Soup and Stock pd 1

Flavorful liquid used to prepare soups, sauces, stews, and braises

• soup

• broth

• stock

• water

Vegetables for a vegetable stock need to be....

• sauted

• roasted or sweat

• fried

• raw is fine

When choosing the right stock, which option is NOT important?

• price

• flavor

• texture

• color

used for roasted meats, lightly reduced

• glaze

• stock

• double strength

• jus

made from lobster, shrimp, oysters, and shells

• fish stock

• shellfish stock

• chicken stock

• stock

should be avoided in a vegetable stock

• garlic

• water

• dark leafy greens

• potatoes

preparing bones--to saute bones in a pot with a little bit of fat, place the lid on, and smother to release moisture

• sweat

• blanch

• brown

• pan fry

preparing bones- roast in the oven at 375 degrees for an hour or more

• blanch

• bake

• brown

• sweat

standard mix for mirepoix

• 25% onion

  25% carrot

  50% celery

• 25%celery

  25% parsnip

  50% onion

• 25% onion

  50% carrot

  25% celery

• 50% onion

  25% carrot

  25% celery

if making a white mirepoix, which is most accurate?

• swap the carrots for parsnips

• swap the onions for parsnips

• add more onion (double)

• swap the celery for leeks