NOCTI Culinary Study Guide Questions and Answers 100% Correct | Graded A+ L

List and describe the five grand OR MOTHER sauces including the main ingredients - • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and seasonings) • Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard) • Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added) What is a roux? What are the ingredients? What are the three types of a roux - • Substance created by cooking wheat flour and fat (traditionally butter). • Base for sauce: a mixture of flour and fat that is cooked briefly and used as the thickening base of a sauce or soup • White, blond and brown What is an Onion Piquet? - • A traditional French culinary technique • Bay leaves, onions and a whole clove What is clarified butter? What two parts do we eliminate? - • butter made clear by heating and removing the sediment of milk solids Stock - definition - • Flavored water preparation and forms the basis of many dishes, particularly soups and sauces. What is the most common liquid used for a stock? - • Water What is Mirepoix and the ratio of the ingredients - • Ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a basic mirepoix, so they are using a 2: 1: 1 ratio by weight. • a mixture of chopped celery, onions, and carrots What is a bouquet garni and what are the five ingredients? - • Parsley, thyme, bay leaf, rosemary and tarragon. What is the difference between a bouquet garni vs. sachet d'epices? - • Sachet d' epices "bag of spices": a small cheesecloth sack containing herbs and spices used to add flavor to stocks. Dried thyme, parsley stems, bay leafs, whole peppercorns, whole cloves, • Bouquet garni: bundle of herbs tied together by string mainly used to prepare soup, stock, and various stews. Define Dry heat cooking methods: - Steaming: cook food over, but not directly in boiling liquid in a covered pot. b. b. boiling: cook food submerged in a liquid that has reached the boiling point C. simmering: cook food completely submerged in liquid beliow the boiling point at