Stocks, Sauces, and Soups Flashcards

What is the primary purpose of blanching bones before making white stock?

Answer: To remove impurities and blood from the bones

Blanching bones removes blood, soluble proteins, and impurities that would cloud the finished stock.

Which of the following is one of the five classical French mother sauces?

Answer: Hollandaise

Hollandaise is one of the five mother sauces codified by Escoffier, along with Béchamel, Velouté, Espagnole, and Sauce Tomat.

What is the standard ratio of fat to flour by weight when making a roux?

Answer: 1 part fat to 1 part flour

A standard roux is made with equal parts fat and flour by weight (1:1 ratio) to create a uniform thickening agent.

Which type of stock is produced by using roasted bones and caramelized mirepoix?

Answer: Brown stock (fond brun)

Brown stock (fond brun) is made from roasted bones and caramelized mirepoix, which gives it a deep brown color and rich, complex flavor.

What is a consommé?

Answer: A perfectly clarified, crystal-clear stock

Consommé is a stock that has been clarified using a clearmeat (ground meat, mirepoix, acid, and egg whites) to produce a perfectly clear liquid.

Classic French mirepoix consists of which combination of vegetables?

Answer: Onion, celery, and carrot

Classic mirepoix is composed of 50% onion, 25% celery, and 25% carrot and serves as the aromatic base for stocks, soups, and sauces.

What is the typical simmering time for a chicken stock to achieve optimal flavor and gelatin extraction?

Answer: 3 to 4 hours

Chicken stock is simmered for 3 to 4 hours to maximize gelatin and flavor extraction without over-extracting bitter compounds from the bones.