Safety & Sanitation
Mise en Place
Types of Stock
Stock Ingredients
Stock Procedures
100
Setting the pot in a sink with blocks, a rack, or some other object under it to allow cold water to flow under the pot as well as around it.
This is called venting.
100
Stocks are concentrated by boiling or simmering them to evaporate part of the water. This process is an important technique in sauce‐making and in many other areas of cooking because it produces a more flavorful product by concentrating it, creating a reduced stock that has more body because the gelatin is concentrated.
What is Reduction?
100
a clear, thin—that is, unthickened—liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.
What is a Stock?
100
a combination of onions, carrots, and celery, it is a basic flavoring preparation used in all areas of cooking—not only for flavoring stocks but also for sauces, soups, meats, poultry, fish, and vegetables.
What is mirepoix (meer-pwah)?
100
is a stock reduced until it coats the back of a spoon.
A glaze—or, in French, glace (glahss)
200
Bacteria grow best at warm temperatures. Temperatures between _____ and ___ promote the growth of disease‐causing bacteria. This temperature range is called the Food Danger Zone
What is 41°F and 135°F?
200
The cost, both in time and materials, of making stocks in modern kitchens has led to the widespread use of concentrated convenience products known as ________These are diluted with water to make flavored liquids similar to stocks.
What are bases?
200
a flavorful liquid obtained from the simmering of meats and/or vegetables
What is a broth?
200
Herbs and spices usually tied in a cheesecloth bag
What is a sachet d'épices?
200
The difference between brown stocks and white stocks is that the bones and mirepoix are
What is browned?
300
When bacteria are introduced to a new environment, they need time to adjust to their surroundings before they start growing. This time is called the ________phase.
What is lag phase?
300
In regards to using convenience bases, avoid products that list this ingredient first.
What is salt?
300
a flavorful fish stock made by first sweating the bones and mirepoix in fat and deglazing the pan with white wine
This is called a fumet
300
An assortment of fresh herbs and other aromatic ingredients a basic one of these contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley stems tied in a bundle with string.
What is a bouquet garni?
300
Onion Pique (left) onion brulee (right)
400
Foods that provide a good environment for the growth of disease‐causing micro‐organisms are called ______________
What are potentially hazardous foods?
400
A stove, oven and flat-top (griddle) combination
400
is a stock made from bones that were already used once to make stock. The literal meaning of the French term is “rewetting.”
What is Remouillage (reh mwee yahzh)?
400
The major ingredient of stocks (except water, of course).
What are bones?
400
chicken, mirepoix, vegetables
what is chicken stock?
500
Contamination of food with objects that may not be toxic but that may cause injury or discomfort is called _______________________
What is physical contamination?
500
What is a stockpot with spigot
500
Glace de viande (glahss duh vee awnd)—made from brown stock.
Glace de volaille (voh lye)—made from chicken stock.
What is a meat glaze and a chicken glaze?
500
What is Mirepoix (left) and White Mirepoix (Right)
500
Four main components of stock
What are water, bones, mirepoix, seasonings?