basic ingredients
types
preparation
cooking
miscellaneous
100
Roasted beef bones, Water and Herbs are 3 main ingrediants in what
what is beef stock
100
rosted bones are needed that come from a large animal
What is a beef stock
100
3 inch bones
What is best size for beef and stock bones
100
cooks for 45 min to an hour
What is a fish fume
100
a jus
What is a tocks name in the 17th and 18th century
200
sweated bones are in what type of stock
What is fish fume
200
roasted bones and comes from our little white and yellow friends
What is a chicken stock
200
375
What is correct roasting temp for bones
200
takes 30 to 60 minutes
What is vegitabl stock
300
contains fresh herbs. some examples are thyme and parsely
What is a bouquet garni
300
Sweated bones are necassary and it takes 30 to 45 mnuets to simmer
What is fish fume
300
3 inches of water
What is amount of water coverig bones to blanch
300
takes up to 8 hours to make
What is beef stock
300
captures the flavor of the carmalized pan
What is deglazing
400
wraped in a cheesecloth and added at the last 30 min. of cooking
What is sachet d'Epices
400
has a much more intense and deaper flavor
What is a reduced stock
400
50% onions 25% carrots 25% celery
What is a mirepoix
400
takes 2 to 3 hours to cook
What is a chicken stock
400
albumin
What is the protien in stocks
500
can be used instead of carrot in a mirepoix
What is a parsnip
500
stock that uses the outer most layer of the animal
What is a shellfish stock
500
small dice
What is size for vegitables
500
takes 30 to 45 minutes to cook
What is shellfish stock
500
some type of citris and fat scraps
What is two ingredients of a raft
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