Chapter 11 stocks and sauces true or false
A court boullion is derived from a nage
A nage comes from a court boullion
Fish stock needs to simmer for 1 hour in order to extract flavor from the ingredients
False, 20-30 minutes
La Varenne is credited with developing the modern system for classifying hunters of classical sauces
False, Antonic careme developed that system
To avoid lumps in sauces, add hot stock to hot roux
False, add cold to hot, hot to cold
Vegetable stocks have the same body as meat stocks
False, it uses no bones
After adding a liaison to a sauce, simmer for 5 minutes
False, no need to simmer
Tempering is the gradual lowering of the temperature of a hot liquid by adding a cold liquid
False, slowly raising temp
Compound sauces come from small sauces
False, they come from mother sauces
More roux is needed to thicken brown sauces than to thicken light sauces
Teue
A chinois is the most appropriate piece of equipment through which to strain a finished stock
True
A reduction method is sometimes used to thicken sauces
True
A velouté is a roux-thickened sauce
True
Commercial bases and bouillon cubes or granules are all labor-saving convenience ingredients available to chefs
True
Escoffier simplified careme's extravagant list of sauces in the 19th century
True
Fond is the French word for stock or base
True
Nappé is a term used to describe the consistentcy of sauce
True
The bones from hound animals such as nature beef bones are the best source of collagen proteins that endurance the body of a stock
True
The combination of water and cornstarch is called slurry
True
The quality of a stock is judged by its body, flavor , clarity and color
True