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Components of a standardized recipe are: (you can choose more than one)

• Recipe Title

• Cooking Temperature and Time

• How many cups in a quart

• Ingredients

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

• True

• False

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