Stocks in Culinary Arts

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Questions and Answers

What are stocks in culinary terms?

Thick, creamy sauces

Sweet desserts made with fruits and sugar

Solid meat dishes

Thin, flavored liquids derived from bones with vegetables and seasonings (correct)

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

To avoid the need for skimming

To speed up the cooking process

To make the stock thicker

To enhance the flavor extraction from the ingredients (correct)

What is mirepoix and why is it added to stocks?

A type of fish used in preparing stocks for flavor

A spicy seasoning added to stocks for heat

A thickening agent added to stocks to make them denser

A mixture of onions, carrots, and celery that enhances flavor (correct)

How should one store prepared stock for future use?

In the refrigerator for 4 to 5 days or in the freezer for several months Signup and view all the answers

Why is it important to strain the stock after cooking?

To ensure cleanliness and clarity of the liquid Signup and view all the answers

How are stocks classified?

Based on ingredients and color Signup and view all the answers

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

To reduce the impurities that can cause cloudiness in the stock Signup and view all the answers

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

To make the stock more flavorful Signup and view all the answers

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

To develop more flavor Signup and view all the answers

What is the purpose of deglazing a stock?

To remove the fat Signup and view all the answers

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 Signup and view all the answers

What is the main purpose of clarifying a consommé?

To remove impurities and make it perfectly clear Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

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

To achieve a velvety smooth texture Signup and view all the answers

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

The serving temperature is the main difference Signup and view all the answers

What is the purpose of adding mirepoix to chicken stock?

To enhance the flavor of the stock Signup and view all the answers

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

Color Signup and view all the answers

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

White stock Signup and view all the answers

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

To add color and flavor Signup and view all the answers

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

Enhance the aroma and flavor Signup and view all the answers

Why is salt usually not added to a stock?

To avoid making the stock too salty Signup and view all the answers

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

Before the vegetables Signup and view all the answers

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

"Dissolving connective tissues and extracting flavor and body" Signup and view all the answers

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

12 to 16 pounds Signup and view all the answers

How old is a mature male chicken typically?

More than 10 months Signup and view all the answers

What is the primary characteristic of a Peking duck?

Tender and flavorful meat Signup and view all the answers

What is the primary function of sauces in a dish?

Enhance the appearance of the food Signup and view all the answers

What is the main component that thickens a Velouté sauce?

Blond roux Signup and view all the answers

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

8 weeks old, 3 to 4 pounds Signup and view all the answers

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

>10 months old, culled layer Signup and view all the answers

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

~1 ½ years old, 4 ½ to 6 pounds Signup and view all the answers

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

'Itik' Squab Signup and view all the answers

'Jumbo Broiler' chicken has what approximate dressed weight?

~4 kg Signup and view all the answers

What is the main ingredient in Hollandaise sauce?

Egg yolks Signup and view all the answers

What is the purpose of an emulsion in cooking?

To disperse one liquid in another that would not normally mix Signup and view all the answers

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

Butter or margarine Signup and view all the answers

How is Velouté sauce thickened?

With a blond roux Signup and view all the answers

What is the first step in making Hollandaise sauce?

Make a double boiler Signup and view all the answers

What is the purpose of straining the Béchamel sauce?

To remove any lumps Signup and view all the answers

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

To add flavor Signup and view all the answers

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

The type of stock used Signup and view all the answers

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

To prevent lumps Signup and view all the answers

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

To add color Signup and view all the answers

What is the main ingredient in the tomato sauce described?

Tomatoes Signup and view all the answers

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

Roux Signup and view all the answers

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

To reduce the volume of the sauce Signup and view all the answers

What is the final step in preparing the Espagnole sauce?

Strain through a sieve Signup and view all the answers

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

With a roux Signup and view all the answers

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

To prevent overcooking the ingredients Signup and view all the answers

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

Cream soup Signup and view all the answers

What is the primary characteristic of a bisque soup?

It is made from shellfish Signup and view all the answers

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

Cutting vegetables into small pieces for the type of stock Signup and view all the answers

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

To extract maximum flavor and nutrients Signup and view all the answers

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

Chowder Signup and view all the answers

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

Gazpacho Signup and view all the answers

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

Skimming the scum from the top Signup and view all the answers

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

Veloute Signup and view all the answers

What is a characteristic of nationality or specialty soups?

They originated from a particular geographic area or region Signup and view all the answers

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

Close to the end of the cooking process Signup and view all the answers

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 Signup and view all the answers

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

Add additional stock or water Signup and view all the answers

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 Signup and view all the answers

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

All of the above Signup and view all the answers

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

To prevent oxidation and discoloration Signup and view all the answers

Which of the following is NOT recommended for serving soups?

