Ch 10- Stocks

Which ingredient category includes leftover food items?

• Acid Products

• Scraps and Leftovers

• Mirepoix

• Seasonings and Spices

What determines the types of stock?

• The type of vegetables used

• The types of bones used

• The cooking method

• The amount of water added

What are uses of lamb, game, and turkey in stocks?

• They are used for general cooking purposes.

• When their flavour are needed,

• They are primarily used for desserts.

• They are not used in cooking.

Why are fatty fish like salmon and tuna not typically used for making fish stock?

• They are too expensive.

• They do not provide the best flavor for stock.

• They are too oily for making stock.

• They are difficult to cook.

Why is meat rarely used in stock-making?

• It is difficult to cook.

• It is expensive.

• It lacks flavor.

• It spoils quickly.

What is the important of mirepoix in stocks making?

• Texture

• Flavor

• Color

• Thickness

Which ingredient can be substituted for stalk celery to create an even whiter mirepoix?

• Mushrooms

• Leeks

• Celery root

• Parsnips

Why is it necessary to cut mirepoix vegetables into small pieces for fish stock?

• To make the stock thicker

• To release flavors in a short time

• To enhance the color of the stock

• To reduce cooking time

Why is it important to rinse the bones in cold water during the first step of blanching?

• To soften the bones.

• To remove blood and other impurities from the surface.

• To dissolve impurities in hot water.

• To prepare the bones for boiling.

What is the primary purpose of using bones in stock-making?

• To thicken the stock

• To enhance the aroma

• To provide gelatin and richness

• To add color