12 Questions
What is the French word for stock?
Fond
Which type of stock is commonly used for poaching fish or vegetables?
Court bouillon
What is the purpose of making glace or demi-glace?
To evaporate the liquid and achieve a jelly-like consistency
Which type of stock is traditionally made by simmering meat in water with vegetables and herbs?
Broth
What is the distinguishing factor between white stock and brown stock?
The amber color
What is the purpose of a reduction in stock making?
To enhance the flavor of the stock
What is the purpose of starting the stock in cold water?
To allow impurities to dissolve in the water
Why is it important to simmer the stock gently?
To clarify the stock by pushing impurities upward
What is the purpose of adding mirepoix and spices to the stock?
To flavor the stock
Why is it important to cool the stock quickly?
To prevent food-borne illnesses or souring
What is the purpose of using a China cap in culinary processes?
To remove seeds and coarse matter from soft foods
What is the function of a chinois in culinary practices?
To strain custards, purees, soups, and sauces to produce a very smooth texture
Learn about the importance of stock in cooking, how it is made, and its role as the foundation for various dishes like soups and sauces. Explore the French term for stock and its significance in culinary traditions.
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