2-Stocks

29問 • 1年前

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The infusion of meat, fish, and poultry as well as their bones, together with vegetables and seasonings. •form of liquids that serve as the base or foundation of sauces and soups.

Stocks

Quality of Stock

Flavor

Elements of Stock

• Nourishing elements (5 parts) • Liquid (10 parts) • Mirepoix (1part) • Aromatic Vegetables (1) • Acid products (optional)

Most important ingredients in a stock. •Provides flavor, nutrients, and color.

Nourishing Elements

•Serves as the best source of gelatin in bones that thickens and gives body to the stock. A thickened stock signifies good quality. •Mostly found in knucklebones, joints of major bones, neckbones, and shank bones are good sources of gelatin.

Cartilage

Liquid brought by simmering meat and poultry is called __

Broth

Used in making stock to prevent it from becoming cloudy.

Cold Liquid

A mixture of 50% coarsely chopped onion, 25% carrots, and 25% celery that is used to flavor the base for stocks, soups, and stews.

Mirepoix

Second most important contributor to flavor in the stock •It is composed of herbs and spices, and flavorings that create a savory smell.

Aromatic Vegetable

•Is a French word for "bag of herbs" that includes a bundle of thyme, parsley stems, and a bay leaf tied with cooking twine.

Bouquet garni

A bag of herb and spices. includes dry thyme, parsley stems, bay leaf, and cracke peppercorn put together with the spices in a cheesecloth bag. The ingredients are not put into a bag when the stock is strained.

Sache d'epices

Acid Products

Tomato Wine

Often used in fish stocks, more as a flavoring than working as an acid. • •Sometimes, it is also used in making white stock and chicken stock.

Wine/ White Wine

Used for brown stocks; •They add color and flavor to the stock.

Tomato

Acid reacts with aluminum cookware, so use a stainless-steel stockpot for making stock.

True

Made by simmering beef or veal bones or a combination of the two. Sometimes, chicken or pork bones are added in small quantities, creating a pale or colorless liquid.

White Stock

Made by simmering beef/veal or game. browned from an oven, creating an amber liquid.

Brown Stocks

•Added to create color and add flavor to brown stock.

Burn Onion / Oignon brûlé (awn-yohn-broo-lay)

Made by simmering fishbone and is often used for flavorful fish stock, especially one made with wine.

Fumet

* An aromatic vegetable broth.

Court bouillon

Kinds of Glazes

Meat Glaze

Is made from brown stock.

Meat glaze / glace de viande (glahss-duh-vee-awnd)

Is made from chicken stock.

Chicken glaze, or glace de volaille (voh-lye)

Is made from fish stock.

Fish glaze, or glace de poisson (pwah-sohn)

Weak stock that is made from used bones from another preparation. It is sometimes used to replace water as the liquid is used in a stock.

Remouillage

Also known as broth, is made from liquid brought by simmering meats or vegetables.

Bouillon

Cooling of stock quickly and properly is important. •Exposing the stock in the temperature danger zone between 5°C (41° F) to 57°C (135°F) can cause foodborne disease or spoilage. The following procedure can help in minimizing the exposure of stock in the temperature danger zone.

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Do not bring hot stock directly in the walk-in or reach in refrigerator. All that heat and steam will overload the refrigerator and may damage other perishables, as well as the equipment.

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The process of removing fat through skimming, scraping, or lifting hard fat after it has been cooled and hardened.

Degreasing Stock

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