Tle week 1 q3

It is a flavorful liquid prepared by simmering meaty bones from meat or poulty, seafood and/or vegetables in water with aromatics until their flavour, aroma, color and body, and nutritive value are extracted.

Stocks

What is the meaning of fond?

Base

A concentrated stock, especially of game or fish, used as flavoring.

Fumet

Dehydrated broth or stock formed into a small cube

bouillon

It is made with white meat or beef, veal bones, chicken carcasses, and aromatic vegetables.

White stocks

It is made with beef, veal, and poultry meat and bones. The bones are roasted until golden in color, not burnt.

Brown stocks

It’s a flavorful liquid made by simmering fish bones, fish heads, and sometimes vegetables in water.

Fish stocks

It is a neutral stock composed of vegetables and aromatic herbs sauteed gently in butter, then cooked in the liquid.

Vegetable Stocks

What are the 4 classifications of stocks

White Stocks, Brown Stocks, Fish stocks, Vegetable Stocks

The kinds of bones used in determine the kind of stocks; this is where most of the flavor and body of stocks are derived from.

Bones

The French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Use 2 parts onion, 1 part celery and 1 part carrot.

Mirepoix

These helps dissolve connective tissues and extract flavor from bones.

Acid products

Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made

Scraps and left over

The substances added to ther foods to enhance its flavor and aroma.

Seasoning and spices

Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.

Bouquet garni

What are the 6 ingredients in preparing stocks

Bones, Mirepoix, Acid products, Scraps and left over, Seasoning and spices, Bouquet garni

White beef stock cooking time

8 to 10 hours

White and brown veal Game stock cooking time

6 to 8 hours

White poultry and game bird stocks

3 to 4 hours

Fish stock cooking time

45 minutes to 1 hour

Vegetable stock cooking time

45 minutes to 1 hour depends

Start cooking the ingredients with ____ water to promote extraction of protein

cold

Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. If a stock is boiled, it will be _____.

Cloudy

____ is not usually added to a stock, as this causes it to become too salty, since most stocks are preserved to make soup and sauces.

Salt

____ is added to the stock before the vegetables and the - scum that rises to the surface is skimmed off before further ingredients are added.

Meat