Ratios
Mirepoix (1 pound)
What is
8 oz onion
4 oz carrot
4 oz celery
Three basic stocks
What is white, brown, fumet
Basic formula, fat to egg yolk, for Hollandaise sauce
What is 2-3 oz clarified butter: 1 egg yolk
The linear molecule associated with carbohydrates
What is amylose?
Glace (yield)
What is 16 oz broth: 1 oz of glace
Stock made from bones that have already been used for stock; tends to be weaker than the first quality stock and often reduced to make glaze
What is remoullage?
This grand sauce is most commonly used in the production of cream soup
What is veloute?
Three modes of heat transfer
What is Conduction, convection, radiation
Ingredients in a classic chowder
What is Seafood, pork, potatoes, dairy
Roux
What is 60% flour: 40% butter
35-45 minutes
45 minutes to 1 hour
3 to 4 hours
6 to 8 hours
8 to 10 hours
Fish
Vegetable
Chicken
Veal
Beef
5 Mother Sauces
What is
Hollandaise
Veloute
Espagnole
Bechamel
Tomato
Total saturation of the starch molecules prior to rupturing at 175°F
What is starch gelatinization?
This type of soup is reliant upon the emulsion of the vegetables as a thickening agent
What are pureed soups?
Stock (1 gallon)
What is
8# chicken bone
6 qt water
1 # mirepoix
1 sachet
4 Major purposes/uses of stock
What is
soup
sauce
braising
simmering
These are partly soluble in both fat and water and will therefore hold the ingredients together.
What are emulsifiers?
This pigment responds negatively to alkaline.
What is anthoxanthin?
These don’t fit into the categories of thick or clear. They are often made with unusual ingredients or special preparations
What are speciality soups?
Fish Fumet (1 gallon)
11 # low activity fish bones
1 # white mirepoix
16 oz wine
4 qt water
1 sachet
Time and temperature for safely cooling stock
What is 70°F in first 2 hours, 41°F or below in 4 hours?
This thickening agent is composed of amylose and amylopectin and is soluble in cold water
What is a pure starch?
This enzyme breaks down starch into sugar
What is amylase?
Process of removing solid impurities from a liquid such as butter or stock.
What is clarification?