Chapter 8 review terms

Small sauce

A sauce made by adding one or more ingredients to a leading Sauce.

Espangole

A sauce made of brown stock and thickened with a brown roux.

Remouillage

A stock made from bones that were already used once to make stock.

Pan gravy

A type of sauce made with the pan drippings of the meat or poultry it is served with.

Mother au beurre

A useful enriching technique, both in classical and in modern cooking, is called finishing with butter,

8. When you are making mayonnaise, you should take a number of precautions to make sure a good emulsion is formed. name as many as you can. if you forget one of these and your mayonnaise breaks, what can you do?

1. Use fairly bland ingredients if the mayonnaise is to be used as a base for other dressings. The mayonnaise will be more versatile as a base if it has no strong flavors. 2. Use the freshest eggs possible for the best emulsification. For safety, use pasteurized eggs. 3. Have all ingredients at room temperature. Cold oil is not easily broken into small droplets, so it is harder to make an emulsion. 4. Beat the egg yolks well in a bowl. Thorough beating of the yolks is important for a good emulsion. Making mayonnaise by hand. 5. Beat in the seasonings. It is helpful to add a little of the vinegar at this time as well. The emulsion will form more easily because the acidity of the vinegar helps prevent curdling of the egg yolk proteins. Also, the vinegar helps disperse the spices and dissolve the salt. 6. Begin to add the oil very slowly, beating constantly. It is critical to add the oil slowly at first, or the emulsion will break. When the emulsion has begun to form, the oil may be added more quickly. But never add more oil at once than the amount of mayonnaise that has already formed in the bowl, or the emulsion may break. 7. Gradually beat in the remaining oil alternately with the vinegar. The more oil you add, the thicker the mayonnaise gets. Vinegar thins it. Add a little vinegar whenever the mayonnaise gets too thick to beat. Beating with a power mixer using the wire whip attachment makes a more stable emulsion than beating by hand. 8. Add no more than 8 ounces oil per large egg yolk, or no more than 1 quart per 4 yolks. The emulsion may break if more oil is added than the egg yolks can handle. 9. Taste and correct the seasonings. Finished mayonnaise should have a smooth, rich, but neutral flavor, with a pleasant tartness. Its texture should be smooth and glossy, and it should be thick enough to hold its shape. Beat an egg yolk or two or some good prepared mayonnaise in a bowl, and very slowly begin to beat in the broken mayonnaise. Place the broken mayonnaise in a blender and spin until the emulsion is re-formed.

What are the two methods for preparing starches so they can be incorporated into hot liquids? Why are they necessary, and how do they work?

1: ADDING LIQUID TO ROUX METHOD 2: ADDING THE ROUX TO THE LIQUID Starches are the most common and most useful thickeners for Sauce making.Flour the principal starch used. Others available to the chef include cornstarch, arrowroot, waxy maize, instant or pregelatinized starch, bread crumbs, and other vegetable and grain products, like potato starch and rice flour. Starches thicken by gelatinization, which, is the process by which starch granules absorb water and swell to many times their original size, and starch molecules uncoil into long threads. Is that acids inhibit gelatinization. Whenever possible, do not add acid ingredients to sauces until the starch has fully gelatinized

Mirepoix

A combination of onions,celery and carrots. It's a basic flavorings preparation used in all areas of the kitchen.

Veloute

A grand sauce made from veal, chicken, or fish stock and a white or blond roux

Reduction

A liquid concentrated by cooking it to evaporate part of the water.

Compound butter

A mixture of a raw butter and various ingredients.

Gastrique

A mixture of caramelized sugar and vinegar used to flavor sauces.

Integral sauce

A sauce based on the juices released during the cooking of a meat, fish,poultry or vegetables.

You have just prepared a suprême sauce, but your supervisor says it's too thin. It must be served in five minutes. What can you do to correct the sauce?

Add slurry to thick the sauce.

