How to Make Stock | Fundamentals

1. It’s not necessary to wash vegetables before adding them to stock.

• a)  True
• b)  False

2. Which of the following videos shows simmering?

• a) 
  
• b) 
  
• c) 
  

3. A cloudy, greasy stock indicates that it was:

• a)  simmered too long.
• b)  not simmered enough.
• c)  over salted.
• d)  boiled.

4. Of the following two videos, which stock was properly prepared?

• a) 
  
• b) 
  

5. Stock does not freeze very well.

• a)  True
• b)  False

6. When making stock, it is natural for scum and impurities to rise to the surface.

• a)  True
• b)  False

7. At the beginning of the cooking process, before stock comes to a simmer, if the water is murky:

• a)  you should discard it and start all over again.
• b)  it means you didn’t use fresh bones.
• c)  don’t worry; as the stock cooks, it will become clearer.

8. The proper stock making sequence is:

• a)  bones, warm water, simmer and skim, mirepoix, bouquet garni.
• b)  cold water, bones, bouquet garni, simmer and skim, mirepoix.
• c)  bones, cold water, simmer and skim, mirepoix, bouquet garni.
• d)  cold water, bones, simmer and skim, bouquet garni, mirepoix.

9. When making stock, the dominant vegetable in mirepoix is:

• a)  carrot.
• b)  celery.
• c)  onion.
• d)  leek.

10. What is this action called?

• a)  Sweating
• b)  Skimming
• c)  Purifying
• d)  Clarifying

11. Herbs and spices are added to stock:

• a)  along with the bones.
• b)  after the stock has simmered for 30 minutes and has been skimmed.
• c)  towards the last 30 minutes of cooking.

12. Vegetables are added to stock:

• a)  along with the bones.
• b)  after the stock has simmered for 30 minutes and has been skimmed.
• c)  towards the last 30 minutes of cooking.

13. A typical bouquet garni used for making stocks comprises of:

• a)  onions, leeks, celery and carrots.
• b)  parsley, bay leaves, peppercorns, celery leaves and thyme.
• c)  getting your ingredients together for stock making.
• d)  onions, parsley, celery and peppercorns.

14. When making stock, the pot should be covered to prevent evaporation.

• a)  True
• b)  False

15. A typical mirepoix for stocks comprises of:

• a)  onions, celery and carrots.
• b)  parsley, bay leaves, peppercorns and thyme.
• c)  getting your ingredients together for stock making.
• d)  onions, parsley, celery and peppercorns.

16. How often should stock be stirred?

• a)  Every 20 minutes.
• b)  Only once or twice.
• c)  Never.

17. The amount of water to use when making stock should:

• a)  cover the bones by an inch or two.
• b)  be just below the bones.
• c)  be half way up.

18. Stock must be completely cooled before covering and storing in the refrigerator.

• a)  True
• b)  False

19. When making stock, if the water level falls below the bones, make sure to top up with cold water to ensure that the maximum flavor is being extracted.

• a)  True
• b)  False

20. After cooking, it’s not necessary to cool stock quickly. Just let it come to room temperature.

• a)  True
• b)  False

21. When making chicken stock, the mirepoix should be cut into approximately ¾ to 1-inch pieces.

• a)  True
• b)  False

22. Stock cannot be made with frozen bones.

• a)  True
• b)  False