How to Make Stock | Fundamentals

Which of the following videos shows simmering?

C)

After cooking, it's not necessary to cool stock quickly. Just let it come to room temperature.

False

It's not necessary to wash vegetables before adding them to stock.

False

Stock cannot be made with frozen bones.

False

Stock does not freeze very well.

False

When making stock, the pot should be covered to prevent evaporation.

False

How often should stock be stirred?

Never

What is this action called?

Skimming

Of the following two videos, which stock was properly prepared?

The darker stock

Stock should be completely cooled before covering and storing in the refrigerator.

True

When making chicken stock, the mirepoix should be cut into approximately ¾ to 1-inch pieces.

True

When making stock, if the water level falls below the bones, make sure to top up with cold water to ensure that the maximum flavor is being extracted.

True

When making stock, it is natural for scum and impurities to rise to the surface.

True

Vegetables are added to stock:

after the stock has simmered for 30 minutes and has been skimmed

A cloudy, greasy stock indicates that it was:

boiled.

The proper stock making sequence is:

bones, cold water, simmer and skim, mirepoix, bouquet garni.

The amount of water to use when making stock should:

cover the bones by an inch or two.

At the beginning of the cooking process, before stock comes to a simmer, if the water is murky:

don't worry; as the stock cooks, it will become clearer.

When making stock, the dominant vegetable in mirepoix is:

onion.

A typical mirepoix for stocks comprises of:

onions, celery and carrots.

A typical bouquet garni used for making stocks comprises of:

parsley, bay leaves, peppercorns, celery leaves and thyme.

Herbs and spices are added to stock:

towards the last 30 minutes of cooking.