CCA Stocks, Sauces & Soups Flashcards

What is the difference between a stock and a broth?

Answer: Stocks are made primarily from bones; broths are made from meat and are seasoned

Stocks are made primarily from bones for gelatin and body, while broths are made from meat and are typically seasoned and served on their own.

A velouté sauce paired with fish stock as its base is used as the foundation for which derivative sauce?

Answer: Normande sauce

Normande sauce is a classic derivative of fish velouté finished with cream, egg yolks, and butter, traditionally served with fish.

What is the primary difference between bisque and chowder?

Answer: Bisque is made from shellfish and is smooth; chowder is chunky and often cream-based with diced ingredients

Bisque is a smooth, rich cream soup made from puréed shellfish, while chowder is a thick, hearty soup with chunky ingredients like potatoes and clams.

When making a brown stock, the bones are first:

Answer: Roasted in the oven until deep brown

For brown stock, bones are roasted at high heat until deeply browned to develop color and rich, caramelized flavors through the Maillard reaction.

Which term describes a sauce that has been strained through a fine-mesh sieve to achieve a smooth consistency?

Answer: Passed

A sauce is described as 'passed' when it has been strained through a fine-mesh sieve or chinois to remove solids and achieve a smooth texture.

What is monter au beurre?

Answer: To whisk cold butter into a hot sauce to add richness and gloss

Monter au beurre is the technique of whisking cold butter pieces into a finished sauce off the heat to add richness, body, and a glossy sheen.