# Midterm Study Guide: Units 1-12 *CIA Culinary Fundamentals (CULS-100). Written midterm on Moodle, Day 12, proctored in class during lecture.* *Built from the Unit 1-12 study guides, Chef's lecture decks, the Moodle unit pages, The Professional Chef 10e, the CIA Ratio Guide, and the answer keys of every quiz taken so far.* Every ratio is per 1 gallon of finished product unless it says otherwise. **How to use this.** Sections 1-3 are pure memorization: ratios, temperatures, times, cuts. Section 4 is the five ideas the whole course rests on; if you understand these you can reason out any scenario question. Sections 5-7 are the family trees and quality criteria. Section 8 is troubleshooting, the favorite quiz format. Section 9 is rapid fire. Section 10 is what the past quizzes actually asked. --- # Section 1: The Ratio Sheet ## Aromatics | Preparation | Formula | |---|---| | Standard mirepoix (1 lb) | 2 onion : 1 celery : 1 carrot by weight (8 oz : 4 oz : 4 oz) | | White mirepoix (1 lb) | Equal parts onion, celery or celeriac, parsnip, leek. Parsnip replaces carrot to keep things pale. | | Sachet d'epices | Parsley stems, thyme, bay leaf, cracked peppercorns, optional garlic, in cheesecloth | | Bouquet garni | Thyme, parsley stems, bay leaf, celery, tied in leek greens. Peppercorns are optional here, standard in a sachet. | | Oignon brule | Halved onion charred cut side down. Color and roasted flavor for consomme and broth. | | Oignon pique | Onion with a bay leaf pinned on by a whole clove. Steeped in milk for bechamel. | | Pincage | Mirepoix browned, then tomato paste cooked to rusty brick red. Adds color; cooks out acid. | | Rule of thumb | 1 lb mirepoix + 1 sachet per gallon of stock | ## Stocks | Stock | Bones | Liquid | Aromatics | Extra | Simmer | |---|---|---|---|---|---| | White (chicken, veal, beef) | 8 lb | 5-6 qt cold water | 1 lb mirepoix, 1 sachet | | chicken 3-4 hr; beef 8-10 hr | | Brown veal | 8 lb, roasted 425-450 F | 6 qt cold water | 1 lb large-dice mirepoix, 1 sachet | 6 oz tomato paste, 2 fl oz oil | 6-8 hr | | Fish stock (straight) | 11 lb low-activity fish bones | about 4 1/2 qt cold water | 1 lb white mirepoix, sliced thin | | 35-45 min | | Fish fumet | 11 lb, sweated first | 4 1/2 qt water + 1 qt white wine | 1 lb white mirepoix sliced thin, 1 sachet | 10 oz mushrooms, 2 fl oz oil | 35-45 min | | Shellfish | Equal weight crustacean shells, sauteed | Water to cover | Standard mirepoix | Optional tomato paste | about 40 min | Stock vs broth: stock is made from bones, mild, a base for other things. Broth is made from meat, flavorful, eaten on its own. Remouillage: a second, weaker extraction from the same bones. ## Broths and clear soups | Preparation | Formula | |---|---| | Hearty broth soup | 2 parts liquid : 1 part solids | | Consomme | 6 qt cold stock : 3 lb lean ground meat : 8-12 egg whites : 1 lb minced mirepoix : 10 oz chopped tomato : 2 tbsp salt : sachet : oignon brule | | Consomme, 1 qt | 1 1/2 qt stock : 12 oz meat : 3 whites : 4 oz mirepoix : 2 1/2 oz tomato | ## Thick soups | Soup | Main | Liquid | Thickener | Strained? | |---|---|---|---|---| | Puree, starchy vegetable | 3-4 lb | 1 gal stock | its own starch | No | | Puree, legume | 1 1/2-2 lb dried | 5 qt stock | its own starch; acid at the end | No | | Cream soup | 4 lb non-starchy veg, 1 lb white mirepoix | 1 gal veloute | the veloute's roux | Yes | | Chowder (Chef's, 1 qt) | 8 oz cod, 3 oz red potato | 3 cups fumet | 2 oz flour (singer) + potatoes | No | | Bisque | Crustacean shells | Stock or fumet | Rice, rice flour or bread | Yes | Cream soup, 1 qt: 1 lb vegetable, 4 oz white mirepoix, 1 qt veloute, 1/4 sachet, 4 fl oz hot cream. ## The five grand sauces | Sauce | Liquid | Thickener | Aromatics | 1 gal formula | |---|---|---|---|---| | Veloute | White stock | Blond roux | White mirepoix, sachet | 5 qt stock, 1 lb