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# Cooking Stock **2. Explain the concepts in cooking stock** * Start with cold water. Never boil. * Meat-based stock includes bones, aromatics, and water. * Vegetable-based stocks include vegetables, aromatics, and water. * Simmer time depends on the type of stock. * Skim stock. * Cool...

# Cooking Stock **2. Explain the concepts in cooking stock** * Start with cold water. Never boil. * Meat-based stock includes bones, aromatics, and water. * Vegetable-based stocks include vegetables, aromatics, and water. * Simmer time depends on the type of stock. * Skim stock. * Cool stock correctly. * Remove fat after cooling. # Sauces **3. Explain how to make the following sauces and give an example:** | Sauce | Ingredients | Example | |----------------|-----------------------------------------------------------------------------------------------------------|--------------------------------------------------------------------------------| | Béchamel | 1 part butter + 1 milk, white roux | Cream-based soup, mac n cheese | | Velouté | 1 part butter + 1 part flour, white stock, real chicken or fish roux | Gravy, used as a type of gravy | | Espagnole | Brown stock and brown roux | Spaghetti, eggs benedict | | Tomato | Tomatoes | | | Hollandaise | Egg yolk, butter, and lemon juice | | # Breads **Strand 7: Breads** **1. What is the difference between quick bread and yeast bread?** | Quick Bread | Yeast Bread | |-----------------------------------------------|--------------------------------------------------------------------------------------------------------| | Uses chemical leavening agents such as baking soda and baking powder | Uses yeast - an organic leavening agent to help the bread rise | | | Breads that use yeast or organic leavening agent to help bread rise | **2. What is the function of each ingredient** | Ingredient | Function | |--------------|-------------------------------------------------------------------------------------------------------------------------------| | Flour | Structure | | Liquid | Moisture, activates leavening agent | | Leavening Agents | Helps bread rise | | Fat | Tenderness, richness, some flavor | | Salt | Flavor controls yeast | | Sugar | Flavor, food for yeast, browning |