Culinary Foundations: Understanding Stock

Questions and Answers

What is the French term for 'the foundation of cooking'?

Cuisine Fondamentale

Fonds de Cuisine (correct)

Base de Cuisine

Fond de Saveur

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?

To add flavor, richness, and color.

The mixture of vegetables used in stock preparation is known as a ______.

mirepoix Signup and view all the answers

Match the types of bones with the stock they are used for:

Beef bones = Beef stock Chicken bones = Chicken stock Fish bones = Fish stock Pork bones = Pork stock Signup and view all the answers

What is a major challenge chefs face when making stock?

Balancing the stock's flavor with cost. Signup and view all the answers

A stock made primarily with bones will have the same depth of flavor as one made with meat.

False Signup and view all the answers

What do chefs often use in place of meat to make stock more cost-effective?

Bones Signup and view all the answers

What is the purpose of using acid in stocks?

To dissolve connective tissues and extract flavor from bones Signup and view all the answers

Salt is typically added to stock at the beginning of the cooking process.

False Signup and view all the answers

What is a sachet d'épices?

A cheesecloth bundle filled with seasonings used to flavor stock. Signup and view all the answers

A ____________ garni is a bundle of fresh herbs used in stocks.

bouquet Signup and view all the answers

Match the following terms with their definitions:

Bouquet garni = A tied bundle of fresh herbs Sachet d'épices = A cheesecloth bag of herbs and spices Chicken stock = Made from chicken bones Acid seasoning = Helps dissolve connective tissues Signup and view all the answers

When should acid seasonings be added to beef or veal stock?

Midway through the cooking process Signup and view all the answers

Scraps can be used in stocks as long as they are clear and appropriate for the stock being made.

True Signup and view all the answers

Why is salt not added to stock during preparation?

Because salt can't be reduced and may prevent adding other salty ingredients later. Signup and view all the answers

What is the approximate cooking time for white beef stock?

8 to 10 hours Signup and view all the answers

Adding salt to a stock is generally recommended to enhance its flavor.

False Signup and view all the answers

What is the process called when already prepared stock is used to moisten meats for a new batch?

double stock Signup and view all the answers

The approximate cooking time for fish stock is _ to _ hours.

45 minutes, 1 Signup and view all the answers

Match the type of stock with its cooking time:

White beef stock = 8 to 10 hours White poultry stock = 3 to 4 hours Fish stock = 45 minutes to 1 hour Vegetable stock = 45 minutes to 1 hour Signup and view all the answers

Why should the stock ingredients be boiled starting with cold water?

To promote the extraction of protein Signup and view all the answers

If a stock is boiled, it will be clear and free of cloudiness.

False Signup and view all the answers

What is skimmed off the surface before adding further ingredients to the stock?

scum Signup and view all the answers

What happens when the stock is disturbed during cooking?

The solids will break up and cloud the stock Signup and view all the answers

It is acceptable to press on the ingredients in the strainer when straining stock.

False Signup and view all the answers

What is the recommended temperature range to avoid when storing stocks to prevent spoilage?

40° and 140°F (5° and 60°C) Signup and view all the answers

Stocks are often reduced to concentrate their flavor and to give them an appetizing, light, ______ texture.

syrupy Signup and view all the answers

Match the following actions with their outcomes when making stock:

Not skimming fat and scum = Makes stock greasy Over-reducing stock = Loses delicate flavors Allowing stock to cool at room temperature = Risk of spoilage increases Adding thickener prematurely = Difficult to skim fat Signup and view all the answers

Why is it preferable to prepare double or triple stock rather than reducing a single stock?

The expense remains the same per given quantity of finished stock Signup and view all the answers

Highly reduced stocks are known for having a sticky feeling and texture.

True Signup and view all the answers

What are some thickening agents that can be added to stock?

Roux, cornstarch, or arrowroot Signup and view all the answers

What is the ideal size for mirepoix when intended for longer cooking times (over one hour)?

One- to two-inch cuts or whole Signup and view all the answers

Blanching bones helps to enhance the flavors released during cooking.

True Signup and view all the answers

What method is used to cool stock quickly?

Ice-water bath Signup and view all the answers

To prepare stock, combine major flavorings with __________.

cold liquid Signup and view all the answers

Match the cooking processes with their corresponding details:

Skimming = Removing surface fat while cooking Simmering = Cooking at a low temperature just below boiling Straining = Using cheesecloth or coffee filter to separate solids Cooling = Lowering temperature of stock rapidly Signup and view all the answers

What is the purpose of adding bouquet garni or sachet d’épices to the stock?

To prevent loss of flavor Signup and view all the answers

The cooled and hardened fat should be left on the surface of the stock for added flavor.

False Signup and view all the answers

What is the recommended weight of bones for making chicken stock?

8 pounds Signup and view all the answers

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.

Culinary Foundations: Understanding Stock

Questions and Answers

What is the French term for 'the foundation of cooking'?

A stock can be made solely with vegetables and still be called stock.

What is the primary purpose of using bones in making stock?

The mixture of vegetables used in stock preparation is known as a ______.

Match the types of bones with the stock they are used for:

What is a major challenge chefs face when making stock?

A stock made primarily with bones will have the same depth of flavor as one made with meat.

What do chefs often use in place of meat to make stock more cost-effective?

What is the purpose of using acid in stocks?

Salt is typically added to stock at the beginning of the cooking process.

What is a sachet d'épices?

A ____________ garni is a bundle of fresh herbs used in stocks.

Match the following terms with their definitions:

When should acid seasonings be added to beef or veal stock?

Scraps can be used in stocks as long as they are clear and appropriate for the stock being made.

Why is salt not added to stock during preparation?

What is the approximate cooking time for white beef stock?

Adding salt to a stock is generally recommended to enhance its flavor.

What is the process called when already prepared stock is used to moisten meats for a new batch?

The approximate cooking time for fish stock is _____ to _____ hours.

Match the type of stock with its cooking time:

Why should the stock ingredients be boiled starting with cold water?

If a stock is boiled, it will be clear and free of cloudiness.

What is skimmed off the surface before adding further ingredients to the stock?

What happens when the stock is disturbed during cooking?

It is acceptable to press on the ingredients in the strainer when straining stock.

What is the recommended temperature range to avoid when storing stocks to prevent spoilage?

Stocks are often reduced to concentrate their flavor and to give them an appetizing, light, ______ texture.

Match the following actions with their outcomes when making stock:

Why is it preferable to prepare double or triple stock rather than reducing a single stock?

Highly reduced stocks are known for having a sticky feeling and texture.

What are some thickening agents that can be added to stock?

What is the ideal size for mirepoix when intended for longer cooking times (over one hour)?

Blanching bones helps to enhance the flavors released during cooking.

What method is used to cool stock quickly?

To prepare stock, combine major flavorings with __________.

Match the cooking processes with their corresponding details:

What is the purpose of adding bouquet garni or sachet d’épices to the stock?

The cooled and hardened fat should be left on the surface of the stock for added flavor.

What is the recommended weight of bones for making chicken stock?

Study Notes

Definition of Stock

Stock Characteristics

Meat Usage

Essential Ingredients

Acid and Scraps

Herb Bundles

Stock Types and Cooking Guidelines

Flavor Improvement Techniques

Stock Reduction Techniques

Skimming and Storage

Components in Stock Preparation

Cooling and Fat Removal

General Tips

Studying That Suits You

Description

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