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






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






3. Hinders protein coagulation






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






5. 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






6. The principle protein found in egg whites -






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






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


9. 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


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






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






12. Raw concoction






13. 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






14. Cooked concoction






15. 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






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






17. Any stock






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


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


20. 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)


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