Stocks
What is a stock?
A stock in cooking is a flavorful liquid made by simmering bones, meat, vegetables, and aromatic herbs in water for an extended period. This process extracts the flavors and nutrients, resulting in a rich and savory base for various dishes.
What are the two main categories of soups?
Soups are generally classified into two main categories: clear soups and thick soups
What are quick breads, and how are they different from yeast breads?
Quick breads are baked goods that use chemical leaveners like baking powder and baking soda instead of yeast. This allows them to be made and baked quickly, without the need for fermentation, unlike yeast breads that require time to rise.
Why are the mother sauces in classical French cuisine important?
The mother sauces are five foundational sauces in classical French cuisine,which form the basis of all soups and sauces
What item did we make in class using a "pour batter"
Pancakes
What are the primary uses of stock in cooking?
Stock serves as a base for soups, sauces, and other dishes. It adds depth and richness to the final product, enhancing the overall flavor and complexity of the dish.
What are cream soups and purees, and how are they different?
Cream soups are thickened with cream or a roux (a mixture of flour and fat) and are often pureed. Examples include cream of mushroom or cream of tomato soup. Purees, on the other hand, are soups that are thickened by pureeing the main ingredient, such as lentils, peas, or carrots. Examples include split pea or carrot soup
What are the two common chemical leaveners used in quick breads?
The two common chemical leaveners used in quick breads are baking powder and baking soda.
What is Velouté sauce, and how is it typically used?
Velouté sauce is a light stock-based sauce made by thickening a white stock (chicken, veal, or fish) with a roux. It is the base for cream soups and other sauces
The lemon pound cake was classified as what type of batter?
Drop batter
How long should fish stock (fumet) be cooked, and why is this cooking time important?
Fish stock (fumet) should be cooked for 30-45 minutes. Fish bones are more delicate, so they require less cooking time to avoid developing a bitter taste, resulting in a light and flavorful stock.
What characterizes thick soups, and how is their dense consistency achieved?
Thick soups have a dense consistency, often achieved by using a thickening agent or blending the ingredients. This results in a hearty and rich texture that distinguishes them from clear soups
What are the 3 classifications of quick breads
Pour batters, drop batter, soft doughs
What is Béchamel sauce, and how is it made?
Béchamel sauce, also known as white sauce, is made by thickening milk with a white roux, which is a mixture of butter and flour. It is a versatile sauce often used in dishes like lasagna, macaroni and cheese, and as the base for creamy soups or other sauces.
What was the mixing method we used when we made lemon pound cake?
The creaming method
What is white stock, and how is it made?
White stock is made from raw bones (usually chicken or veal) and vegetables. The ingredients are simmered in water, creating a light, clear broth that serves as a base for various dishes.
Provide an example of a cream soup that we made in class
Potato and leek
What are the 3 types of mixing methods?
Muffin, Bisquit, and creaming methods
What is tomato sauce, and how is it typically flavored?
Tomato sauce is made from tomatoes, sometimes thickened with a roux or simply reduced. It is flavored with onions, garlic, and herbs, making it a versatile sauce commonly used in Italian dishes like pasta, as well as in French cuisine
How do I mis en place potato leek soup? Include equipment.
potatoes, leek, veloute, pot, wood spoon, butter, onion, garlic
How does brown stock differ from white stock in terms of preparation and flavor?
Brown stock is made by roasting bones and vegetables before simmering them in water. This roasting process gives the stock a deeper, richer flavor and a darker color compared to white stock.
What is the thickening agent that we use to thicken our cream soup?
Blond roux
What is the first step in the Creaming Method?
The first step is creaming butter and sugar together.
Why are the mother sauces in classical French cuisine important?
The mother sauces are five foundational sauces in classical French cuisine, from which many other sauces (called “daughter” or “secondary” sauces) are derived. These sauces were classified by chef Auguste Escoffier and serve as the basis for countless other dishes, making them essential in culinary arts.
List the 5 mother sauces
tomato, bechamel, espagnole, veloute, bechamel