HFT 3806 CA #4 VERIFIED STUDY GUIDE
Mirepoix - Answers - 50% onions, 25% carrots, 25% celery
Fumet - Answers - flavorful fish stock made with white wine
Sachet - Answers - herbs and spices in cheese cloth
Bouquet garni - Answers - leeks, celery, thyme wrapped together
Herbs - Answers - leaves of certain plants used in flavoring
Spices - Answers - any part of a plant other than the laves used in flavoring
Slack roux - Answers - runny or pourable roux (NOT GOOD)
Bechamel - Answers - milk + roux
Veloute - Answers - chicken or fish stock + roux
Brown (espangole) - Answers - beef stock + roux
Tomato - Answers - tomatoes, bones, roux (liquid comes from tomatoes)
Hollandaise - Answers - clarified butter + egg yolks (2 hour shelf life)
Reduce - Answers - taking some of the moisture out
Reduce au sec - Answers - reduce until there is no moisture in pan
Straining - Answers - taking matter out of liquid for pure liquid
Liaison - Answers - mixing together things of different temperatures where there is a risk
of something curdling; add item of higher temperature slowly to low temp then combine
to rest of high temp item and mix completely
Emulsified sauce - Answers - made from non-bindable liquids with an emulsifier (binding
agent)
Clarified butter - Answers - butter with water and milk solids removed; has higher
burning point than whole butter
Boullion - Answers - adding bits of meat to a broth or vegetables
, Comsomme - Answers - strong, rich, flavorful stock
Broth - Answers - byproduct of simmering
Thick soups - Answers - opaque and thickened with roux or puree
Cream soups - Answers - thickened with roux plus milk and/or cream
Purees - Answers - naturally thick, less smooth/creamy, starch base
Bisques - Answers - cream soup plus shellfish (a true bisque is a soup only made with
shellfish); always finished with cream
Chowders - Answers - hearty soups; made from fish, shellfish, vegetables; contains milk
and potatoes always
Potage - Answers - general term for soup
Potager - Answers - soup maker
Side or starter of soup - Answers - 6-8 oz
Entree soup - Answers - 10-12 oz
Santoku - Answers - Japanese style, general purpose knife; special edge helps cut
through certain foods
Chef's knife/French knife - Answers - all-purpose knife
Mandoline - Answers - Gaufrette cut
Forged blade - Answers - -$$$$
single pieces of metal; heat metal, drop into mold, pounded
-very strong, not flexible, keeps edge
Stamped blade - Answers - -$$
-cut from sheet of metal
-needs frequent sharpening, typically no bolster
-good for deboning and filet because of flexibility
Stainless steel blade - Answers - -hard and durable
-don't rust
-easy to sharpen but lose edge quickly
no metallic residue
-recycle friendly
Mirepoix - Answers - 50% onions, 25% carrots, 25% celery
Fumet - Answers - flavorful fish stock made with white wine
Sachet - Answers - herbs and spices in cheese cloth
Bouquet garni - Answers - leeks, celery, thyme wrapped together
Herbs - Answers - leaves of certain plants used in flavoring
Spices - Answers - any part of a plant other than the laves used in flavoring
Slack roux - Answers - runny or pourable roux (NOT GOOD)
Bechamel - Answers - milk + roux
Veloute - Answers - chicken or fish stock + roux
Brown (espangole) - Answers - beef stock + roux
Tomato - Answers - tomatoes, bones, roux (liquid comes from tomatoes)
Hollandaise - Answers - clarified butter + egg yolks (2 hour shelf life)
Reduce - Answers - taking some of the moisture out
Reduce au sec - Answers - reduce until there is no moisture in pan
Straining - Answers - taking matter out of liquid for pure liquid
Liaison - Answers - mixing together things of different temperatures where there is a risk
of something curdling; add item of higher temperature slowly to low temp then combine
to rest of high temp item and mix completely
Emulsified sauce - Answers - made from non-bindable liquids with an emulsifier (binding
agent)
Clarified butter - Answers - butter with water and milk solids removed; has higher
burning point than whole butter
Boullion - Answers - adding bits of meat to a broth or vegetables
, Comsomme - Answers - strong, rich, flavorful stock
Broth - Answers - byproduct of simmering
Thick soups - Answers - opaque and thickened with roux or puree
Cream soups - Answers - thickened with roux plus milk and/or cream
Purees - Answers - naturally thick, less smooth/creamy, starch base
Bisques - Answers - cream soup plus shellfish (a true bisque is a soup only made with
shellfish); always finished with cream
Chowders - Answers - hearty soups; made from fish, shellfish, vegetables; contains milk
and potatoes always
Potage - Answers - general term for soup
Potager - Answers - soup maker
Side or starter of soup - Answers - 6-8 oz
Entree soup - Answers - 10-12 oz
Santoku - Answers - Japanese style, general purpose knife; special edge helps cut
through certain foods
Chef's knife/French knife - Answers - all-purpose knife
Mandoline - Answers - Gaufrette cut
Forged blade - Answers - -$$$$
single pieces of metal; heat metal, drop into mold, pounded
-very strong, not flexible, keeps edge
Stamped blade - Answers - -$$
-cut from sheet of metal
-needs frequent sharpening, typically no bolster
-good for deboning and filet because of flexibility
Stainless steel blade - Answers - -hard and durable
-don't rust
-easy to sharpen but lose edge quickly
no metallic residue
-recycle friendly
