Connor Williams

Unit Five:
Consommé: “Clarification of Broths” and Introduction to Brown
Stocks
Please define in your own words the following:

Key Terms

Globular protein: Protein strands that are soluble in water and often spherical shape; found in egg
whites and in the blood of ground meat;

Albumin: Simple form of protein that is soluble in water and coagulable by heat; ie: egg whites

Clarification: the mixture of protein, vegetables and acid that coagulate and act as a filter in order
to clarify and fortify a consomme

Consommé: Perfectly clear stock; fat free and rich in flavor

Onion brûlé: Burnt onion halves; used to flavor and color sauces and soups (ie: consommé)

Protein coagulation: When individual proteins denature in the presence of heat and knit new
bonds with each other

Protein denaturation:  the undoing of proteins' natural structure by chemical or physical means by
breaking the bonds that maintain the molecules' folded shape

Pincé/Pinçage: French for ‘stiff’; means to cook off tomato paste

Raft: A crust formed during the process of clarifying consommé; it is composed of the clearmeat
and impurities from the stock, which rise to the top of the simmering stock and release additional
flavors.

Reclarify: To make a cloudy consommé clear again; by adding egg whites w/ pinch of salt and
little bit of acid

Clove spice: Warm spice that is used to flavor meats, sauces and rice dishes

Solvent: Liquid that dissolves a solid, liquid or gas solute

Solute: Substance that is dissolved in solvent

Study Questions

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

-Remove bones to kettle/stock pot

*Roast bones
*Bone in kettle degrease pan
*Deglaze pan/keep fat
*5.1/2 to 6 Qtz. For every 8#'s
Add measured cold water, Bones bring to a simmer
-Brown mirepox and tomato product

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

White stocks are made by combine all ingredients with a cool liquid and
Simmering over gentile heat
Brown stock is made from browning the bones and mirepoix

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

6-8 hours

4. Define a consommé.

A consommé is a rich stock that has been clarified with clear meat to remove impurities;
The soup is crystal clear, rich in flavor, and fat free.

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

Protein denaturation is the proteins of the clearmeat breaking up as the product heats up;
protein coagulation is the rebonding of the loose protein strands. This eliminates any impurities
within the soup, making it crystal clear

6. At what temperature will proteins begin to coagulate?

At 155°F

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

• 5 cups white stock- 40 oz.

• 4 oz. mirepoix, standard

• 3 egg whites, clean

 • 2 oz. acid (chopped tomato)

• 1 sachet, w/ clove; no garlic

• 1 onion brule

• 12 oz. lean ground protein

• salt

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

Clarification is the combination of the following ingredients: lean ground meat, egg
whites, mirepoix, herbs and spices, and tomato or other acidic ingredients. Referring to a raft, the
clarification begins directly after the raft because the raft combines all the particles within the
stock and after that is when one clarifies.

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

To flavor and color the consomme

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

A consommé is a pure, clear broth, having impurities in it will only make it cloudy but if
on uses protein coagulation it eliminates all impurities.

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

The purpose of an acid is to blend into the clarification to help the raft form promptly as
well as its flavor.

12. What are the guidelines for choosing an appropriate garnish for consommé?
Garnish for consommé is another way to introduce and influence other flavors.

13. What is the appropriate garnish for a consommé?

The amount of garnish in a consommé should be 1 Tbsp for every 8oz. cup.

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

Fat free, rich in flavor, crystal clear

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

 Rapidly chill liquid to 120°F

 Beat 1 egg white per quart of liquid w/ pinch of salt and small amount of acid
(tomato) [formula]
  Mix egg whites into liquid

 Heat mixture to gentle simmer stirring until 130°F

 Simmer gently 5 minutes to fully coagulate egg white raft

 Strain carefully through coffee filter

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

Globular proteins are protein strands that are soluble in water and spherical shape. They
are found in egg whites and in the blood of ground meat

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

1 to 1 ¼ hours of simmering

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

This is to ensure that any seasoning that didn’t dissolve would be strained and not be in
the final product.

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

Water is used for the following functions:

 Steaming: trapping the moisture in the pan while it is cooking

 Ice: used to cool off products quickly and keep them cold

 Solvent: Water is able to dissolve substances easily

 Cleaning: Due to water molecules being dipoles, they are able to aid in the
cleaning of grease and oil on cooking equipment

20. What is a food-chemical reaction?

Food-chemical reaction is the chemical reactions that occur in cooking food. This
involves certain substances reaction to certain reactants like heat, acids, agitation, etc.