Classical Cuisine and Technique Flashcards

In classical French cuisine, what is a 'liaison' used to finish a sauce or soup?

Answer: A mixture of egg yolks and heavy cream stirred in off heat

A liaison is a mixture of egg yolks and heavy cream used to enrich and slightly thicken sauces and soups without further boiling.

Which classical French sauce is made from a velouté base with the addition of mushrooms, shallots, and white wine, finished with cream?

Answer: Sauce normande

Sauce normande is a fish velouté enriched with mushroom essence, shallots, white wine, and cream, named for the Normandy region.

In classical pastry, the term 'pâte à choux' refers to a dough that is leavened primarily by:

Answer: Steam generated from high egg and water content

Choux pastry relies on steam from its high moisture content to puff and hollow during baking, creating its characteristic shell.

What classical technique is used to prevent a béarnaise sauce from breaking when held for service?

Answer: Holding it in a bain-marie at approximately 145°F and whisking periodically

Béarnaise is held in a bain-marie at around 145°F, which keeps it warm enough to stay fluid but cool enough to prevent the egg proteins from scrambling.

A 'brunoise' cut in classical knife work produces cubes of approximately what size?

Answer: 1/8 inch (3 mm)

Brunoise is a fine dice measuring 1/8 inch (approximately 3 mm) on all sides, used as a garnish or flavoring base.

The classical 'nappe' consistency of a sauce means it:

Answer: Coats the back of a spoon and holds a clean line when a finger is drawn through

Nappe consistency means the sauce coats the back of a spoon with enough body that a finger drawn through it leaves a clean, defined path.

Which classical stock is prepared without browning the bones or mirepoix and yields a clear, light-colored liquid?

Answer: White stock (fond blanc)

White stock (fond blanc) uses raw, blanched bones and unbrowned mirepoix to produce a pale, delicately flavored foundation stock.