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Questions and Answers
Questions and Answers
What is stock and why is it important in cooking?
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.
List the four main ingredients used to make stock.
Bones, mirepoix, spices & herbs, and liquid.
What are the five basic types of stocks?
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.
Describe the first step to prepare beef stock.
What is a mirepoix and its role in stock preparation?
What is a mirepoix and its role in stock preparation?
What are the steps to prepare a vegetable stock?
What are the steps to prepare a vegetable stock?
Name three basic ingredients used to make sauces.
Name three basic ingredients used to make sauces.
What is a roux and how is it used as a thickener?
What is a roux and how is it used as a thickener?
Why is choosing the right stock important in cooking?
Why is choosing the right stock important in cooking?
What is the purpose of storing stocks properly?
What is the purpose of storing stocks properly?
Questions and Answers
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Flashcards
Flashcards
What is stock?
What is stock?
A flavorful liquid base used to add depth and richness to dishes. Created by simmering bones, vegetables, and aromatics in water or other liquids.
What is Mirepoix?
What is Mirepoix?
A combination of chopped carrots, celery, and onions, often used in stocks and sauces to provide a base flavor.
What is simmering?
What is simmering?
The process of gently heating a stock to extract its flavor and aroma without allowing it to boil.
What is a fish fumet?
What is a fish fumet?
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What is vegetable stock?
What is vegetable stock?
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What is Roux?
What is Roux?
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What is starch slurry?
What is starch slurry?
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What is a liaison?
What is a liaison?
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What is sauce?
What is sauce?
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What is a puree?
What is a puree?
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Flashcards
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Study Notes
Study Notes
Stock Preparation Guide
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Stocks are flavorful liquids used in soups, sauces, stews, and braises. They are made by simmering different ingredients.
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Ingredients for Stocks:
- Bones (beef, veal, poultry, fish, shellfish)
- Vegetables (carrots, celery, onions)
- Spices & Herbs (peppercorns, bay leaf, thyme, parsley stems)
- Liquid (water).
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Five Basic Stock Types:
- Brown stock
- White stock
- Fish fumet
- Shellfish stock
- Vegetable stock
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Beef Stock Preparation Steps:
- Thaw 5 lbs beef bones.
- Cut mirepoix (onions, carrots, celery).
- Place mirepoix on a baking sheet and bake at 425°F for 45 minutes until browned.
- Add beef bones to oven at 425°F.
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Fish Fume/Stock Preparation Steps:
- Add butter, white wine, and mirepoix to stockpot.
- Gently simmer for 3-5 minutes until mirepoix softens and releases aroma.
- Add fishbones.
- Cover with warm water and simmer for 45 minutes.
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Shellfish Stock Preparation Steps:
- Soften onions, celery, carrots in a pan.
- Add tomato paste and cook off some.
- Add shrimp shells, parsley, and other flavorings.
- Combine all ingredients and simmer for 1-3 hours.
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Vegetable Stock Preparation Steps:
- Cut onions, carrots, celery, and place in a pot.
- Add parsley, thyme, and garlic.
- Simmer for 1-3 hours.
- Season with salt and pepper.
Sauce Preparation Guide
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Sauces are liquids served with food to enhance flavor.
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Made from liquids, aromatics/seasonings, and thickeners.
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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.
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Sauce Thickening Steps:
- Use a wooden spoon to check liquid level.
- Reduce liquid by 1/3.
- Simmer.
- Add cornstarch slurry, whisking constantly.
- Continue to stir sauce when adding cornstarch.
- Add butter and flour mixture in small increments.
- Continuously whisk until thickening occurs.
- 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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