Stocks

What is a stock?

A clear, unthickened liquid flavored by extracted soluble substances

The french word fond means:

Base/Foundation

Which stock uses unroasted/ blanched bones?

White Stock

Brown stock is made by using:

Roasted beef/veal bones

Fumet is

A fish stock made with wine

Which vegetables should be avoided in vegetable stock?

Starchy or strong-flavoured vegetables

What gives stock its body and ability to gel?

Collagen turning into gelatin

Which bones provide the most gelatin?

Knuckle and joint bones

What is mirepoix?

A mixture of vegetables for flavour

Standard mirepoix ratio is:

50% onion, 25% celery, 25% carrot

What is a sachet d’épices?

Herbs and spices tied in cheesecloth

Onion brûlé is:

Burnt onion used for colour

What is a remouillage?

Second, weaker stock made from previously used bones

Court bouillon is used for:

Poaching fish and shellfish

Approximate cooking time for beef stock is:

8-10 hours

Approximate cooking time for fish stock is:

30-35 minutes

Reduction of a stock is used to make:

Glace or demi-glace

Demi-glace is made from:

Espagnole sauce + brown stock, reduced by half

Convenience bases are:

Concentrated flavour pastes or powders

Which of the following is NOT recommended when making stock?

Add salt to base stock

What is the ratio for a vegetable stock?

2 kg veg : 4 L water : 1 sachet

Proper mirepoix size for long-cooking stocks (like beef stock):

Coarse, large cuts

What should you never use your stock pot as?

A garbage disposal

Why must stock be cooled quickly?

To prevent bacterial growth

Which of the following is TRUE about stock simmering?

Stock should simmer gently