Stocks

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Author:
mynuex
ID:
135785
Filename:
Stocks
Updated:
2012-02-16 12:38:04
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Stocks
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Stocks for exam
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  1. The importance of stock in the kitchen is indicated by the French word for stock fond, meaning?
    “foundation” or “base.”
  2. A stock is?
    • A stock is a clear and thin liquid that is flavored by soluble substances extracted from...
    • 1. meat,
    • 2. fish,
    • 3. poultry,
    • 4. their bones, and from
    • 5. vegetables and seasoning.
  3. 7 Ingredients of a Stock
    • 1. Bones
    • 2. Meat
    • 3. Mirepoix
    • 4. Acid products
    • 5. Scraps and leftovers
    • 6. Seasonings and spices
    • 7. Water or remouillage
  4. Vegetable Stocks
    Made without animal products

    • Made with a combination of...
    • 1.vegetables
    • 2.water
    • 3.herbs
    • 4.spices
    • 5.sometimes wine.
  5. What should you not use in Vegetable stocks?
    • 1. Flavored vegetables like Brussels sprouts, cauliflower, or artichokes.
    • 2. Dark green leafy vegetables like spinach will cloud the stock.
  6. What's the main ingredient of stocks?
    Bones
  7. To make white stock you would?
    Blanch the bones
  8. To make brown stock you would?
    Roast the bone
  9. What has specialized uses
    • 1. Lamb
    • 2. Game
    • 3. Turkey
    • 4. Lobster
  10. Mirepoix is consist of?
    • Onions@ 50%
    • Celery @ 25%
    • Carrots @ 25%
  11. The second most important contributors to flavor in a stock is?
    Mirepoix
  12. A white mirepoix is made with?
    Whites of leeks to keep it as white as possible
  13. Acid products help to...?
    • 1. Dissolve connective material
    • 2. Sometimes used to extract flavor and body from bones
    • 3.Tomato products for brown stocks
    • 4. Wine, especially for fish stock
  14. Sachet bag has...?
    herbs and spices placed in a cheesecloth bag and tied
  15. Bouquet garni is?
    An assortment of herbs and aromatic vegetables tied together
  16. Bouquet Garni is consist of what 5 things?
    • 1.leeks
    • 2.celery
    • 3,thyme sprigs
    • 4.bay leaf
    • 5.parsley
  17. Blanching Bones- 5 Procedures
    • 1.Rinse in cold water
    • 2.Place bones in stockpot or steam-jacketed kettle,
    • 3.cover with cold water
    • 4.Bring water to a boil - impurities will coagulate
    • 5.Drain the bones and rinse well
  18. Why do we blanch bones?
    To get rid of the impurities that cause cloudiness
  19. Preparing White Stocks. 13 steps
    • 1. Cut the bones into 3-4 inch pieces
    • 2. Rinse the bones in cold water
    • 3. Place bones in stock pot and
    • 4. cover with cold water
    • 5. Bring bones to a boil
    • 6. Reduce to a simmer
    • 7. Remove scum
    • 8. Add mirepoix, herbs, and spices
    • 9. Keep at a simmer, not a boil
    • 10. Skim surface
    • 11. Simmer for 3-6 hours
    • 12. Strain through a cheese cloth and China cap
    • 13. Cool quickly and refrigerate
  20. Remouillage is made from?
    From the bones that have already been used once to make a stock.
  21. French call Remouillage what?
    Rewetting
  22. Procedures for Preparing Brown Stock

    16 steps
    • 1. Cut the bones into 3-4 inch pieces
    • 2. Place bones in roasting pan and place in 375° F oven until well browned, usually about an hour
    • 3. Drain and reserve the fat from the roasting pan.
    • 4. Add mirepoix and vegetables to the roasting pan
    • 5. Sauté until golden brown
    • 6. Deglaze the pan with water
    • 7. Bring bones to a boil in stock pot
    • 8. Reduce to a simmer
    • 9. Remove scum
    • 10. Add browned mirepoix and vegetables to the bones
    • 11. Keep at a simmer, not a boil
    • 12. Skim surface
    • 13. Simmer for 3-6 hours
    • 14. Strain through a cheese cloth and China cap
    • 15. Cool quickly and refrigerate
  23. A glaze is?
    A stock that has been reduced until it will coat the back of a spoon. It is solid and rubbery when refrigerated.
  24. 3 types of glaze?
    • 1. Meat Glaze – Glace de viande
    • 2. Chicken Glaze – Glace de volaille
    • 3. Fish Glaze – Glace de poisson
  25. Glace de viande?
    Meat Glaze
  26. Glace de volaille
    Chicken Glaze
  27. Glace de poisson
    Fish Glaze
  28. What can you use instead of carrots to make white mirepoix clear?
    parsnips!
  29. Another word for scum removal?
    Escumer
  30. Why do you deglaze?
    So the Sucs can be picked up! duh!

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