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Questions and Answers
What is the difference between stock and broth?
What is the difference between stock and broth?
Stock is traditionally made with bones, while broth is made with meat.
What is the traditional ingredient used in a white stock to create the finest flavor?
What is the traditional ingredient used in a white stock to create the finest flavor?
How long does it typically take to simmer beef bones to extract the flavor of a brown stock?
How long does it typically take to simmer beef bones to extract the flavor of a brown stock?
6-7 hours.
Chicken stock should be a pale yellow due to the presence of chicken fats.
Chicken stock should be a pale yellow due to the presence of chicken fats.
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What is the key difference between a fish stock and other stocks?
What is the key difference between a fish stock and other stocks?
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What type of cooking is ham stock commonly used in?
What type of cooking is ham stock commonly used in?
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Where does the Cajun cooking tradition originate?
Where does the Cajun cooking tradition originate?
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Master stock can be repeatedly reused to poach or braise meats.
Master stock can be repeatedly reused to poach or braise meats.
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What is the French term for 're-wetting' that is used to describe a stock made from previously used bones?
What is the French term for 're-wetting' that is used to describe a stock made from previously used bones?
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What is the main ingredient in a vegetable stock?
What is the main ingredient in a vegetable stock?
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What is the first step when making stock?
What is the first step when making stock?
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When cooking stock, it is important to boil it vigorously to extract the flavors quickly.
When cooking stock, it is important to boil it vigorously to extract the flavors quickly.
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What should you do immediately after the stock has been cooked?
What should you do immediately after the stock has been cooked?
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What is the best method for storing cooked stock?
What is the best method for storing cooked stock?
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What is a soup?
What is a soup?
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Hot soups are characterized by boiling solid ingredients in liquids to extract flavors.
Hot soups are characterized by boiling solid ingredients in liquids to extract flavors.
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What type of soup is made from clear, unthickened broth or stock, and often served as an appetizer?
What type of soup is made from clear, unthickened broth or stock, and often served as an appetizer?
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What is the French word for broth?
What is the French word for broth?
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What is the name of a sparkling clear broth derived from bouillon?
What is the name of a sparkling clear broth derived from bouillon?
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What type of soup is made with clear, seasoned stock or broth and features vegetables?
What type of soup is made with clear, seasoned stock or broth and features vegetables?
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What kind of vegetables are used in Julienne soup?
What kind of vegetables are used in Julienne soup?
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What type of soup is characterized by viscous or jellied liquids and some solids, and often includes cream?
What type of soup is characterized by viscous or jellied liquids and some solids, and often includes cream?
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What is a French term for mashed soups?
What is a French term for mashed soups?
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What type of soup is a French soup made from crustaceans like lobster or shrimp, incorporating their shells and meat?
What type of soup is a French soup made from crustaceans like lobster or shrimp, incorporating their shells and meat?
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What are the common ingredients in a chowder?
What are the common ingredients in a chowder?
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Special and national soups can be either clear or thick and often represent different regions or cultures.
Special and national soups can be either clear or thick and often represent different regions or cultures.
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Which of these is a type of soup originating from Italy?
Which of these is a type of soup originating from Italy?
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What is a popular soup in Spain that is cold and tomato-based?
What is a popular soup in Spain that is cold and tomato-based?
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What is the name of a French stew that combines stewed meats and vegetables in a seasoned broth?
What is the name of a French stew that combines stewed meats and vegetables in a seasoned broth?
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What is the main ingredient in French Onion Soup?
What is the main ingredient in French Onion Soup?
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What type of soup includes meatballs, onions, bell peppers, tomatoes, and spices?
What type of soup includes meatballs, onions, bell peppers, tomatoes, and spices?
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What is the name of the German soup that combines beef bone marrow dumplings with parsley and nutmeg?
What is the name of the German soup that combines beef bone marrow dumplings with parsley and nutmeg?
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What type of soup is traditionally eaten on New Year's Day in Japan?
What type of soup is traditionally eaten on New Year's Day in Japan?
