NOCTI Culinary Study Guide Questions and Answers Rated A+

NOCTI Culinary Study Guide Questions and Answers Rated A+ List and describe the five grand OR MOTHER sauces including the main ingredients ✔✔• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and seasonings) • Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard) • Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added) What is a roux? What are the ingredients? What are the three types of a roux ✔✔• Substance created by cooking wheat flour and fat (traditionally butter). • Base for sauce: a mixture of flour and fat that is cooked briefly and used as the thickening base of a sauce or soup • White, blond and brown What is an Onion Piquet? ✔✔• A traditional French culinary technique • Bay leaves, onions and a whole clove What is clarified butter? What two parts do we eliminate? ✔✔• butter made clear by heating and removing the sediment of milk solids Stock - definition ✔✔• Flavored water preparation and forms the basis of many dishes, particularly soups and sauces. What is the most common liquid used for a stock? ✔✔• W

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  • Pages 13
  • Category Exam Elaboration
  • School / University other / unknown
  • Course Education
  • Course Level University level
  • Year 2024
  • Keywords NOCTI Culinary Study Guide Questions and Answers Rated A+
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