11. List the production steps for a Consomme, including points of care. Production steps for Consomme Points of care It's important to understand the clarification Whisk egg whites until they begin to of a consomme is actually done by egg froth (about 30 seconds). whites. As the stock is slowly heated, the Mix in ground meat and mirepoix by egg whites start to coagulate, forming a fine hand, along with any other herbs & mesh screen which works like a built-in spices. strainer. As long as you use 5% egg whites Place mixture in the bottom of a in ratio to your stock, and heat it properly, sauce pot and cover with cold stock. you'll end up with a clear consomme. Heat stock over high flame, stirring While the large protein aggregates formed constantly until it reaches 120 F/490, by the ground meat do aid in the at which point the raft will begin to clarification process, their true purpose, float. along with all the other ingredients besides Poke a whole in the centre of the raft the egg whites, is to reinforce the flavour big enough to fit the head of a two lost during clarification. As the stock gently ounce ladle. simmers and percolates up through the Bring consomme to a simmer, being clarification raft, particulate matter which careful not to allow it reach to a would otherwise cloud the consomme is rolling boil, which will break apart captured, along with flavour a gelatine the clarification raft, ruining your molecule. Since the meat and aromatic's consomme main purpose is to add flavour, feel free to Once a simmer is achieved, turn heat swap any ingredients you desire to down to low, and continue to simmer customize the taste of your finished for 60 minutes, while pulling liquid consomme. The only caveat is, don't use through the centre "percolation" hole starchy vegetables like potatoes, which will with a ladle, using it to baste the raft. yield a cloudy end product. This will help filter the consomme The meat and mirepoix are ground because while keeping the topside of the raft more surface area equals better flavour from drying out. extraction, and it makes them easier to Once the consomme is clear (about suspended in the clarification raft. 60 minutes), remove from heat. Gently press down on raft with the bottom of a large ladle, filling it with the clarified liquid, and pass it