blond roux, 8 oz white mirepoix, 2 fl oz fat, 1 sachet | | Bechamel | Milk | White roux | Minced onion or oignon pique, nutmeg | 5 qt milk, 1 lb white roux, 2 oz onion, 2 tbsp fat | | Espagnole | Brown veal stock | Brown roux | Mirepoix, tomato paste (pincage), sachet | 5 qt stock, 1 lb mirepoix, 6 oz tomato paste, 1 lb 2 oz brown roux (Ratio Guide 16 oz), 3 fl oz oil, 1 sachet | | Tomato | Tomatoes | Reduction (classically roux) | Onion, garlic, herbs | 5 qt canned plum tomatoes, 12 oz onion, 2 tbsp garlic, 2 fl oz olive oil, herbs | | Hollandaise | Butter + water in the reduction | Emulsion of egg yolk (the only grand sauce not thickened with roux) | Vinegar reduction, lemon | 1 yolk : 2-3 fl oz butter : 1 tbsp water | ## Other sauces | Sauce | Formula | |---|---| | Jus de veau lie | 5 qt brown veal stock, 2 lb lean veal trim, 1 lb mirepoix, 2 oz tomato puree, 1 sachet, 3-4 oz arrowroot or cornstarch slurry (Ratio Guide adds 1/2 cup white wine) | | Demi-glace | 1 qt brown veal stock + 1 qt espagnole, reduced by half (about 45 min) | | Mayonnaise | 6-8 fl oz oil per pasteurized yolk (Ratio Guide 1 yolk : 8 fl oz). Book: 3 fl oz yolks, 24 fl oz oil, 2 tbsp water, acid, 2 tsp dry mustard | | Vinaigrette | 3 parts oil : 1 part acid | | Liaison | 3 parts cream : 1 part egg yolk | ## Roux and thickeners | Item | Number | |---|---| | Roux | 60% flour : 40% fat by weight | | Roux for 10 oz | 6 oz flour + 4 oz fat | | White sauce chart, roux per gal (book p. 336, Unit 7 lecture) | Light 10-12 oz, medium 12-14 oz, heavy 1 lb 2 oz - 1 lb 4 oz | | Roux chart, per gal liquid (Unit 6) | White/blond: light 12, medium 16, heavy 18 oz. Brown: 16, 18, 20 oz | | White sauce recipe | 1 lb roux in 5 qt, reduced to 1 gal | | Roux vs slurry (Unit 11 lecture) | 15-16 oz roux per gal vs 4 oz pure starch per gal | | Starch swap | roux x 0.6 = flour; flour x power = starch. Rice flour 0.6, arrowroot 0.5, cornstarch 0.5, tapioca 0.4, potato 0.2 | ## Vegetables, potatoes, legumes, pasta | Item | Formula | |---|---| | Green vegetables | 1 lb veg : 1 gal water (at least 6x) : 1-2 oz salt. Uncovered, rolling boil, shock | | White vegetables | 4 fl oz lemon juice or vinegar per gal water, covered (or a blanc: water, lemon, a little flour, salt) | | Legume soak | At least 1 part beans : 4 parts cold water. 3 lb beans = 12 lb water | | Dry pasta | 1 lb pasta : 1 gal water : 1 oz salt | | Salad | 3 oz greens per serving | | Butter | US butter is 80% fat, 18% water, 2% milk solids | --- # Section 2: Temperatures and Times ## Food safety | What | Number | |---|---| | Danger zone | 41-135 F | | Cooling | 135 to 70 F in 2 hr, then to 41 F in 4 more (6 hr total). Stock done at 2 pm must be below 41 F by 8 pm | | Reheat | 165 F for 15 seconds, within 2 hours | | Hollandaise hold | 135-150 F, 2 hours max, then discard | | Hand washing | Soap, 110 F water, at least 20 seconds | ## Cooking temperatures | What | F | |---|---| | Stock, fumet, chowder simmer | 180-185 | | Roast bones for brown stock | 425 (425-450) | | Consomme: clarification ingredients | Below 40 | | Consomme: stop stirring, raft forms | 125-145 | | Consomme: simmer | About 180. Never boil | | Consomme reclarify | Chill to about 120, whisk in beaten egg white, reheat gently | | Roux begins to gelatinize | 175 | | Roux full thickening | 185-200 | | Pure starch (slurry) activates | Thickens at a boil (180 and up). Hold a full boil about 2 min | | Cream soup and veloute simmer | 185 | | Hold white or brown sauce | 165 | | Hollandaise: butter going in | About 145 | | Hollandaise: yolks cooked to | About 145, ribbon stage | | Yolks begin to thicken | 150 | | Yolks scramble | 158 | | Liaison: never above | 185 (cream raises yolk coagulation to 180-185) | ## Cooking times | Preparation | Time | |---|---| | Fish stock, fumet | 35-45 min (shortest of all stocks) | | Fumet sweat, covered | 