Stocks
What is stock?
A flavorful liquid made by simmering ingredients like bones, meat, and vegetables in water.
What is mirepoix?
A mixture of diced vegetables used to flavor stocks and dishes.
What is blanching?
The process of boiling ingredients briefly to remove impurities.
What is chicken stock?
A stock made primarily from chicken bones and meat.
How long can you refrigerate stock?
3-4 days
Name a type of stock.
Chicken stock, beef stock, fish stock, vegetable stock, etc.
What are the components of mirepoix?
Onions, celery, and carrots.
Describe the ice bath technique.
A method of cooling stock quickly by placing it in a sink filled with ice and water.
What is vegetable stock?
A stock made from simmering vegetables in water.
What is a safe thawing method for frozen stock?
Thawing in the refrigerator overnight.
What is the main purpose of stock?
To serve as a foundation for soups, sauces, and other dishes, adding flavor.
What is the ratio of onions, celery, and carrots in mirepoix?
50% onions, 25% celery, 25% carrots.
What is the purpose of roasting bones?
To develop deeper flavors and a richer color in brown stock.
List two types of shellfish stock.
Lobster stock, shrimp stock, crab stock.
Describe proper stock storage.
Stocks should be stored in labeled, airtight containers in the refrigerator or freezer.
Describe white stock.
A stock made by simmering unbrowned bones and meat, resulting in a pale liquid.
How does mirepoix enhance stock?
It adds color, flavor, and depth to the stock.
Why is stirring important when cooling stock?
It promotes even cooling and prevents hot spots.
What is the difference between broth and stock?
Broth is made with meat and cooked for a shorter time, while stock is made with bones and cooked longer.
How do you avoid cross-contamination?
Store stocks away from raw meats and hazardous foods.
What are the characteristics of brown stock?
Made by roasting bones, resulting in a rich brown color and deep flavor.
Why is mirepoix important in culinary arts?
It forms the flavor base for many dishes, enhancing overall taste.
Describe the shallow pan cooling method.
Pouring hot stock into shallow pans to cool it evenly in the refrigerator.
What are the uses of fish stock?
Used in seafood soups, sauces, and risottos.
What is the best way to reheat stock?
Bring it to a gentle simmer to preserve quality.