Exam 11: Stocks and Sauces

What gives a meat stock richness and body?

What is the method used to remove cooked juices from roasting pans to flavor pan gravy?

How can you quickly cool a finished stock?

Cornstarch should be mixed with a cool liquid before being added to a hot liquid.

What is the term for swirling whole butter into a sauce for shine and flavor?

Beurre blanc is made with whole butter.

What is used to reduce the acidity of tomato sauce?

Hollandaise sauce is made with whole butter.

Compound butter is made with whole butter.

How long should you simmer beef bones to make a good quality stock?

What is generally the best oil to use when making a flavored oil?

It is best not to season a stock with salt and pepper.

What is a court bouillon generally used for?

What term is used to describe a properly thickened sauce that coats the back of a spoon?

A roux and a slurry are incorporated into a sauce in the same manner.

After degreasing, it is important to skim a beef stock to remove any remaining impurities.

Detail the proper way to cool stock.

What methods can be used to improve the flavors of a stock that lacks color and flavor?

What is made by adding diced bacon or ham and sometimes mushrooms and herbs to a standard mirepoix?

What is the difference between a permanent and a temporary emulsion?