Preparing Stocks for Menu Items

After the stock has been stored, it must be degreased before it can be used. Why do you need to do the process?

• It is easier to heat up degreased stock.

• The grease will ruin the flavor of stock, turning it rancid.

• Degreasing makes it clearer and purer, while also removing fat.

• All the fat must be skimmed off the stock for it to be healthy.

Roasting bones to enhance the flavor and color of stock is a process known as?

• blanching

• browning

• sweating

• parboiling

Which of the following French word refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock?

• bouillon

• bouquet garni

• mirepoix

• mise en place

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of___________.

• aromatics

• bouillon

• bouquet garni

• mirepoix

A flavorful liquid made by gently simmering bones and/or vegetables is a___________.

• sauce

• slurry

• soup

• stock

It is made with roasted bone beef, veal, and poultry meat.

It is done to remove impurities from the liquid and improves the clarity of the final product.

They help to extract flavor and dissolve connective tissue from bones.

Start the stock with _______, it allows the proteins and other impurities to dissolve in the water.

It allows the impurities (scum) to continue to rise to the top of the stock.