Stocks Flashcards
_____ is a flavorful liquid made by gently simmering bones, meat, seafood, and/or vegetables in a liquid to extract their flavor, aroma, color, and nutrients.
STOCK
Difference of stock and broth?
Stock; can be serve w/meat chunks
Broth; pure liquid
Herbs, spices and aromatic vegetables are sometimes added to enhance the flavor.
STOCK
TRUE OR FALSE?
(When preparing stock)
You can boil it to extract the flavor.
False
What parts of animal are recommended when preparing stocks?
• Knuckle
• Bones
• Ribs
• Head
• Legs
(Preparing stocks)
Recommended herbs/spices
• onions
• ginger
• lemongrass
• bayleaf
• corn
• pepper
• rosemary
TRUE OR FALSE?
(Preparing stocks)
Do not put herbs/spices too much if you are going to use stock as base on soup and sauces.
TRUE
COMPONENTS OF A STOCKS
– enumerate
• Nourishing Element
• Mirepoix
• Bouquet Garni
• Liquid
COMPONENTS OF A STOCKS
It is the most important ingredient in a stock, as it provides flavor, color, and nutrients.
Nourishing element
COMPONENTS OF A STOCKS
What should we consider when choosing nourishing element for our stock?
• the cuts from which part (veggies/animal)
• freshness
• flavor
COMPONENTS OF A STOCKS
It may include any or a combination of …
fresh bones of beef, lamb, chicken, fish, veal, or game; meat or fish trimmings; and vegetables
COMPONENTS OF A STOCKS
Usually, the nourishing element makes up around _____ of a stock.
Five parts
COMPONENTS OF A STOCKS
It is a mixture of coarsely chopped vegetables, which are carrot, celery, and onion.
Mirepoix
COMPONENTS OF A STOCKS
Mirepoix is used to flavor…
stocks and various dishes
COMPONENTS OF A STOCKS
Most stocks are made up of _____ mirepoix.
One part
COMPONENTS OF A STOCKS
It is a combination of fresh herbs and vegetables bundled together with twine and then added to a stock to give it more flavor.
Bouquet Garni
COMPONENTS OF A STOCKS
Bouquet Garni It is typically…
removed before the stock is used
COMPONENTS OF A STOCKS
It makes up around one part of a stock.
Bouquet garni/mirepoix
COMPONENTS OF A STOCKS
Define what is the purpose of liquid in making stocks?
Water or wine are ordinarily used to simmer the nourishing element, mirepoix, and bouquet garni to make a flavorful stock.
COMPONENTS OF A STOCKS
The liquid should be ______ to bring out maximum flavor and to keep the stock from becoming cloudy during the cooking process.
At the room temperature
COMPONENTS OF A STOCKS
Fresh/dried leaves are examples of…
Bouquet Garni
COMPONENTS OF A STOCKS
Why is it important that the liquid is at room temperature?
• to bring out maximum flavor
• to keep the stock from becoming cloudy during the cooking proces
TRUE OR FALSE?
Making stock is simple and easy, and it does take in a short period of time.
False; it takes a long period of time
Principles in Making Stocks
Always start cooking stock in _____ water, which help in dissolving blood and other impurities that may be in the nourishing element, as well as the other ingredients.
Room temperature/cold water
Principles in Making Stocks
When you start cooking stock, why do we have to use water at a room temperature/cold?
It helps in dissolving blood and other impurities that may be in the nourishing element, as well as the other ingredients.
Principles in Making Stocks
If hot water is used in cooking stock the impurities will…
• coagulate at a faster rate
• will remains dispersed in the stock
• will make the stock cloudy
Principles in Making Stocks
Simmer the stock gently. After the liquid comes to a boil, ____ the heat and let it simmer down.
Lower the heat
Principles in Making Stocks
Simmering VS. Boiling
simmering draws out the natural flavors of the ingredients than boiling
Principles in Making Stocks
(Recommended time for simmering the stocks for optimal flavor)
Fish bones
30-45 minutes
Principles in Making Stocks
(Recommended time for simmering the stocks for optimal flavor)
Chicken bones
3-4 hours
Principles in Making Stocks
(Recommended time for simmering the stocks for optimal flavor)
Beef or veal bones
6-8 hours
Principles in Making Stocks
Throughout the cooking process, skim the stock of any impurities that come up to the surface.
What is the purpose? How it helps?
This helps to ensure that the stock produced is clear.
