kitchen tutorial question 3

TUTORIAL THREE

Topics:             Stocks, Soups,

Thickening agents and Sauces.

                        Introduction to cold sauces.

 

Section A

Answer all the questions.

1. Stock that has been cooked down to a gelatinous consistency is called __________.

A. coulis

B. curry

C. glaze

D. mirepoix

 

2. Which of the following is used in creamy sauce?

A. Blackpepper

B. Greenpepper

C. Pinkpepper

D. Whitepepper

 

3. The following seasonings, in vary quantities are commonly used for stocks, except __________.

A. thyme

B. bay leave

C. salt

D. parsley stems

 

4. __________ is a cooked mixture of equal parts of fat and flour.

A. Roux

B. Whitewash

C. Cornstarch

D. Breadcrumbs

 

5. Sauces are made of three kinds of ingredients, except __________.

A. a liquid, the body of the sauce

B. appearance (colour and shines)

C. a thickening agent

D. additional seasoning and flavourings

 

 

 

 

 

 

 

 

 

Section B

Fill the blank with one correct answer from below.

 

Beurre manié	Mayonnaise	Goulash
Vinaigrette	Boil	Espagnole
Roux	Sauce	Simmer
Poach	Mirepoix	Skim
Bisque	Béchamel	Stock

 

 

1. ____________________    A Hungarian stew flavoured with paprika.

 

2. ____________________    Vinegar + oil based of cold sauces.

 

3. ____________________    A flavourful liquid, usually thickened, that is used to season, flavour, and enhance other foods.

 

4. ____________________    To remove scum from stocks and soups.

 

5. ____________________    A cream soup made from shellfish.

 

6. ____________________    A mixture of equal parts raw butter and flour mixed together into a smooth paste.

 

7. ____________________    A white sauce made from white roux and milk.

 

8. ____________________    A sauce made of brown stock and flavouring ingredients and thickened with brown roux.

 

9. ____________________    A semisolid liquid cold sauce or dressing consisting of oil and vinegar emulsified with egg yolks.

 

10. ___________________    To cook very gently in water or other liquid that is not hot but not actually bubbling, about 71°C to 82°C.

 

 

 

 

 

 

 

 

 

 

 

Section C

Answer all the questions.

 

1. Name four procedures for blanching bones.

2. List five qualities of the functions of sauces.

3. Three basic principles incorporating the roux.

4. Draw a structure of a “finished sauced.”

5. Briefly explain the following standards of quality for cream soups.

            i- Thickness

            ii- Texture

            iii- Taste

 

 

           

           

Section A

1. C
2. D
3. C
4. A
5. B

 

Section B

 

1. Goulash                                   
2. Vinaigrette                               
3. Sauce                          
4. Skim
5. Bisque
6. Beurre manié
7. Béchamel
8. Espagnole
9. Mayonnaise
10. Poach

 

 

           

Section C

1.         a) Rinse bones in cold water.

            b) Place bones in stock pot or steam-jacketed kettle and cover with cold water.

            c) Bring the water to a boil.

            d) Drain the bones and rinse them well.

 

2.         a) Moistness

            b)  Flavour

            c) Richness

            d) Appearance (colour and shine)

            e) Interest and appetite appeal

 

3.         I. Liquid may be added to roux, or roux maybe added to liquid.

II. The liquid may be hot or cold, but not iced cold. A very cold liquid will      solidify the fat in the roux.

III. The roux maybe warm or cold, but not sizzling hot. Adding a hot liquid to a very hot roux causes splattering and possibly lumps.

 

4.

	LIQUID+ THICKENING AGENTà BASIC SAUCES+ FLAVOURING SEASONING à FINISHED SAUCE

 

 

 

 

5.         i- Thickness: about the consistency of heavy cream. Not too thick.

            ii- Texture : smooth; no graininess or lumps (except garnish, of course)

iii- Taste : distinct flavour of the main ingredient (asparagus in Cream of asparagus, etc.). No starchy taste from uncooked roux.