Stocks and Soups Preparation Techniques

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Questions and Answers

What is stock?

Stock is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body, and nutrients.

What is mirepoix?

Mirepoix is a mixture of roughly chopped onions, carrots, leeks, and celery used to flavor stocks.

Why should stocks be started in cold water?

Starting a stock in cold water allows proteins and impurities to dissolve gradually, forming a scum that can be skimmed off as the liquid heats.

Bones for brown stocks should be roasted to a nice deep brown prior to adding cold water.

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Why is it important to bring the stock to a simmer rather than a boil?

High heat creates upward pressure that pushes impurities to the surface, clarifying the stock. Boiling can cause the impurities to blend with the liquid, resulting in a cloudy stock. Signup and view all the answers

Excessive skimming can actually bury impurities back into the stock and have an adverse effect on the clarity.

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What is the purpose of adding mirepoix to stock?

Mirepoix adds flavor to the stock, and its components break down during cooking, releasing their flavor into the liquid. Signup and view all the answers

What are two methods for straining stock to ensure clarity?

Two methods for straining stock are using a china cap strainer lined with cheesecloth or using a chinois etamine. Signup and view all the answers

It is recommended to cool stock quickly to prevent food-borne illnesses and souring.

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What are two ways to store finished stock?

Finished stock can be stored in the refrigerator for up to four or five days or in the freezer for several months. Signup and view all the answers

What is a white stock?

A white stock is made with blanched veal or beef bones, along with mirepoix. Signup and view all the answers

What is a chicken white stock?

Chicken white stock is made with chicken bones and mirepoix. Signup and view all the answers

What is brown stock?

Brown stock is made with chicken or beef bones that have been roasted to a deep brown, along with vegetables. Signup and view all the answers

What is a vegetable stock?

Vegetable stock is made without any meat components, utilizing vegetables as the primary source. Signup and view all the answers

What are clear soups?

Clear soups are based on a clear, unthickened broth or stock, and they can be served plain or garnished with various vegetables and meats. Signup and view all the answers

Which of these are types of clear soups?

Consomme Signup and view all the answers

What is Consommé?

Consommé is a rich, flavorful broth derived from fish, meat, poultry, or vegetable stock that has been clarified to create a velvety smooth and clear base. Signup and view all the answers

What is Julienne soup?

Julienne soup is a delicate soup featuring shredded vegetables, named after the French term <code>Julienne</code>, which describes a specific thin, matchstick-like cut. Signup and view all the answers

What are purees?

Purees achieve their thickness by pureeing one or more ingredients, creating a naturally thickened base. They are not as smooth or creamy as cream soups and often base on starchy ingredients. Signup and view all the answers

What are chowders?

Chowders are hearty American soups made with fish, shellfish, vegetables, and often include milk and potatoes. Signup and view all the answers

What is a potage?

Potage is a term that describes a thick, hearty soup with a rich consistency, but it's also a general term for soup in French. A clear soup can also be called a potage. Signup and view all the answers

What are Specialty and National soups?

Specialty and National soups are a category that includes soups that don't fit into the standard categories or are native to specific countries or regions. Signup and view all the answers

What are the three basic principles of preparing soup?

The three basic principles of preparing soup are liquid, principal ingredients, and seasonings. Signup and view all the answers

Study Notes

Stocks, Sauces, and Soups

Stocks are flavorful liquids made by gently simmering bones and/or vegetables in liquid to extract flavor, aroma, color, body, and nutrients.
Stocks are often called the "chef's building blocks" as they form the base for many soups and stocks.
Ingredients for Stocks include:
- Bones (gelatin)
- Bouquet garni (thyme, parsley, bayleaf, peppercorn, garlic - optional)
- Mirepoix (roughly chopped onion, carrot, leek, celery)

Preparing Stocks

Start stocks in cold water: this allows proteins and impurities to dissolve in the water, then rise to the surface when heated, allowing them to be skimmed off.
Important Note: Bones for brown stocks should be roasted to a deep brown before adding cold water.
Bring the stock to a simmer: Use high heat, but don't allow the stock to boil. Bring the impurities to the surface.
Simmer gently: This allows impurities to continue rising to the top, which you can skim off. Avoid boiling as this can create a cloudy stock.
Skim the stock: this removes impurities for a clearer final product. Be careful, excessive skimming can bury impurities back into the stock.
Add mirepoix and spices: Mirepoix adds flavor and flavors break down when heated.
Strain the stock: this will improve the cleanliness and clarity of the stock. Use a china cap strainer lined with cheesecloth or a fine mesh strainer such as a chinois etamine.
Cool the stock quickly: this prevents foodborne illnesses or souring. Do this as quickly as possible.
Store the stock properly: Store in the refrigerator (4-5 days), or freezer (several months).
Degrease the stock: After the stock has cooled, remove hardened fat from the surface before reheating.

Classifications of Stocks

White Stock: Made with blanched veal or beef bones, along with mirepoix.
Chicken White Stock: Made with chicken bones, along with mirepoix.
Brown Stock: Made with chicken or beef bones, and vegetables.
Fish Stock: Made with fish bones, along with mirepoix.
Vegetable Stock: Made when meat is not desired, although lighter, used often for sauces.

Soups

Soups are liquid foods generally served warm (but sometimes cold).
Ingredients combine meat, vegetables, with stock, juice, water or other liquids.
Hot soups boiling solid ingredients in liquid until flavors are extracted, forming a broth.

Classifications of Soups

Clear Soups: Based on a clear, unthickened broth or stock. Served plain or garnished with vegetables and meats.
- Broth and Bouillon: Clear soups without solid ingredients. Broth is the flavorful liquid from simmering meats/vegetables.
- Vegetable Soup: Clear, seasoned stock/broth with vegetables, and sometimes meat or poultry.
- Consommé: Richly flavored broth, clarifying the stock. Can be served as an appetizer.
- Julienne Soup: Delicately flavored soup of shredded vegetables.
Thick Soups: Opaque, thickened by either a thickening agent (like roux) or pureeing ingredients for a heavier consistency.
- Cream Soups: thickened with roux, beurre manie, liaison or other thickening agents; milk and cream are key ingredients.
- Purees: Naturally thickened by pureeing ingredients (not necessarily smooth and creamy like cream soups); often use starch.
- Bisques: Thicken soups using shellfish, usually prepared like cream soups.
- Chowders: Hearty American soups using fish, shellfish, or vegetables; usually contains milk/potatoes.
- Potage: Often associated with thick hearty soups, but more general term for soup; a clear soup in French.
Specialty and National Soups: Category for soups falling outside main categories, and those particular to a region or country.

Preparing Soups

Basic principles include: choosing liquids, principal ingredients, and seasonings.
Adjusting consistency is also important.

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Description

Explore the essential techniques for preparing stocks and soups, fundamental for any aspiring chef. This quiz covers key components such as ingredients, simmering processes, and the importance of starting with cold water. Dive into the culinary foundations that will elevate your cooking skills.