10-12 min, until bones are opaque | | Chicken stock | 3-4 hr | | Brown veal stock | 6-8 hr | | White beef stock | 8-10 hr | | Consomme | 1-1 1/2 hr | | Legume puree soup | 45 min - 1 hr | | White sauce (roux) minimum | 30 min; veloute 45-60 min; bechamel about 30 min | | Roux sauce minimum to lose raw flour | 20-25 min | | Chowder after the fumet goes in | 30 min | | Cream of broccoli | Mirepoix 8-10 min, stems 10-15 min, simmer about 35 min | | Broccoli florets | 5-7 min, then shock | | Espagnole | About 1 hr after the roux goes in | | Jus lie | Brown trim 25-30 min, simmer 2-3 hr | | Demi-glace | About 45 min, reduced by half | | Tomato sauce | Onions 12-15 min, garlic 1 min, simmer about 45 min, basil last 2-3 min | | Dried pasta | Up to 8 min or more; fresh under 3 min | | Mirepoix into a long stock | The last 1-2 hours (book: about 2 hours before the end) | --- # Section 3: Measures and Knife Cuts **Volume:** 3 tsp = 1 tbsp, 2 tbsp = 1 fl oz, 8 fl oz = 1 cup, 16 fl oz = 1 pt, 32 fl oz = 1 qt, 128 fl oz = 1 gal. **Weight:** 16 oz = 1 lb. Weight ounces are not fluid ounces. **Metric:** 1 oz = 28.3 g, 1 lb = 453.6 g, 1 kg = 1,000 g, 1 L = 1,000 mL. **Recipe vs ratio:** a recipe gives specific amounts and directions. A ratio gives proportions in the same unit and scales to any batch. | Cut | Size | |---|---| | Large dice | 3/4 inch cube | | Medium dice | 1/2 inch cube | | Small dice | 1/4 inch cube, cut from batonnet | | Brunoise | 1/8 inch cube, cut from julienne | | Fine brunoise | 1/16 inch cube | | Batonnet | 1/4 x 1/4 x 2-2 1/2 inch | | Julienne | 1/8 x 1/8 x 1-2 inch | | Paysanne | 1/2 x 1/2 x 1/8 inch | | Chiffonade | Leaves rolled and sliced into fine ribbons | | Concasse | Tomato peeled, seeded, chopped | **Knife:** pinch grip, thumb and index finger pinch the blade just in front of the bolster. The sharp part is the edge. Steel to realign the edge; a stone grinds a new one. --- # Section 4: The Five Threads ## Thread 1: Protein (extraction, coagulation, clarification, eggs) **Extraction.** Flavor and gelatin move from bones into water. It needs a cold start and a bare simmer. Cold water extracts the cold-water-soluble proteins for maximum flavor and clarity. **Coagulation.** Proteins set as they heat, clump and rise as scum carrying impurities. So you skim, never stir, never boil. Boiling or stirring clouds a stock. Offset the pot on the flame so convection pushes the scum to one side (depouillage). **Clarification (consomme).** Globular proteins from egg whites and the blood of lean ground meat go through three states: native (undenatured), denatured, coagulated. They set into a raft that filters the stock. Salt or acid (tomato, lemon) speeds denaturing. Everything must start cold so the raft forms gradually. A vigorous boil breaks the protein bonds irreversibly and clouds the consomme. **Eggs as emulsifiers.** Hollandaise yolks are cooked over barely simmering water to a thick, tripled ribbon (sabayon), about 145 F. That is safe from Salmonella and still able to emulsify. At 158 F they scramble. Mayonnaise uses pasteurized yolks because they are never cooked. **Why whites and meat work in both consomme and stock:** both rely on a gradual temperature rise so proteins extract or coagulate properly, giving a clear result. ## Thread 2: Starch (roux, potatoes, pure starch) **Gelatinization.** In heat and water, starch granules absorb water, swell and turn translucent. This is the thickening. Roux begins about 175 F and gives full power at 185-200 F. **Why cook the roux:** it inactivates amylase (the flour enzyme that would break down the starch), cooks out the raw flour taste, and coats the flour in fat so it does not lump. **Color vs power.** The darker the roux, the less it thickens, because browning destroys starch. So you need more brown roux than blond for the same body. **Incorporation rule.