Chapter 17 Stocks

The three main ingredients in a mir poix are?

• Onions 50%, carrots and celery 25% each

• Celery 50%, carrots and onions 25% each

• Carrots 50%, onions and celery 25% each

• Carrots, Onions, and Celery all equal amounts

True or False

Bones are the main ingredient in all stocks except vegetable stock?

• True

• False

True or False

You should use very hot water to start your stock?

• True

• False

Bouquet Garni is a?

• Cheese Cloth filled with parsley stems, whole black pepper corns, thyme stems, bay leaves

• a fancy colonge

• lavish buffet

• A large party celebrated by the French on Bastille day

The four basic stocks are?

• Poultry, beef, fish or seafood, and vegetable stock

• Veal, crawfish, duck, and potato stock

• Veal, beef, chicken, vegetable stock

• Veal, beef, duck, and vegetable stock

A fish stock takes approximately how long to cook?

• Under two hours

• 5-6 hours

• 6-8 hours

• Over 24 hours

A chicken stock takes approximately how long to cook?

• Under two hours

• 5-6 hours

• 10-12 hours

• over 24 hours

What must you do to beef and veal bones before you make the stock?

• Roast them for up to an hour until golden brown

• Heavily salt them

• Put them in raw

• grind them into paste

For fish stock you might NOT include which of the mire proix ingredients so it does not color your stock?

• Carrots

• Celery

• Onions

• Mushrooms

Which stock does not require any bones?

• Poultry stock

• Beef Stock

• Fish/Seafood stock

• Vegetable Stock