Questions and Answers
What are the 5 principles to successful stocks?
Start with cold water, Cut vegetables to appropriate size, Select protein base, Simmering, Skimming
Which material is the best choice for stock production equipment?
Cold water is preferred for making stocks as proteins, vitamins, and minerals dissolve better in cold water.
True
A thickened cream soup with a puree of the main ingredient is called a ________.
Signup and view all the answers
Match the following sauces with their descriptions:
Signup and view all the answers
Study Notes
What are Stocks?
- Stocks are the foundation of soups and sauces, made by gently simmering bones and/or vegetables in water to extract their flavor, aroma, color, body, and nutrients.
- 5 key principles to make successful stocks:
- Start with cold water
- Cut vegetables to the appropriate size
- Select protein base (beef, chicken, fish)
- Simmer gently
- Skim impurities
Principles of Stock Making
- Start with cold water: to dissolve proteins, vitamins, and minerals, and to extract more flavor.
- Cut vegetables to the appropriate size: depending on the type of stock and cooking time.
- Select protein base: beef, chicken, or fish, and wash and prepare bones accordingly.
- Simmer gently: to aid in flavor and nutrition extraction, and to prevent cloudiness.
- Skim impurities: to keep the stock clear and flavorful.
Equipment Choices
- Aluminum: reacts with acidic products, causes chemical change, and is not recommended.
- Copper: expensive, reacts with acidic products, and is a great conductor of heat, but not ideal for stock production.
- Stainless Steel: the best choice, non-reactive, and heats evenly.
Composition of Stock
- Composed of four elements:
- 50% Bones (nourishing element)
- 10-25% Mirepoux (aromatic vegetables)
- Bouquet garni/Sachet d'épices (herbs and spices)
- 100% Cold water
- Two types of stocks: White and Brown
- White: uses blanched bones and white mirepoux (no carrots)
- Brown: uses browned/roasted bones, mirepoux, and tomato product
Mirepoux
- A combination of aromatic vegetables, typically two parts onion, one part celery, and one part carrots.
- Used to flavor stocks and soups.
- Size of cut depends on cooking time.
Water
- Must be cold and potable (safe to drink).
- Helps to dissolve proteins and maintain stock clarity.
- Each gallon of water weighs 8 pounds.
Aromatics and Spices
- Sachet d'épices: a bag of spices used to flavor stocks and sauces.
- Bouquet garni: fresh vegetables and herbs tied together and used to flavor stocks and sauces.
Stock Types
- Brown Stock: made by roasting poultry, beef, veal, or game bones, and simmering for 4-6 hours.
- White Stock: made by simmering blanched poultry, beef, or veal bones for 2-4 hours.
- Fish Stock: made by simmering fish bones for 30 minutes.
Key Terms
- Stock: flavorful liquid made by gently simmering bones and/or vegetables in water.
- Demi-Glace: a stock or sauce reduced to half its original volume.
- Glace: a stock or sauce reduced to quarter its original volume.
- Fumet: a highly flavored stock made with fish bones.
- Remouillage: a stock made from bones that have been already used in another preparation.
Steps to Preparing a Stock
- Wash bones
- Blanch or brown bones
- Cut mirepoux to the proper size
- Add cold water based on the basic stock formula
- Bring the stock pot to just under a boil and simmer for the required time
Finishing a Stock
- Skim impurities often to maintain clarity and flavor.
- Strain the stock after simmering.
- Use bones and mirepoux a second time to make stock or strengthen a weak stock, known as remouillage.
Cooling a Stock
- Pour hot stock into a metal stockpot and place it in an empty sink on bricks or blocks to vent.
- Allow cold water to run continuously.
- Add ice to speed up the cooling process, if available.
- Stir occasionally to distribute heat evenly.
- When cooled to at least 70°F, cover and refrigerate the stock at 40°F.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Learn the 5 principles to create successful stocks, the foundation of soups and sauces. Discover the importance of cold water, cutting vegetables, selecting protein bases, simmering, and skimming.