** Cool roux into hot liquid, or cold liquid into hot roux. Never both at the same extreme. **Three ways roux gets into a sauce:** singer (flour dusted over the fat and aromatics in the pot), prepared roux into the softened aromatics, or prepared roux whisked into simmering liquid. **Pure starch.** Flour is about 75% starch and 10% protein; the protein makes roux sauces opaque. Pure starch has 0% protein, so it makes translucent, glossy sauces. It is about twice as strong as flour, activates fast, but is less stable: it degrades with long heat and weeps (syneresis) after cooling or freezing. Always make a slurry with cold liquid first. **Retrogradation and syneresis.** As a starch gel cools and sits, the molecules re-bond, tighten and squeeze out water. **Potatoes.** - Mealy (russet): high starch, low moisture. Cells separate. Best for baking, puree, frying, mashing. - Waxy (Yukon Gold, red skin): cells cohere and hold shape. Best for boiling, salads, soups. - Never use a food processor or over-blend: torn starch cells make glue. - Mashed potatoes: cold salted water start, gentle simmer, dry them, rice them hot, butter first, then hot dairy. **Legume puree soups use less product** (2 lb vs 3-4 lb) because dried starch has more thickening power. ## Thread 3: Fat and emulsions **Clarified butter.** Removing water and milk solids raises the smoke point and gives pure fat for hollandaise. Two methods: - Decanting: less risk of burning, but more wasted fat, and some solids and water remain. - Simmering: less wasted fat, but a higher risk of burning. **Emulsion.** Two liquids that do not mix. The continuous phase holds the droplets of the dispersed phase. Force breaks the dispersed liquid into droplets. - Milk: water is continuous, fat is dispersed. - Butter: fat is continuous, water is dispersed. **Stabilizer vs emulsifier.** - A stabilizer is a physical barrier (mustard, tomato paste, pectin, starch, syrups). It makes a semi-permanent emulsion. - An emulsifier chemically coats the droplets. Lecithin, from egg yolk, soy and milk casein, makes a permanent emulsion. | Type | Example | Held by | |---|---|---| | Temporary | Oil and vinegar, 3:1 | Nothing, only force | | Semi-permanent | Dijon vinaigrette | Stabilizer | | Permanent | Mayonnaise, hollandaise | Emulsifier (lecithin) | ## Thread 4: Pigments and pH | Pigment | Color | Acid | Alkaline | Cook | |---|---|---|---|---| | Chlorophyll | Green | Dull olive, cellulose toughens | Brighter green but mushy and soapy | Uncovered, lots of salted boiling water, small batches, shock | | Anthoxanthins | White | Stays white | Yellow, beige, pinkish-brown | Covered, acidulated (4 oz lemon per gal) or a blanc | | Anthocyanins | Purple-red, blue | Stays red | Turns blue or green | Covered, add acid | | Carotenoids | Yellow to red | Stable | Stable | Either | | Betalains | Ruby red | | | Covered | - Green brightens at first in boiling water for a physical reason: the cells expand and the wall thins. - Uncovered lets the plant acids escape (good for green). Covered holds them in (good for white and red). - Enzymatic browning: polyphenol oxidase + phenolic compounds + oxygen turns cut apples, potatoes, avocados, artichokes and eggplant brown. Control it with acid, keeping pieces submerged, heat and cold. **pH in legumes (same logic, different target).