Stocks, Soups & Sauces Flashcards

What is the standard mirepoix ratio used when making a white stock?

Answer: 2 parts onion, 1 part carrot, 1 part celery

The classic mirepoix ratio is 2 parts onion to 1 part carrot and 1 part celery, providing a balanced aromatic base.

What is a 'bouquet garni'?

Answer: A bundle of fresh herbs tied together and used to flavour stocks and soups

A bouquet garni is a bundle of fresh herbs (typically thyme, bay leaf, and parsley stems) tied together and added to stocks or soups during cooking.

At what temperature should a white chicken stock be simmered?

Answer: 85–93°C

Stock should be simmered gently at 85–93°C to extract flavour and gelatin without emulsifying fat and clouding the liquid.

What is the difference between a white stock and a brown stock?

Answer: Brown stock bones are roasted before simmering; white stock bones are not

Brown stocks use roasted bones and caramelized mirepoix, producing a darker colour and richer, more complex flavour than white stocks.

Which of the following is a derivative of béchamel sauce?

Answer: Mornay

Mornay sauce is béchamel with grated cheese added, making it a classic derivative of the mother sauce.

What ratio of fat to flour is used to make a standard roux?

Answer: 1 part fat to 1 part flour by weight

A standard roux uses equal parts fat and flour by weight, creating the thickening base for sauces and soups.