Stock Preparation Guide
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Questions and Answers

What is stock and why is it important in cooking?

Stock is a flavorful liquid made by simmering bones, shells, or vegetables to extract their flavors. It serves as a base for soups, sauces, and other dishes, enhancing their overall taste.

List the four main ingredients used to make stock.

Bones, mirepoix, spices & herbs, and liquid.

What are the five basic types of stocks?

Beef stock, chicken stock, fish stock, vegetable stock, and shellfish stock.

Describe the first step to prepare beef stock.

<p>The first step is to roast the bones to enhance the flavor.</p> Signup and view all the answers

What is a mirepoix and its role in stock preparation?

<p>A mirepoix is a mixture of diced onions, carrots, and celery. It provides a aromatic base that enhances the flavor of the stock.</p> Signup and view all the answers

What are the steps to prepare a vegetable stock?

<p>Sauté mirepoix, add vegetables, cover with water, simmer, and strain the liquid.</p> Signup and view all the answers

Name three basic ingredients used to make sauces.

<p>Stock, thickener, and seasoning.</p> Signup and view all the answers

What is a roux and how is it used as a thickener?

<p>A roux is a cooked paste made from wheat flour and fat. It is used to thicken sauces by incorporating it gradually into the liquid.</p> Signup and view all the answers

Why is choosing the right stock important in cooking?

<p>Choosing the right stock ensures the dish has the intended flavor and richness. It affects the overall quality and depth of the final product.</p> Signup and view all the answers

What is the purpose of storing stocks properly?

<p>Proper storage prevents spoilage and maintains the quality of the stock for future use.</p> Signup and view all the answers

Study Notes

Stock Preparation Guide

  • Stocks are flavorful liquids used in soups, sauces, stews, and braises. They are made by simmering different ingredients.

  • Ingredients for Stocks:

    • Bones (beef, veal, poultry, fish, shellfish)
    • Vegetables (carrots, celery, onions)
    • Spices & Herbs (peppercorns, bay leaf, thyme, parsley stems)
    • Liquid (water).

  • Five Basic Stock Types:

    • Brown stock
    • White stock
    • Fish fumet
    • Shellfish stock
    • Vegetable stock

  • Beef Stock Preparation Steps:

    1. Thaw 5 lbs beef bones.
    2. Cut mirepoix (onions, carrots, celery).
    3. Place mirepoix on a baking sheet and bake at 425°F for 45 minutes until browned.
    4. Add beef bones to oven at 425°F.

  • Fish Fume/Stock Preparation Steps:

    1. Add butter, white wine, and mirepoix to stockpot.
    2. Gently simmer for 3-5 minutes until mirepoix softens and releases aroma.
    3. Add fishbones.
    4. Cover with warm water and simmer for 45 minutes.

  • Shellfish Stock Preparation Steps:

    1. Soften onions, celery, carrots in a pan.
    2. Add tomato paste and cook off some.
    3. Add shrimp shells, parsley, and other flavorings.
    4. Combine all ingredients and simmer for 1-3 hours.

  • Vegetable Stock Preparation Steps:

    1. Cut onions, carrots, celery, and place in a pot.
    2. Add parsley, thyme, and garlic.
    3. Simmer for 1-3 hours.
    4. Season with salt and pepper.

Sauce Preparation Guide

  • Sauces are liquids served with food to enhance flavor.

  • Made from liquids, aromatics/seasonings, and thickeners.

  • Thickeners:

    • Roux: Cooked paste of flour and fat.
    • Starch slurry: Mixture of starch and water.
    • Liaison: Mixture of cream and egg yolks.
    • Puree: Fine paste made in a food processor or blender.

  • Sauce Thickening Steps:

    1. Use a wooden spoon to check liquid level.
    2. Reduce liquid by 1/3.
    3. Simmer.
    4. Add cornstarch slurry, whisking constantly.
    5. Continue to stir sauce when adding cornstarch.
    6. Add butter and flour mixture in small increments.
    7. Continuously whisk until thickening occurs.
    8. Use low heat and whisk until desired consistency is achieved.

Storing Stocks

  • Cool stocks quickly, either in ice bath or chill wand.

Choosing the Right Stock

  • Use white or poultry stocks for white/ivory dishes.
  • Use stock from same type of meat/fish in the recipe for best results.
  • Use brown stock for dishes requiring a darker color.

Types of Sauces

  • Detailed descriptions of various sauce types (Bechamel, Velouté, Tomato, Hollandaise) are available, including ingredients, and preparation.

Serving Sauces

  • Serve sauces at correct temperature.
  • Reheat previously stored sauces properly.

Types and Characteristics of Soups

  • Clear soups, e.g., broth-based soups and their preparation
  • Hearty soups, e.g., soups with ingredients like meat or vegetables, and how to hold and reheat them correctly.

Serving Soups & Soup Garnishing

  • Serving temperatures for hot and cold soups.
  • Ways to garnish soups.

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Related Documents

Stocks, Sauces, and Soups Notetaking Guide Spring 2022 PDF

Description

Explore the essential techniques and ingredients for preparing different types of stocks used in culinary dishes. This guide covers everything from beef stock to vegetable stock, highlighting the preparation steps and ingredients needed. Perfect for culinary students and cooking enthusiasts alike.

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