Culinary Arts

Can you explain what do you know about stock ?

Stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water. *

• True

• False

White stock is roasted to a golden brown color (burnt bone and mirepoix will ruin the flavor and color of the stock) *

• True

• False

Brown stock is used for brown sauces and gravies, braised dishes, and meat glazes

• True

• False

Sauce made from egg york and butter is called a ___________.

Rouille sauce is usually used to flavor ________ stocks and ______

The brown stock is made with ______, veal, and poultry meat and bones.

What is the cooking process for a stock?

• Bring ingredients to a boil over high heat, then simmer

• Simmer ingredients over low heat until they reach a boil

• Boil ingredients over high heat the entire time

• Bring ingredients to a boil over low heat, then simmer

The difference between a white stock and a brown stock?

• The bones are roasted in a white stock

• Brown stock consists of only meat and water

• The bones are roasted in a brown stock

• White stock consists of meat, vegetables and water

An emulsion is a special type of mixture made by combining two liquids that normally ... mix.

• do not

• do