Describe the ratio and procedure for making brown stock

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Reference no: EM133013194

Unit Five: Consommé: "Clarification of Broths" and Introduction to Brown Stocks

Please define in your own words the following:

Key Terms globular protein albumin clarification consommé onion brûlé
protein coagulation protein denaturation pincé/pinçage
raft reclarify clove spice solvent solute
Study Questions

1. Describe the ratio and procedure for making brown stock.

2. What are three fundamental differences between white and brown stocks?

3. What is the minimum cooking time for a brown veal stock?

4. Define a consommé.

5. Describe protein denaturation and coagulation as it relates to the making of a consommé.

6. At what temperature will proteins begin to coagulate?

7. What is the basic formula for making 1 qt. of finished consommé?

8. What is a clarification and when does a clarification begin to be referred to as a raft?

9. What is the main purpose of an onion brûlé in consommé?

10. Describe protein coagulation as it relates to the making of a consommé.

11. What is the purpose of an acid in the clarification of a consommé?

12. What are the guidelines for choosing an appropriate garnish for consommé?

13. What is the appropriate garnish for a consommé?

14. What are the characteristics of a well-made consommé?

15. Describe the formula and method for reclarifing a cloudy consommé.

16. What are globular proteins, and what ingredients are they found in?

17. In order to develop the best color and flavor in consommé, how long should the consommé simmer for?

18. Why is it important to season the consommé prior to straining?

19. Name four functions of water? (please be specific in your answers and explanation)

20. What is a food-chemical reaction?

Reference no: EM133013194

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