Stocks

Question 1

It is a clear, unthickened, flavorful liquid prepared by simmering seasonings with vegetables and often bones, meats, poultry, or seafood in water until the flavors and color are extracted.

Answer 1

Stock

Question 2

Often reduced to further concentrate flavor.

Answer 2

Stock

Question 3

Name the 3 importance of Stock

Answer 3

Foundation of good cooking, backbone of quality soups, sauces, and braising liquids, & flavor component.

Question 4

Name the 4 Stock Compositions

Answer 4

Mire poix, aromatics, water, & flavoring components

Question 5

In stock, the water should be…

Answer 5

COLD

Question 6

Stocks rich in gelatin…

Answer 6

Gives nutrients and body (thick consistency)

Question 7

In stocks, bones can be also blanched or roasted

Answer 7

Flavoring Agent

Question 8

Composition of Mire Poix

Answer 8

50% Onions, 25% Celery, & 25% Carrots

Question 9

For Mire Poix, what type of dice is required

Answer 9

Perfect dice is not required

Question 10

Type of Mire Poix that has onion, celery, and carrots

Answer 10

Basic Mire Poix

Question 11

Type of Mire Poix, that has Onion, cleery, and Parsnip or Leeks

Answer 11

White Mirepoin

Question 12

Type of Mire Poix that is made of onion, celery, carrots, and bacon or ham

Answer 12

Matignon

Question 13

It is in stock that enhances its natural flavor and aroma

Answer 13

Aromatics

Question 14

2 Standard methods of adding aromatics

Answer 14

Bouquet garni & Sachet d’epices

Question 15

Bundle of herbs and vegetables tied together with a twine

Answer 15

Bouquet Garni

Question 16

Mixture of spices and herbs placed in a piece of cheesecloth and tied with twine

Answer 16

Sachet d’epices

Question 17

Name the 3 types of stock

Answer 17

Brown stock, white stock, and vegetable stock

Question 18

Stock produced by simmering roasted meat, poultry, or game bones, roasted mire poix, tomato product, and aromatics

Answer 18

Brown Stock

Question 19

Light-colored stock produced by gently simmering rinsed or blanched poultry, veal, or fish bones, white mirepoix, and aromatics

Answer 19

White Stock

Question 20

Clear and mild stock produced by gently simmering lean fish bones or shellfish shells, mirepoix, and mushroom stem or trimming often added.

Answer 20

Fish Stock

Question 21

Clear light-colored stock produced by gently simmering combination of vegetables, white mirepoix, and aromatics

Answer 21

Vegetable Stock

Question 22

For vegetable stock, we need to avoid using 3 types of vegetables

Answer 22

Asparagus, spinach, and starchy vegetables

Question 23

T/F: Stir the stock while it simmers

Answer 23

FALSE

Question 24

T/F: Never add salt in the early stages of stock

Answer 24

TRUE

Question 25

Also known as "Second Stock" or "rewetting" in French. Stock made from using bones that have already been used once to make a stock less flavorful to an original stock.

Answer 25

Remouillages

Question 26

Liquids that is strained off after cooking vegetables, poultry, meat, or seafood in water. Used as base for sauces and soups.

Answer 26

Bouillons

Question 27

T/F: Bouillons is a stock

Answer 27

FALSE

Question 28

Highly flavored, aromatic vegetable broth. Made from simmering vegetables with herbs, acidic liquid.

Answer 28

Court Bouillons

Question 29

This is a high-reduced pastes and dehydrated forms. This is high in sodium for flavor.

Answer 29

RTU Stock Base