Stocks, Sauces, and Soups Flashcard

Front

What are the four essential parts to a stock?

Back

Meat, bones, water, and vegetables.

Front

What is mirepoix?

Back

A flavor base for stock made from onions, celery, and carrots.

Front

What is the difference between white stock and brown stock?

Back

White stock is made from simmered poultry, beef, or fish bones, while brown stock is made from browned bones.

Front

What is court bouillon?

Back

An aromatic vegetable broth used for poaching fish

Front

What is glace?

Back

A reduced stock with a jelly-like consistency made from brown, chicken, or fish stock

Front

What is the purpose of blanching bones for stock?

Back

To remove impurities that can cloud the stock

Front

What is the 6 hour rule for cooling large stocks?

Back

Cool the stock to 41 degrees or below within 6 hours

Front

What is the purpose of degreasing stock?

Back

To remove fat that can cloud or ruin the quality of the stock

Front

What is a saucier?

Back

A cook who specializes in making sauces.

Front

What is a bechamel sauce made from?

Back

Milk and white roux