Cooking: Stock Preparation Principles

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Questions and Answers

What is the purpose of starting the stock in cold water?

  • To prevent the stock from simmering
  • To enhance the flavor of the mirepoix
  • To speed up the cooking process
  • To allow impurities to dissolve in the water (correct)

Why is it important to bring the stock to a simmer instead of allowing it to boil?

  • Boiling helps clarify the stock
  • Boiling speeds up the extraction of nutrients
  • Boiling enhances the flavor of the stock
  • Boiling can cause impurities to blend with the liquid (correct)

Why is it recommended to simmer the stock gently?

  • To caramelize the mirepoix
  • To speed up the cooking process
  • To ensure impurities rise to the surface for skimming (correct)
  • To extract more nutrients from the bones

What is the purpose of skimming the stock during preparation?

<p>To improve the clarity of the final product (D)</p>
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What is the role of mirepoix in preparing stocks?

<p>To add flavor to the stocks (C)</p>
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Why should the stock be strained carefully before use?

<p>To ensure a clearer final product (C)</p>
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What is the purpose of cooling the stocks quickly?

<p>To prevent food-borne illnesses or souring. (D)</p>
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Which ingredient is described as the most important in a stock, providing flavor, nutrients, and color?

<p>Nourishing element (C)</p>
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What gives brown stock its color?

<p>Roasting the ingredients without water (C)</p>
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Which stock is characterized by slow cooking lean fish or shellfish bones?

<p>Fish stock (A)</p>
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What is the primary liquid food generally served warm?

<p>Soup (C)</p>
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What is a mixture of coarsely chopped vegetables used in a stock to add flavor, nutrients, and color?

<p>Mirepoix (A)</p>
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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.

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