14 Questions
What is the purpose of simmering bones and/or vegetables in a liquid to create stocks?
To extract flavor, aroma, color, body, and nutrients
Why is it recommended to start making stock with cold water?
To allow impurities to dissolve in the water
What happens if the bones are covered with hot water when preparing stock?
Impurities will coagulate more quickly
What should be done after bringing the stock to a simmer?
Skim off impurities that rise to the surface
What is the main reason for using high heat when bringing the stock to a simmer?
To clarify the stock by pushing impurities upward
Why are stocks often referred to as chef’s building blocks?
Because they form the base for many soups and stocks
What is the purpose of simmering the stock gently?
To allow impurities to rise to the top for skimming
When should mirepoix be added to the stock?
Two or three hours before the end of cooking
Why is it important to strain the stock carefully?
To ensure better cleanliness or clarity
What is the purpose of cooling the stock quickly?
To prevent food-borne illnesses or souring
What is mirepoix?
A combination of onions, carrots, celery, and other vegetables
What effect can excessive skimming have on the stock?
It buries impurities back into the stock
How should the finished stock be stored?
In a refrigerator for 4-5 days or in a freezer for several months
What happens if you allow the stock to boil instead of simmering?
The impurities blend with the liquid, resulting in a cloudy stock
Test your knowledge of principles in preparing stocks with this quiz. Understand the process of creating flavorful liquids by simmering bones and/or vegetables to extract flavor, aroma, color, body, and nutrients, which form the base for many soups and sauces.
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