Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Saucier

2012 midterm exam

QuestionAnswer
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.
Created by: 100002012708748