Stocks

Question 1

Stock

Answer 1

flavored liquid

Question 2

Why are stocks called fond?

Answer 2

Fond means base in French, stocks are the basis for a lot

Question 3

Sauce

Answer 3

thickened liquid used to enhance other foods

Question 4

How long do you cook a white stock

Answer 4

6 hours

Question 5

What is an white stock?

Answer 5

Simmering a protein with vegetables and seasonings

Question 6

IS white stock colorless?

Answer 6

Yes

Question 7

How long do you cook brown stock?

Answer 7

At most 24 hours

Question 8

What is brown stock?

Answer 8

protein and vegetables caramelized then simmered with an tomato product

Question 9

Is brown stock dark?

Answer 9

Yes

Question 10

What is Fish stock/Fumet

Answer 10

slowly cooking fish or crustacean and vegetables, without coloring then simmering

Question 11

What makes Fumet special?

Answer 11

wine and lemon juices added

Question 12

Court bouillon?

Answer 12

Simmmerig vegetables seasonings, and acidic ingredients to poach vegetables or fish

Question 13

Body?

Answer 13

develops when collagen proteins dissolve in protein base stock ( vegetables have less to no body)

Question 14

Flavor?

Answer 14

proper ratio of ingredients to liquid

Question 15

Clarity?

Answer 15

removing impurities

Question 16

Color?

Answer 16

Vegetables give light color, bones and paste give dark colors

Question 17

For bones what is best

Answer 17

Young bones, they have more connective tissue creating more gelatin

Question 18

cartilage

Answer 18

Touch elastic connective tissue

Question 19

Connective tissue

Answer 19

Binds and supports body

Question 20

Collagen

Answer 20

protein in connective tissue

Question 21

gelatin

Answer 21

thicker and stabilizer( Mixture of protein)

Question 22

Chicken bones

Answer 22

Neck and back

Question 23

Fish bones

Answer 23

Lean fish is best, low fat content, each before use

Question 24

Mire pox

Answer 24

Mixture of onions, carrots and celery to enhance flavor and aroma

Question 25

Ratio for Mirepox

Answer 25

50% onions 25% carrots 25% Celery by weight

Question 26

White mirepox

Answer 26

replace carrots with parsnips, mushrooms, and leeks

Question 27

Matigon

Answer 27

Mirepox smoked with bacon/ham, and maybe vegetables

Question 28

Seasonings

Answer 28

(Peppercorns, bay leaves, thyme, parsley stems, garlic)
Salt will not be used

Question 29

Principles of making stocks

Answer 29

start in cold water
simmer Gently ( Boil then 186)
skim stock
storing stock(?)
cool stock quickly
Store stock
Degrease stock

Question 30

For white stock what is required

Answer 30

the bones need to be blanched

Question 31

remouillouge

Answer 31

rewettign previously used bones, for other stocks

Question 32

Deglaze

Answer 32

stir liquid to dissolve food particles reaming on bottom of pan

Question 33

What do you never do to fish bones

Answer 33

Blanch them

Question 34

Sweat

Answer 34

TO cook food in pan without browning ( Soft and releases moisture)

Question 35

Vegetable stock

Answer 35

Clear, no geltin little body ,less is more

Question 36

Court Bouillon

Answer 36

French for (Short broth), flavored liquid with vegetables, used to poach shellfish ad fish

Question 37

Nage

Answer 37

Aromatic court boulioun served as light sauce or bort with fish or shellfish

Question 38

Glaze

Answer 38

A dramatic reducation and concentration of a stock

Question 39

Glace de viande

Answer 39

Brown stock, reduced till dark and syrup

Question 40

Glace de vallie

Answer 40

Chicken stock

Question 41

Glace de poison

Answer 41

fish stocks