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Consomme Terms
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Consomme Terms
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14 Questions

1. Any stock

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

3. Cooked concoction

4. 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

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

6. Raw concoction

7. 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

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

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

10. Hinders protein coagulation

11. The principle protein found in egg whites -

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

13. 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

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

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