Exam 10: Stocks and Sauces

Starting a meat stock with hot water will result in a ____________ stock.

Béarnaise can be made by flavouring hollandaise sauce with a shallot and tarragon reduction.

To temper a liaison means to bring it to room temperature before using it.

What is the recommended cooking time for a fish fumet?

What is the difference between white stock and brown stock?

A sauté pan can be ________________ with wine or stock to dissolve cooked food particles.

What two thickening agents can be used to thicken a tomato sauce?

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

How do you remove the impurities from the bones when making a white stock?

For best results,when in the cooking process should flavouring ingredients be added?

Derivative sauces are made by incorporating flavouring ingredients into compound sauces.

During the cooking process,what does connective tissue convert into?

A mornay sauce is similar to a cheese sauce.

The four common important characteristics of all stocks are ____________,________________,______________,and ______________

A roux is a cooked mixture of ______________ and ______________.

The best oil to use for making a flavoured oil is:

Under ideal conditions,the recommended storage time for stocks is 4 to 5 days.

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

Sweat shallots and mushrooms in butter.Add white wine and brandy and reduce by half.Add demi-glace and tomato concassée.Finish with meat glaze,parsley,and chives.This best describes which sauce?

Bones from any fish species can be used to make a fumet.