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stocks,soups,sauces
| Question | Answer |
|---|---|
| cooking times for different roux | white 5-10 minutes, blonde 15-20 minutes, brown 20-25 minutes |
| what is a white chicken stock | put bones in the water and boil, remove and refill the pot, put bones back in with bouquet garni and mirepoix, bring to boil and simmer for 2-4 hours and skim, pass through strainer |
| what is a brown chicken stock | brown bones in oven, brown veg in the pot, add the bones then deglaze with some water, add the remaining water and simmer for 4-6 hours, skim and pass through a strainer |
| what is a beef stock | brown bones in oven, brown veg in the pot, add the bones then deglaze with some water, add the remaining water and simmer for 6-8 hours skim and pass through a strainer |
| what is a fish stock | wash bones, sweat off mirepoix, deglaze with water, add bones and cover with water, bring to boil add bouquet garni and simmer for 20 minutes, skim regularly and strain |
| what is a brown veal stock | brown bones in oven, brown veg in the pot, add the bones then deglaze with some water, add the remaining water and simmer for 6-8 hours skim and pass through a strainer |
| what is a white veal stock | put bones in the water and boil, remove and refill the pot, put bones back in with bouquet garni and mirepoix, bring to boil and simmer for 6-8 hours and skim, pass through strainer |
| what is a veg stock | wash veg, sweat off veg, add water and simmer for 15 minutes, add fresh herbs and simmer for 45 minutes longer, skim and pass through strainer |
| quality points of stocks | should be clear, no pungent smell, cold stock should be jelly like, not bitter, should be strained, all scum is removed, no fat traces on the top |
| describe bechamel | basic white sauce made using a white roux and milk, roux cooked for 5-10 minutes then simmered for 15-20 minutes |
| describe tomato sauce | melt butter in pan, add bacon and mirepoix, add herbs and garlic, add flourand cook to a blonde roux, add the tomato puree and then the white stock and simmer for 1 hour, pass through a fine strainer |
| describe espangole | a roux based sauce made using a brown roux and then simmered for an hour |
| describe hollandaise | made by emulsifying egg yolks and butter, a reduction of vinegar and peppercorn is made and added, then whisked together to form sabayon, butter gradually added to prevent splitting |
| describe veloute | a sauce thickened with a blonde roux and the addition of stock , roux is cooked for 15-20 minutes, and simmered with the stock for an hour, a liaison of cream and egg is then added |
| cold sauce examples | salsa, ketchup, salsa verde, mayo, BBQ sauce |
| condiment examples | apple sauce, chutneys, horseradish sauce, cranberry sauce |
| how to thicken sauces | reducing the sauce, adding a roux at the beginning of the sauce, beurre manier which is adding flour and butter at the end of a sauce, mixing a slurry of cornflour when boiling |
| derivatives of bechamel | cheddar, mornay, mustard, curry, egg sauce |
| derivatives of hollandaise | bernaise which is tarragon and chervil, paloise fresh mint, maltaise blood orange reduction, choron tomato concasse |
| derivatives of tomato sauce | marinara seafood, Portuguese fried onions and herbs, provencale thyme basil and veg |
| derivatives of espangole | chasseur red wine bacon shallots and mushrooms, devilled white wine thyme bay leaf parsley cayenne pepper, Robert sauce mustard wine, reform sauce redcurrant jelly port |
| derivatives of veloute | supreme mushrooms and cream to chicken veloute, mushrooms sauce, bercy white wine shallots added to fish veloute, allemande lemon juice egg yolks cream added to veal stock |
| storage points for stock soups and sauces | chill to 5 degrees within 90 minutes of making, keep labelled with the prep date and the use by date, keep away from raw meat, |
| quality points of finished sauces | served at correct temperature, good colour, correct flavour, seasoned well, not greasy or oily, |
| describe puree | the soup is blended then passed, the vegetables act as the thickener, eg leek and potato, tomato, pea, squash |
| describe broth | the veg are cut into different cuts eg paysanne, can include starch such as pasta and potatoes, eg chicken noodle, scotch broth, cock a leekie |
| describe veloute soups | made with stock, thickened with a roux then a liaison of egg and cream is added, eg mushroom, leek and potato, squash, pea |
| describe consomme | clear soups made from stock the clarified with egg whites, then double passed through a muslin eg julienne of veg, brunoise of veg |
| describe bisques | soups made from shellfish, thickened with rice eg lobster, prawn, crayfish, crab |
| describe chowder | creamy soup made with shellfish or chicken usually garnished with crackers, eg clam, chicken, smoked haddock |
| describe cream soups | thickened with a roux can be meat, fish or vegetable based, eg chicken, spinach, mushroom, cauliflower, |
| describe miscellaneous | soups that dont fall into other variations, eg mulligatawny, french onion, gazpacho |
| how to make a puree soup | cook mirepoix until softened, add hot stock and veg, add bouquet garni and season, skim if necessary, simmer until veg is cooked and remove bouquet, blend and then return to heat, season and bring to correct consistency. |
Created by:
olliepay