Stocks Lecture

Flashcards of key vocabulary terms about preparing Stocks.

Stock

A flavorful liquid prepared by simmering meat bones, poultry bones, seafood bones and/or vegetables in water with aromatics until their flavor is extracted. Used as a base for soups, sauces and other preparations.

Fonds de cuisine

Foundations of cooking

Nourishing Element

Bones

Standard Mirepoix

Onion, Carrot, Celery (2:1:1)

White Mirepoix

Onion, Celery, Parsnip, Leek (Equal Parts)

Pinçage

Mirepoix that has been browned with tomato paste

Aromatics

Parsley stems, thyme, bay leaf, peppercorns & garlic

Sachet d’Epices

Aromatics in Cheesecloth

Bouquet Garni

Aromatics in Leek leaf

White Stock

Bones, Mirepoix, Sachet, Water

Fish Stock

Fish Bones (non-oily), White Mirepoix, White Wine, Sachet, Water

Brown Stock

Roasted Bones, Pinçage, Sachet, Water

Vegetable Stock

Vegetables (non-starchy), Sachet, Water

Reduce

To decrease the volume of a liquid by simmering or boiling. Used to concentrate flavor and/or improve consistency

Pinçage

Mirepoix that has been browned with tomato paste, used in brown stocks

Remouillage

Translates to “rewetting”, A stock made from bones that have already been used to make stock. Results in a stock that is weaker in flavor and gelatin content. Also called a “second stock”.

Glace

Heavily reduced stock, used to concentrate flavor and gelatin. Consistency is thick and syrupy. Great for sauces.

Base

Similar to glace, a stock that has been heavily reduced and often dehydrated. Tend to be used to save time and money.

Mirepoix

Base for soups and stocks - traditionally onion, celery and carrot

Sachet d’Espice

Aromatics that are wrapped and tied in a cheesecloth. Traditionally parsley stems, thyme, bay leaf, peppercorns and garlic