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What is the name of a Filipino soup that is tamarind-based and includes kangkong, string beans, and pork or fish?
What is the name of a Filipino soup that is tamarind-based and includes kangkong, string beans, and pork or fish?
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What is the name of a Vietnamese beef noodle soup that features star anise, soy sauce, and fish sauce?
What is the name of a Vietnamese beef noodle soup that features star anise, soy sauce, and fish sauce?
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What is the name of a creamy American soup made with clams, potatoes, and onions?
What is the name of a creamy American soup made with clams, potatoes, and onions?
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What is the name of a Malaysian spicy noodle soup that is made with coconut milk or tamarind base?
What is the name of a Malaysian spicy noodle soup that is made with coconut milk or tamarind base?
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What is the name of a Greek chicken broth soup that includes lemon, rice, and eggs?
What is the name of a Greek chicken broth soup that includes lemon, rice, and eggs?
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What is the name of a South Indian rasam soup that is similar to Mulligatawny?
What is the name of a South Indian rasam soup that is similar to Mulligatawny?
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What is the name of a Canadian soup made with yellow split peas, ham hock, and vegetables?
What is the name of a Canadian soup made with yellow split peas, ham hock, and vegetables?
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What is the name of a Dominican soup that includes pumpkin, cream, and spices?
What is the name of a Dominican soup that includes pumpkin, cream, and spices?
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What is the name of an Ecuadorian festive soup that is made with 12 grains for Holy Week?
What is the name of an Ecuadorian festive soup that is made with 12 grains for Holy Week?
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What is the base of sauces?
What is the base of sauces?
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What is the name of a sauce made from milk/cream and roux, and typically used with vegetables or cream dishes?
What is the name of a sauce made from milk/cream and roux, and typically used with vegetables or cream dishes?
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What is the name of a sauce made from onion, celery, butter, flour, and brown roux, and typically used in meat and poultry dishes?
What is the name of a sauce made from onion, celery, butter, flour, and brown roux, and typically used in meat and poultry dishes?
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What is the name of a sauce made from egg yolk, butter, lemon juice, and white wine or vinegar, and typically used with fish, vegetables, and eggs?
What is the name of a sauce made from egg yolk, butter, lemon juice, and white wine or vinegar, and typically used with fish, vegetables, and eggs?
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What is the name of a sauce made from tomato products, stocks, seasonings, and roux, and typically used with meat, poultry, fish, vegetables, and pasta?
What is the name of a sauce made from tomato products, stocks, seasonings, and roux, and typically used with meat, poultry, fish, vegetables, and pasta?
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What is the name of a sauce made from chicken or fish stock with light roux, and typically used for chicken or fish dishes?
What is the name of a sauce made from chicken or fish stock with light roux, and typically used for chicken or fish dishes?
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What is the name of a cold sauce made of olive oil and vinegar?
What is the name of a cold sauce made of olive oil and vinegar?
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What is the name of a cold sauce made from fresh mint, vinegar, and sugar, and is typically used with roasted meat or grilled lamb?
What is the name of a cold sauce made from fresh mint, vinegar, and sugar, and is typically used with roasted meat or grilled lamb?
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What is the name of a cold sauce made by whisking oil and egg yolks together?
What is the name of a cold sauce made by whisking oil and egg yolks together?
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What is the method of reducing large pieces of food to fine threads?
What is the method of reducing large pieces of food to fine threads?
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What is the method of cutting food into pieces?
What is the method of cutting food into pieces?
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What is the method of beating or whipping ingredients together?
What is the method of beating or whipping ingredients together?
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What is the method of combining all ingredients?
What is the method of combining all ingredients?
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What is the method of thorough mixing using a food processor?
What is the method of thorough mixing using a food processor?
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What is the method of pouring sauce through a sieve?
What is the method of pouring sauce through a sieve?
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What is the term for a gentle cooking method?
What is the term for a gentle cooking method?
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Study Notes
Essential Questions
- How to properly combine stock/broth to create quality soup and sauce?
- How to incorporate stock in producing quality sauce and soup?
