How to Make Veal & Beef Stock

1. The cooking time for veal or beef stock is generally:

• a)  1 to 2 hours.
• b)  4 to 6 hours.
• c)  5 to 7 hours.
• d)  8 to 10 hours.

2. When making veal of beef stock, the mirepoix should be cut:

• a)  quite small.
• b)  quite large.

3. When making dark veal or beef stock, make sure to smear tomato paste onto the bones during the last 15 minutes of roasting.

• a)  True
• b)  False

4. What is being shown in this video?

• a)  Fat
• b)  Gelatin
• c)  Impurities

5. When making veal or beef stock, it’s best to use hot water in order to cook the stock faster.

• a)  True
• b)  False

6. Veal stock has a ______ flavor.

• a)  strong
• b)  weak
• c)  neutral

7. Only veal stock - not beef stock - can be made white or dark.

• a)  True
• b)  False

8. Veal or beef stock must be completely cooled before covering and storing in the refrigerator.

• a)  True
• b)  False