** - Acid toughens skins, so add it at the end. - Hard water (calcium, magnesium) toughens and slows softening. - Baking soda (alkaline) speeds softening. - Salt in the overnight soak speeds cooking; salt in the boiling liquid slows water absorption. ## Thread 5: Browning for color and flavor Roasted bones (425 F), pincage (tomato paste cooked to rusty brown, which pinches out the acid and sweetens), oignon brule, caramelized mirepoix, deglazed fond (a wooden spoon protects the pan), brown roux. All of these build the Maillard and caramel flavors behind brown stock, espagnole, demi-glace and jus lie. A brown chicken stock still needs roasted bones and pincage to get the same color. --- # Section 5: Family Trees ## Grand sauces and derivatives **Veloute** (white stock + blond roux) - Supreme: cream, mushrooms, butter. For poultry. - Allemande: egg yolks, lemon, mushrooms. - Albufera: Supreme + meat glaze + pimiento butter. - Bercy: fish veloute, shallots, white wine, parsley, butter. - Aurore: tomato puree. **Bechamel** (milk + white roux) - Mornay: Gruyere + Parmesan (8 oz each per gal). - Cheddar sauce: 1 lb cheddar per gal. - Cream sauce: 16 fl oz hot cream per gal. - Soubise: stewed, sieved onions. - Raifort: horseradish. **Espagnole** (brown veal stock + brown roux + pincage), which becomes **Demi-glace** - Robert: onion, white wine, English mustard. - Charcutiere: Robert + julienned cornichons. - Chasseur: mushrooms, shallots, white wine, brandy, tomato, tarragon, chervil. - Bordelaise: red wine, shallots, peppercorns, thyme, bay, bone marrow. **Tomato** - Traditional: mirepoix, smoked pork bone, roux. - Modern: reduction only. - Coulis: pureed. **Hollandaise** (yolk + butter emulsion) - Bearnaise: tarragon reduction. - Mousseline: whipped cream folded in. - Maltaise: blood orange. - Choron: Bearnaise + tomato. ## Soup families - **Clear:** stock, broth, hearty broth soup (Manhattan chowder belongs here), consomme. - **Thick:** - Puree: starchy vegetable or legume. Its own starch thickens it. Not strained, coarse. - Cream: veloute or bechamel with a non-starchy vegetable. Strained, velvety. - Chowder: New England, with flour (singer) and potatoes. Chunky. - Bisque: crustacean, thickened with rice or bread. Cream and sherry finish. - **Specialty:** soups defined by region, ingredient or technique (chowder, bisque, gumbo, cold soups). ## Brown sauce comparison | | Espagnole | Jus de veau lie | Demi-glace | |---|---|---|---| | Thickener | Brown roux | Pure starch slurry | Roux + reduction | | Look | Opaque, dark brown | Translucent, glossy, mahogany | Translucent, highly glossy | | Body | Medium to heavy nappe | Light nappe | Nappe, noticeable body, never tacky | | Flavor | Nutty, roasted | Meaty, clean umami | Concentrated | | Holds and reheats | Yes | No (starch breaks down) | Yes | | Use | Classical stews, braises; demi base | Modern plating, a la minute pan sauces | Base for derivatives | --- # Section 6: Quality Criteria | Product | A good one is | |---|---| | Stock | Clear, rich flavor, good body, no strong mirepoix notes | | Consomme | Perfectly clear, exceptionally rich, fat-free | | Clarified butter | Golden yellow (not brown), very clear, aromatic | | Puree soup | Thick but pourable, about heavy cream, coarse and rustic; color and flavor of the main ingredient | | Cream soup | Velvety, lightly thickened like heavy cream, thin nappe; pale color of the main ingredient, NOT brown; not floury | | Chowder | Tender fish and potatoes in a light to medium nappe; creamy white; oyster crackers and parsley | | White sauce | Tastes of its liquid; translucent with a sheen; perfectly smooth, no graininess; coats a spoon, pours from a ladle | | Bechamel | Hot; white to pale cream; medium nappe; aroma of clove, bay and warm milk; mild and milky | | Green vegetables | Deep or bright green, no gray or yellow | | White vegetables | White or ivory | | Mayonnaise | Cold; thick, smooth, homogeneous; white to pale yellow, not greenish; mild, tangy | | Hollandaise | Warm 135-150 F; lemon yellow; satiny, foamy light, pourable, not oily; butter predominant, lemony | | Brown sauce | Rich roasted flavor; no bitter or burnt taste; deep brown with no specks | | Tomato sauce | Opaque, slightly coarse, concentrated tomato; no bitterness, excess acid or sweetness | | Pasta | Al dente, tender with texture, strands separate | | Vinaigrette | Balanced, not