Venting

Allowing circulation or escape of a liquid or gas, such as by setting a pot of hot stock on blocks in a cold-water bath so the cold water can circulate around the pot.

Emulsion

An emulsion is a mixture of two or more liquids that are normally immiscible.

How should vegetables for mirepoix be cut?

As mirepoix is rarely served, it is not usually necessary to cut it neatly. The size depends on how long the mirepoix will cook. If it will cook a long time, as for beef stock, cut the vegetables into large pieces 1-2 inches. Cutting into small pieces is necessary for releasing flavors in a short time, as when the mirepoix will be used for fish stock.

Why should stock not be boiled? Should a stockpot be covered? Why or why not?

Boiling makes the stock cloudy because it breaks solids into tiny particles that get mixed into the liquid.

Why is an understanding of stocks important even if you work in an establishment that uses only bases?

By understanding the stocks you can get the base you're working with add some bones or a mirepoix and give it a fresher taste.

blond roux

Cooked a litter longer until get a slightly darker color than the white roux.

White roux

Cooked in a few minutes until the roux is frothy,chalky slightly gritty in appearance.

Roux

Equal amounts of fat and flour mixed and cooked to produce the base of a sauce or gravy.

Glaze de poisson

Fish stock

broth

Flavorful liquid obtained from the simmering of meats and or vegetables

What precautionsare necessary when making hollandaise to avoid overcooking the eggs or curdling the sauce?

It must be kept warm for service, but it must be held at 145°F (63°C) so the eggs don't curdle. Unfor- tunately, this is only slightly above the Food Danger Zone, at which bacteria grow quickly. Therefore, extra care must be taken to avoid food-borne diseases. The following sanitation procedures must be observed to avoid the danger of food poisoning: 1. Make sure all equipment is perfectly clean. 2. Hold sauce no longer than 2 hours. Make only enough to serve in this time, and discard any that is left over. 3. Never mix an old batch of sauce with a new batch. 4. Never hold hollandaise in aluminum product.

Brown Roux

It's cooked until gets a light brown color and have a nutty aroma.

Leading Sauce or mother sauce

Leading Sauce and mother sauce means the same. A liquid ingredient provides the body or base of most sauces. Most classic sauces are built on one of five liquids or bases. White stock (chicken, veal, or fish)—for velouté sauces Brown stock—for brown sauce or espagnole Milk—for béchamel Tomato plus stock—for tomato sauce Clarified butter—for hollandaise

Name the five leading sauces and their major ingredients.List at least two small sauces made from each.

Leading Sauce: 1.Béchamel sauce - Roux: Clarified butter Bread flour Milk Bay leaf, small Small whole onion, peeled Whole clove Salt Nutmeg White pepper 2. Velouté- White mirepoix, small dice, Flour, White stock, Sachet d'épices: Bay leaf, Dried thyme, Peppercorns, Parsley stems Salt, White pepper 3. Brown sauce or espagnole- Mirepoix: Onions, medium dice Carrots, medium dice Celery, medium dice Butter Bread flour Brown veal stock Tomato purée, Sachet: Bay leaf Thyme Parsley stems 4. Tomato sauce- Salt pork Onion, medium dice Carrots, medium dice Tomatoes, canned or fresh, coarsely chopped Tomato purée, canned Ham bones or browned pork bones, Sachet: Garlic, crushed Bay leaf Dried thyme Dried rosemary Peppercorns, crushed Salt Sugar 5. Hollandaise- Butter Two sauces Béarnaise. Hollandaise Cream Morna Aurora Hungarian Mushroom Albufera or Ivory Creole Portuguese

stock exchange

Liquid flavored by soluble substances extracted from poultry, beef and fish bones. From vegetables and herbs fresh or dry.

Jus

Liquid made from pressing a fruit or vegetables.

2. What is the effect of salad dressing on the crispness of salad greens, and what are some ways to solve this problem?

Make the salad soggy. Less dressing, keeping the lettuce moist.

