Podcast
Questions and Answers
What happens to connective tissues when they break down?
What happens to connective tissues when they break down?
- They dissolve completely
- They turn into gelatin (correct)
- They become rigid
- They turn into cartilage
What is the best source of gelatin in bones?
What is the best source of gelatin in bones?
- Blood vessels
- Bone fragments
- Marrow
- Cartilage (correct)
Why are knuckle bones valued in stock making?
Why are knuckle bones valued in stock making?
- They are inexpensive
- They are rich in marrow
- They are easy to clean
- They have a lot of cartilage (correct)
What is the purpose of acids in stock making?
What is the purpose of acids in stock making?
What is mirepoix?
What is mirepoix?
What is the difference between a stock and a broth?
What is the difference between a stock and a broth?
What is the primary reason for not using tomato products in white stocks?
What is the primary reason for not using tomato products in white stocks?
Why is salt not typically added to stocks during preparation?
Why is salt not typically added to stocks during preparation?
What is the purpose of a sachet in stock preparation?
What is the purpose of a sachet in stock preparation?
Why is it important to use herbs and spices lightly in stock preparation?
Why is it important to use herbs and spices lightly in stock preparation?
What is the term for a sachet that contains only herbs, such as parsley, thyme, and bay leaf?
What is the term for a sachet that contains only herbs, such as parsley, thyme, and bay leaf?
What is the first rule of stock making?
What is the first rule of stock making?
What is the purpose of skimming in stock preparation?
What is the purpose of skimming in stock preparation?
What is the ideal storage temperature for stocks?
What is the ideal storage temperature for stocks?
What is the result of reducing a stock?
What is the result of reducing a stock?
What is the characteristic of a glaze?
What is the characteristic of a glaze?
What is the purpose of reducing a stock in sauce making?
What is the purpose of reducing a stock in sauce making?
What is the difference between a stock and a glaze?
What is the difference between a stock and a glaze?