too sour; clings to greens without being oily | | Salad | Well chilled, bright, dry leaves dressed lightly, no pooling | --- # Section 7: Methods in One Line - **White stock:** blanch or prep the bones (wash chicken, soak fish, scrape beef), cold water, bring up slowly, skim, 180-185 F, mirepoix late, sachet last 30-45 min, strain gently. - **Brown stock:** roast bones at 425 F, deglaze with water (wooden spoon), pincage, cold water, simmer 6-8 hr. - **Fumet:** sweat bones, white mirepoix and mushrooms covered 10-12 min, cold water and wine, 35-45 min uncovered. - **Consomme:** cold clarification into cold stock, stir until the raft forms, chimney, oignon brule, 180 F for 1-1 1/2 hr, ladle through the chimney, strain, degrease. - **Veloute:** sweat white mirepoix, roux in (or singer), warm stock gradually, boil, simmer 45-60 min off-center, strain twice. - **Bechamel:** sweat onion 6-8 min, roux in 2 min, warm milk, boil, simmer 30 min stirring with a spatula, season, strain. - **Cream soup:** sweat mirepoix and stems, veloute, 185 F for 35 min, puree, strain, hot cream. Florets blanched separately. - **Chowder:** butter, render salt pork, sweat onion and celery, thyme, flour (singer), fumet, 30 min, potatoes almost tender, cream and cod, season. - **Mayonnaise:** yolk, acid, mustard frothy; oil drop by drop then a stream; thin with water; refrigerate. - **Hollandaise:** reduction plus water, yolks to ribbon over barely simmering water, warm butter in a thin stream, season, hold at 135-150 F for 2 hr max. - **Espagnole:** onions translucent, mirepoix brown, tomato paste rusty, deglaze with hot stock, whisk in brown roux, simmer 1 hr, strain. - **Jus lie:** brown trim and mirepoix 25-30 min, tomato to rusty, stock, 2-3 hr, slurry to nappe, full boil 2 min, strain. - **Demi-glace:** equal parts stock and espagnole, reduce by half, skim, strain. - **Tomato sauce:** onions golden in olive oil, garlic, tomatoes, 45 min, basil, food mill. - **Dry pasta:** tall pot, 1 gal water and 1 oz salt per lb, rolling boil, stir right away, al dente, drain. - **Vinaigrette:** seasonings into vinegar first, then whisk in oil drops to stream. - **Greens:** sink and lift in cold water, repeat until grit-free, spin dry, store covered on towels, dress at service. --- # Section 8: Troubleshooting (why things fail) | Problem | Cause | Fix or prevention | |---|---|---| | Cloudy stock | Boiled or stirred; started hot; not skimmed | Cold start, bare simmer, skim, never stir | | Cloudy consomme | Boiled; warm clarification; stirred after the raft | Reclarify: chill to about 120 F, whisk in egg white, reheat gently | | Floury or pasty sauce | Roux under-cooked or sauce under-simmered | Simmer at least 30 min | | Lumpy sauce | Hot roux into hot liquid (or cold into cold) | Temperature contrast; whisk in gradually; strain | | Grey bechamel | Heavy whisking strips metal from the pot | Whisk only to incorporate; then use a spatula | | Scorched bechamel | Milk solids settle | Heavy pan, low heat, scrape the bottom | | Gluey mashed potatoes or puree | Food processor or over-blending tears the starch cells | Ricer or food mill; do not over-blend | | Tough legumes | Acid, salt or hard water in the cooking liquid | Salt and acid at the end; soak | | Olive-green vegetables | Plant acids trapped by a lid; overcooked; not enough water | Uncovered, lots of water, small batches, shock | | Yellow or brown cauliflower | Alkaline water; oxidation | Acidulated water or a blanc, covered | | Mushy, soapy green beans | Alkaline (baking soda) | Neutral water | | Broken mayo | Oil too fast; too much oil for too little water; overworked; too cold or warm | Whisk into a little hot water, or into a fresh yolk | | Broken hollandaise | Butter too hot or cold or too fast; eggs overcooked; wrong holding temp; not enough water; overworked | Whisk into a little cool