Preparing Stock Required for Menu Items

Comprehensive practice flashcards covering the definitions, types, and procedures for preparing professional culinary stocks.

How is Jus defined in the context of types of stocks?

A rich, lightly reduced stock used as a source for roasted meat, created by deglazing the roasting pan and reducing it to achieve a rich flavour.

What is the general definition of a Stock?

A liquid in which meat, fish, and sometimes vegetables have been cooked.

In culinary terms, what does it mean to Poach?

To cook food in a hot liquid in such a manner that it retains its original shape.

What does the term Skim refer to?

To remove floating scum from the surface with a ladle.

What is the definition of Simmer?

To cook very gently in water just below the boiling point.

What does Clarification mean?

To make or become clear.

According to the notes, what is a Fumet?

The savory color of meat while cooking (Definition 1) or a highly flavoured stock made with fish bones and mirepoix using the sweating method (Definition 2).

What is Mirepoix?

A mixture of vegetables, herbs, and spices with or without meat, used to enhance the flavour of meat, fish, and shell fish.

What are Broth or Bouillon, and what are they used for?

The liquid produced from simmering meat; it can be used as a basis for soup, stew, and braises, or served as a soup itself.

What is the sweating method in the context of fish stock?

A technique used for Fumet where fish bones and mirepoix are allowed to cook before the liquid is added.

What characterizes White stock or Fond Blanc?

A clear and colorless liquid made by gently simmering poultry, beef, or fish bones with appropriate aromatics in water.

What is Court Bouillon and its common uses?

An aromatic vegetable broth that usually contains wine or vinegar, commonly used for poaching fish or cooking vegetables served chilled or a la grecque.

What is Remouillage?

A less strong 'second stock' made from bones that have already been used, usually reduced to make a glaze.

How is Brown Stock or Fond Brun produced?

By browning meat and bones of beef, veal, or game through roasting with aromatic vegetables, resulting in an amber liquid.

What defines a Master stock?

A special Chinese stock used primarily for poaching meat, flavoured with soy sauce, sugar, vinegar, ginger, garlic, and other aromatics.

What is Glace viande?

A stock made from bones, usually from veal, that is highly concentrated by reduction.

Why should stock preparation begin with cold water?

It promotes the extraction of protein, which may be sealed in if hot water is used instead.

Why should stocks be simmered gently rather than boiled?

If a stock is boiled, it would become cloudy.

Why is salt usually not added to a stock?

Most stocks are reduced to make soup and sauce, and adding salt initially causes the final product to become too salty.

In what order are meat and vegetables added to stock?

Meat is added first, and the scum that rises to the surface is skimmed off before any further ingredients are added.

Which primary ingredients provide the flavor in stocks made from bones?

The cartilage and connective tissues.

List the clarifying agents mentioned in the notes.

Chopped lean meat, herbs and spices, egg whites, mirepoix, acidic ingredients (tomatoes, wine, lemon juice), and egg shell.

What are some examples of convenience and substitute products for stocks?

Bouillon cubes or powder, flavouring enhancers, and flavouring packs (such as sinigang or ginisa mix).

How is Prawn stock made?

By boiling prawn shells.

How is Ham stock produced?

It is made from ham hocks.