Stocks 101

_____ contributes the predominant flavor to stocks

• Aromatics

• Gelatin

• Keratin

• Water

______ is the main source of gelatin.

• Skin

• Bones

• Organs

• Hair

The time is takes to extract gelatin from bones depends on the size of the bones and the age of the animal.

• True

• False

Which ingredients are NOT included in a sachet?

• herbs

• spices

• peppercorns

• leek

This is used to help clarify stock, making it clear and free of impurities:

• fumet

• body

• raft

• deglaze

Bones are blanched befoe using them for white stock preparation because it adds more depth of flavor.

• True

• False

If a stock is not being used immediately, it should be cooled:

• in an ice water bath

• on the countertop

• in the freezer

• in the sink

The lack of _____ makes vegetable stocks lack depth of flavor like white and brown stock.

• keratin

• herbs

• gelatin

• spices

Lobster, crab, and crayfish shells are used to make ____ stock.

• Vegetable

• Seafood

• Chicken

• Beef

A standard mirepoix includes:

• carrots, broccoli, cauliflower

• carrots, celery, leeks

• onions, celery, leeks

• onions, carrots, celery