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The most important ingredient of stocks
Bones
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what determines the kind of stock?
the kind of bones
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white stock is made from
beaf or veal bones (chicken or pork may be added)
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brown stock is made from
beef or veal bones that have been browned
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fish stock is made from
fish bones and trimmings after filleting
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best fish to use for fish stock
lean white fish
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a flavorful fish stock is called
fumet
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connective tissue
when break down in slow moist heat, form gelatin
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what is the best source of gelatin in bones?
cartilage
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what are great bones to use for stock making?
knuckle, neck, and shank
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true or false: the most cartilage is found in old animals
false
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cut large bones into what size for stock?
3"
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what is a broth?
- made by simmering meat or poultry this book means a flavorful liquid
- obtained from the simmering of meats or vegetables
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what is mirepoix?
combination of celery, onions, carrots
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what is the proportion in mirepoix?
2:1:1 (onions:carrots:celery)
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what is a white mirepoix?
remove the carrots, can also substitute leeks for onions. may use mushroom trimmings. for white sauces
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how should mirepoix be cut?
relatively uniform, size depends on length of cooking
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why would you add acid products to stock?
acids help dissolve connective tissue
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would you use tomato products in a white stock?
no, it colors the stock
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what does too much tomatoe do to a stock?
make it cloudy
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should you make stock out of scraps and leftovers?
only if they are high quality and harmonious
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do you add salt to a stock?
no
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what is a bouquet garni?
an assortment of fresh herbs and other aromatics tied in a bundle with a string
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what is a sachet?
a collection of herbs and spices tied in cheesecloth
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what proportion are the ingredients?
mirepoix 1 : bones 5 : water 10 by weight (1:8:1.5)
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how long should you cook a vegetable stock?
about 45 minutes
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why blanch bones?
removes some of the impurities that cause cloudiness
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what is the procedure for blanching?
rinse bones in cold, place in stockpot and cover with cold, bring to a boil, drain and rinse
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what is the procedure for preparing a white stock?
bones 3-4", rinse, place in stockpot, bring to a boil, then reduce to a simmer. skim. add mirepoix and herbs/spices. keep at a low simmer. keep water above bones. skim and strain through a china cap lined with several layers of cheesecloth cool as quickly as possible
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how long should a white stock simmer?
beef/veal - 6 to 8 hours, chicken - 3 to 4 hours, fish - 30 to 45 minutes
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what is the procedure for preparing a brown stock?
cut bones. do not rinse or blanch. roast until well browned. put in stockpot, cover with water, bring to a simmer. drain and reserve fat from roasting pan. deglaze. add deglazing liquid and bits to stockpot. roast mirepoix. skim. add mirepoix, etc. continue as per white stock
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what is a remouillage?
"rewetting" re-using bones for subsequent lower quality stock
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what is a reduction?
concentrated stock by boiling/simmering
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what is a glace?
a stock reduced until it coatst he back of a spoon. reduced by 3/4 or more
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glace de viande
meat glaze made from brown stock
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glace de volaille
glaze made from chicken stock
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glace de poisson
glaze made from fish stock
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what is a convenience base?
concentrated convenience products glazes are the original base
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what is the function of a sauce?
adds moisture, flavor, richness, appearance, sheen, interest and appetite appeal
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what is the structure of a sauce?
the body - liquid, a thickening agent, and seasoning and flavoring ingredients
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what are leading sauces?
also known as mother sauces. white stock, brown stock, milk, tomato plus stock, clarified butter
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what is a thickening agent?
a starch when starch plus heat plus liquid meat, gelatinization happens
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examples of thickening agents
flour, cornstarch, arrowroot, rice flour, potato flour, waxy maise, bread crumbs
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what must be done to the starch before heating in liquid?
granules must be separated. do this with fat or a cold liquid
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what is a roux?
a cooked mixture of equal parts by weight of fat and flour
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what flour should you use?
high starch, low protein flour. cake/pastry
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does a browned flour thicken as well as an un-browned?
no. it has about 1/3 of the thickening power
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why simmer sauces after thickening?
allow for complete gelatinization and allow other impurities to scum out
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how to cook white roux
cooked for just a few minutes: cook out the raw taste. stop just as the roux has a frothy chalky slightly gritty appearance
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how to cook blond roux?