water, or into a fresh cooked yolk. Scrambled cannot be saved | | Watery jus lie after reheating or freezing | Pure starch breaks down (retrogradation, syneresis) | Thicken a la minute; use roux if it must be held | | Thin sauce after long cooking | Starch degradation | Do not overcook; add fresh slurry | | Bitter fumet | Simmered past 45 min, or oily fish | 35-45 min, low-activity white fish | | Skin on a sauce | Held uncovered | Lid, or parchment or plastic on the surface | | Gritty salad | Greens poured instead of lifted | Sink and lift, repeat | | Soggy dressed salad, dressing pooling | Wet greens, too much dressing | Spin dry; ladle lightly; dress at service | --- # Section 9: Rapid Fire 1. **Five grand sauces?** Veloute, bechamel, espagnole, tomato, hollandaise. 2. **Only grand sauce not thickened with roux?** Hollandaise. 3. **Bones per gallon of stock?** 8 lb (fish: 11 lb). 4. **Chicken stock simmer time?** 3-4 hr. White beef: 8-10 hr. Brown veal: 6-8 hr. Fish: 35-45 min. 5. **Roux ratio?** 60% flour, 40% fat by weight. 6. **Roux starts to gelatinize at?** 175 F. Full power 185-200 F. 7. **Why cook the flour in fat?** Kills amylase and prevents lumps. 8. **Veloute's two main ingredients?** White stock and blond roux. 9. **Bechamel's two main ingredients?** Milk and white roux. 10. **Bechamel for 1 qt?** 1 1/4 qt milk and 4 oz white roux. 11. **Mornay?** Bechamel + Gruyere + Parmesan. 12. **Supreme?** Veloute + cream (+ mushrooms, butter). 13. **Allemande?** Veloute + egg yolks (+ lemon, mushrooms). 14. **Sauce Robert starts from?** Espagnole or demi-glace. 15. **Demi-glace?** 1 qt stock + 1 qt espagnole, reduced by half. 16. **Espagnole, 1 gal?** 5 qt brown veal stock, 1 lb mirepoix, 6 oz tomato paste, 1 lb 2 oz brown roux, sachet. 17. **Jus lie thickener?** Arrowroot or cornstarch slurry, 3-4 oz per gal. 18. **Slurry?** Pure starch + cold liquid to heavy cream consistency. 19. **Roux vs slurry look?** Opaque vs translucent and glossy. 20. **What does freezing do to a cornstarch sauce?** Breaks down and weeps. 21. **Mayo ratio?** 6-8 fl oz oil per yolk. 22. **Hollandaise ratio?** 1 yolk : 2-3 fl oz butter (Ratio Guide 3 fl oz clarified + 1 tbsp water). 23. **Hollandaise hold?** 135-150 F, max 2 hours. 24. **Yolks scramble at?** 158 F. 25. **Emulsifier in egg yolk?** Lecithin. 26. **Vinaigrette ratio?** 3 oil : 1 acid. 27. **Semi-permanent emulsion example?** Dijon mustard vinaigrette. 28. **Pasta ratio?** 1 lb pasta : 1 gal water : 1 oz salt. 29. **Dry pasta ingredients?** Durum semolina + water. 30. **Doneness without tasting?** Break it: translucent throughout, no opaque core. 31. **Best tomato for sauce?** Plum/Roma: high flesh to skin and seeds. 32. **Pot for tomato sauce?** Heavy-gauge, nonreactive (stainless). Avoid cast iron and aluminum. 33. **Green vegetable water ratio?** At least 6x the vegetable, 1 gal per lb. 34. **Acid on chlorophyll?** Dull olive. 35. **Keeping cauliflower white?** 4 oz lemon juice per gal water, covered, or a blanc. 36. **Browning enzyme?** Polyphenol oxidase. 37. **Cream soup base?** Veloute. Strained? Yes. 38. **Puree soup strained?** No. 39. **Chowder thickeners?** Flour (singer) and potatoes. 40. **Singer?** Flour dusted over the sweated aromatics and fat, cooked in the pot. 41. **Fumet means?** Essence. 42. **Stock vs fumet clarity?** Straight stock is clearer; fumet is cloudy and richer. 43. **Low-activity fish?** Lean white flat fish (sole, flounder, halibut, turbot). 44. **Consomme proteins come from?** Egg whites and the blood of lean ground meat. 45. **Protein order in a consomme?** Native, denatured, coagulated. 46. **Stop stirring the consomme at?** 125-145 F, when the raft forms. 47. **Pincage?** Browning mirepoix and cooking tomato paste to rusty brown; pinches out the acid. 48. **Bones roasted at?** 425 F. 49. **Hearty broth ratio?** 2 parts liquid : 1 part solids. 