Stock Preparation in Culinary Arts

10 Questions

What is the French word for stock and what does it mean?

fond, meaning 'foundation' or 'base'

What is the main objective in preparing stocks?

Select the proper ingredients, extract desired flavors, combine ingredients correctly

What is the major ingredient in making stocks, and where does most of the flavor come from?

Bones; most flavor and body come from bones

What kind of bones are used to make white stock?

Beef or veal bones, or a combination of the two

What combination of vegetables is known as aromatic ingredients in stock preparation?

Mirepoix - onions, carrots, celery

Why is blanching bones important when preparing chicken/white stocks?

To rid them of impurities that cause cloudiness

What is the purpose of skimming the scum that comes to the surface when making stock?

To prevent the stock from becoming cloudy

What is the purpose of adding mirepoix, herbs, and spices when making white stock?

To enhance flavor

What is the recommended ratio for bones, mirepoix, and water when making stock?

Bones: 80 percent, Mirepoix: 10 percent, Water: 100 percent

What is the purpose of simmering the stock for the recommended length of time?

To extract flavors and nutrients from the ingredients

Study Notes

Stock Definition and Importance

Stock is a clear, thin, unthicken liquid flavored by soluble substances extracted from bones, meat, poultry, fish, and vegetables.
The French word for stock is "fond", meaning "foundation" or "base", indicating its importance in culinary skills.

Ingredient Composition in Stock Preparation

Bones are the major ingredient of stocks (except water), providing most of the flavor and body.
Types of bones used determine the type of stock: • Chicken stock: made from chicken bones • White stock: made from beef or veal bones, or a combination of the two • Brown stock: made from beef or veal bones that have been browned in an oven • Fish stock: made from fish bones and trimmings
Meat is rarely used in stock-making due to its cost, but chicken hearts and gizzards are sometimes used in chicken stock.
Mirepoix is a combination of onions, carrots, and celery, and is sometimes called aromatic ingredients.
Acid products, such as tomato and wine, help dissolve connective tissues and contribute flavor.

Seasonings and Spices

Salt is usually not added to stocks as they are reduced, concentrated, and combined with other ingredients.
Herbs and spices are tied in a cheesecloth bag called a sachet d'épices, and can be easily removed.
Bouquet garni is an assortment of fresh herbs and other aromatic ingredients tied in a bundle.
Common seasonings used for stocks include thyme, parsley stems, bay leaves, cloves, peppercorns, and garlic.

Preparing Stocks

Ratios for preparing stocks: Bones: 80%, Mirepoix: 10%, Water: 100%.
Blanching bones removes impurities that cause cloudiness.
A good white stock has rich, full flavor, good body, clarity, and little or no color.

Preparing Chicken/White Stocks

Blanching bones involves placing them in a stockpot, adding cold water, and skimming the scum that comes to the surface.
Optional: adding chopped mirepoix and herbs and spices.
Keeping the stock at a low simmer, skimming the surface as necessary, and adding water to maintain the level above the bones.
Simmering for the recommended length of time and adding a little cold water before straining.