what's in stock?
options
lets get stocked
pots n pans
stock's on the menu
100
the four basic ingredients for a stock
What are bones, mirepoix, spices and a liquid
100
made from roasted bones
What is a brown stock?
100
this is the "yucky" you want to constantly take off the top of your stock as it simmers
What is foam or froth?
100
the main piece of equipment for preparing a stock
What is a stockpot?
100
used for light dishes like chicken
What is white or poultry stock?
200
the three bases for making stocks
What are bones, shells and veggies?
200
made from unroasted, blanched bones
What is a white stock?
200
you want to keep your stock at this phase of cooking to get full flavor
What is a simmer?
200
this shape of the stockpot helps concentrate flavors
What is taller than it is wide?
200
stock should be _________ as the type of dish it is paired with
What is the same?
300
the wrap that spices are bundled in when thrown into a stock
What is cheesecloth?
300
this type of stock's cooking time depends on the cut of the base
What is vegetable stock?
300
this cooking method for bones keeps the stock pale or white
What is blanching?
300
this allows for drainage without stirring up other ingredients
What is a spigot?
300
this should be paired with dark meats or dishes
What is a brown stock?
400
the ingredients in a mirepoix
What is 50% onion, 25% carrot and 25% celery?
400
this type of stock has the shortest cooking time
What is a shellfish stock
400
add aromatics at this stage in the cooking process
What is during the last 30-45 minutes?
400
used to strain the stock after it is finished cooking
What is a sieve or cheesecloth-lined colander?
400
this type of stock adds body without adding noticeable flavor
What is a neutral stock?
500
the two types of herbs and spices used in making a stock
What is a bouquet garni and sachet d'Epices?
500
called by its French name, this stock requires the bones to first sweat.
What is a fish fumet?
500
this process makes the stock virtually fat free
What is skimming stock as it simmers and lifting away the rest of the ingredients as it is chilled?
500
restaurants often use this for large quantities of stock
What is a steam-jacketed kettle?
500
a rapidly simmered, double-strength stock that has a syrup-like connsistency
What is a glaze?
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