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Culinary Stocks and Gelatin

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Questions and Answers

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?

Blood vessels

Bone fragments

Marrow

Cartilage (correct)

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?

To dissolve connective tissue Signup and view all the answers

What is mirepoix?

A combination of onions, carrots, and celery Signup and view all the answers

What is the difference between a stock and a broth?

Stock is made with bones, broth is made with meat Signup and view all the answers

What is the primary reason for not using tomato products in white stocks?

Because it would give an undesirable color Signup and view all the answers

Why is salt not typically added to stocks during preparation?

Because it might become too concentrated when reduced Signup and view all the answers

What is the purpose of a sachet in stock preparation?

To contain herbs and spices for easy removal Signup and view all the answers

Why is it important to use herbs and spices lightly in stock preparation?

Because they can overpower the flavor of the stock Signup and view all the answers

What is the term for a sachet that contains only herbs, such as parsley, thyme, and bay leaf?

Bouquet garni Signup and view all the answers

What is the first rule of stock making?

Always start the stock in cold water Signup and view all the answers

What is the purpose of skimming in stock preparation?

To remove impurities and sediment Signup and view all the answers

What is the ideal storage temperature for stocks?

1℃ to 4℃ Signup and view all the answers

What is the result of reducing a stock?

A more flavorful and concentrated product Signup and view all the answers

What is the characteristic of a glaze?

It is a highly concentrated and flavorful stock Signup and view all the answers

What is the purpose of reducing a stock in sauce making?

To enhance the flavor and concentrate the gelatin Signup and view all the answers

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 Signup and view all the answers