Show:
Types
Preparing Bones
Equipment
Preparing Stock
Misc.
100
Type of stock with seafood flavor and reddish color
What is Shellfish Stock
100
Browning bones in a hot roasting pan at what temperature
What is 375 degrees
100
Main piece of preparing stock
What is a stockpot
100
What is the next step after preparing the bones, mirepoix, and tomatoes in brown stock
What is roasting the bones, mirepoix, and tomatoes until they have a rich brown color
100
Tied bundle of fresh hearbs that is used in stock
What is sachet d'epices
200
Type of stock made from roasted bones
What is Brown Stock
200
What is the purpose of blanching bones
What is to keep the color of stock very pale or white
200
As stock simmers you'll need to remove the foam from the surface with __________
What is skimmer or flat spoon
200
In a white stock what kind of water do you combine with the ingredients?
What is cold
200
Common liquid ingredient used in making stock
What is water
300
Type if stock made without bones or shells
What is Vegetable Stock
300
How is the flavor of a fish fumet intensified
What is sweating bones in small amount of heat
300
For large quantities of stock restaurants often use__________
What is steam jacketed kettle
300
Cool stocks to below____
What is 41
300
Bone preparation technique that involves simmering in water
What is blanching bones
400
Type of stock made from unroasted bones
What is White Stock
400
Dry heat method of cooking that is a variation of sweating
What is smothering
400
Restaurants often use a stockpot with a _______ for draining the stock out of the pan without stirring up the other ingredients.
What is spigot
400
Add sachet d'epices during when in the process of making brown stock
What is last 30-45 minutes of simmering time
400
What is in a white mirepoix
What is oinions, leeks, celery, and parsnips
500
Stock made by cooking fish bones
What is Fish Fumet
500
Purchasing beef or veal bones cut into about 3 inches long are best. Why
What is releases more flavor into the stock
500
When stock is finished you drain it through ______
What is sieve or cheesecloth
500
Vegetables stocks cook in 30-60 minutes if vegetables are ________
What is cut into small dice or thin slices
500
Stocks are known in French cooking as fonds ___ _______
What is de cuisine