Ingredients
What are the ingredients in a Mirepoix and what are the ratios of each?
Onions 50%
Carrots 25%
Celery 25%
Name three ways to cool stock
ice bath
ice wand
adding ice
breaking into smaller portions
what is the word for the flavorful brown bits stuck to the bottom of the pan?
fond
Describe how to use cornstarch to thicken a liquid
Mix cornstarch with a cold liquid then whisk it into item wanting to thicken. Cornstarch is activated with heat.
Define consume
Clarified, intensely flavored stock used for a soup
What are the four main parts of a stock?
liquid/ water
bones- main flavor
mirepoix
aromatics
Why don't we want to boil stock?
cloudy
emulsify fats and impurities into stock
unhealthy
off taste
What is the term for when we use liquid to remove fond from the bottom of the pan?
degalze
Describe how to thicken soups/ sauces with flour
Make a roux with fat and flour the gradually add liquids while stirring so that there aren't lumps
allow to cook until the liquid thickens and the flour taste is cooked out
Define Court Boullion
Veg broth used to poach veg and fish
Define Sachet
bag of aromatics made from cheesecloth and herbs and spices of choice
What are the three ways to prep bones for stock?
Sweating
Roasting
Blanching
What is the term for a broth made from meat and or vegetables
boullion
What is the process for making consomme?
mix egg whites with cold stock
heat stock to a boil constantly whisking
when stock boils drop the heat to a low simmer and allow raft to form
let raft form and filter the stock for 15 min
drain liquid only through cheesecloth without breaking the raft up
Define Glace
sometimes referred to as glaze, this is a reduced stock that has a thicker consistency and will be jelly like when cooled.
Define Bouquet Garni
bundle of herbs made with a leek, celery, parsley, thyme and bay leaf
Why do we start stock with cold water?
starting stocks with cold water helps to draw out the impurities. So we can skim them off the top later.
Who is the Chef in the brigade system that makes stocks, sauces?
Saucier
Name two common ways to add tomato paste to veal/beef stock.
brush it on the bones while roasting
add it to the vegetables while cooking them in the pan or oven.
in both instances the goal is to caramelize the tomato paste
Define Remoulliage
The second wetting of the bones
What is the ingredient in a pureed soup that makes it thick?
The main veg. or ingredient. ex- potato, squash..
Why do we degrease stocks? describe the two ways that it can be done?
To remove the fat. For health, flavor an mouth feel.
1- ladle the fat off while hot
2- cool the stock and scoop off the solid fat
What is the name for the Meat,veg and egg white mixture that is used to clarify stocks and make a consommé? It is not raft.
Clearmeat
Collagen is essentil to making a good stock. Which types of bones have the most collagen in them?
he bones from young animals tend to be richer in collagen.
Beef knuckle bones may be large and bulky, but they’re one of the best sources of collagen and the key to good beef bone broth.
Neck bones from pork, chicken, or beef are also a good source of collagen, and they give your broth good flavor, too.
Chicken feet, wing tips, and backs are some of the richest sources of collagen and can be the key between a rich, gelatinous bone broth and a weak chicken stock.
Ham hocks and trotters are loaded with connective tissue and excellent for making pork bone broth.
Define Fumet
Fish stock