Slurry

Mixing the starch with a cold liquid.

What precautions must be taken when finishing and holding allemande sauce?

Never allowed it to boil also to hold it over 135 degrees but lower than 180 degrees.

Au sec

Reduce until dry or nearly dry

Explain the procedure for cooling stock. Why is it important?

Set the pot in a sink with blocks, a rack, or some other object under it. This is called venting. It allows cold water to flow under the pot as well as around it. • Run cold water into the sink, but not higher than the level of the stock, or the pot will become unsteady. An overflow pipe keeps the water level right and allows for constant circulation of cold water • Stir the pot occasionally so all the stock cools evenly. Hang a ladle in the pot so you can give it a quick stir whenever you pass the sink without actually taking extra time to do it. Cooling stock quickly and properly is important. Improperly cooled stock can spoil in 6-8 hours because it is a good breeding ground for bacteria that cause food-borne disease and spoilage. Do not set the hot stock in the walk-in or, worse yet, the reach-in. All that heat and steam will overload the refrigera- tor and may damage other perishables as well as the equipment.

Why is it necessary to be able to thicken a sauce with a roux without making lumps if the sauce is going to be strained anyway?

The less lumps the better is the final product also that means you have perfected you Sauce techniques.

Explain the importance of blanching bones before making stocks.

This removes some impurities that cloud the stock or, if the bones are old, give an off taste.

Which bones make a more gelatinous stock, beef or veal?

Veal

You are preparing a gravy for a batch of Swiss steaks that are to be frozen for later use. What thickening agent will you use?

Waxy maize

The stockpot is often considered a good way to use trimmings from meats and vegetables. Do you agree? Explain.

Yes I do agree. If the trims are perfect for your stock. We need to remember that final product is affected by what we put in the stockpot. Stockpot is not a garbage disposal.

Bechamel

a grand sauce made from milk and white roux

Salsa

a mixture of raw or cooked chopped vegetables, herbs, and, occasionally, fruits.

What are the similarities between espagnole and pan gravy? the differences?

are similar to brown sauces. Pan gravy are made from pan drippings plus roux plus stock or water and, sometimes, milk or cream.

Nappe

from the French napper, meaning "to top" to describe the texture of a sauce that has the right texture to coat foods.

Au jus

is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light gravy made from the juices given off by the meat as it is cooked.

Bouquet Garni

is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.

Coulis

is a form of thick sauce made from puréed and strained vegetables or fruits.

Relish

is a mixture of chopped vegetables (and sometimes fruits), at least one of which is pickled in vinegar or a salt solution. is any raw or pickled vegetable used as an appetizer

Liaison

is a mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid.

beurre manié

is a mixture of equal parts soft, raw butter and flour worked together to form a smooth paste.

Glaze

is a stock reduced until it coats the back of a spoon. It is so concentrated

whitewash

is a thin mixture of flour and cold water.

sachet d'épices

is an "Enhancement" used to add flavor to a Stock, Soup or Sauce. In French, the term means literally "bag of spices," and a Sachet d'Epices traditionally contain Bay Leaves, Parsley Stems, Black Peppercorns and optionally Garlic cloves and fresh Thyme.

demi glace

is defined as half brown sauce plus half brown stock, reduced by half.

Clarify butter

is milk fat rendered from butter to separate the milk solids and water from the butterfat.

Glaze de viande

made from brown stock. Made from brown stock.

Glaze de volatile

made from chicken stock.

Sauce

may be defined as a flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.

Found lie

meaning "thickened stock."

Deglaze

means to swirl a liquid in a sauté pan or other pan to dissolve cooked particles of food remaining on the bottom.

Chutney

originated in India, where it refers to several types of spicy condiments or relish.

4. How can you ensure salad greens will be crisp

store them in a seal bag wrap in paper towel to keep the moist

Beurre Noisette

this is whole melted butter that has been heated until it turns light brown and gives off a nutty aroma.