COOKING STOCKS Flashcards
1
Q
THIN LIQUID MADE FROM BOILING THE BONES
A
STOCK
2
Q
GOOD RICH STOCK IS THE _
A
FOUNDATION OF ALL SOUPS
3
Q
KINDS OF STOCKS:
A
WHITE, BROWN, CHICKEN, FISH STOCK
4
Q
PALE IN COLOR/VEAL
A
WHITE STOCK
5
Q
BEEF BONES
A
BROWN STOCK
6
Q
PALE YELLOW
A
CHICKEN STOLK
7
Q
FISH FLAVOR
A
FISH STOCK
8
Q
COOKING STOCKS:
A
1.COLD WATER FOR MAKING STOCK
2.COOK THE STOCK
SLOWLY.SIMMER.DONT BOIL
3.SKIM THE STOCK CAREFULLY AND REMOVE SCUM
4.COOL RHE STOCK ASAP
5.REFRIGERATE IMMEDIATELY
9
Q
PROPER STORAGE:
A
DRAIN THE STOCK,
COOL IMMEDIATELY,
STIR OCCASIONALLY,
PLACE COVERED POT IN REF, STORED 2-3 DAYS IN REF AND 7-10 IN FREEZER