50. **Mirepoix ratio?** 2 onion : 1 celery : 1 carrot. White mirepoix swaps carrot for parsnip. 51. **Small dice?** 1/4 inch cube. Brunoise: 1/8 inch. Julienne: 1/8 x 1/8 x 1-2 inch. 52. **Cooling a stock?** Below 41 F within 6 hours; metal containers and an ice bath with water venting. 53. **Clarified butter: simmer vs decant?** Simmer is less waste but can burn; decanting is safer but wastes more fat. 54. **US butter composition?** 80% fat, 18% water, 2% milk solids. 55. **Legume soak ratio?** At least 1 beans : 4 water. 56. **No-soak legumes?** Lentils, split peas, black-eyed peas. 57. **Mealy vs waxy potato?** Russet vs Yukon Gold or red skin. Salad calls for waxy. 58. **Reclarify a cloudy consomme?** Chill to about 120 F, whisk in egg white, reheat gently. 59. **Purposes of a sauce?** Complementary or counterpoint flavor, moisture, visual interest, texture. 60. **Single-use gloves?** For RTE food. Wash hands first. Change when torn, soiled, switching tasks, after raw protein, and every 4 hours. --- # Section 10: What the Quizzes Actually Ask Scores so far: Syllabus 35/35, Intro-Unit 3 34/35, In Class Quiz I 30/30, Units 4-6 30/30, Units 7-9 30/30. Answer keys are in the Review Quizzes folder. **The only miss:** hearty broth soup is **2 parts liquid to 1 part solids** (not 3:1). **Patterns worth knowing:** - **Scenario questions.** "A cook substitutes X for Y. What should they still do?" The answer applies the principle, not the recipe. For example, a brown chicken stock still needs roasted bones and pincage, a beef broth swaps the hen for an equal amount of shank or chuck, and raw pork goes in before cabbage. - **Math.** 10 oz roux is 6 oz flour + 4 oz fat. 6 lb onion means 3 lb celery + 3 lb carrot. 3 lb beans need 12 lb soak water. Stock done at 2 pm must be under 41 F by 8 pm. - **"Why" questions.** Cold start (extraction and clarity), cooked roux (amylase), offset pot (convection skimming), wooden spoon (protects the pan), white mirepoix (parsnip keeps it pale), dried legumes (more starch). - **Temperature pairs.** 175 / 185-200 (roux), 125-145 (raft), 135-150 (hollandaise hold), 150 / 158 (yolks), 425 (bones), 41 / 6 hours (cooling). - **Sort the grand sauces.** Which one has no roux (hollandaise), which derivative uses yolks (Allemande), cream (Supreme), cheese (Mornay), and where Robert comes from (espagnole). **Units 10-12 have not been quizzed yet.** The Units 10, 11, 12 quiz and the midterm will lean on Section 1 (sauces), Thread 2 (starch), Thread 3 (emulsions) and Section 8 (troubleshooting). --- # Unit Recall, One Line Each | Unit | The thing it is really about | |---|---| | 1. Knife handling, white stock, broth | Sanitation, measures, cuts, and cold-start extraction | | 2. White stock, hearty broth, clarified butter | Extraction and coagulation; butterfat and smoke point | | 3. Clear and hearty broths | Broth is meat plus a reason to eat it alone; staged cooking so everything finishes together | | 4. Brown stock, consomme, pincage | Browning for color and flavor; the raft as a protein filter | | 5. Puree soups and potatoes | Starch as the thickener; mealy vs waxy; never shear | | 6. Legumes, legume puree, roux | Salt and acid last; roux as a measured thickener | | 7. Fish fumet and chowder | Short-extraction stocks; the singer method | | 8. Veloute, cream soup, green vegetables | The first grand sauce in use; chlorophyll and pH | | 9. Bechamel, white vegetables | Milk sauce and derivatives; anthoxanthins, acid and enzymatic browning | | 10. Emulsion sauces | Continuous vs dispersed phase; lecithin; mayo cold, hollandaise warm; breaking and fixing | | 11. Espagnole, jus lie, pure starch | Classical opaque vs modern clear; roux vs slurry; syneresis | | 12. Tomato sauce, pasta, demi-glace, salad, vinaigrette | Nonreactive pots, al dente, reduce by half, 3:1, sink and lift |