Sauces
Name of the kitchen position for the person who prepares sauces in a professional kitchen.
Saucier
A flavorful liquid made by gently simmering bones and/or vegetables.
Stock
Two basic categories of soups are:
Clear and thick.
Part of plants where herbs come from.
Leaves
How derivative (small) sauces are made.
Ingredients are added to mother sauces to change the flavor and texture of the sauces and add interest to them.
Name of procedure done by putting bones in a stockpot, covering with cold water and bringing them to a boil to remove impurities that can cause cloudiness in a stock.
Blanching
Difference between a puree and cream soup
Puree: Thickened by pureeing a main ingredient such as potatoes or squash.
Difference between a sachet d'epices and a bouquet garni.
A bouquet garni is a bundle of fresh herbs tied together whereas with a sachet d’epices herbs and spices are placed in a cheesecloth bag.
Three ways that sauces can be thickened.
Beurre manie, roux, or slurry.
Three most important attributes to consider when preparing stocks:
* Flavor
* Clarity
* Body
Names of three soups that are associated with a region or country.
Bouillabaisse (Frnace), Clam chowder (New England, Manhattan), Borscht (Russia/Ukraine), French Onion Soup (France), Gazpacho (Spain), Gumbo (New Orleans), Matzoh Ball Soup, Minestrone (Italy), Miso (Japan), Pho (Vietnam), Chili (Mexico), Ramen (Japan)
Description of compound butter AND where it is used.
Compound butter is butter mixed with herbs, nuts, citrus, vegetables and spices. Used to finish grilled or broiled meat, fish. Poultry, game, pasta, and sauces.
Three things to consider when determining which sauce is appropriate for a dish.
* Style of service
* How is the dish's main ingredient cooked?
* How does the sauce's flavor work with the dish's flavor?
* Are there any dietary concerns to consider?
* Can the sauce be prepared correctly with the available equipment and kitchen setup?
* Can the sauce be held without compromising quality?
* Does your staff have the ability to prepare the sauce?
Four main elements of all stocks are:
* Major flavoring ingredient
* Liquid (usually water)
* Mirepoix
* Aromatics
A bisque is listed as a menu option at a restaurant and a child asks how what it is and how it is made.
A bisque is a cream soup traditionally made from puréed shellfish shells, such as lobster, shrimp, or crab. The shells are puréed along with vegetables, making the texture slightly grainy. The bisque is then strained, garnished, and served.
Describe a liaison:
A liaison is a mixture of egg yolk and heavy cream used to finish sauces such Allemande. It adds rich flavor and smoothness without making the sauce too thick.
The five mother or grand sauces
Bechamel, Espagnole (Brown), Hollandaise, Tomato, Veloute
Textbook lists nine different types of stock that are used in dishes and as foundations for sauces. List five of these.
List four (4) of the five categories of soups identified in the text.
Bisque
Broth
Consomme
Cream
Pureed
Name five herbs and five spices.
Answers will vary.