Ch. 14- Stocks

The French consider stocks so important that they refer to them as the "foundations for cooking."

• True

• False

The major ingredient in a stock determines its flavor, color, and body.

• True

• False

White stock is made from bones that are roasted.

• True

• False

When using bones to create the stock, it's best to strip them completely of their meat.

• True

• False

The first step in creating a fish fumet is cooking fish bones in a little oil until they soften and begin to release their moisture and the flesh turns opaque.

• True

• False

You give shellfish stock its red color by adding beets and carrots to the stock.

• True

• False

The best stock begins with cold water, never hot water.

• True

• False

When choosing beef or veal bones for a stock, always purchase them in the longest lengths you can.

• True

• False

A stock pot is taller than it is wide.

• True

• False

Shellfish shells require more simmering time than fish bones to flavor a stock.

• True

• False