General Stockery
If your stock doesn’t solidify after being refrigerated, it is because it has too little what?
Collagen or Gelatin
What is the ratio of ingredients used in a standard mirepoix?
2 parts onion: 1 part celery: 1 part carrots
How long should chicken and beef/veal stock be simmered for?
3-4 hours / 6-10 hours
What is the liquid and thickening agent for Bechamel Sauce
Milk / White Roux
What are the five Mother Sauces?
Bechamel, Espagnole, Tomat, Hollandaise, Veloute
Stock making is _______ as it was 100 years ago
a: “less important”
b:“more important”
c: “just as important”
a. Less Important
What are the five most common ingredients found in a sachet for stock?
Thyme, Parsley Stems, Bay Leaf, Peppercorns, Clove
What is the purpose of blanching bones?
Remove unwanted blood and impurities
Name three small sauces of Tomato Sauce
Creole, Portuguese, Spanish
The most frequently used sauces are based on what liquid?
Stock
What does “a stockpot is not a garbage disposal” mean?
You should plan in advance how to use vegetable scraps, not just throw them in the stockpot
What ingredients should be substituted for what ingredients in making white mirepoix?
Parsnips for Carrots / Celeriac (Celery Root) for Celery / Leeks for Onions
Which two stocks are simmered for 30-45 minutes?
Fish Stock & Vegetable Stock
Which ingredient used to be used in making béchamel sauce but is not used anymore?
Veal Stock
A sauce should enhance, season, and accent food, but it should never do what?
Dominate the food
When making a stock, fill your pot up with _____% bones, _____% mirepoix, and _____% water
80% bones / 10% Mirepoix / 100% Water
Which ingredient in a sachet d'epices should be omitted from a bouquet garni?
Clove & Peppercorns
What kind of bones should be used to add good body to a stock?
Neck, Knuckle, and Shank
What is the number one mistake made in messing up a béchamel sauce?
Cooking with too much heat
Dissolving particles of cooked food remaining on the bottom of the pan is known as what?
Deglazing
How long will stock stay good for if properly refrigerated?
2-3 Days
What ingredients should be omitted from a vegetable stock to prevent it from being cloudy?
Starchy vegetables such as potatoes and winter squash
When making fish stock, it is best to avoid using what kind of fish?
Fatty Fish
Name five ingredients found in Creole sauce (not including tomato sauce)
Onions, Celery, Bell Peppers, Garlic, Bay, Thyme, and Lemon Zest
What are the three main components for a sauce?
Body, Thickening Agent, Additional Flavorings