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This refers to thin, flavored liquids derived from meaty bones simmered with vegetables.
Stock
Give one quality characteristic of a stock.
Clarity/ Body/Flavor/Color
Give one reason why stock becomes cloudy.
cooked too long/ inferior ingredients/starchy vegetables are added/ covered with lid/ boiled not simmered/ not skimmed/strained
What tool will you use to strain the stock?
strainer/ chinois/ china cap/ sieve
Why is cold water used in making stocks?
Protein and flavor dissolve or extracted in cold water
Why stock spoils quickly if not cooled immediately?
high in protein and prone to bacterial growth
It refers to a type of stock made of dried kelp or Katsuobushi
Dashi
a stock made from simmering bones that have already been used once
Remouillage
type of stock used for poaching fish, shellfish, or white meat
court bouillon
How long can food stay safe in room temperature according to 2/4 hour rule?
4 hours
The ratio of bones to water in making stock.
2:3
Give one advantage of using bases.
reduce prep time/ less spoilage/ cost efficient
In making white stock, when is the best time to add the mirepoix?
after skimming the scum
What convenience product is usually added in brown stock?
tomato concentrate . tomato paste
If making savory beef stew, what type of stock will be best to use?
Brown stock
