Term
| what are the two types of fond and how do they differ? |
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Definition
- fond blanc uses a white mirepoix and doesnt caramilize the bones
- fond brun is the use of regular mirepoix and will use caramilized bones
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Term
| what are the components of a stock and there use? |
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Definition
- Bones: offer protein and extraction of geletin
- mirepoix: adds aroma and, in the case of a regular mirepoix with carrots, it adds color
- seasoning: bouquet garni and sachet. this provides flavor and aroma
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Term
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Definition
an aromatic broth in which crustaceans are cooked. the shellfish is then served wit the broth.
ex: lobster al a nage |
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Term
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Definition
| an aromatic broth made for use in soups and sauces. the flavor of fumet is usually concentrated on one item. the stock is then reduced to concentrare the flavor. fish and vegetables are commonly used. |
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Term
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Definition
| any broth made by cooking vegetables, poultry, meat or fish in water. the liquid that is strained off after cooking is a bouillon, which forms the base for soups and sauces. |
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Term
| what is a white bouillon? |
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Definition
| a bouillon made by simmering shank meat, beef shank and mirepoix, with the addition of turnips, parsnips, and white wine. classically used for the base of consumes |
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Term
what is an essence?
give two definitions |
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Definition
- concentrated, usually oily substances extracted from food such as ish, mint leaves, or veggies and used in small amounts to flavor various dishes. will keep indefinietly if stored properly
- a stock that is made using less water than normal, resulting in a more concentrated flavor
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Term
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Definition
| a liquid resultion from cooking veggies, meat or fish in water. the term is used synonomously with bouillon |
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Term
| what is the difference between a glace and a demi glace? |
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Definition
- a demi glace isa stock that has been reduced till nape, used for fortification, glazing, or as a sauce.
- a demi glace is equal parts brown stock and espagnole reduced by half
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Term
| what are the five mother sauces? |
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Definition
- bachemel
- espagnole
- tomato
- hollandaise
- veloute
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Term
| what are the three main components of a sauce? |
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Definition
liquid
thickener
seasonoing/aromatics |
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Term
| name the five mother sauces and their three main components... |
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Definition
- bachemel _milk_white roux_onion piquet, nutmeg, salt, white peper
- brown stock_brown roux_sachet, tomato product, and mirepoix
- tomato/stock_tomato puree reduction_sachet, sugar, sometimes porkfat/bones, mirepoix
- hollandaise_clarrified butter_yolks/emulsions_salt, white peper, cayenne/tobasco sauce
- veloute_white stock_blonde roux_salt, white pepper
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Term
| name the sauces derived from demi glace and their main ingredients |
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Definition
- diable-flavor with shallots, dry white wine, black peper, cayenne pepper
- piquante-flavor with brunoise pickles and capers
- fine herbs-flavored with shallots, white wine, parsly, basil, chervi, rosemarry, oregano, and terragon
- duxelles-flavored with mushrooms duxelles
- madere-flavored with medere wine
- periguex-madere sauce with truffles
- bordelaise- flavored with red wine and bone marrow
- robert- flovored with white win and mustard
- chasseur-flavored with whjite wine, mushrooms and shallots and finished with tomato concasse and freshed chaopped parsly
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Term
| what is the purpose of a sauce? |
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Definition
to add flavor and moisture to a food ingredient
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