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Consomme Terms

Subject : cooking
Instructions:
  • Answer 21 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Hinders protein coagulation






2. Aids in coagulation (breaks down the connective tissue) - tomatoes (amber consomme) - vinegar (light consomme)






3. Should not cloud the broth or greasy. Should be cut small enough to fit on the spoon. Brunoise - Julienne - Celestine (Julienne of crepes) - Royale (cubes of cooked custard)

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4. Will become clear shortly after the raft coagulates and should continue to simmer gently for 1-1 1/2 hours to extract flavor from the raft ingredients or taste

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5. For flavor - cut small due to short cooking time (julienne - brunoise - ground)






6. The principle protein found in egg whites -






7. A rich stock or broth that has been clarified with a clearmeat to remove impurities






8. Thyme - bay leaf - parsley - peppercorn - no cheese cloth needed

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9. Cooked concoction






10. Contain albumen Which is the principle ingredient in the actual clarification






11. Coagulated clearmeat which floats on top of a consomme as it simmers






12. Be gently ladled onto the cheesecloth to avoid forcing particles through the cheese cloth.

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13. Raw concoction






14. (clarification) mixture of ground meat - egg whites - aromats and acid used to clarify a stock or broth by trapping impurities as it coagulates (sponge)






15. Kosher salt because has no anti-caking ingredients which might cloud consomme'. It should be added at the end of the cooking process






16. Good quality flavorful stock - either white - brown - or combination of both. Flavor of stock will determine the type of consomme being made: beef - chicken - game - fish and shellfish






17. Should be passed through a dampened double thickness of cheesecloth to remove particles

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18. A strongly flavored consomme achieved by using double the amount of clear meat for a given amount of clear meat for a given amount of stock






19. Stock - egg whites - ground lean meat - mirepoix - sachet d' spice - acid - and salt






20. Should be lean and flavorful. Ground meat adds flavor and also contains some albumen which aids in clarification and coagulation. Beef - chicken - game or fish can be used with their corresponding stocks. Beef is sometimes used to clarify poultry sto






21. Any stock