Culinary Chapter 17: Stocks and Sauces Flashcards

Questions and Answers

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called:

Bouquet garni

Aromatics

Sachet d'épices

Mirepoix (correct)

What liquid is usually used for making stock?

Water

Roasting bones to enhance the flavor and color of stock is a process known as:

Sweating

Parboiling

Browning (correct)

Blanching

The ratio of liquid to flavoring ingredients in vegetable stock is:

4lb of vegetables to 4 qt of water to yield 1 gal of stock Signup and view all the answers

After the stock has been stored, it must have the fat removed before it can be used. This is because?

Degreasing makes the stock clearer and purer, while removing some of the fat. Signup and view all the answers

Béchamel, velouté, and hollandaise are all called?

Mother sauces Signup and view all the answers

A slurry, a liaison, and a roux are all considered to be:

Thickeners Signup and view all the answers

What is a mixture of egg yolks and heavy cream that adds a rich flavor and velvety smoothness to the sauce without making it too thick?

Liaison Signup and view all the answers

Stocks, broths, and consommés are all what type of soup?

Clear soups Signup and view all the answers

Thick soups can be thickened with:

Cornstarch Signup and view all the answers

What is blanching?

Scalding something in boiling water very quickly, usually followed by cooling in very cold or ice water. Signup and view all the answers

List the four essential parts of stock:

A major flavoring ingredient, a liquid, mirepoix, and aromatics Signup and view all the answers

Why are stocks often referred to as the cook's 'building blocks'?

Stocks form the base for many soups and sauces. Signup and view all the answers

What are the various types of stocks?

White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, vegetable stock Signup and view all the answers

What are the three methods for preparing bones for stock?

Blanching, browning, and sweating Signup and view all the answers

How and why do you remove fat from stock?

Degrease stock by cooling it and removing the hardened fat from the surface. This creates a clearer and purer stock. Signup and view all the answers

What is the proper way in which to cool stock?

Ice water bath or into smaller, shallow containers Signup and view all the answers

What are the two basic kinds of soup?

Clear soups and thick soups Signup and view all the answers

What are the four essential parts of a stock and the proper ingredients for each?

Major flavoring ingredient, Liquid (often water), Mirepoix (carrots, celery, and onion), and Aromatics (thyme, bay leaf, parsley, peppercorns, etc) Signup and view all the answers

What are the five classical mother sauces?

Béchamel, Velouté, Espagnole, Tomato, and Hollandaise Signup and view all the answers

Study Notes

Stocks

Mirepoix: Essential flavor base made from coarsely chopped onions, carrots, and celery.
Primary Liquid: Water is typically used for making stock.
Browning: The process of roasting bones to enhance stock's flavor and color.
Vegetable Stock Ratio: 4 pounds of vegetables to 4 quarts of water yields 1 gallon of stock.
Degreasing Importance: Removes fat from stock, resulting in a clearer, purer product.
Types of Stocks: Includes white stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock.

Soups

Clear Soups: Stocks, broths, and consommés classified under this category.
Thick Soups: Can be thickened using cornstarch among other methods.
Two Basic Kinds of Soup: Clear soups and thick soups.

Sauces

Mother Sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise are the five classical mother sauces.
Thickening Agents: Include slurry, liaison, and roux, all of which are considered thickeners.
Liaison: A mixture of egg yolks and heavy cream that enriches sauces without adding excessive thickness.

Culinary Techniques

Blanching: Scalding in boiling water briefly, then cooling in ice water for preservation or preparation.
Fat Removal: Fat is removed from cooled stock by skimming the hardened layer from the surface to enhance clarity.
Stock Cooling Method: Use an ice water bath or transfer into smaller, shallow containers for rapid cooling.

Key Components of Stock

Four essential parts:
- Major flavoring ingredient,
- Liquid (often water),
- Mirepoix (carrots, celery, and onions),
- Aromatics (including thyme, bay leaf, parsley, peppercorns).

Importance of Stocks

Often referred to as the cook's "building blocks," stocks serve as a foundational element for many soups and sauces.

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Description

Test your knowledge of stocks, soups, and sauces with these flashcards from Chapter 17. Explore key terms and definitions related to essential ingredients and processes in culinary arts. Perfect for culinary students and enthusiasts looking to deepen their understanding of foundational cooking techniques.