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TLE | 10 > Stocks > Flashcards

Stocks Flashcards

1
Q

_____ 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.

A

STOCK

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2
Q

Difference of stock and broth?

A

Stock; can be serve w/meat chunks
Broth; pure liquid

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3
Q

Herbs, spices and aromatic vegetables are sometimes added to enhance the flavor.

A

STOCK

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4
Q

TRUE OR FALSE?

(When preparing stock)

You can boil it to extract the flavor.

A

False

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5
Q

What parts of animal are recommended when preparing stocks?

A

• Knuckle
• Bones
• Ribs
• Head
• Legs

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6
Q

(Preparing stocks)

Recommended herbs/spices

A

• onions
• ginger
• lemongrass
• bayleaf
• corn
• pepper
• rosemary

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7
Q

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.

A

TRUE

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8
Q

COMPONENTS OF A STOCKS

– enumerate

A

• Nourishing Element
• Mirepoix
• Bouquet Garni
• Liquid

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9
Q

COMPONENTS OF A STOCKS

It is the most important ingredient in a stock, as it provides flavor, color, and nutrients.

A

Nourishing element

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10
Q

COMPONENTS OF A STOCKS

What should we consider when choosing nourishing element for our stock?

A

• the cuts from which part (veggies/animal)
• freshness
• flavor

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11
Q

COMPONENTS OF A STOCKS

It may include any or a combination of …

A

fresh bones of beef, lamb, chicken, fish, veal, or game; meat or fish trimmings; and vegetables

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12
Q

COMPONENTS OF A STOCKS

Usually, the nourishing element makes up around _____ of a stock.

A

Five parts

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13
Q

COMPONENTS OF A STOCKS

It is a mixture of coarsely chopped vegetables, which are carrot, celery, and onion.

A

Mirepoix

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14
Q

COMPONENTS OF A STOCKS

Mirepoix is used to flavor…

A

stocks and various dishes

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15
Q

COMPONENTS OF A STOCKS

Most stocks are made up of _____ mirepoix.

A

One part

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16
Q

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.

A

Bouquet Garni

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17
Q

COMPONENTS OF A STOCKS

Bouquet Garni It is typically…

A

removed before the stock is used

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18
Q

COMPONENTS OF A STOCKS

It makes up around one part of a stock.

A

Bouquet garni/mirepoix

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19
Q

COMPONENTS OF A STOCKS

Define what is the purpose of liquid in making stocks?

A

Water or wine are ordinarily used to simmer the nourishing element, mirepoix, and bouquet garni to make a flavorful stock.

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20
Q

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.

A

At the room temperature

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21
Q

COMPONENTS OF A STOCKS

Fresh/dried leaves are examples of…

A

Bouquet Garni

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22
Q

COMPONENTS OF A STOCKS

Why is it important that the liquid is at room temperature?

A

• to bring out maximum flavor
• to keep the stock from becoming cloudy during the cooking proces

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23
Q

TRUE OR FALSE?

Making stock is simple and easy, and it does take in a short period of time.

A

False; it takes a long period of time

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24
Q

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.

A

Room temperature/cold water

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25
Q

Principles in Making Stocks

When you start cooking stock, why do we have to use water at a room temperature/cold?

A

It helps in dissolving blood and other impurities that may be in the nourishing element, as well as the other ingredients.

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26
Q

Principles in Making Stocks

If hot water is used in cooking stock the impurities will…

A

• coagulate at a faster rate
• will remains dispersed in the stock
• will make the stock cloudy

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27
Q

Principles in Making Stocks

Simmer the stock gently. After the liquid comes to a boil, ____ the heat and let it simmer down.

A

Lower the heat

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28
Q

Principles in Making Stocks

Simmering VS. Boiling

A

simmering draws out the natural flavors of the ingredients than boiling

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29
Q

Principles in Making Stocks

(Recommended time for simmering the stocks for optimal flavor)

Fish bones

A

30-45 minutes

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30
Q

Principles in Making Stocks

(Recommended time for simmering the stocks for optimal flavor)

Chicken bones

A

3-4 hours

31
Q

Principles in Making Stocks

(Recommended time for simmering the stocks for optimal flavor)

Beef or veal bones

A

6-8 hours

32
Q

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?

A

This helps to ensure that the stock produced is clear.

33
Q

Principles in Making Stocks

Define simmering

A

It should not meet the boiling point

34
Q

Principles in Making Stocks

What do you call to the impurities that comes when simmering/boiling the liquid?

A

Scum

35
Q

Principles in Making Stocks

a layer of dirt or froth on the surface of a liquid.

