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stock

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