Cooking Lessons Stocks, Soups, and Broths

Question 1

What is the primary difference between a stock and a broth?

Accepted Answer

Stock is made from bones for collagen; broth is made from meat and is seasoned

Answer

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.

Question 2

What is a mirepoix?

Accepted Answer

A classic aromatic base of onion, carrot, and celery

Answer

Mirepoix is a foundational aromatic combination of roughly 50% onion, 25% carrot, and 25% celery used to build flavor in stocks and soups.

Question 3

What technique is used to make a brown stock versus a white stock?

Accepted Answer

Brown stock roasts bones before simmering; white stock uses raw bones

Answer

Brown stock gets its deep color and rich flavor by roasting bones (and often vegetables) in the oven before simmering.

Question 4

Why should stock never be boiled vigorously during cooking?

Accepted Answer

It causes fat and impurities to emulsify into the liquid, making it cloudy

Answer

A rolling boil agitates the fat and proteins, causing them to emulsify into the stock and produce a greasy, cloudy result.

Question 5

What is 'skimming' in stock-making?

Accepted Answer

Removing fat and gray foam (scum) that rises to the surface

Answer

Skimming removes the impurities and coagulated proteins (scum) that rise to the surface during the early stages of simmering for a cleaner stock.

Cooking Lessons Practice Test

Cooking Lessons Practice Test

Cooking Lessons Stocks, Soups, and Broths