2012 midterm exam
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| Minimum veal stock times | 6-8 hours | ||||
| Minimum fish stock time | 45 minutes | ||||
| Minimum chicken stock times | 3-4 hours | ||||
| Ratio for 1 gallon stock | 5-6 Quarts water, 5-6 pounds bone, 1 pound mirepoix | ||||
| When is a liason used | at the end | ||||
| Binding to a stock | Collagen | ||||
| Minimum vegetable stock times | 30-45 minutes | ||||
| Sauce adds what (4) | 1) moistness, 2) appearance, 3) flavor richness, 4) Interest and appeal | ||||
| Mother Sauces = | liquids + thickener | ||||
| Veloute liquid used | white stock | ||||
| Espagnole liquid used | brown stock | ||||
| Bechamel liquid used | milk | ||||
| Tomato sauce liquid used | tomato puree | ||||
| Hollandaise liquid | clarified butter | ||||
| Roux ratios | 50% fat; 50% flour | ||||
| Finishing techniques (3) | 1) reduction, 2) enriching with butter or cream, 3) Emulsions | ||||
| Stock | a clear, thin liquid flavored by soluble substances extracted from meat, poultry or fish, vegetables and seasonings. | ||||
| Love | 1) start cold, 2) simmer, never boil, 3) skim frequently, 4) strain frequently, 5) cool quickly, 6) store properly, 7) degrease | ||||
| Two types of stocks | White and Brown | ||||
| Fonds Blanc | white stock | ||||
| Fonds Brun | Brown stock | ||||
| Remouillage | rewetting | ||||
| Emulsion | a mixture of 2 or more immiscible liquids (oil and water). | ||||
| Emulsification | the process by which the immiscible liquids become blended. | ||||
| Emulsifiers are present in... | 1) Lecithin (yolks and soy) 2) Honey 3) Mustard | ||||
| Lecithin | a fatty substance occurring in animal and plant tissue. | ||||
| = food cost % | food cost / menu price = | ||||
| = food cost | menu price X percentage = | ||||
| = menu price | food cost / percentage | ||||
| Thickener for Bechamel | white roux | ||||
| Thickener for Veloute | blond roux | ||||
| Thickener for Espagnole | Brown roux | ||||
| Thickener for Tomato | Tomato puree and/or brown roux | ||||
| Thickener for Hollandaise | Egg Yolk | ||||
| Order of 5 mother sauces by thickening agents color | Bechamel, Veloute, Espagnole, Tomato, Hollandaise. | ||||
| Beurre Manie | equal parts butter and flour kneaded. Thickener. |
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Created by:
Michelle Biedinger
on 2012-04-11