Stocks Flashcards by Jewel Magno

_____ 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

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Difference of stock and broth?

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

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

STOCK

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TRUE OR FALSE?

(When preparing stock)

You can boil it to extract the flavor.

False

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What parts of animal are recommended when preparing stocks?

• Knuckle
• Bones
• Ribs
• Head
• Legs

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(Preparing stocks)

Recommended herbs/spices

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

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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

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COMPONENTS OF A STOCKS

– enumerate

• Nourishing Element
• Mirepoix
• Bouquet Garni
• Liquid

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COMPONENTS OF A STOCKS

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

Nourishing element

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COMPONENTS OF A STOCKS

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

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

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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

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COMPONENTS OF A STOCKS

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

Five parts

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COMPONENTS OF A STOCKS

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

Mirepoix

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COMPONENTS OF A STOCKS

Mirepoix is used to flavor…

stocks and various dishes

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COMPONENTS OF A STOCKS

Most stocks are made up of _____ mirepoix.

One part

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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

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COMPONENTS OF A STOCKS

Bouquet Garni It is typically…

removed before the stock is used

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COMPONENTS OF A STOCKS

It makes up around one part of a stock.

Bouquet garni/mirepoix

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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.

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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

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COMPONENTS OF A STOCKS

Fresh/dried leaves are examples of…

Bouquet Garni

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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

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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

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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

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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