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Stocks
Different stocks and their uses
Question | Answer |
---|---|
List the four essential parts to all stocks. | Meat/bones, liquid (water), mirepoix, and aromatics |
Define Mirepoix | French word that refers to the mixture of coarsely chopped onion, carrots, and celery that provides a flavor base for stock. Substitute other veggies like leaks for carrots to maintain the stock clear. |
What is the percentage of each ingredient in Mirepoix? | 50% onions, 25% carrots, 25% celery |
Define Aromatics and list what 4 herbs are usually used. | Bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell. Thyme, bay leaf, parsley, and black pepper. |
Define Bouquet garni | French for “bag of herbs”, is a bundle of fresh herbs, such as thyme, parsley, stems, and a bay leaf. (Aromatics, wrap them around and throw it in the water) |
Define Sachet d’épices | A bag of herbs and spices. The cook places the spices, including parsley stems, dried thyme, bay leaf, and cracker peppercorns, together in a cheesecloth bag. |
Define stock | A flavorful liquid made by gently simmering bones and/or vegetables. This extracts the flavor, aroma, color, body, and nutrients of the ingredients. |
Why are stocks often called the cook’s “building Blocks"? | Form the base of many soups and sauces |
What are the three ways bones are prepared for stock? | Blanching, browning, and sweating |
What does blanching do with the bones? | Rids them of some impurities that can cause cloudiness in the stock. |
What does browning the bones do for stock? | Roast them, and after it gives the stock a richer flavor and deeper color. |
What does sweating the bones do for the stock? | Causes the bones and mirepoix to release flavor more quickly when liquid is added. |
What size should the vegetables (mirepoix) be cut for beef stock? | One to two inches long |
When are the aromatics usually added to the stock? | Last hour of cooking |
Define fat removal. (also known as “degreasing”.) | Process of removing fat that has cooled and hardened from the surface of the stock. Just lift or scrape away the fat before reheating the stock. |
What is the temperature danger zone (TDZ)? | 41℉ and 135℉ |