Prepare Stocks Sauces & Soups

Stocks, which are flavorful liquids made by simmering bones, vegetables, and herbs, are indeed the foundation for many sauces and soups. They provide a rich and complex flavor profile that enhances the taste of dishes. Stocks are commonly used as a base in soups, stews, gravies, and sauces, adding depth and richness to the final product. Therefore, the statement "Stocks form the basis for a wide variety of sauces and soups" is true.

A liaison is indeed a mixture of egg yolk and cream that is added to a sauce in order to thicken and enrich it. This mixture acts as a binding agent and helps to create a smooth and creamy texture in the sauce. The egg yolk provides richness and the cream adds a velvety consistency. By adding a liaison to a sauce, it enhances the flavor and creates a more luxurious and indulgent dish.

A bouquet garni is a bundle of herbs used to add flavor to dishes. It typically consists of herbs such as parsley, thyme, and bay leaves, tied together with string or wrapped in a cheesecloth. The bouquet garni is added to soups, stews, and sauces during cooking to infuse the dish with the flavors of the herbs. It is then removed before serving, as the herbs themselves are not usually meant to be eaten.

Derivative sauces are sauces that are derived from the five mother sauces in classical French cuisine. These sauces are created by adding additional flavors and garnishes to the base mother sauce, resulting in a variety of different sauces. Therefore, the statement "Derivative sauces are mother sauces with additional flavors and garnishes added" is true.

When a stock is boiled rapidly, the impurities and fat that are present in the stock rise to the surface and create a cloudy appearance. The rapid boiling causes turbulence in the liquid, which prevents the impurities from settling and keeps them suspended in the stock. This leads to a cloudy and less visually appealing stock.

The most appropriate storage conditions for stocks, sauces, and soups are to cover them with a cartouche, store them in a cool room at a temperature of 1 to 4 degrees Celsius, and also freeze them at a temperature of -18 to -24 degrees Celsius. Additionally, they should be properly labeled and dated. This combination of storage conditions helps to maintain the quality and safety of the stocks, sauces, and soups.

The statement is true because "beurre noisette" is indeed the French term for nut brown butter. In French cuisine, beurre noisette refers to butter that has been melted and cooked until it turns a light brown color and develops a nutty aroma and flavor. This technique is commonly used in various dishes to add richness and depth of flavor.

Tartare sauce is indeed a derivative of mayonnaise. It is made by adding various ingredients such as capers, gherkins, onions, and herbs to mayonnaise, resulting in a tangy and flavorful condiment commonly used with seafood dishes. The addition of these ingredients gives tartare sauce its distinct taste and sets it apart from traditional mayonnaise. Therefore, the statement that a derivative of mayonnaise is tartare sauce is true.

The answer is "Broth, cream, puree, consomme" because these are all different types of soups that can be categorized based on their consistency and ingredients. Broth is a clear soup made by simmering meat or vegetables in water. Cream soup is a thick soup made with a base of milk or cream. Puree soup is a smooth soup made by blending cooked ingredients. Consomme is a clarified soup made by clarifying a rich stock. These categories cover a wide range of soup varieties and provide options for different preferences and dietary restrictions.

A bisque is a type of soup that is traditionally made from shellfish, fish stock, vegetables, and herbs. The combination of shellfish and fish stock gives the bisque a rich and flavorful base, while the vegetables and herbs add additional depth and aroma to the soup. This combination of ingredients creates a delicious and savory bisque that is enjoyed by many seafood lovers.

Hollandaise sauce is a warm emulsion sauce because it is made by emulsifying melted butter with egg yolks and lemon juice. The warm temperature helps to stabilize the emulsion and create a smooth, creamy texture. Cold emulsion sauces, on the other hand, are made by emulsifying oil with other ingredients at room temperature or below. Compound butter sauce is made by combining softened butter with various flavorings, but it does not involve emulsification.

An estoufade is a type of stock that is made from beef bones and vegetables, which are simmered together for a long period of time to extract flavor and create a rich, brown color. This type of stock is commonly used as a base for sauces, soups, and stews, and it adds depth and richness to dishes.

Consommé is a clear soup that is made by clarifying a brown stock with egg whites. The process involves adding beaten egg whites to the stock, which helps to trap impurities and create a clear, transparent liquid. As the consommé simmers, the egg whites coagulate and rise to the surface, forming a "raft" that captures any solids or impurities. This results in a clarified, flavorful broth that is free from any cloudiness or particles. Using egg whites in the clarification process is a traditional method that has been used for centuries to achieve a clear consommé.

A glaze is a stock that has been reduced to 10% of its original volume. This means that the liquid has been simmered or boiled down to a concentrated form, resulting in a thick and flavorful sauce or coating. By reducing the stock to such a small fraction of its original volume, the flavors become more concentrated and intense, creating a rich and glossy glaze.

Veloute is not a velvet sauce thickened with a liaison. Veloute is actually a type of sauce made from a light stock, such as chicken or fish, and thickened with a roux. A liaison, on the other hand, is a mixture of egg yolks and cream used to thicken and enrich sauces. Therefore, the correct answer is false.