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12 Questions

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Understanding Stock in Culinary Arts

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Questions and Answers

What is the French word for stock?

Fond (correct)

Broth

Glace

Bouillon

Which type of stock is commonly used for poaching fish or vegetables?

Court bouillon (correct)

Glace

Broth

White stock

What is the purpose of making glace or demi-glace?

To make a clear, pale liquid

To create a light-colored stock

To evaporate the liquid and achieve a jelly-like consistency (correct)

To simmer bones to extract flavor

Which type of stock is traditionally made by simmering meat in water with vegetables and herbs?

Broth Signup and view all the answers

What is the distinguishing factor between white stock and brown stock?

The amber color Signup and view all the answers

What is the purpose of a reduction in stock making?

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

What is the purpose of starting the stock in cold water?

To allow impurities to dissolve in the water Signup and view all the answers

Why is it important to simmer the stock gently?

To clarify the stock by pushing impurities upward Signup and view all the answers

What is the purpose of adding mirepoix and spices to the stock?

To flavor the stock Signup and view all the answers

Why is it important to cool the stock quickly?

To prevent food-borne illnesses or souring Signup and view all the answers

What is the purpose of using a China cap in culinary processes?

To remove seeds and coarse matter from soft foods Signup and view all the answers

What is the function of a chinois in culinary practices?

To strain custards, purees, soups, and sauces to produce a very smooth texture Signup and view all the answers