Paper cups for formal dinners Signup and view all the answers

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

Below $4^\circ$C Signup and view all the answers

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

In several smaller sealed containers Signup and view all the answers

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

6 months Signup and view all the answers

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 Signup and view all the answers

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

2 to 3 days Signup and view all the answers

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

They should be stored in airtight containers in a cool, dry place Signup and view all the answers

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

Above 60°C Signup and view all the answers

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

Boiling the stock to kill bacteria Signup and view all the answers

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

To remove any impurities or sediment Signup and view all the answers

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

Adding ice cubes directly to the stock pot Signup and view all the answers

What is the purpose of venting when cooling stock?

To allow cold water to flow under and around the pot Signup and view all the answers

Which of the following statements about poultry is true?

Poultry are omnivores and eat both seeds and insects Signup and view all the answers

What is the difference between reconstituting soups and sauces?

Soups are adjusted for consistency and flavor only after fully reheating Signup and view all the answers

Study Notes

Stocks in Culinary Terms

Stocks are the foundation of many culinary preparations, providing a flavorful base for soups, sauces, and other dishes.
They are essentially concentrated flavors extracted from bones, vegetables, and aromatics through simmering in water.
Stocks are categorized as white stock (made with un browned bones and vegetables) and brown stock (made with browned bones and vegetables).

Preparing Stocks

Start with cold water: This allows for the gradual extraction of flavor and prevents the proteins in the bones from coagulating too quickly, resulting in a clearer stock.
Mirepoix: A mixture of roughly chopped vegetables (typically carrots, celery, and onions) added to stocks for flavor and color.
Storing prepared stock: Store in airtight containers in the refrigerator for up to 3 days or freeze for longer storage.
Straining: Necessary to remove solids and impurities, resulting in a clean, flavorful stock.

Stock Preparation Techniques

Blanching: The process of briefly immersing ingredients (bones or vegetables) in boiling water before adding them to the stockpot. This helps to remove impurities and surface proteins.
Browning bones: Creates a richer, more complex flavor in brown stocks by caramelizing sugars and proteins.
Sweating: Gently cooking bones or mirepoix in their own fat before adding liquid. This releases their natural flavors and aromas.
Deglazing: The process of adding a liquid (water, wine, or stock) to a pan after browning meat or vegetables to dissolve flavorful caramelized bits on the bottom. The deglazing liquid is then incorporated into the stock.

Stock vs. Broth

Stock: Simmered for a longer period (typically 4-6 hours) using bones, vegetables, and aromatics.
Broth: Simmered for a shorter period (typically 30-60 minutes) using primarily meat or poultry, but can also include vegetables.

Consommé

A clear, flavorful broth made by clarifying a stock through a process that removes all impurities.
The main purpose of clarifying a consommé is to achieve a crystal-clear broth.

Soup Types

Cream soup: Thickened with roux or milk and cream.
Velouté-based thick soup: Thickened with a velouté sauce (butter and flour roux) and typically includes milk and cream. It offers a smooth, velvety texture.
Chowder: Typically a hearty soup made with fish, shellfish, vegetables, milk, and potatoes. Its base is usually a white broth.
Bisque: A rich, creamy soup made with crustaceans (like lobster, crab, or shrimp), pureed to a velvety texture. It is typically thickened with roux, cream, and the crustacean itself.
Hot cream soup: A creamy soup served hot.
Cold cream soup: A creamy soup served cold.

Soup Preparation Tips

Straining and pureeing solids: Creates a smoother, more refined texture in thick soups.
Mirepoix in chicken stock: Provides a deeper, more complex flavor.
White stock vs. brown stock: The key difference is the browning of bones in brown stock, which gives it a richer, darker color and deeper flavor.
Tomato, tomato sauce, or paste in brown stock: Adds depth of flavor and richness.
Bouquet garni: A bundle of herbs tied together (typically bay leaf, thyme, and parsley) used to flavor stocks and soups.
Adding salt to stock: Usually avoided while making the stock, as it can toughen the meat and inhibit flavor extraction. The salt is added at the end of cooking.
Meat added to stock: Usually added after the vegetables to prevent toughening and ensure proper extraction of the meat's flavor.
Acid products: Primarily used to add a complex flavor and help break down the proteins in the stock.

Poultry Classification

Young hen (turkey): Weighs between 8 to 12 pounds.
Mature Male Chicken: Typically around two years old.
Peking duck: Known by its glossy, white feathers and skin, often served with a roasted skin that is crispy and flavorful.

