Stock Preparation Techniques in Culinary Arts

What is the purpose of adding aromatic vegetables or mirepoix to stocks?

What is the recommended temperature control when preparing stocks?

How long can stocks be stored in the freezer?

What is the French term for stocks, which translates to 'foundation of cooking'?

What is the main characteristic of cream soups?

Which type of soup is Vichyssoise an example of?

What is the defining feature of chowder soup?

What type of soup is Beque and what is it made of?

What is the main characteristic of dessert soup?

What distinguishes Asian soup as a traditional soup?

What is the purpose of blanching in the context of making stock?

What is the purpose of browning the bones when making stock?

What is the outcome of degreasing the stock?

What is the classification of broths and bouillons?

What distinguishes broths from stocks?

What is the key characteristic of a good quality consommé?

What type of soup is velouté sauce-based?

What type of soup is bisque?

What is the purpose of sweating in the context of preparing fumets?

What is the outcome of roasting the bones in making stock?

What distinguishes vegetable soup from consommé?

What type of soup is vichyssoises?

What is the primary difference between white stock and brown stock?

What is the purpose of adding tomato, tomato sauce, or tomato paste to brown stock?

Which of the following is NOT part of the basic formula for Mirepoix used to flavor white stocks and soups?

What is the purpose of acid products in preparing stocks?

What is the purpose of a bouquet garni in preparing stocks?

Why is salt not usually added to a stock?

What determines the kind of stock derived from bones?

Why is meat usually added to the stock before the vegetables?

What are scraps and left-overs used for in stocks?

Which guideline should be followed when preparing stocks?

Which ingredient helps dissolve connective tissues and extract flavor and body from bones in stocks?

What determines the cooking time for different stocks?

Stocks are thin, flavored liquids derived from meat, fish or poultry bones with vegetables and seasonings. Herbs, spices and ______ vegetables are added to enhance the stock’s flavor.

Start with cold water to allow protein and other impurities to be dissolved. Bones for brown stock should be browned or roasted before adding cold water. Use high heat to bring the stock to boil, then reduce the heat to simmer. Skim the stock or remove the impurities from the liquid to improve the clarity of the final product. Add ______ vegetables or mirepoix and spices.

Classifications of Stocks: Stocks are classified according to ingredients and color. There are brown stock, chicken stock, ______ stock and white stock.

Straining the liquid ensures cleanliness and clarity. A very fine mesh strainer is used to strain in liquid. Let it cool. Store the stock in the refrigerator for 4 to 5 days or in the freezer for several months. Remove the hardened fat from the surface before ______.

Chicken stock can be called ______ stock.

______ stock is made from beef or veal bones.

______ stock is made of browned or roasted bones of beef, chicken, veal, or game.

______ stock is made from fish bones and trimmings left over after filleting.

______ is the French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks.

Acid helps dissolve connective tissues, and extract flavor and body from ______.

The skin or shoulder of a beef or veal are often used for making ______.

Follow the cooking time for stock. The following are approximately cooking time for different stocks; the time will vary according to numerous factors such as ingredients quality volume and cooking temperature.❖ White beef stock – 8 to 10 hours ❖ White and brown Veal Game stock – 6 to 8 hours ❖ White poultry and Game bird stocks – 3 to 4 hours ❖ Fish stock – 45 minutes to 1 hour ❖ Vegetables stock – 45 minutes to 1 hour depending on the specific ingredients and the size of vegetables cut. 3.The stock ingredients are boiled starting with cold water.This promotes the extraction of protein which may be sealed in by hot water. 4.Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface.If a stock is boiled, it will be ______.

Salt is not usually added to a stock, as this causes it to become too ______, since most stocks are preserved to make soup and sauces.

To use bones for stock, you must first cut them to the right size and then prepare them by blanching, browning or ______.

Follow the correct procedures for cooling and storing stock and make sure that any stock you use is flavorful and ______.

❖ BLANCHING – to get rid some of the impurities that can cause cloudiness in a stock: cover with cold water and bring to a slow boil then remove any floating waste or ______

❖ SWEATING – causes bone and mirepoix to release flavor more quickly when liquid is added. Bones or shell are used in fumets. The proteins present in fish bones and shellfish can take on an unacceptable flavor if allowed to cook too long. Degreasing Stock - is the process of removing fat that has cooled and hardened from the surface of the stock - gives the stock a clearer and purer color and also removes some of the fat content, making the stock more ______

Soups are versatile dishes, for they can be made and eaten at any time of the day. They are served as an appetizer to introduce a meal or can be served as the main course for lunch or dinner. Soups are based on stocks added with other ingredients for a variety of flavor, consistency, appearance, and aroma. A well-prepared soup always makes a memorable impression. Soups offer a full array of flavoring ingredients and garnishing opportunities. Soups also allow the use of trimmings and leftover ______

They are soups based on a clear, thickened broth or stock. They maybe served plain or garnished with a variety of vegetables and meats. They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. Broths can be used as a liquid in preparing soups. A good quality broth should be clear, aromatic and rich-tasting with a very evident flavor of the major ingredient. One strong and clear broth or stock is a ______. It is made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or lemon juice.

They are soups that are thickened to provide a heavier consistency. Thick soup is a cream soup based on béchamel sauce and is finished with heavy cream. A béchamel sauce is milk thickened with roux. But some thick soups are velouté sauce-based, stock thickened with roux. A velouté sauce base is usually finished with a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back in the soup. Cream soups may be served hot or cold. A kind of cream soup based on crustaceans like shrimps and lobsters is ______. It is made by simmering a crustacean in a stock or a fish fumet.

Another thick vegetable soup is the chowder made with broth, milk, or water as a base, then thickened with ______. Cold, thick soups such as vichyssoises are simply cream soups served cold.

Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid. Cream soups – are soups thickened with roux, beurre Manie, liaison or other thickening agents, plus milk, or cream. Purees – vegetable soup thickened with ______. Bisques – are thickened soups made from ______. Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and ______. Veloutes – soup thickened with egg, butter, and ______. Other thickening agents for soup 1. rice 2. flour 3. grain 4. ______

Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid. Cream soups – are soups thickened with roux, beurre Manie, liaison or other thickening agents, plus milk, or cream. Purees – vegetable soup thickened with starch. Bisques – are thickened soups made from shellfish. Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. Veloutes – soup thickened with egg, butter, and cream. Other thickening agents for soup 1. ______ 2. flour 3. grain 4. corn starch

Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid. Cream soups – are soups thickened with roux, beurre Manie, liaison or other thickening agents, plus milk, or cream. Purees – vegetable soup thickened with starch. Other thickening agents for soup 1. rice 2. ______ 3. grain 4. corn starch