10 Questions
What are the basic ingredients for making vegetable stocks?
vegetables, herbs and spices, water, and sometimes wine
How can you make a broth taste primarily of a specific vegetable, like asparagus?
Use a larger quantity of that vegetable and smaller quantities of more neutral vegetables like onion and celery.
What do starchy vegetables like potatoes, sweet potatoes, and winter squash do to a vegetable stock?
They make the stock cloudy.
Which vegetables are best avoided when making vegetable stock due to their strong flavor or odor?
Brussels sprouts, cauliflower, and artichokes
Why should dark green leafy vegetables like spinach be cooked for a shorter time when making vegetable stock?
They develop an unpleasant flavor when cooked for a long time.
What is the purpose of blanching bones in stock-making?
To rid them of impurities that cause cloudiness
Why is it important to sweat the vegetables in a small amount of oil before making stock?
To give them a mellower flavor
What is the difference between brown stocks and white stocks?
Browning the bones and mirepoix for brown stock
Why do many proteins solidify into small particles or froth when heated in stock-making?
To make the stock cloudy
What is the procedure for making a fish fumet, and how does it differ from a standard fish stock?
Sweating the bones and mirepoix in fat, adding white wine, and then water
Test your knowledge of vegetable stock basics with this quiz. Learn about the ingredients, proportions and variations involved in making vegetarian-friendly stocks.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
