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Questions and Answers
What is the French term for 'the foundation of cooking'?
What is the French term for 'the foundation of cooking'?
A stock can be made solely with vegetables and still be called stock.
A stock can be made solely with vegetables and still be called stock.
True
What is the primary purpose of using bones in making stock?
What is the primary purpose of using bones in making stock?
To add flavor, richness, and color.
The mixture of vegetables used in stock preparation is known as a ______.
The mixture of vegetables used in stock preparation is known as a ______.
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Match the types of bones with the stock they are used for:
Match the types of bones with the stock they are used for:
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What is a major challenge chefs face when making stock?
What is a major challenge chefs face when making stock?
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A stock made primarily with bones will have the same depth of flavor as one made with meat.
A stock made primarily with bones will have the same depth of flavor as one made with meat.
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What do chefs often use in place of meat to make stock more cost-effective?
What do chefs often use in place of meat to make stock more cost-effective?
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What is the purpose of using acid in stocks?
What is the purpose of using acid in stocks?
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Salt is typically added to stock at the beginning of the cooking process.
Salt is typically added to stock at the beginning of the cooking process.
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What is a sachet d'épices?
What is a sachet d'épices?
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A ____________ garni is a bundle of fresh herbs used in stocks.
A ____________ garni is a bundle of fresh herbs used in stocks.
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Match the following terms with their definitions:
Match the following terms with their definitions:
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When should acid seasonings be added to beef or veal stock?
When should acid seasonings be added to beef or veal stock?
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Scraps can be used in stocks as long as they are clear and appropriate for the stock being made.
Scraps can be used in stocks as long as they are clear and appropriate for the stock being made.
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Why is salt not added to stock during preparation?
Why is salt not added to stock during preparation?
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What is the approximate cooking time for white beef stock?
What is the approximate cooking time for white beef stock?
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Adding salt to a stock is generally recommended to enhance its flavor.
Adding salt to a stock is generally recommended to enhance its flavor.
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What is the process called when already prepared stock is used to moisten meats for a new batch?
What is the process called when already prepared stock is used to moisten meats for a new batch?
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The approximate cooking time for fish stock is _____ to _____ hours.
The approximate cooking time for fish stock is _____ to _____ hours.
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Match the type of stock with its cooking time:
Match the type of stock with its cooking time:
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Why should the stock ingredients be boiled starting with cold water?
Why should the stock ingredients be boiled starting with cold water?
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If a stock is boiled, it will be clear and free of cloudiness.
If a stock is boiled, it will be clear and free of cloudiness.
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What is skimmed off the surface before adding further ingredients to the stock?
What is skimmed off the surface before adding further ingredients to the stock?
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What happens when the stock is disturbed during cooking?
What happens when the stock is disturbed during cooking?
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It is acceptable to press on the ingredients in the strainer when straining stock.
It is acceptable to press on the ingredients in the strainer when straining stock.
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What is the recommended temperature range to avoid when storing stocks to prevent spoilage?
What is the recommended temperature range to avoid when storing stocks to prevent spoilage?
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Stocks are often reduced to concentrate their flavor and to give them an appetizing, light, ______ texture.
Stocks are often reduced to concentrate their flavor and to give them an appetizing, light, ______ texture.
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Match the following actions with their outcomes when making stock:
Match the following actions with their outcomes when making stock:
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Why is it preferable to prepare double or triple stock rather than reducing a single stock?
Why is it preferable to prepare double or triple stock rather than reducing a single stock?
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Highly reduced stocks are known for having a sticky feeling and texture.
Highly reduced stocks are known for having a sticky feeling and texture.
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What are some thickening agents that can be added to stock?
What are some thickening agents that can be added to stock?
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What is the ideal size for mirepoix when intended for longer cooking times (over one hour)?
What is the ideal size for mirepoix when intended for longer cooking times (over one hour)?
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Blanching bones helps to enhance the flavors released during cooking.
Blanching bones helps to enhance the flavors released during cooking.
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What method is used to cool stock quickly?
What method is used to cool stock quickly?
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To prepare stock, combine major flavorings with __________.
To prepare stock, combine major flavorings with __________.
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Match the cooking processes with their corresponding details:
Match the cooking processes with their corresponding details:
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What is the purpose of adding bouquet garni or sachet d’épices to the stock?
What is the purpose of adding bouquet garni or sachet d’épices to the stock?
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The cooled and hardened fat should be left on the surface of the stock for added flavor.
The cooled and hardened fat should be left on the surface of the stock for added flavor.
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What is the recommended weight of bones for making chicken stock?
What is the recommended weight of bones for making chicken stock?
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Study Notes
Definition of Stock
- Known in French as "Fonds de Cuisine," meaning "the foundation of cooking."
- A flavorful liquid derived from simmering meaty bones, seafood, and/or vegetables with aromatics in water until flavors are extracted.
Stock Characteristics
- Clear, thin liquid flavored by soluble substances from meat, bones, vegetables, and seasonings.
- Early stocks were simple broths from poached meat and fish, later refined to enhance flavor.
Meat Usage
- Chefs often balance flavor against cost; excessive meat leads to expensive stock creations.
- Bones contribute gelatin and minimal savor but lack the depth found in meat-based stocks.
Essential Ingredients
- Bones are critical for flavor, richness, and color.
- Mirepoix (vegetable mixture), seasonings, and water are the basic components.
- Seasonings should not be chopped as they are extracted during cooking.
- Salt is generally omitted to adapt stock for various uses later.
Acid and Scraps
- Acid products help dissolve connective tissues, extracting flavor and body.
- Wholesome scraps can be included if appropriate to the stock type.
Herb Bundles
- Bouquet garni: Fresh herbs tied together; includes thyme, parsley, and bay leaf.
- Sachet d’épices: A cheesecloth bundle with herbs and spices like thyme, bay leaf, and peppercorns.
Stock Types and Cooking Guidelines
- Different stocks have varying cooking times; for example:
- White beef stock: 8-10 hours
- White poultry: 3-4 hours
- Fish stock: 45 minutes to 1 hour
- Stocks start with cold water for better protein extraction and are simmered gently to avoid cloudiness.
Flavor Improvement Techniques
- Double and triple stocks use previously made stock to enrich new batches.
- Avoid disturbing the stock during cooking to reduce cloudiness.
- Do not press solids when straining to maintain clarity.
Stock Reduction Techniques
- Over-reduction can lead to loss of delicate flavors; aim for concentration without excessive cooking time.
- Preferred to prepare multiple stocks instead of attempting to intensify flavors through reduction.
Skimming and Storage
- Skim fat and impurities carefully; do not add thickeners before skimming.
- Proper cooling is essential to prevent bacterial growth; avoid holding stock between 40°-140°F (5°-60°C) for extended periods.
Components in Stock Preparation
- Classic mirepoix requires specific cutting sizes based on cooking time: small cuts for short cooking, larger for longer.
- Stock ingredients are combined cold, then brought to a simmer, allowing flavors to develop.
Cooling and Fat Removal
- Move stock to an ice-water bath to cool efficiently before refrigeration.
- Cooled fat should be removed for a clearer stock, enhancing healthiness.
General Tips
- Maintain stock hygiene; do not place stock pots directly in cooler.
- Regularly skim during reheating to remove additional impurities.
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Description
Explore the essential components and characteristics of stock in cooking, known as 'Fonds de Cuisine.' This quiz covers the balance of flavors, the significance of bones, and the role of mirepoix in creating a rich, flavorful base for various dishes.
