Stocks, Soups & Sauces Flashcards

How long should a brown veal stock simmer for optimal gelatin extraction?

Answer: 8–12 hours

Brown veal stock typically simmers for 8–12 hours to fully extract collagen from bones and convert it into gelatin.

What is the purpose of skimming a stock during the early stages of cooking?

Answer: To remove grey-brown foam (albumin and impurities) for a cleaner flavour and appearance

Skimming removes coagulated albumin proteins and impurities that rise to the surface, resulting in a clearer, cleaner-tasting stock.

Which of the following best describes a 'jus lié'?

Answer: A brown stock lightly thickened with arrowroot or cornstarch

Jus lié is a natural meat juice lightly thickened with arrowroot or cornstarch, lighter in body than a demi-glace.

What is a 'remouillage' in stock production?

Answer: The second extraction made by resimmering bones already used for stock

Remouillage (French for 'rewetting') is a second, weaker stock made by resimmering bones from a primary stock batch.

What is the key difference between a cream soup and a purée soup?

Answer: Cream soups are thickened with a velouté base and finished with cream; purée soups are thickened by puréeing starchy ingredients

Cream soups use a velouté or béchamel base thickened with roux and finished with cream, while purée soups rely on the natural starch of blended ingredients for body.

Which cooking technique is used to make a pan sauce after sautéing meat?

Answer: Deglazing

Deglazing uses liquid (wine, stock, or water) to dissolve the caramelized fond (drippings) from the pan, forming the flavour base of a pan sauce.