Definitions
- Stock: A flavored liquid.
- Mirepoix: Chopped celery, onion, and carrots.
- Carcass: Remains of a cooked bird after edible parts are removed.
- Bouillon Cube: Compressed, concentrated cube of dehydrated stock.
- Broth: Liquid food with bones, meat, grains or vegetables simmered (water or stock).
- Base: Fundamental ingredient in a recipe.
- Gravies: Sauce from seasoned juices of cooked meat.
- Enhance: To improve desirability, flavor, or appearance.
- Meat Dripping: Liquid from cooked meat.
- Essence: Extracted substance from another (plant, meat).
- Extract: Drawing juice or concentrate from food.
- Condiments: Savory ingredients.
- Relish: Highly seasoned food/sauce, enhancing another food's flavor.
- Accompaniment: Food served alongside another, improving its flavor.
Stock
- Preparation: Simmer meaty bones, poultry, seafood, or vegetables with aromatics in water.
- Benefits: Extracts flavor, aroma, color, body, and nutritive value.
- Usage: Base for soups and sauces.
- Types: Chicken, pork/beef, vegetable stock.
Broth
- Preparation: Simmering meat (often with mirepoix).
Stock vs. Broth
- Stock is made from bones, broth from meat.
- They can be used interchangeably in recipes.
Different Stock Types
- White Stocks: Pale, lightly flavored, extracted from veal.
- Brown Stocks: Beef bones, simmered for 6-7 hours to extract flavor.
- Chicken Stock: Pale yellow due to chicken fat.
- Fish Stocks: Very pale, seasoned with fish tails, heads, or backbones.
- Ham Stock: From ham hocks, commonly used in Cajun cooking.
- Master Stock: Repeatedly reused stock for poaching or braising meat. Usually Cantonese or Fujian in origin.
- Remouillage: Stock made from previously used bones (weaker than first stock).
Vegetable Stock
- Simmering vegetables in water (spices for flavor).
Principles in Cooking Stock
- Use cold water to prevent fat and impurity blending.
- Simmer, do not boil.
- Carefully skim to remove scum.
- Quickly cool and refrigerate.
Proper Stock Storage
- Strain into a clean pot.
- Cool immediately, and store in the refrigerator (4-5 days) or freezer (several months).
Soup
- Primarily liquid food (hot or cold) using meat and vegetables with liquid (stock, juice, water).
- Hot soups boil solids in liquid to extract flavor.
Types of Soups
-
Clear soups: Made from clear, unthickened broth/stock (thin, full of flavor).
- Bouillon: Simple and clear (French for broth)
- Consommé: Sparkling clear broth from bouillon.
- Vegetable soup: Clear stock with shredded vegetables for seasoning.
-
Thick soups: Highly flavored with viscous or jellied liquids and some solids.
- Cream soups: Thickened with cream.
- Purée: French term for mashed soups.
- Bisque: From crustaceans (incorporating shells and meat).
- Chowder: Cream or milk based (with ingredients like potatoes, corn, clams).
- Special/National soups: Reflecting different regions/cultures.
Other types of soups are mentioned from different countries like
- French Onion Soup
- Albondigas
- Tortilla Soup
- Markklößchensuppe
- Ozoni
- Sinigang
- Pho
- Clam Chowder
- Laksa
- Avgolemono
- Caldo Verde
- Ajiaco
- Mulligatawny
- Split Pea Soup
- Fanesca
Sauce
- A condiment, relish, fluid dressing, or topping used to enhance flavor of foods.
- Made from Roux (thickening agent of flour and fat)
Types of Sauces
- Warm sauces
- Cold Sauces (e.g, Vinaigrette/Mint sauce/Mayonnaise)
Methods in preparing/modifying sauces
- blending,straining, simmering
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Description
Test your knowledge on the essential techniques for combining stocks and broths into delicious soups and sauces. This quiz covers key definitions and methods to enhance flavors using fundamental ingredients. Perfect for culinary enthusiasts looking to improve their cooking skills.
