How to Make Dark Stock

1. When making dark stocks, the bones are browned:

• a)  for 30 minutes.
• b)  until they are dark-golden brown.
• c)  for 45 minutes.
• d)  for 1 hour.

2. The mirepoix vegetables for stock are never caramelized in the oven; only on the stove top.

• a)  True
• b)  False

3. To extract the full flavor from dark stocks, they need to be boiled.

• a)  True
• b)  False

4. When making dark stock, it is best to brown the bones in:

• a)  a frying pan.
• b)  right in the stock pot.
• c)  in the oven.

5. Dark stock can only be made with either chicken or veal bones.

• a)  True
• b)  False

6. Tomato paste is only added to dark stocks - not white stocks.

• a)  True
• b)  False

7. When making dark stock:

• a)  the caramelized bones are added to a pot of boiling water.
• b)  hot water is added to the caramelized bones.
• c)  cold water is added to the caramelized bones.
• d)  warm water is added to the caramelized bones.

8. The main difference between white and dark stock is:

• a)  a dark stock has more carrots.
• b)  the bones and vegetables are caramelized when making dark stock.
• c)  dark stocks use only beef or veal bones; not poultry bones.
• d)  a, b, and c.
• e)  none of the above.

9. Which bones are perfectly caramelized for making dark stock?

• a) 
  
• b) 
  
• c) 
  

10. Generally, dark stocks cook for longer periods of time than white stocks.

• a)  True
• b)  False

11. Wine is never used to make dark stock.

• a)  True
• b)  False

12. Bones and mirepoix are caramelized for:

• a)  color.
• b)  flavor.
• c)  both of the above.