Principles in Making Stocks
Define simmering
It should not meet the boiling point
Principles in Making Stocks
What do you call to the impurities that comes when simmering/boiling the liquid?
Scum
Principles in Making Stocks
a layer of dirt or froth on the surface of a liquid.
Scum
Principles in Making Stocks
When a stock is finished, ____ it to make sure that all impurities that can make it cloudy are removed.
Strain
Principles in Making Stocks
Why do we have to strain all the impurities?
It can make the stock cloudy
Principles in Making Stocks
Cool the stock quickly after cooking to prevent what?
food-borne illnesses
Principles in Making Stocks
Remove the grease from the stock. This can be done easily by…
first refrigerating the stock and then spooning out the layer of fat that forms on the surface
Principles in Making Stocks
(True or false?)
Store and label the stock properly. Divide it among several resealable, freezer-safe bags. Lay these flat on a baking sheet and place in the refrigerator.
False; it should be place and store in the freezer
Principles in Making Stocks
How many days the stock should be keep?
The stock should keep between 4 to 7 days
Principles in Making Stocks
What does FIFO stands for?
First In, First Out
Principles in Making Stocks
What is the purpose/meaning of FIFO when making/storing stocks?
The meaning of FIFO itself
+ putting a label is important
Classification of Stocks
Enumerate
• Brown Stock
• Vegetable Stock
• Fish Stock
• White Stock
• Glaze
Classification of Stocks
Brown stock also known/called as…
Fond brun
Classification of Stocks
Brown stock is made from the roasted or browned bones of…
• chicken
• veal
• beef or game bones
Classification of Stocks
The bones are typically roasted with the mirepoix, which brings out more color and flavor.
Brown stock “fond brun”
Classification of Stocks
What does fond mean?
fond is the flavorful browned bits left behind in a pan after sautéing or roasting
Classification of Stocks
The bones are typically roasted with the mirepoix because?
It brings out more color and flavor. (Brown stock)
Classification of Stocks
Vegetable stock also called as…
Fond de légume
Classification of Stocks
Cooking methods used in fond brun are
roasting and boiling
Classification of Stocks
What is the safest appliance to use while roasting?
Oven; brown stock
Classification of Stocks
When preparing brown stock, can we use microwave oven when roasting? Why or why not?
NO
– it might overheat because of the long cooking process
Classification of Stocks
(Fond brun)
If the bones are big size, what should we do?
Cut it into small chuncks so that i will not crack and that it will be cook faster
Classification of Stocks
(Brown stock)
What ingredients can we use/add when roasting bones?
• Tomato paste
• ketchup
Classification of Stocks
Fond de légume also called as…
Vegetables stock
Classification of Stocks
Give examples of strongly flavored vegetables;
• ginger
• ampalaya
• red onions
• okra
• saluyot
• cabbage
• pechay
Classification of Stocks
It consists of different kinds of vegetables and flavorings such as herbs and spices.
Vegetables stock “fond de légume”
Classification of Stocks
An all-purpose stock should not include…
strongly flavored vegetables
Classification of Stocks
Fish stock also called as…
Fond de poisson
Classification of Stocks
Fish has ______ and _____
Natural proteins and fats
Classification of Stocks
It is made by gently simmering the bones and head of finfish, and shellfish.
Fish stock “fond de poisson”
Classification of Stocks
Fish stock can be boiled down and reduced by around 50 percent to create a concentrated stock referred to as _____
fish fumet
Classification of Stocks
What kind of fish are used when making fond de poisson?
Shellfish and seafoods
Classification of Stocks
White stock also called as…
Fond blanc
Classification of Stocks
________ is made by gently simmering bones that have not been roasted or browned though some cooks, blanch the bones beforehand.
White stock “fond blanc”
Classification of Stocks
These are cooked together with a white mirepoix.
White stock “Fond blanc”
Classification of Stocks
Fond blanc is made by…
gently simmering bones that have not been roasted or browned though some cooks, blanch the bones beforehand.
Classification of Stocks
Fond blanc also known as…
White stock
Classification of Stocks
A stock that is reduced until it is ____ and ______ in consistency.
thick and syrupy in consistency; glace
Classification of Stocks
It has a very concentrated flavor.
Glace
Classification of Stocks
Glace is added to _______, _______, ______, and ____ dishes.
vegetable, meat, poultry, and fish dishes
Classification of Stocks
It can be use as sauce
Glace
