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