1. Stocks

2. Stock
_________ - French work for _________, meaning bottom, ground, base.
Result of _________ from various food items using _________ as a base.
A flavored _________
A good stock is the key to a great soup, sauce or braised dish

3. Types of Stock
_________ Raw bones and vegetables simmered in water with seasonings
_________ Bones and vegetables that have first been browned then simmered in water with seasonings
_________ or fumet
Fish bones or crustacean shells cooked slowly with vegetables and seasonings in water
_________ Vegetables and seasonings simmered in water with an acidic liquid

4. Ingredients in Stock _________ Seasonings
Beef, veal, chicken, fish
Mixture of 50% onions, 25% carrots and 25% celery
Seasonings
_________, _________, _________, parsley stems and, optionally, garlic
Do _________ add _________

5. Mirepoix

6. Principles of Stock Making
Start the stock in _________
_________ the stock gently
_________ the stock frequently
_________ the stock carefully
_________the stock quickly
_________ stock properly
___________________Depouillage

7. White Stock Neutral stock made from beef, veal or chicken bones
_________
Wash and cut up bones, place them in a stockpot and cover with cold water
Bring the water to a boil over high heat
As soon as water comes to a boil, skim the rising impurities; drain the water from the bones and discard
Refill the pot with cold water and proceed with the stock recipe

8. Brown Stock Made from chicken, veal, beef or game bones _________
_________blanch the bones
Place the cut up bones in a _________one layer deep; it is better to roast several pans of bones than to overfill one pan
Roast the bones for approximately 1 hour in a hot oven, _________°F; stirring occasionally, brown the bones thoroughly, but do not allow them to burn
_________the roasted bones from the pan to the stockpot

9. Caramelizing the Bones

10. Brown Stock (cont.) Deglazing the pan
Place the pan on the stove top over medium heat; add enough water to cover the bottom of the pan approximately ½ inch deep
_________the pan bottom to dissolve and remove all the caramelized materials while the water heats
Pour the deglazing liquid over the bones in the stock pot

11. Deglazing the Pan

12. Brown Stock (cont.) Caramelizing mirepoix
Add a little of the reserved _________ from the roasted bones to the roasting pan after it has been deglazed
_________ the mirepoix, browning the vegetables well and evenly without burning them
Add caramelized mirepoix to _________

13. Caramelizing Mirepoix

14. Fish Stock and Fumet
Made with the bones and heads of fish and crustacean shells
_________are not generally used
Bones are _________ blanched, due to loss of flavor
Fumets differ from stock because they are strongly flavored and contain an acidic ingredient such as _________or _________
Require less time than other stocks; _________ minutes is usually sufficient to extract full flavor

15. Vegetable Stock Should be _________ and light colored
Contains _________and has little body
May be used as a substitute for meat stocks in vegetarian dishes
Strongly flavored vegetables from the cruciferous family or those that are bitter should be avoided
Potatoes and other _________ vegetables will cloud the stock and should be avoided

16. Commercial Bases
Powder or paste flavoring added to _________, used to replace stock
Even the best base is a poor substitute for a well- made stock
Bases vary greatly in quality and price
_________is the main ingredient in many bases

17. Court Bouillon Commonly used to _________ and _________
A _________, usually water and wine or vinegar, in which vegetables and seasonings have been simmered to impart their flavors and aromas
Not actually stock, but prepared in the same manner

18. Glaze A __________________________
1 gallon of stock produces 1 to 2 cups of glaze
Glace de viande is made from _________
Glace de volaille is made from _________