sauces of espagnole?
Chausser, Chateaubriand, Bordelaise, Robert, Duxelle.
When seasoning your french scramble you should always season at the____.
End
The proportion of a mirepoix is:
2 parts onion to 1 part carrot and 1 part celery.
Ratio is 2:1:1
50% Onions to 25% carrots and 25% celery.
*Both answers would be acceptable*
The base to a Hollandaise is Egg yolks and ______ ______
Melted Butter
Why is it important to make a crepe batter ahead of time?
So the flour can hydrate and improve the texture of the crepe.
Name two Secondary Sauces of tomato.
Creole, Spanish, Millanaise, Neapolitan, Bolognese.
American scramble should have _____ texture than a french scramble.
more texture
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IN YOUR GROUPS WRITE DOWN THE FULL DEFINITION OF A STOCK. NO NOTES MAY BE USED. THE CLOSEST DEFINITION WILL RECEIVE POINTS.
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Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time.
Brown Sauce.
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WHEN MAKING A CREPE SUZETTE.
A cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French .
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Flambé
Name two Secondary Sauces of Hollandaise.
Bernaise, Mousseline, Maltaise, Grimrod, Choron.