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Cooking
| Question | Answer |
|---|---|
| Mirepoix | A mixture of diced vegetables that adds color and flavor to the stock |
| Mirepoix includes: | 50% onion or leeks, 25% celery, and 25% carrots |
| Bouquet Garni | A collection of aromatics that can be added to the simmering liquid or tied up in a sachet and dropped in |
| Bouquet Garni usually including: | Thyme, bay leaves, black peppercorns, and parsley stems |
| Stock: | A highly flavored liquid made by simmering bones with vegetables, herbs, and spices. |
| Stock: | Stocks are flavorful liquids that form the foundation of many dishes in culinary arts. |
| Made with stock: | Chicken noodle soup, vegetable soup, chowder, chili, rice(absorbs the flavor/stock), risotto, and gravy from a turkey. |
| Different types of stocks: | Chicken, vegetable, fish, beef, veal, mushroom, and shellfish stock. |
| 4 attributes of a good stock: | Color, clarity, flavor, and body |
| Always boil stock for 40 minutes | False(Never boil, keep your stock at a simmer with gentle bubbles just breaking at the surface) |
| The protein in the bones that make the stock thick | Collagen and gelatin |
| Stock is the color of what: | Protein or vegetables you put into it |
| Should the stock be clear or cloudy? | Clear |
| Maximum that a stock can be in the refrigerator for | 5 days |
| Of what protein do you not blanch | Fish(They will break because they are fragile) |
| Reasons you have a cloudy stock: | Hot water, boiled it instead of simmered, you don't skim it, and you didn't rinse or blanch the bones, |
| Reasons you have no flavor in the stock: | Not simmered it long enough, vegetables were not small enough, and have too much water. |
| To make a brown stock | Roast it in the oven |
| To make a white stock | Do not roast it. Instead you simmer it. |
| White stock: | Made from raw or slightly cooked bones and white mirepoix: white stock can have a light pale to deep golden color. |
| Brown stock: | Made from roasted bones except fish bones. |
| Chicken bones: | Are rinsed in cold water to remove excess blood. |
| Fish bones: | Coarsely chopped and then rinsed in cold water to remove excess blood. Gills are removed from fish heads. |
| Brown stock: | Can be made by all bones except fish bones. |
| Brown stock: | Never blanch bones for brown stocks. Blanching is not necessary since the proteins that cloud a white stock are coagulated during the roasting process. |
| Pale-colored Brown Stock: | Nutritive ingredients not roasted enough or too much water was added to the stock ingredients. |
| Storing stocks: | Should be cooled properly(2-4 rule) keeping out of the temperature danger zone for too long. |
| Storing stocks: | Should be stored in the refrigerator below 41 degrees in a covered container. |
| Storing stocks: | If need to store for longer than 5 days, then it needs to be put in the freezer. |
| Can a white and brown vegetable stock be made? | True |
| Difference between vegetable stock and the others: | There is no collagen in vegetable stock since there are no bones. As a result, vegetable stocks lack the mouthfeel of meat-based stocks and do not solidify when chilled. |
| Sauces: | Considered one of the building blocks of the culinary arts. Sauces are thickened liquids that compliment other foods. Thousands of sauces, and even more ways they can be pained with different foods. |
| Mother sauce: | The base sauce from which other sauces can quickly be made. |
| Derivative sauce: | A sauce this is made from a mother sauce. Some chefs refer to derivative sauces as a compound or small sauce. |
| Mother Sauce - Bechamel | Milk, flour, and butter |
| Mother Sauce - Hollandaise | Clarified butter with egg yolks |
| Mother sauce - Veloute | Simmer white stock with roux(a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces) |
| Mother sauce - Espanola | Basic brown stock thickened with roux(a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces) |
| Mother sauce - Classic Tomato Sauce | Tomato sauce with roux(a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces) |
| Nappe consistency: | A sauce is thick enough to coat the back of a spoon. |
| Ways to thicken sauces: | Starch, cornstarch, Roux(a mixture of equal parts flour and fat by weight that is cooked to varying degrees of doneness and used to thicken liquids, slurry(a mixture of cold liquid and starch is evenly distributed in the liquid to avoid lumps), reduction. |
| Ways to thicken sauces: | Puree, egg yolk, emulsion(a homogenous mixture of fat and water. Use natural emulsifiers such as those found in egg yolks or mustard to create and hold the emulsion together), and bread. |
| White sauce: | Consists of milk thickened with a white roux and flavored with onion, bay leaf, and a small amount of nutmeg. |
| Derivative sauces of white sauce: | Cheddar sauce, crème sauce, soubise sauce, and moray sauce. |
| White sauce usually accompanies: | Vegetables, poultry, veal, and fish dishes |
| Composition of stock(what is in it): | The nourishing element, mirepoix, bouquet garni, and liquid |
| 41 to 135 | Danger zone |
| Stock: | Includes bones & fat, thick consistency due to collagen, longer cooking time, deep, intense flavor, and primarily used as a foundation to other dishes. |
| Broth: | Meat with some fat, thinner consistency, shorter cooking time, lighter flavor, and can be consumed on it's own. |
| Stock and broth similarities | Flavor liquid base, used in soups, stews, sauces, and seasoned with herbs & spices. |
| Aromatics: | A substance emitting a pleasant/ distinctive smell. |
| Sachet d'epices | A bag of spices |
| Remouilage: | Stock made from bones that have already been used once to make a stock. |
| Fumet: | Concentrated stock used as flavoring. |
| Bouillon: | Broth made by stewing meat, fish, or vegetables. |
| Court bouillon: | Stock made from wine and vegetables used in fish dishes. |
| Jus: | Thin gravy or sauce made from meat juices. |
| Blanching: | Scalding vegetables in boiling water or steam for short time. |
| Brown: | Partially cooking surface of meat to develop it's flavor. |
| Sweating: | Gentle heating of vegetables in a little oil or butter with frequent stirring and turning. |
| Fat removal: | Removal of fatty acids from an object. |
| Demi-glace: | Rich thick sauce made from reducing brown stock and red wine. |
| Reduction: | Thickening and intensifying the flavor of a liquid mixture. |
| Roux: | Mixture of flour and butter |
| White roux: | Butter melted and flour |
| Blond roux: | White roux then cooked more to create blond color |
| Brown/dark brown roux: | Made by browning flour in oil for longer time |
| Slurry: | Water and corn starch. |
| Liaison: | Egg wash beaten with eggs |
Created by:
Hanna1975