CC Stocks, Sauces & Soups

Question 1

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

Accepted Answer

To develop rich color and complex flavors through the Maillard reaction

Answer

To sterilize the bones and remove harmful bacteria

Answer

To reduce the total cooking time of the stock

Answer

To extract more gelatin from the connective tissue

Question 2

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?

Accepted Answer

Mirepoix

Answer

Bouquet garni

Answer

Sachet d'épices

Answer

Soffritto

Question 3

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

Accepted Answer

3 to 4 hours

Answer

30 minutes to 1 hour

Answer

8 to 10 hours

Answer

12 to 24 hours

Question 4

What is a sachet d'épices in stock preparation?

Accepted Answer

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

Answer

A type of French herb vinaigrette used to finish sauces

Answer

A clarification agent made from ground meat and egg whites

Answer

A mixture of butter and flour used to thicken sauces

Question 5

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

Accepted Answer

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

Answer

Cold water prevents the bones from shrinking during cooking

Answer

Cold water extracts significantly more gelatin from the bones

Answer

Hot water would instantly make the stock too salty

Question 6

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

Accepted Answer

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

Answer

Fish bones have a much higher water content than mammal bones

Answer

Fish stock uses a higher proportion of vegetables than meat stocks

Answer

Fish stock requires lower simmering temperatures that slow the extraction process

Question 7

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

Accepted Answer

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

Answer

To develop additional flavor through caramelization of bone surfaces

Answer

To remove excess salt absorbed during the aging of the bones

Answer

To soften the bones so gelatin extracts more quickly during simmering