Principles of Preparing Stocks: Cooking Quiz and Flashcards

Study Notes

Stock Definition and Principles

Stock is a flavorful liquid made by simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body, and nutrients.
Stocks are considered the chef's building blocks because they form the base for many soups and sauces.

Preparing Stocks

Start the stock in cold water to allow proteins and impurities to dissolve and then rise to the surface for skimming.
Bring the stock to a simmer using high heat, but do not allow it to boil.
Simmer the stock gently to allow impurities to continue to rise to the top and be skimmed off.
Skim the stock to remove impurities and improve clarity.
Add mirepoix and spices to flavor the stock, with the mirepoix size depending on the cooking time.
Strain the stock carefully to ensure cleanliness and clarity.
Cool the stock quickly to prevent food-borne illnesses or souring.
Store the stock properly in a refrigerator or freezer.

Stock Ingredients

Nourishing element: the most important ingredient in a stock, providing flavor, nutrients, and color.
Mirepoix: a mixture of coarsely chopped vegetables adding flavor, nutrients, and color.
Bouquet garni: a combination of fresh herbs and vegetables tied in a bundle with butcher's twine.
Liquid: usually water, making up the largest portion of the stock.

Stock Classification

White stock: made from chicken, beef, veal, or fish bones simmered with vegetables, generally colorless.
Brown stock: made from beef, veal, chicken, or game fowl, getting color from roasting ingredients without water in a hot oven.
Fish stock: made by slow cooking the bones of lean fish or shellfish.
Vegetable stock: an important addition to many healthful dishes, forming the base for many vegetarian and vegan dishes.

Soup Definition

Soup is a primary liquid food, generally served warm, but can also be cold.
Made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
Hot soups are characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.

Description

Learn about the principles of preparing flavorful stocks, the chef's building blocks for many soups and sauces. Understand why it's important to start the stock in cold water and how it affects the final outcome.