Podcast
Questions and Answers
Match the culinary techniques with their correct descriptions:
Match the culinary techniques with their correct descriptions:
Blanching = Quickly boiling food and then plunging it into ice water Pan roasting = Cooking meat in a hot pan and finishing in the oven Simmering = Cooking food gently in liquid just below boiling point Browning = Cooking food until it has a deep, rich color
Match the stock types with their key ingredients:
Match the stock types with their key ingredients:
White stock = Chicken bones and mirepoix Brown stock = Roasted beef bones and vegetables Vegetable stock = Mixed vegetables and herbs Fish stock = Fish bones and white wine
Match the guideline for preparing stocks with its purpose:
Match the guideline for preparing stocks with its purpose:
Use fresh ingredients = To enhance flavor and quality Skim the surface = To remove impurities and fat Simmer gently = To extract flavors without clouding the stock Cool quickly = To prevent bacterial growth
Match the safety practices with their importance in the kitchen:
Match the safety practices with their importance in the kitchen:
Match the characteristics with the type of stock:
Match the characteristics with the type of stock:
Match the types of stock with their cooking time:
Match the types of stock with their cooking time:
Match the ingredient with its effect on stock flavor:
Match the ingredient with its effect on stock flavor:
What is the meaning of 'Hatinig'?
What is the meaning of 'Hatinig'?
Which of the following best describes 'Balintataw'?
Which of the following best describes 'Balintataw'?
What does 'Pantablay' refer to?
What does 'Pantablay' refer to?
What is the translation of 'Duyog'?
What is the translation of 'Duyog'?
Which term corresponds to the meaning 'something that allows you to see out'?
Which term corresponds to the meaning 'something that allows you to see out'?
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Study Notes
Guidelines for Preparing Stock
- Follow proper cooling and storing procedures to ensure stock remains savory and satisfying.
- Minimum simmering times vary by stock type:
- Vegetable and fish/shellfish: 45 minutes
- Chicken bones: 3 hours
- Veal bones: 6 hours
- Beef bones: 8-10 hours
- Consider increasing simmering times for deeper flavor development.
- Begin stock preparation with cold water for better protein extraction.
- After reaching a full boil, reduce heat to a gentle simmer to avoid cloudiness.
- Avoid adding salt to stock as it can lead to excessive saltiness in final dishes.
- Add vegetables and seasonings to the stock but remove scum from the surface periodically.
- Carefully strain the stock using a fine mesh sieve or cheesecloth to trap particles effectively.
Basic Ingredients for Stock
- Essential ingredients for stock preparation:
- Water
- Onion
- Celery
- Carrots
- Bay leaf
- Thyme
- Peppercorns
- Parsley
- Clove
Tools and Equipment Needed
- Stock pot
- Mixing bowl
- Chopping board
- Strainer
- Knife
- Ladle
Importance of Stock Preparation
- Proper stock preparation serves as a foundation for soups and sauces.
- Understanding techniques allows for improved flavor and consistency in culinary applications.
Comparison of White and Brown Stock Methods
- White stock typically involves simmering raw bones with vegetables.
- Brown stock requires browning the meat and bones prior to simmering for added depth of flavor.
- Both types rely on similar primary ingredients but differ in preparation techniques and desired outcomes.
Learning Objectives
- Discuss guidelines for preparing stocks.
- Identify ingredients for both white and brown stocks.
- Compare preparation methods for white and brown stocks.
English Translations
- Browser: Pang-hinahin; a tool that assists in navigating the internet.
- Charger: Remains the same in translation, used for recharging devices.
- Website: Pook-sapot; a platform that facilitates the exploration of web content.
- Telephone: Hatinig; a device used for voice communication.
- Window: Durungawan; an opening that allows visibility outside.
- Switch: Gaptol; a mechanism for controlling the flow of electricity or operation of devices.
- Germs: Kagaw; microscopic entities that can cause illness.
- Toothbrush: Pangaso; an instrument for dental cleaning.
- Pupil: Balintataw; refers to the central part of the eye responsible for light entry.
- Washroom: Palikuran; another term for a bathroom or restroom.
- Compass: Paraluman; a navigational tool used for determining direction.
- Amplifier: Panghibayo; a device that enhances sound signals.
- Headset: Pang-ulong hoitinig; also known as a headband, used for listening and communication.
- Carpenter: Anluwage; a tradesperson skilled in woodwork and construction.
Adam's Apple
- Lalagukan: tatagukan; related to the ability to swallow.
- Honeymoon: Pulo't gata; a phrase translating to "island and milk," symbolizing a special time after marriage.
- Eclipse: Duyog; denotes the phenomenon of one celestial body obscuring another, creating a shadow effect.
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