Stock Talk
What three vegetables make up a mirepoix?
Onions, Carrots, Celery
Name ONE example of a clear soup.
Broth, Bullion, consomme
Name one common seasoning used in stock making
Thyme, bay leaves, parsley, black peppercorns, rosemary
What is the safest way to hold things while cutting?
Claw grip- fingers curled under while guiding the knife with knuckles.
Which type of bone is best for adding body and richness to stock?
Bones with connective tissue and cartilage. (like knuckle bones)
What is the difference between a bouquet garni and a sachet d'épices?
Bouquet garni = bundle of fresh herbs tied together
sachet d'épices = dried herbs/spices in a cheesecloth bag
What makes consommé different from broth?
Consommé is clarified to be crystal clear with concentrated flavor; broth is less refined
Name one UNCOMMON seasoning used in stock making
Garlic powder, fennel, cardamom, paprika, red pepper flakes
What is the proper way to hold a knife?
Pinch grip- thumb and forefinger gripping the blade, other fingers wrapped around the handle.
Why are connective tissues important in stock making?
They release gelatin, adding body and mouthfeel
Why do we always start cooking with cold water?
Cold water allows the gradual release of impurities, producing a clearer, more flavorful stock.
Explain the difference between bisque and chowder
What is the purpose of seasoning in a stock if the liquid will later be used as a base for soups and sauces?
It builds foundational flavor and aroma
What is cross-contamination? Give an example
Transfer of harmful microorganisms from one surface/food to another.
Example: Using the same cutting board for raw chicken and vegetables.
Fish stock must be made from what type of fish bones and why?
Mild, lean, non-oily fish bones to avoid greasy, strong-tasting stock.
What is remouillage, and why might a chef make it?
Remouillage = "rewetting"
A second, weaker stock made by reusing bones/veggies. Chefs use it to stretch ingredients.
Borscht, Gumbo, and Pho fall into which category of soups?
Specialty/ International soup
If a stock tastes bland, list two possible reasons why
Not enough bones/vegetables, stock was diluted, overcooked ingredients, or a lack of seasonings
Name three times when a food handler must wash their hands
1) After using the restroom
2) After touching raw meat
3) After touching face/clothing/hair
4) After handling cell phone
5) After switching tasks
6) After handling trash
Explain why vegetable stock might be chosen instead of meat-based stock
Suitable for vegetarians, quicker to prepare, lighter flavor, versatile base.
1) Bones/Veggies: White stock uses raw bones and veggies; Brown stock uses roasted bones and veggies.
2) Color/Flavor: White stock has a lighter color and flavor; Brown stock has a darker color and richer flavor.
A chef has beef stock on hand. Name a soup it would be best suited for and explain why.
Answers may vary, but beef-based soups would be best suited
Why might someone choose to use a bouquet garni or a sachet d'épices instead of just putting seasoning into the stock?
To provide flavor while keeping the stock clearer and with fewer impurities.
Explain how poor knife skills could lead to both safety hazards and food quality issues.
Safety: risk of cuts/accidents
Quality: Uneven cuts cause uneven cooking and poor presentation
Fond blanc
Fond brun