Saucier Word Scramble
|
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
| Question | Answer |
| Minimum veal stock times | 6-8 hours |
| Minimum fish stock time | 45 minutes |
| Minimum chicken stock times | 3-4 hours |
| Ratio for 1 gallon stock | 5-6 Quarts water, 5-6 pounds bone, 1 pound mirepoix |
| When is a liason used | at the end |
| Binding to a stock | Collagen |
| Minimum vegetable stock times | 30-45 minutes |
| Sauce adds what (4) | 1) moistness, 2) appearance, 3) flavor richness, 4) Interest and appeal |
| Mother Sauces = | liquids + thickener |
| Veloute liquid used | white stock |
| Espagnole liquid used | brown stock |
| Bechamel liquid used | milk |
| Tomato sauce liquid used | tomato puree |
| Hollandaise liquid | clarified butter |
| Roux ratios | 50% fat; 50% flour |
| Finishing techniques (3) | 1) reduction, 2) enriching with butter or cream, 3) Emulsions |
| Stock | a clear, thin liquid flavored by soluble substances extracted from meat, poultry or fish, vegetables and seasonings. |
| Love | 1) start cold, 2) simmer, never boil, 3) skim frequently, 4) strain frequently, 5) cool quickly, 6) store properly, 7) degrease |
| Two types of stocks | White and Brown |
| Fonds Blanc | white stock |
| Fonds Brun | Brown stock |
| Remouillage | rewetting |
| Emulsion | a mixture of 2 or more immiscible liquids (oil and water). |
| Emulsification | the process by which the immiscible liquids become blended. |
| Emulsifiers are present in... | 1) Lecithin (yolks and soy) 2) Honey 3) Mustard |
| Lecithin | a fatty substance occurring in animal and plant tissue. |
| = food cost % | food cost / menu price = |
| = food cost | menu price X percentage = |
| = menu price | food cost / percentage |
| Thickener for Bechamel | white roux |
| Thickener for Veloute | blond roux |
| Thickener for Espagnole | Brown roux |
| Thickener for Tomato | Tomato puree and/or brown roux |
| Thickener for Hollandaise | Egg Yolk |
| Order of 5 mother sauces by thickening agents color | Bechamel, Veloute, Espagnole, Tomato, Hollandaise. |
| Beurre Manie | equal parts butter and flour kneaded. Thickener. |
Created by:
100002012708748
Popular Culinary Arts sets