Principles in Preparing Stocks Quiz

What is the purpose of simmering bones and/or vegetables in a liquid to create stocks?

Why is it recommended to start making stock with cold water?

What happens if the bones are covered with hot water when preparing stock?

What should be done after bringing the stock to a simmer?

What is the main reason for using high heat when bringing the stock to a simmer?

Why are stocks often referred to as chef’s building blocks?

What is the purpose of simmering the stock gently?

When should mirepoix be added to the stock?

Why is it important to strain the stock carefully?

What is the purpose of cooling the stock quickly?

What effect can excessive skimming have on the stock?

How should the finished stock be stored?

What happens if you allow the stock to boil instead of simmering?

Simmering for Rich Flavor

Simmering bones and/or vegetables in liquid extracts flavor and nutrients for a rich, concentrated stock.
Starting with cold water allows bones to slowly release their collagen and gelatin, yielding a clearer stock.
Hot water causes the proteins to seize up quickly, resulting in a cloudy stock.
After bringing the stock to a simmer, remove any foam that rises to the surface, this is called "skimming".
Using high heat initially helps to quickly bring the stock to a simmer. This is necessary for extracting flavor and nutrients from the bones and vegetables.
Stocks are considered the "chef's building blocks" because they are a base for many delicious sauces, soups, and stews.
Simmering gently allows the flavorful compounds to be extracted without boiling, which would cause cloudiness and a less desirable taste.
Mirepoix, which is a mixture of chopped carrots, celery, and onions, should be added to the stock after it has reached a simmer.
Straining the stock carefully removes any unwanted sediment, resulting in a smooth and refined final product.
Cooling the stock quickly helps to prevent bacterial growth, ensuring its freshness and safety.
Mirepoix is a vegetable combination that adds a base flavor to stocks.
Skim away excessive foam, but don't skim all the surface. Some foam is natural and helps keep the stock moist.
Store finished stock in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
Boiling stock instead of simmering can lead to the stock becoming cloudy, as boiling causes protein to release and coagulate.

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.