MODULE 5 STOCKS Flashcards
Clear, unthickened, flavourful liquid prepared by simmering vegetables and other meat
Stock
Stocks are used as a ____ for soups, sauces, stews, and dishes
base liquid
Stocks are often ___ to further ___ flavour
Stocks are often reduced to further concentrate flavour
Stock composition of stocks
Water - 10 parts
Flavoring components - 5 parts
Mire poix - 1 part
Aromatics
True or False
Use Cold Water in Making Stocks
True
What are the composition of a stocks
- Flavoring Components
- Mire Poix
- Aromatics
- Water
What are the flavoring agents of a stocks?
Animal bones and trimmings
Bones can be also_____ or _____
Blanched or Roasted
What are the compoent of Mire poix
50% Onions
25% Celery
25% Carrots
Component of White Mire Poix
Onion, Celery, Parsnip or Leeks
components of Matignon
Onion, Celery, Bacon or Ham
added to food to enchance its natural flavor such as herb, spice, or vegetables
Aromatics
Bundle of herbs and vegetable tied together with a twine
Bouquet Garni
Mixture of spices and herb place in piece of cheescloth
Scahet d’epices
What are the types of stocks
Brown
White
Vegetable
Roasted meat, poultry, or game bones and roasted mirepoix
Brown Stock
Light-colored stock produced by gently simmering rinsed or blanced poultry, vealm or fish bones
White Stock
Clear and mild stock produced by gebntly slimmering lean fish bones
Fish Stock
Clear light-coloed stock produced by gebntly slimmering conbination of vegetables
Vegtables stock
true or false
Salt is added to stock in early stage
False
True or False
Do not stir the stock as it simmer.
True
Also known as “Second Stock” means “rewetting” in French
Remouillages
Liquids that is strained off after cooking vegetables, poultry, meat, or seafood in water
Bouillons
Highly flavored, arcomatic vegetables broth, used to poach fish, soup, and vegetables
Court Bouillons