A

Scum

36
Q

Principles in Making Stocks

When a stock is finished, ____ it to make sure that all impurities that can make it cloudy are removed.

A

Strain

37
Q

Principles in Making Stocks

Why do we have to strain all the impurities?

A

It can make the stock cloudy

38
Q

Principles in Making Stocks

Cool the stock quickly after cooking to prevent what?

A

food-borne illnesses

39
Q

Principles in Making Stocks

Remove the grease from the stock. This can be done easily by…

A

first refrigerating the stock and then spooning out the layer of fat that forms on the surface

40
Q

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.

A

False; it should be place and store in the freezer

41
Q

Principles in Making Stocks

How many days the stock should be keep?

A

The stock should keep between 4 to 7 days

42
Q

Principles in Making Stocks

What does FIFO stands for?

A

First In, First Out

43
Q

Principles in Making Stocks

What is the purpose/meaning of FIFO when making/storing stocks?

A

The meaning of FIFO itself
+ putting a label is important

44
Q

Classification of Stocks

Enumerate

A

• Brown Stock
• Vegetable Stock
• Fish Stock
• White Stock
• Glaze

45
Q

Classification of Stocks

Brown stock also known/called as…

A

Fond brun

46
Q

Classification of Stocks

Brown stock is made from the roasted or browned bones of…

A

• chicken
• veal
• beef or game bones

47
Q

Classification of Stocks

The bones are typically roasted with the mirepoix, which brings out more color and flavor.

A

Brown stock “fond brun”

48
Q

Classification of Stocks

What does fond mean?

A

fond is the flavorful browned bits left behind in a pan after sautéing or roasting

49
Q

Classification of Stocks

The bones are typically roasted with the mirepoix because?

A

It brings out more color and flavor. (Brown stock)

50
Q

Classification of Stocks

Vegetable stock also called as…

A

Fond de légume

51
Q

Classification of Stocks

Cooking methods used in fond brun are

A

roasting and boiling

52
Q

Classification of Stocks

What is the safest appliance to use while roasting?

A

Oven; brown stock

53
Q

Classification of Stocks

When preparing brown stock, can we use microwave oven when roasting? Why or why not?

A

NO

– it might overheat because of the long cooking process

54
Q

Classification of Stocks

(Fond brun)

If the bones are big size, what should we do?

A

Cut it into small chuncks so that i will not crack and that it will be cook faster

55
Q

Classification of Stocks

(Brown stock)

What ingredients can we use/add when roasting bones?

A

• Tomato paste
• ketchup

56
Q

Classification of Stocks

Fond de légume also called as…

A

Vegetables stock

57
Q

Classification of Stocks

Give examples of strongly flavored vegetables;

A

• ginger
• ampalaya
• red onions
• okra
• saluyot
• cabbage
• pechay

58
Q

Classification of Stocks

It consists of different kinds of vegetables and flavorings such as herbs and spices.

A

Vegetables stock “fond de légume”

59
Q

Classification of Stocks

An all-purpose stock should not include…

A

strongly flavored vegetables

60
Q

Classification of Stocks

Fish stock also called as…

A

Fond de poisson

61
Q

Classification of Stocks

Fish has ______ and _____

A

Natural proteins and fats

62
Q

Classification of Stocks

It is made by gently simmering the bones and head of finfish, and shellfish.

A

Fish stock “fond de poisson”

63
Q

Classification of Stocks

Fish stock can be boiled down and reduced by around 50 percent to create a concentrated stock referred to as _____

A

fish fumet

64
Q

Classification of Stocks

What kind of fish are used when making fond de poisson?

A

Shellfish and seafoods

65
Q

Classification of Stocks

White stock also called as…

A

Fond blanc

66
Q

Classification of Stocks

________ is made by gently simmering bones that have not been roasted or browned though some cooks, blanch the bones beforehand.

A

White stock “fond blanc”

67
Q

Classification of Stocks

These are cooked together with a white mirepoix.

A

White stock “Fond blanc”

68
Q

Classification of Stocks

Fond blanc is made by…

A

gently simmering bones that have not been roasted or browned though some cooks, blanch the bones beforehand.

69
Q

Classification of Stocks

Fond blanc also known as…

A

White stock

70
Q

Classification of Stocks

A stock that is reduced until it is ____ and ______ in consistency.

A

thick and syrupy in consistency; glace

71
Q

Classification of Stocks

It has a very concentrated flavor.

A

Glace

72
Q

Classification of Stocks

Glace is added to _______, _______, ______, and ____ dishes.

A

vegetable, meat, poultry, and fish dishes

73
Q

Classification of Stocks

It can be use as sauce

A

Glace

TLE | 10 (11 decks)

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