Stock

Question 1

(4) Stocks contain four significant portions:

Answer 1

Primary flavoring ingredient
Liquid
Aromatics
Mirepoix

Question 2

9 classifications of stocks

Answer 2

White stock
Brown stock
Fumet
Court bouillon
Glace
Remouillage
Bouillon
Jus
Vegetable stock

Question 3

A clear, pale liquid made by simmering poultry, beef, or fish bones

Answer 3

White stock

Question 4

A yellowish brown liquid prepared by first browning/roasting poultry, beef, veal, or game bones

Answer 4

Brown stock

Question 5

An extremely flavored stock made with fish bones

Answer 5

Fumet

Question 6

An aromatic vegetable broth

Answer 6

Court bouillon

Question 7

A reduced stock with a jelly-like consistency made from brown stock, chicken stock, or fish stock

Answer 7

Glace

Question 8

Is a stock that is made from bones that have already been used once to make a stock

Answer 8

Remouillage

Question 9

The liquid that results from boiling meat or vegetables

Answer 9

bouillon

Question 10

This is a rich, lightly reduced stock used as a sauce for roasted meat

Answer 10

Jus

Question 11

This stock is cooked using basic vegetables

Answer 11

Vegetable stock

Question 12

The main ingredient in a flavorful stock is ______ and _____

Answer 12

Bones or vegetables

Question 13

Your stock should compose _______, _______, and ______ (%)

Answer 13

100% water
50% bones
10% vegetables

Question 14

Beef stocks are cooked in how many hours?

Answer 14

6-8 hours

Question 15

Chicken stocks are cooked in how many hours?

Answer 15

3-4 hours

Question 16

Fish stocks are cooked in how many minutes?

Answer 16

30-45 min