Describe the method for clarifying butter

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Reference no: EM133013192

Unit Four: Hearty Broths

Please define in your own words the following:

Key Terms caramelization persillade crouton appareil duxelles
fond

fresh white bread crumbs (mie de pain) gratin/gratinée
Maillard reaction French-style onion soup carbohydrate
sugar

Study Questions

1. What is the basic formula for onion soup?

2. Describe two reasons why it is important to caramelize the onions properly?

3. Define crouton and what is the purpose of a crouton?

4. Name 3 methods by which a crouton can be produced.

5. Define the term fond, what does the term fond refer to besides stock?

6. Explain what Gratin is and how can it be achieved?

7. Describe the method for clarifying butter.

8. What is the purpose of clarifying butter?

9. Describe the procedure for a glace de viande. What are its uses?

10. What concentrates during the production of glace that gives it its body and viscosity?

11. Explain uses and/or applications of appareil duxelles.

12. Where are carbohydrates derived from?

13. Carbohydrates come in two forms, name them.

14. What is the difference between Maillard reaction and caramelization?

15. What are examples of Maillard reaction?

16. What temperature does caramelization occur?

17. What temperature does Maillard reaction occur?

Reference no: EM133013192

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