Lesson 6 - Stocks

Question 1

The infusion of meat, fish, and poultry as well as their bones, together with vegetables and seasonings, adds flavor to a clear and unthickened liquid called

Answer 1

Stocks

Question 2

What are the five mother sauces

Answer 2

1. Bechamel
2. Velouté
3. Espagnole
4. Tomato
5. Hollandaise

Question 3

Types of stockz

Answer 3

1. White stock
2. Brown stock
3. Fish Stock

Question 4

What is the term for spice bag?

Answer 4

Sachet d épices

Question 5

It is composed of herbs and spices, and flavorings that create a savory smell

Answer 5

Sachet d épices

Question 6

is a french word for “bag of herbs”

Answer 6

Bouquet garni

Question 7

products are used for brown stocks; they add color and flavor to the stock.

Answer 7

Tomato

Question 8

is often used in fish stocks, more as a flavoring than working as an acid. Sometimes, it is also used in making white stock and chicken stock.

Answer 8

Wine

Question 9

Kinds of Glazes

Answer 9

1. Meat glaze
2. Chicken glaze
3. Fish glaze

Question 10

or glace de viande (glahss-duh-vee-awnd), is made from brown stock.

Answer 10

Meat glaze

Question 11

or glaice de volaille (voh-lye), is made from chicken stock.

Answer 11

Chicken glaze

Question 12

or glace de poisson (pwah-sohn), is made from fish stock.

Answer 12

Fish glazed

Question 13

is a weak stock that is made from used bones from another preparation. It is sometimes used to replace water as the liquid is used in a stock.

Answer 13

Remouillage

Question 14

also known as brioth, is made from liquid brought by simmering meats or vegetables.

Answer 14

Bouillon

Question 15

is made from brown stock, chicken stock, or fish stock that is reduced to create a jelly-like consistency

Answer 15

Glaze

Question 16

What are the ingredients of stock?

Answer 16

1. Bones
2. Water
3. Mirepoix