Mother Sauces Review (1)

What is the definition of stock?

• Flavorful liquid made by gently simmering bones & veggies

• Amber liquid made by simmering meat & bones

• Thick pureed sauce

• Cold mixture of fresh herbs, spices, fruits, & vegetables

What is the definition of brown stock?

• Flavorful liquid made by gently simmering beef bones & veggies

• Amber liquid made by simmering meat & bones

• Thick pureed sauce

• Cold mixture of fresh herbs, spices, fruits, & vegetables

What is the definition of fumet?

• Flavorful liquid made by gently simmering bones & veggies

• Flavored stock with fish bones

• Thick pureed sauce

• Cold mixture of fresh herbs, spices, fruits, & vegetables

What is the definition of bouillon/broth?

• Flavorful liquid made by gently simmering bones & veggies

• Amber liquid made by simmering meat & bones

• Reduced liquid from simmering meats & vegetables

• Cold mixture of fresh herbs, spices, fruits, & vegetables

What is the definition of jus?

• Flavorful liquid made by gently simmering bones & veggies

• Amber liquid made by simmering meat & bones

• Resulting liquid from simmering meats & vegetables

• Lightly reduced stock used as a sauce for roasted meats

What is the process of blanching?

• Cover bones with cold water & boil

• Roast bones in oven, place in cold water

• Cook bones & vegetables in fat

• Ice water bath, put in cooler, smaller portions

What is the process of browning?

• Cover bones with cold water & boil

• Roast bones in oven, place in cold water

• Cook bones & vegetables in fat

• Ice water bath, put in cooler, smaller portions

What is the process of sweating?

• Cover bones with cold water & boil

• Roast bones in oven, place in cold water

• Cook bones & vegetables in fat

• Ice water bath, put in cooler, smaller portions

What is the process of cooling stock quickly?

• Put in refrigerator immediately

• Roast bones in oven, place in cold water

• Ice water bath, put in cooler, smaller portions (2 hours to get to 71 degrees and 4 hours to get to 41 degrees) 

• Ice water bath, put in cooler, smaller portions

What is the process of degreasing?

• Removing fat that has cooled & hardened from surface of stock

• Roast bones in oven, place in cold water

• Cook bones & vegetables in fat

• Ice water bath, put in cooler, smaller portions