5 Written Questions
5 Matching Questions
- Permanent emulsion
- Outline the difference between a Fish Stock and a Fish Fumet. Support your answer with production examples of each.
- Describe the technique for straining a stock.
- Define a consommé.
- a A consommé is a perfectly clear broth.
- b Pour into a ﬁne colander lined with rinsed cheesecloth. Add a colander with larger holes on top to remove any of the larger chunks before it goes through the other layers. This traps all the excess material.
- c An appareil containing equal parts of flour and fat, usually butter, used to thicken liquids. Roux is cooked to varying degrees (white, blond, brown or dark, depending on its intended use. The darker the roux, the less thickening power it has but the fuller the taste.
- d Hold indefinitely once made Hollandaise ý LECITHIN as emulsifier Mayonnaise
- e The difference is when preparing a fumet, the main ingredients are sweated before the liquid is added and when preparing a fish stock by the straight stock method.
5 Multiple Choice Questions
- top bud portion or spears of vegetable and reserve for garnish.
- Cream Soup Basic Formula:
Yield: 1 gal.
Vegetable (main flavoring product) 4lbs.
White mirepoix 1lb.
Veloute, thin nappe 1gallon
- mirepoix that does not include carrots and may include chopped mushroom (and mushroom trimming), parsnips. It is used for pale or white sauces and stocks
- Onions 5 lbs.
Stock 1 gal.
- A colloidal suspension in which one liquid is dispersed (in the form of fine droplets) throughout another liquid, with which it cannot evenly mix.
5 True/False Questions
Onion Soup → to make onion soup, you sauté onion in clarified butter that is then deglazed with sherry wine. After add a sachet and stock
Slicer → a sauce that has been reduced to be nearly dry
What two fundamentals should be used in order to ensure a stock is clear? → Plum or Roma. Because high pulp content and stronger structure
Derivative sauce → one of several basic sauce that are used in the preparation of many other small sauce.
Raft → An appareil containing equal parts of flour and fat, usually butter, used to thicken liquids. Roux is cooked to varying degrees (white, blond, brown or dark, depending on its intended use. The darker the roux, the less thickening power it has but the fuller the taste.