Stocks Flashcards

1
Q

What is Pincage

A

Used for Brown Stock: Tomato paste brushed on bones and browned. Brings acidity to the stock.

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2
Q

What is Oignon Brulee

A

Burnt Onion cut on the equator

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3
Q

What is Remouillage

A

re-wetting of the stock = getting more flavor out of the bones after straining the bones. (Like re-using a tea bag)

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4
Q

What is Demi - Glaze

A

half glaze = Brown veal stock reduced by half

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5
Q

Glace de Viande

A

Meat glaze = stock reduced to a thick gelatinous glaze

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6
Q

What is the cooking time for stocks

A
Vegetable or Court Boullion = 45m - 1h
Fish stock or fish fumet- = 45m - 1h
Chicken Stock(brown or white) = 3 - 4 hours
Brown Veal Stock = 6-9 hours or overnight
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7
Q

Why do you add cold water to stock?

A

Allows a slower extraction of the ingredients

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8
Q

Why do you not boil stock?

A

It creates an emersion and will result in mirky stock.

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9
Q

Should you cover stock?

A

No, will result in a boil over and no evaporation.

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10
Q

Why would you use young bones if possible in a stock?

A

Young bones have more collagen and gelatin

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11
Q

What is the term for skimming the scum?

A

Depouiller - to skin or peel

Note: Creates a clearer stock without impurities

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12
Q

What are the three types of soups?

A

Puree, Cream and Broth

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13
Q

What is the raft when making consommé?

A

The clarification ingredients that coalesce , become a soft mass and turn gray

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14
Q

Process for making Brown Stock

A
  1. Prepare in a pot that is taller than wider
  2. Cold Water
  3. Browned Bones
  4. Pincage ((tomato paste brushed on bones and browned)
  5. Depoulliage (skim the scum)
  6. Oignon Brulee (burnt onion cut on equator)
  7. Browned Mirepoix
  8. BG (Bouquet Garni) Loose
  9. Strain with Chinois
  10. Remouillage (Re-wet of the stock bones) to combine with prior stock
  11. Cool down to below 41 degrees
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15
Q

Process for making white stock

A
  1. Prepare in a pot that is taller than wider
  2. Cold Water
  3. Cleaned/Washed Bones
  4. Depoulliage (skim the scum)
  5. Mirepoix
  6. BG (Bouquet Garni) Loose
  7. Strain with Chinois
  8. Cool down to below 41 degrees
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