Stocks in Culinary Arts

What are stocks in culinary terms?

Thin, flavored liquids derived from bones with vegetables and seasonings

Why is it recommended to start preparing stocks with cold water?

To enhance the flavor extraction from the ingredients

What is mirepoix and why is it added to stocks?

A mixture of onions, carrots, and celery that enhances flavor

How should one store prepared stock for future use?

In the refrigerator for 4 to 5 days or in the freezer for several months

Why is it important to strain the stock after cooking?

To ensure cleanliness and clarity of the liquid

How are stocks classified?

Based on ingredients and color

What is the purpose of blanching bones or vegetables before making a stock?

To reduce the impurities that can cause cloudiness in the stock

What is the purpose of browning bones before making a stock?

To make the stock more flavorful

What is the purpose of sweating the bones or mirepoix before adding liquid to make a stock?

To develop more flavor

What is the purpose of deglazing a stock?

To remove the fat

What is the main difference between a broth and a stock?

Broths are served as is, while stocks are used in the production of other dishes

What is the main purpose of clarifying a consommé?

To remove impurities and make it perfectly clear

What is the main difference between a cream soup and a velouté-based thick soup?

Cream soups are made with a béchamel sauce, while velouté-based soups are not

What is the key difference between a chowder and a bisque?

Chowders are made with broth or milk, while bisques are made with a crustacean stock

What is the purpose of straining and pureeing the solids in a thick soup?

To achieve a velvety smooth texture

What is the main difference between a hot cream soup and a cold cream soup like vichyssoise?

The serving temperature is the main difference

What is the purpose of adding mirepoix to chicken stock?

To enhance the flavor of the stock

What is one key difference between white stock and brown stock?

Color

Which type of stock is commonly used as a base in soups and sauces?

White stock

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

To add color and flavor

What is the primary function of a bouquet garni in preparing stocks?

Enhance the aroma and flavor

Why is salt usually not added to a stock?

To avoid making the stock too salty

When should meat be added to a stock in relation to vegetables?

Before the vegetables

'Acid products' are primarily used in stocks for what purpose?

"Dissolving connective tissues and extracting flavor and body"

What is the weight range of a young hen in the turkey classification?

12 to 16 pounds

How old is a mature male chicken typically?

More than 10 months

What is the primary characteristic of a Peking duck?

Tender and flavorful meat

What is the primary function of sauces in a dish?

Enhance the appearance of the food

What is the main component that thickens a Velouté sauce?

Blond roux

How is a Roasting Chicken described in terms of weight and age?

8 weeks old, 3 to 4 pounds

What is a Stew Hen in terms of weight and age?

>10 months old, culled layer

What distinguishes a Layer- or bro-hen in terms of age and weight?

~1 ½ years old, 4 ½ to 6 pounds

'Itik' is available and popular in many towns of Rizal as what type of dish?

'Itik' Squab

'Jumbo Broiler' chicken has what approximate dressed weight?

~4 kg

What is the main ingredient in Hollandaise sauce?

Egg yolks

What is the purpose of an emulsion in cooking?

To disperse one liquid in another that would not normally mix

What is the main ingredient in a brown sauce or Espagnole sauce?

Butter or margarine

How is Velouté sauce thickened?

With a blond roux

What is the first step in making Hollandaise sauce?

Make a double boiler

What is the purpose of straining the Béchamel sauce?

To remove any lumps

What is the purpose of sautéing the vegetables in Espagnole sauce?

To add flavor

What is the key difference between a Velouté and a Béchamel sauce?

The type of stock used

What is the purpose of cooling the roux slightly before adding the stock in Espagnole sauce?

To prevent lumps

What is the main purpose of the tomato puree or paste in Espagnole sauce?

To add color

What is the main ingredient in the tomato sauce described?

Tomatoes

Which of the following is not listed as an ingredient for the tomato sauce?

Roux

What is the purpose of simmering the sauce for 30 to 45 minutes?

To reduce the volume of the sauce

What is the final step in preparing the Espagnole sauce?

Strain through a sieve

How is the tomato sauce traditionally thickened, according to the text?

With a roux

What is the primary purpose of chilling cooked cold soups before serving?

To prevent overcooking the ingredients

Which type of soup is thickened with a roux or other thickening agents, plus milk or cream?

Cream soup

What is the primary characteristic of a bisque soup?

It is made from shellfish

Which principle is followed to ensure maximum flavor extraction in soup preparation?

Cutting vegetables into small pieces for the type of stock

What is the primary reason for starting with cold water when making stock?

To extract maximum flavor and nutrients

Which type of soup is hearty and typically contains fish, shellfish, vegetables, milk, and potatoes?

Chowder

Which of the following is an example of an uncooked cold soup?

Gazpacho

What principle is followed to keep the stock clear during soup preparation?

Skimming the scum from the top

Which type of soup is thickened with egg, butter, and cream?

Veloute

What is a characteristic of nationality or specialty soups?

They originated from a particular geographic area or region

When should fish be added to the soup during the cooking process?

Close to the end of the cooking process

How should dense or starchy vegetables, such as potatoes and carrots, be prepared for soup?

Cut into small dices and added 30-45 minutes before the end

What is the recommended way to adjust the consistency of a thick soup that continues to thicken during cooking?

Add additional stock or water

What is the purpose of degreasing broth-based soups that have been prepared in advance and refrigerated?

To remove excess fat that has congealed on the surface

Which factor should be considered when presenting and evaluating soups to appeal to the diner's appetite?

All of the above

What is the purpose of using a cartouche when storing stocks, sauces, and soups?

To prevent oxidation and discoloration

Which of the following is NOT recommended for serving soups?

Paper cups for formal dinners

What is the recommended storage temperature for sauces, according to the text?

Below $4^\circ$C

How should stocks, sauces, and soups be stored for optimal freshness?

In several smaller sealed containers

What is the recommended maximum storage time for frozen sauces, according to the text?

6 months

What is the recommended method for quickly cooling hot stock?

Placing the hot stock pot in a sink filled with cold water and ice cubes

How long can refrigerated stock be stored before it should be discarded?

2 to 3 days

Which of the following statements about sauces and starches is true?

They should be stored in airtight containers in a cool, dry place

What is the recommended temperature for holding reheated sauces during service?

Above 60°C

Which of the following is a recommended step when reconstituting stocks?

Boiling the stock to kill bacteria

What is the purpose of straining stock through a cheesecloth-lined China cup?

To remove any impurities or sediment

Which of the following is NOT a recommended method for cooling stock quickly?

Adding ice cubes directly to the stock pot

What is the purpose of venting when cooling stock?

To allow cold water to flow under and around the pot

Which of the following statements about poultry is true?

Poultry are omnivores and eat both seeds and insects

What is the difference between reconstituting soups and sauces?

Soups are adjusted for consistency and flavor only after fully reheating