Stocks, Soups, and Broths Flashcards
6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Stocks, Soups, and Broths flashcards as text
What is the primary difference between a stock and a broth?
Answer: Stock is made from bones for collagen; broth is made from meat and is seasoned
Stock is simmered from bones to extract collagen and gelatin, giving it body, while broth is made from meat and is typically seasoned and consumed as-is.
What is a mirepoix?
Answer: A classic aromatic base of onion, carrot, and celery
Mirepoix is a foundational aromatic combination of roughly 50% onion, 25% carrot, and 25% celery used to build flavor in stocks and soups.
What technique is used to make a brown stock versus a white stock?
Answer: Brown stock roasts bones before simmering; white stock uses raw bones
Brown stock gets its deep color and rich flavor by roasting bones (and often vegetables) in the oven before simmering.
Why should stock never be boiled vigorously during cooking?
Answer: It causes fat and impurities to emulsify into the liquid, making it cloudy
A rolling boil agitates the fat and proteins, causing them to emulsify into the stock and produce a greasy, cloudy result.
What is 'skimming' in stock-making?
Answer: Removing fat and gray foam (scum) that rises to the surface
Skimming removes the impurities and coagulated proteins (scum) that rise to the surface during the early stages of simmering for a cleaner stock.
Which of the following best describes a 'bouquet garni'?
Answer: A bundle of herbs and aromatics tied together or in cheesecloth for easy removal
A bouquet garni is a bundle of fresh herbs (typically thyme, bay leaf, parsley stems) and aromatics tied so they can be easily removed from the pot after cooking.