cooked until the roux turns slightly darker. used for veloutes
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how to cook a brown roux?
cook until it takes on a light brown color and a nutty aroma. must be over low heat
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how should you incorporate roux?
can add to liquid, or add liquid to. both should NOT be hot
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how long do you simmer a roux sauce?
at least 20 minutes
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roux to liquid proportions
roux to a gallon of liquid 12:16:24 for thin:med:thick
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what is beurre manie?
a mixture of equal parts soft raw butter and flour worked together to form a smooth paste. used for quick thickening to finish a sauce
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what is whitewash?
thin mixture of flour and cold water (not recommended)
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cooking with cornstarch
produces an almost clear sauce with a glossy texture. does not hold. has about 2x the thickening power of flour
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thickening with arrowroot
used like cornstarch, gives a cleaer sauce. high cost used for jus lie
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thickening with waxy maize
used for sauces that will be frozen. handled like cornstarch
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thickening with instant starches
used in bakeshop
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what is a liason?
mixture of egg yolks and cream (8oz, three yolks) do not heat above 180 gives richness finishing technique needs to be tempered
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what is reduction?
simmering to evaporate water
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why reduce?
to concentrate flavors, to adjust texture, to add new flavors
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au sec
to reduce until dry or nearly dry
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why strain?
creates velvety smoothness
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what is deglazing?
swirling a liquid in a saute pan or other pan to dissolve cooked particles remaining on the bottom
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enriching with heavy cream
used to give flavor and richness
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monter au beurre
finish with butter gives a little extra shine and smoothness, and richness
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advantages of roux
bulletproof, strong, stable
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disadvantages of roux
takes a long time to cook out. lots of fat
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advantages of beurre manie?
quick for pan sauces, adds sheen and fat
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disadvantages of beurre manie?
adds fat and cholesterol. does not work in large batches
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advantages of slurry?
very fast, cooks up clear, does not add fat/cholesterol
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disadvantages of slurry
not durable, will break down, cannot freeze (except for arrowroot, waxy maize)
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advantages of liason?
yummy mouthfeel
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disadvantages of liason?
fat, fat, and more fat. volatile in heat and will break
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advantages of a reduction?
intensity and flavor
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disadvantages of reduction? time-consuming and expensive
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what is a slurry?
mixture of starch and water. stir into a hot liuqid bring to a boil and simmer until clear
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what is a court boullion?
a short borth - not a stock, although prepared like one. flavorful poaching liquid, usually has wine/vinegar
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what is an essence?
stocks made in concentrated and highly aromatic form
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how reduced is a glace?
about a gallon down to 1 - 2 cups
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what is matignon?
edible mirepoix used as garnish in a dish often includes ham. needs to be a pretty dice
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what is the cajun trinity?
onion, celery, green peper
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what is onion picque?
usually used in bechamel. half onion with bay leaf and cloves
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waht is onion brulee?
burnt onion. adds color, flavor, and aroma to stocks, consomme, soups
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when would you sweat bones?
in a fume. it helps to quickly release flavors
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what are the quality checks for stock flavor?
should be main flavor, balanced, no off flavor
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if stock flavor is off
because of not enough main flavor to water, not enough cooking time, or poor quality product
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what are the quality checks for stock body?
full-bodied, viscous
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if stock body is off, what happened?
wrong bones - not enough connective tissue, not enough bones to water, not enough cooking time
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what are quality checks for stock color?
resemblance to flavor and desired appearance
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if stock color is wrong, what happened?
improper carmelization for brown stock, not enough main ingredient to water, not enough cooking time
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what are quality checks for stock aroma?
appropriate to main ingredient and aromatics, no off odors
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if stock aroma is off, what happened?
not enough cooking time of aromatics, poor quality aromatics, not enough aromatics
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what are quality checks for stock clarity?
relatively clear, not cloudy
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if stock clarity is off, what happened?
boiled or started with hot water, improper straining / skimming
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how long should you cook chicken stock?
4 - 5 hours
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how long should you cook veal stock?
7 or 8 hours
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how long should you cook beef stock?
8 - 10 hours
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how long should you cook fumet?
45 minutes
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