How to Make Short Stock

1. The gizzards from poultry can be added to short stock.

• a)  True
• b)  False

2. Short stocks are made with ___________________ animal bones.

• a)  small pieces of
• b)  very large

3. You make a short stock when:

• a)  you do not have any stock on hand and want to make a quick stock to use as a base for the dish you are making.
• b)  you want to change the flavor of an existing stock to better match a dish.
• c)  you want to enhance a lesser-quality or store-bought stock.
• d)  all of the above.

4. Short stocks are primarily made using _____________ bones.

• a)  beef
• b)  pork
• c)  poultry
• d)  veal

5. When making short stock, it is important to cover the bones and mirepoix with ____________ liquid.

• a)  cold
• b)  warm
• c)  hot

6. Short stocks are typically cooked for:

• a)  1 1/2 hours.
• b)  3 hours.
• c)  5 hours.

7. You can use the short stock process to enhance a lesser-quality or store-bought stock.

• a)  True
• b)  False

8. Typically when making short stock, the bones and mirepoix are caramelized on the stovetop instead of the oven.

• a)  True
• b)  False

9. The cooking time for short stocks is ____________ compared to regular stocks.

• a)  longer
• b)  shorter
• c)  the same

10. Short stocks were designed to replace the all-purpose, dark veal and beef stocks.

• a)  True
• b)  False

11. Short stocks and regular stocks cannot be used interchangeably.

• a)  True
• b)  False