18 Questions
What happens to connective tissues when they break down?
They turn into gelatin
What is the best source of gelatin in bones?
Cartilage
Why are knuckle bones valued in stock making?
They have a lot of cartilage
What is the purpose of acids in stock making?
To dissolve connective tissue
What is mirepoix?
A combination of onions, carrots, and celery
What is the difference between a stock and a broth?
Stock is made with bones, broth is made with meat
What is the primary reason for not using tomato products in white stocks?
Because it would give an undesirable color
Why is salt not typically added to stocks during preparation?
Because it might become too concentrated when reduced
What is the purpose of a sachet in stock preparation?
To contain herbs and spices for easy removal
Why is it important to use herbs and spices lightly in stock preparation?
Because they can overpower the flavor of the stock
What is the term for a sachet that contains only herbs, such as parsley, thyme, and bay leaf?
Bouquet garni
What is the first rule of stock making?
Always start the stock in cold water
What is the purpose of skimming in stock preparation?
To remove impurities and sediment
What is the ideal storage temperature for stocks?
1℃ to 4℃
What is the result of reducing a stock?
A more flavorful and concentrated product
What is the characteristic of a glaze?
It is a highly concentrated and flavorful stock
What is the purpose of reducing a stock in sauce making?
To enhance the flavor and concentrate the gelatin
What is the difference between a stock and a glaze?
A stock is a lightly concentrated liquid, while a glaze is a highly concentrated and flavorful stock
Understanding the basics of stock making, including the role of collagen and cartilage in creating high-quality stock. Learn about the importance of gelatin and its sources in animal bones.
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