Stocks

What is a stock?

• A flavorful liquid made by simmering bones and/or vegetables

• A type of soup

• A dessert

• A type of bread

Stocks are often called the cook’s “__________ __________."

• Building Blocks

• Flavor base

• Main dish

• Dessert topping

Mirepoix is made of coarsely chopped onions, carrots, and ________.

• Celery

• Potatoes

• Tomatoes

• Peppers

What is the purpose of a bouquet garni?

• To create a savory flavor

• To sweeten the dish

• To add color

• To thicken the sauce

What is a sachet d'épices?

• A small bag of spices

• A type of cheese

• A cooking pot

• A dessert

What is the purpose of browning bones in the oven before placing them in a stockpot with water?

• Gives the stock a richer flavor and dark color

• Reduces the clarity of the stock

• Reduces the richness of the stock

• Creates a lighter color of stock

What is the first step in cooling stock?

• Place in an ice-water bath

• Transfer to a cool container

• Stir often

• Remove fat

To cool stock safely, where should you put the container?

• Leave in temperature danger zone

• Ice-Water Bath

• Warm-Water Bath

• Let sit on the counter

Fill in the blank: Remove cooled and _______________ fat from surface of stock.

• melted

• solidified

• liquid

• frozen

Why should stocks be called the 'building blocks' of soups and sauces?

• They are easy to make

• They add flavor and richness to the soups and sauces

• They are inexpensive

• They are quick to prepare