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Basic Culinary #3
| Question | Answer |
|---|---|
| Slurry | Mixture of raw starch and cold liquid used for thickening. |
| Roux | Cooked mixture of flour and fat used as a thickener. |
| Nappe | The consistency of a liquid, usually a sauce, that will coat the back of a spoon. |
| Demi gloss | A mixture of half brown stock and half brown sauce, reduced by half. |
| Jus lie | Sauce made by thickening brown stock (Jus) with slurry. |
| Raft | Compound floating atop th consomme during clarification. It is compound of clearmeat and impurities from the stock. |
| Nage | Aromatic court bouillon sometimes served as a light sauce or broth with fish or shellfish. |
| Liaison | 3 egg yolks+1 cup heavy cream tempered to temperatures greater than 140*F but less than 180*F; Usually a finishing procedure. |
| Glace de Volaille | Light brown, syrupy glaze made by reducing a chicken stock. |
| Beurre Manie | Equal amounts, by weight, of flour and soft whole butter whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor. |
| Fumet | Fish stock with wine and lemon juice added; strongly flavored, relatively colorless. |
| Monter au beurre | To finish a sauce by whisking butter until it is melted; used to give sauces shine, flavor and richness. |
| Court Bouillon | Poaching liquid used for fish and shellfish; Vegetable stock created by simmering vegetables and seasonings in water and an acidic liquid (ex. wine and vinegar) |
| Remouillage | Reusing the bones left from making another stock by adding fresh mirepoix, a new sachet and enough water to cover the mirepoix and bones. Not as clear or flavorful as the original stock. |
| Consomme | Rich stock or broth that has been clarified with clearmeat to remove impurities. |
| Reduction | Cooking liquid such as a sauce so that the quantity decreases through evaporation. |
| Garnish | decorative, edible accompaniment |
| Cornstarch and Arrowroot difference | Cornstarch is economical, but doesn't reheat well. Arrowroot is expensive, more thickening power, clearer, and sauces come back better the next day. |
| 3 stages of roux and what to use for each stage | 1. White 3-4mins (Veloute) 2. Blond 5-7mins (Bechamel) 3. Brown 10-15mins (Espagnole) |
| 5 mother sauces and a small sauce for each | -Bechamel...Mornay -Espagnole...Robert -Tomato...Spanish -Hollandaise...Bernaise -Veloute...Mushroom |
| What temp. will a starch start to thicken? | 160*F |
| 6 properties of a sauce. | Color Opacity Luster Texture Taste Viscosity |
| Body of a sauce. | Develops when the collagen proteins dissolve in protein-based stock. |
| What does sauce add to a dish? | Balance, flavor, moisture, and enhance other foods. |
| Explain what compound butter is. | Made by incorporating various seasonings into softened whole butter. |
| How to use cornstarch to thicken a sauce. | mix in cool liquid, incorporate into hot or cold liquid. Stir constantly if liquid is hot. |
| Pureed fruit or vegetable | Couils |
| How do you clarify butter? | Melt over low heat reducing and skimming the top. |
| Cooking methods | Roasting, Grilling, Broiling, Baking, Sauteing pan frying, deep frying Poaching, Simmering, Boiling, Steaming |
Created by:
kford9790
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