Basic Culinary #3
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Slurry | Mixture of raw starch and cold liquid used for thickening.
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| Roux | Cooked mixture of flour and fat used as a thickener.
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| Nappe | The consistency of a liquid, usually a sauce, that will coat the back of a spoon.
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| Demi gloss | A mixture of half brown stock and half brown sauce, reduced by half.
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| Jus lie | Sauce made by thickening brown stock (Jus) with slurry.
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| Raft | Compound floating atop th consomme during clarification. It is compound of clearmeat and impurities from the stock.
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| Nage | Aromatic court bouillon sometimes served as a light sauce or broth with fish or shellfish.
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| Liaison | 3 egg yolks+1 cup heavy cream tempered to temperatures greater than 140*F but less than 180*F; Usually a finishing procedure.
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| Glace de Volaille | Light brown, syrupy glaze made by reducing a chicken stock.
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| 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.
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| Fumet | Fish stock with wine and lemon juice added; strongly flavored, relatively colorless.
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| Monter au beurre | To finish a sauce by whisking butter until it is melted; used to give sauces shine, flavor and richness.
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| 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)
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| 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.
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| Consomme | Rich stock or broth that has been clarified with clearmeat to remove impurities.
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| Reduction | Cooking liquid such as a sauce so that the quantity decreases through evaporation.
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| Garnish | decorative, edible accompaniment
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| 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.
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| 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)
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| 5 mother sauces and a small sauce for each | -Bechamel...Mornay
-Espagnole...Robert
-Tomato...Spanish
-Hollandaise...Bernaise
-Veloute...Mushroom
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| What temp. will a starch start to thicken? | 160*F
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| 6 properties of a sauce. | Color
Opacity
Luster
Texture
Taste
Viscosity
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| Body of a sauce. | Develops when the collagen proteins dissolve in protein-based stock.
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| What does sauce add to a dish? | Balance, flavor, moisture, and enhance other foods.
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| Explain what compound butter is. | Made by incorporating various seasonings into softened whole butter.
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| How to use cornstarch to thicken a sauce. | mix in cool liquid, incorporate into hot or cold liquid. Stir constantly if liquid is hot.
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| Pureed fruit or vegetable | Couils
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| How do you clarify butter? | Melt over low heat reducing and skimming the top.
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| Cooking methods | Roasting, Grilling, Broiling, Baking, Sauteing pan frying, deep frying
Poaching, Simmering, Boiling, Steaming
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