Mother Sauces
Milk & white roux
Bechamel
This is known as the building blocks or base for soups and sauces
Stock
The quality of stock is based on
Flavor, body & clarity
Roux is
White stock and blonde roux
Veloute
Mirepoix is
•Coarsely chopped onions, carrots, and celery
Rids impurities & cloudiness from stock- done to bones
Blanching
A mixture of cornstarch and water is called
slurry
Espagnole sauce is made of
brown roux + brown stock
What animal has the most collagen
Veal
Collagen is more prevalent in these situations (2 answers)
Younger animals, joints, feet, and skin
The 3 different types (or colors) of Roux
White, Blond, Brown/Dark Brown
An emulsion of eggs, butter and lemon
Hollandaise
Three essential parts of a stock
Nutritive Ingredient, Liquid, and Aromatics
Roasting bones and vegetables, and adding a tomato product
Sauces add what to a dish?
flavor, moisture, richness, color, and visual appeal
The names of the 5 mother sauces
Bechamel, Veloute, Hollandaise, Espagnole, Tomato Sauce
The 2 bundles of herbs that can be used in stock
Bouquet Garni & Sachet
The temperatures to cool down stock and time in which to do so...
135°F to 70°F within two hours
70°F to 41°F or lower in the next four hours
The 3 basic ingredients in sauces are:
Liquid component
Aromatics
Thickener