Student Name:
Using the “On Cooking” textbook, Match the culinary term to its definition;
Stocks, broths, fumets and boullions
Stock
Flavourful liquids made by simmering bones, vegetables meat trimmings herbs
and/or spices in water or remmouillage. They are the foundations of soups,
stews and sauces
Fonds
French term for stock meaning “foundation”. Stocks are the building blocks for much of the work
done in a kitchen. The ability to make a quality stock is an essential skill for any cook.
White Stock
A stock made from meat and bones of beef, veal, poultry, game and fish. The bones are not cooked prior to
making the stock and white vegetables are used in the mirepoix. The resulting stock is left colourless and
clear.
Brown Stock
Made by roasting bones prior to making the stock and mirepoix is caramelized prior to being
added. Tomato paste is often added for additional colour and richness. This stock is the
foundation for jus, pan gravies, demi glace, and brown sauces.
Bones
Primary ingredient used in stock production taken from an animal. Connective tissue (collagen)
breaks down during the cooking process turning into gelatin which gives body to the stock.
Cartilage in veal knuckles contains the most gelatin. Cartilage in younger animals later turns to
bone.
Court
Boullion
A quick broth made from aromatic vegetables (mirepoix), herbs water and
an acid (wine, vinegar, lemon). It is used for cooking fish and vegetables
and is sometimes later used as a base for serving “a la nage”.
Demi Glace
A dark syrupy glaze made by reducing a brown stock by half. The concentration
of flavor and gelatin is the foundation for making various sauces. Also known as a
meat glaze.
Mirepoix
A combination of 50% onions, 25% carrots and 25% celery. Vegetables are cut
to various sizes depending on the type of stock they are being used in. The
longer the cooking time of the stock, the larger the cut size of the vegetable.
Other additional ingredients often used are parsnip, leek and mushroom
trimmings.
Matignon
A standard mirepoix with the addition of smoked ham or bacon as well as
mushrooms and herbs depending on the dish. It is typically cut more uniformly
and is left in a finished dish instead of strained off and discarded.
Bouquet Garni
A combination of thyme, parsley stems, bay leaf and peppercorn. These ingredients are commonly tied
in a leek leaf but can also be tied in cheese cloth. The whole thing can easily be removed from a stock once
it is sufficiently flavoured. Other ingredients can be used but must compliment the finished dish. For
example, dill, coriander seed, anise and lemon zest can be used in a fish stock.
Sachet Epices
“Bag of spices” can contain dried thyme, cracked peppercorn for traditional stocks. Asian influenced stocks
may contain coriander seed, star anise, clove and/or dried chili. Spice bags are made using cheesecloth.
Gelatin
Derived from simmering bones and cartilage of young animals. Powdered forms are used in the production
of flavoured jello.
Remmouillage
Meaning to “re-wet” in French. Bones from a stock are simmered again to extract as much
flavour, nutrients and gelatin as possible. The resulting liquid is used in replacement of water in a
new stock. This process is typically only done with beef and veal stocks.
Roasted Bones and meat trimmings 100%
Brown Stock
Mise En Place
Cold water or remmouillage
200%
Caramelized Mirepoix
10%
Tomato paste
1%
Bouquet Garni
As desired
Broths and
boullions
Made the same as a stock but whole cuts of meat, poultry or fowl can be used. Often served as a
rustic meal called “pot au feu” where the broth is served as an appetized and the tender meat and
vegetables are removed and served separately. Vegetable broths can be made by simmering
vegetables and flavor builders without the addition of meat.
Cooking times
Simmering times to dissolve gelatin from connective tissue will vary according to the stock as well
as the age of the animal, its diet and how it is raised. Older animals and animals raised in a
natural manner (free range) will require longer cooking times because the tissue is more
established. Animals raised in cages or pens have softer connective tissue.
Quality
ingredients
Beef or veal bones
6 to 8-12 hours
Chicken (battery house raised)
2 to 3 hours
Chicken (free range) or stewing hen
4 to 6 hours
Fish (white fleshed fish)
45 minutes
Vegetable stock or broth
45 minutes
Stocks made with garbage ingredients will taste like garbage when they are finished. Proper
ingredients must be used to make a good stock. Vegetables that may seem too soft or wilted to
serve on their own can be used in stocks as a way to prevent food waste but care must be taken
not to confuse these vegetables with something that is unfit for consumption (ie: rotting).
7 Principles of Stock Making
Start the
stock in cold
water
Blood and proteins will dissolve in cold water then slowly coagulate as the stock cooks eventually rising to
the top where they can be skimmed off. If you start a stock in hot water, the proteins will coagulate quickly
and remain suspended in the stock resulting in a clouded unappealing stock.
Simmer the
stock gently
The stock should be brought to a boil and then reduced to a simmer, a temperature of approximately 185°F
(85°C). While simmering, the ingredients release their flavors into the liquid. If kept at a simmer, the liquid will
remain clear as it reduces and the stock develops. Never boil a stock for any length of time. Rapid boiling of
a stock causes impurities and fats to blend with the liquid, making it cloudy.
Skim the stock
frequently
Protein scum and liquefied fats must be removed from the cooking stock frequently as the stock cooks.
Scum and fat that are not removed will emulsify back into the stock causing it to become cloudy
Strain the
stock
carefully
Once the stock is finished cooking, it must be strained in order to separate the stock from the bones and
vegetables. This is easily done if the stock is cooked in a steam kettle or a stock pot with a spigot. If the
stock pot does not have a spigot: carefully skim off as much fat as possible from the top of the stock,
carefully ladle off the stock to separate it from the bones then strain through a conical strainer lined with
cheese cloth.
Cool the
Stock quickly
Stocks must be cooled quickly to bring the
temperature out of the danger zone as quickly as
possible to prevent food-borne illnesses or souring.
VENTING is the easiest way to accomplish this. To
vent a stock, place it in a metal vessel like as stock
pot. (plastic containers will not conduct heat as well
as metal). Place 2 blocks at the bottom of a large
sink and place the stock pot on top of them. Put an
overflow plug in the sink then fill the sink with cold
water and allow the water to circulate over the
overflow plug. Stir the stock frequently to facilitate
cooling quickly.
Store the
stock
properly
Once the stock is cool, place in a sanitized plastic or metal container and store in the fridge. Any excess fat
will rise during the refrigeration time. The fat can be left in place until the stock is needed. The fat will act as
a barrier between the air and the stock helping preserve its shelf life.
Degrease the
stock
When the stock is to be used, carefully skim off the excess fat that has floated to the top and solidified.