Sauces

Sauces: Used to enhance the flavor, texture, and appearance of dishes.
Velouté sauce: A smooth, creamy sauce thickened with a roux (butter and flour) and typically made with white stock.
Roasting Chicken: A chicken typically weighing between 3 to 5 pounds, around four to six months old.
Stew Hen: A older hen typically weighing between 4 to 6 pounds.
Layer- or bro-hen: An older hen typically weighing between 4 to 6 pounds, older than a roasting chicken and a stew hen.
Itik: A dish made with duck, popular in Rizal province.
Jumbo Broiler Chicken: Typically weighs around 4 to 5 pounds.
Hollandaise sauce: A rich, emulsified sauce traditionally made with butter and egg yolks.
Emulsion: A mixture of two immiscible liquids (like oil and water) where one liquid is dispersed evenly throughout the other.
Brown sauce (Espagnole sauce): A rich, complex sauce made with a brown stock, vegetables, and a roux.
Velouté sauce thickening: Thickened with a butter and flour roux.

Sauce Preparation

First step in Hollandaise sauce: Melting butter and carefully whisking in warmed egg yolks to create an emulsion.
Straining Béchamel sauce: Removes any lumps or impurities created during the thickening process.
Sautéing vegetables in Espagnole sauce: Releases their natural flavors and aromas before incorporating them into the base sauce.
Velouté vs. Béchamel sauce: The main difference is the addition of milk to the Béchamel sauce, which creates a richer, creamier flavor.
Cooling roux before adding stock (Espagnole sauce): Helps prevent the roux from clumping and ensures a smooth, even sauce.
Tomato puree or paste in Espagnole sauce: Adds a vibrant color, acidity, and complexity to the sauce.
Tomato sauce ingredient: The main ingredient is crushed tomatoes.
Tomato sauce ingredients: Not listed as an ingredient in the text: garlic
Simmering the sauce: Helps to develop the flavor and reduce the sauce to a thicker consistency.
Final step of Espagnole sauce: Adding a liaison (egg yolk and cream mixture) to give it a glossy finish.
Tomato sauce traditional thickening: The traditional method for thickening the sauce is by reducing it.

Soups

Chilling cooked cold soups: Ensures a smooth texture before serving.
Thickened soups: Thickened with a roux or other thickening agents, plus milk or cream.
Bisque soup characteristic: A creamy texture made with pureed shellfish and vegetables.
Flavor extraction principle in soup preparation: Simmering - The process of gently cooking liquids for an extended period at a low temperature.
Starting with cold water: Ensures a gradual extraction of flavors and proteins, resulting in a clear stock.
Hearty soups: Typically include fish, shellfish, vegetables, milk, and potatoes.
Uncooked cold soup example: Vichyssoise - a chilled potato and leek soup.
Clear stock principle: Removing the scum that rises to the surface of the stock during simmering.
Thickened with egg, butter, and cream: Velouté soup is typically thickened with butter, flour, and cream.
Nationality or specialty soups: Characterized by unique ingredients, flavors, and cultural influences.
Adding fish to a soup: Last step before serving to avoid overcooking.
Dense or starchy vegetables preparation: Dice or chop them into smaller pieces to ensure even cooking.
Thickening consistency adjustment: Adding a small amount of broth or water to thin the consistency.
Degreasing broth-based soups: This helps to remove excess fat, resulting in a lighter, healthier soup.
Soup presentation and evaluation: Appealing to the diner's appetite, considering the taste, texture, aroma, and overall visual presentation.
Cartouche: A round of parchment paper placed on the surface of a simmering liquid to prevent evaporation and promote even cooking.
Soup serving: Soup should be served in soup bowls.
Sauce storage temperature: 40°F (4°C)
Storage for optimal freshness: Refrigerate or freeze in airtight containers.
Frozen sauce maximum storage time: Up to 3 months.
Quick cooling of hot stock: Place it in an ice bath until it reaches the desired temperature.
Refrigerated stock storage time: Up to 3 days.
Sauces and starches: Starches can contribute to the thickening of sauces.

Sauces and Stock

Reheated sauce holding temperature: 140°F (60°C)
Reconstituting stocks: Involves adding water or broth to rehydrate the stock.
Straining through a cheesecloth-lined cup: Removes any remaining small solids or particles.
Quick cooling methods for stock: Placing the stock in an ice bath.
Venting when cooling stock: This allows steam to escape, preventing condensation and uneven cooling.
Poultry statement: Chicken is a readily available poultry around the world.
Reconstituting soups and sauces: The process of adding liquid (typically water or stock) to rehydrate the soup or sauce.

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Description

Learn about the importance of stocks in culinary arts, flavorful liquids derived from bones with vegetables and seasonings, used as bases for many dishes. Discover how herbs, spices, and vegetables enhance the flavor of stocks.