Stocks, Sauces & Soups Flashcards

What is the primary purpose of roasting bones before making brown stock?

Answer: To develop rich color and complex flavors through the Maillard reaction

Roasting bones caramelizes proteins and sugars through the Maillard reaction, developing the deep brown color and rich, complex flavors characteristic of brown stock.

What is the classical French aromatic vegetable base of two parts onion, one part carrot, and one part celery used in stock and sauce preparation?

Answer: Mirepoix

Mirepoix is the classic French aromatic base of two parts onion, one part carrot, and one part celery used to build flavor in stocks, soups, braises, and sauces.

What is the approximate simmering time recommended for a properly made white chicken stock?

Answer: 3 to 4 hours

White chicken stock should simmer 3 to 4 hours to extract maximum flavor and gelatin; longer cooking can produce a bitter, cloudy stock.

What is a sachet d'épices in stock preparation?

Answer: A cheesecloth bundle of herbs and spices used to infuse flavor into stocks

A sachet d'épices is a small cheesecloth bundle typically containing parsley stems, bay leaf, thyme, peppercorns, and garlic, used to infuse flavor into stocks without loose particles.

Why should stock always be started in cold water rather than hot water?

Answer: Cold water allows proteins and impurities to gradually rise to the surface for skimming

Starting stock in cold water allows proteins and impurities to gradually dissolve and coagulate as the temperature slowly rises, making them easier to skim off the surface for a clearer finished stock.

What gives fish stock (fumet) its distinctly shorter cooking time of 20–30 minutes compared to veal or beef stock?

Answer: Fish bones are delicate and quickly release flavor, while prolonged cooking extracts bitter compounds

Fish bones are fragile and release flavor compounds quickly; cooking fish stock longer than 20–30 minutes extracts bitter compounds from the bones and gills, resulting in an off-flavored product.

What is the purpose of blanching bones before making a white stock?

Answer: To remove blood, impurities, and off-flavors that could cloud the finished stock

Blanching bones in rapidly boiling water for a few minutes removes blood, soluble proteins, and off-flavors that would otherwise cloud the stock or contribute unpleasant flavors.