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