Prostart I Ch.6 Exam Questions and Answers

Prostart I Ch.6 Exam Questions and Answers What is bisque? - Answer-a cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab What are puree soups thickened with? How are they different from cream soups? - Answer-Purée soups are thickened by the starch found in the puréed main ingredient, such as potatoes What is in mirepoix? Provide the percentage for each ingredient. - Answer-Mirepoix is a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock. The mixture is usually 50 percent onions, and 25 percent each of carrots and celery What is the difference between bouquet garni and sachet d'epices? What are the ingredients of each? - Answer-Bouquet garni , French for "bag of herbs," is a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. Sachet d'épices r is similar to bouquet garni, except it really is a bag of herbs and spices. Describe a white stock. - Answer-This is a clear, pale liquid made by simmering poultry, beef, or fish bones Describe a Brown stock. - Answer-This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first. What is Fumet? - Answer-Very similar to fish stock, this is a highly flavored stock made with fish bones. Describe Veloute'. - Answer-This is made from veal, chicken, or fish stock and a white or blond roux How is Espagnole made? - Answer-This is made from brown stock and brown roux. Describe a Hollandaise sauce. - Answer-This is an emulsion made from eggs, butter, and lemon. Describe the Wringing method of straining sauces. - Answer-place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings. Describe Glace. - Answer-Sometimes referred to as "glaze," this is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock. What is Jus? - Answer-This is a rich, lightly reduced stock used as a sauce for roasted meats. List and describe the three methods of preparing bones for stock. - Answer-Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. In a stockpot, cover the bones with cold water and bring them to a slow boil. When the pot is at full boil, remove the floating waste or scum. To brown bones, roast them in a hot (400°F) oven for about an hour, until they are golden brown. Once they are evenly browned, place in a stockpot, cover with cold water, and then bring to a simmer. This will give the stock a richer flavor and deeper color. Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. In the sweating process, cook the bones and/or vegetables in a small amount of fat over low heat until they soften and release moisture. For example, bones used for making fish fumet must be sweated with vegetables before adding the cooking liquid and seasoning. What is degreasing stock and why must it be done? - Answer-the process of removing fat that has cooled and hardened from the surface of the stock. Just lift or scrape away the fat before reheating the stock What is a sauce? - Answer-sauce is a liquid or semisolid product that is used in preparing other foods. Sauces add flavor, moisture, and visual appeal to another dish Describe how to make a Béchamel. What are the main ingredients? - Answer-This is made from milk and white roux. What is a Demi-glaze, and how is it prepared? - Answer-a rich brown sauce, is traditionally made by combining equal parts espagnole sauce and veal stock What is a consommé? What ingredients is a consommé prepared with? - Answer-This is a rich, flavorful broth or stock that has been clarified. A consommé is made by adding a mixture of ground meats with mirepoix, tomatoes, egg whites, and oignon brûlé to bouillon or stock What is a raft? How is it related to a consommé? - Answer-which is the floating layer of egg whites, meat and vegetable solids, and fats. Remove the raft, and the result is pure and clear, or clarified. Good consommé should be clear, aromatic, and emphasize the flavor of the major ingredient. If the consommé is too weak, a meat or poultry glaze may be added to enhance the flavor. essential What is chowder? What is chowder soup typically thickened with? - Answer-hearty, thick soups made in much the same way as cream soups. Chowders are not puréed before the cream or milk is added. They are usually thickened with roux and typically include large pieces of the main ingredients (usually potatoes or seafood) and garnishes. What is a china cap? - Answer-strained through a China cap lined with cheesecloth, a fine meshed strainer, or a chinois What is a Liaison? Why is it used? - Answer-a mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce. What are the derivative sauces of the mother sauce Tomato? - Answer-Creole and portuguese What is a Beurre manie? - Answer-is a thickener made of equal parts flour and soft, whole butter. What is salsa? - Answer-a cold mixture of fresh herbs, spices, fruits, and/ or vegetables What is Jus-lie? What is the difference between Jus-lie and jus? - Answer-Jus: This is a rich, lightly reduced stock used as a sauce for roasted meats. . Jus-lié is a sauce made from the juices of cooked meat and brown