Stocks Word Scramble
|
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
| Question | Answer |
| List the four essential parts to all stocks. | Meat/bones, liquid (water), mirepoix, and aromatics |
| Define Mirepoix | French word that refers to the mixture of coarsely chopped onion, carrots, and celery that provides a flavor base for stock. Substitute other veggies like leaks for carrots to maintain the stock clear. |
| What is the percentage of each ingredient in Mirepoix? | 50% onions, 25% carrots, 25% celery |
| Define Aromatics and list what 4 herbs are usually used. | Bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell. Thyme, bay leaf, parsley, and black pepper. |
| Define Bouquet garni | French for “bag of herbs”, is a bundle of fresh herbs, such as thyme, parsley, stems, and a bay leaf. (Aromatics, wrap them around and throw it in the water) |
| Define Sachet d’épices | A bag of herbs and spices. The cook places the spices, including parsley stems, dried thyme, bay leaf, and cracker peppercorns, together in a cheesecloth bag. |
| Define stock | A flavorful liquid made by gently simmering bones and/or vegetables. This extracts the flavor, aroma, color, body, and nutrients of the ingredients. |
| Why are stocks often called the cook’s “building Blocks"? | Form the base of many soups and sauces |
| What are the three ways bones are prepared for stock? | Blanching, browning, and sweating |
| What does blanching do with the bones? | Rids them of some impurities that can cause cloudiness in the stock. |
| What does browning the bones do for stock? | Roast them, and after it gives the stock a richer flavor and deeper color. |
| What does sweating the bones do for the stock? | Causes the bones and mirepoix to release flavor more quickly when liquid is added. |
| What size should the vegetables (mirepoix) be cut for beef stock? | One to two inches long |
| When are the aromatics usually added to the stock? | Last hour of cooking |
| Define fat removal. (also known as “degreasing”.) | Process of removing fat that has cooled and hardened from the surface of the stock. Just lift or scrape away the fat before reheating the stock. |
| What is the temperature danger zone (TDZ)? | 41℉ and 135℉ |
Created by:
Samantha08
Popular Culinary Arts sets