Cinthya Hurtado Cienfuegos Nutrition and Food Service Management – Level 1 FDMG 1104 – Module 3 Stock Assignment F21 Assess your Learning – Define terms and answer a selection of questions Resources: Module 3 powerpoint presentation & Professional Cooking text Chapter 8 Out of possible 25 Marks – Value: 2% of overall grade Match the definitions with the proper Stock related terms… Eg. 1) = A , 2) = B etc… 1) A stock that is made by re using or “re wetting” cooked bones with water and producing a secondary stock? 2) Name given to leek green, filled with herbs and spices and tied - used in stock production a) Skimming b) Sachet (d’épices) 3) Recommended cooking method to use (after initial boil) when making stock? c) Gelatin 4) Name of the process of removing coagulated proteins or particles from the surface of stock while cooking. 5) This item is rendered out of collagen, present in bones, producing a rich flavourful stock. 6) General term that refers to vegetables, herbs and spices that are used to add flavour when making stocks? d) Albumen e) Remouillage f) Court Bouillion 7) Name of protein that helps clarify stock. 8) A clear, thin liquid flavored by soluble substances g) h) Stock Bouquet Garni i) Aromatics j) Simmering 9) A type of vegetable stock that is used primarily for poaching foods 10) Name given to cheesecloth bag, filled with herbs and spices and tied - used in stock production 1. E 2. H 3. J 4. A 5. C 6. I 7. D 8. G 9. F 10. B Answer the following questions ( refer to powerpoint presentation and/or text book for correct response). Please ensure that your responses are specific and detailed… 1. List 2 quality points of a well made stock (2 points) - Colour: white stocks from beef, veal and fish should be nearly uncolored. Brown stocks should have a deep amber color. Chicken stocks have a slight golden color. Vegetable stocks depend what kind of vegetables we used but usually have a light golden color. - Clarity: this is about how clear and free of sediment and particles the stock is. Beef and chicken stock should be clear, vegetable and fish stock tend to be slightly cloudy. The cook must avoid using starchy vegetables, don´t let the stock boil just keep it at a low simmer and skimming the surface often to ensure a clear stock. 2. List the French term for the following stocks… Brown Stock, Chicken Stock, Fish Stock ( 3 x 1 point each) - Brown stock: Estouffade - Chicken stock: Fond de Volaille - Fish stock: Fumet de Poisson 3. List the principle reason why a stock should not be boiled? ( 1 point) - Boiling give a cloudy appearance to the stock, because it breaks solids into fine particles that mixed with the liquid, so it is better just keep it at a low simmer. 4. If I wanted to make a collagen rich brown veal stock - which type ( area of animal) of bones would I use? ( 1 point) Bones of younger veals. 5. List the 2 different ways in which a stock can be cooled, prior to refrigeration. ( 2 points) - Venting: Put the pot in a sink with blocks, rack or another object under it. This permit cold waterflow under the pot as well as around it. - Run cold water into the sink, not higher than the level of the stock. - Using Ice cooling wand. 6. Name the longest cooking stock as identified in the powerpoint and text book? (1 point) - Veal 6 to 8 hours. - Beef 8 to 10 hours. 7. Identify 1 of 2 things that can be done to chicken bones in order to help remove excess blood before making the stock? ( 1 point) Blanching bones, rinse the bones in cold water to eliminate impurities form the surface, then place the bones in a stockpot and cover with cold water, bring the water to boil and remove the scum rising in the surface, finally drain the bones and rinse them. 8. What must first be done to bones in order to produce a brown stock?( 1 point) Cut the bones into 3-4 inches pieces, do not wash, then place the bones in a roasting pan in one layer in a hot oven at 190°C or higher for 1 hour. 9. Name the type of acid that is added to brown veal/beef stock, in order to help colour and to also break down the proteins? ( 1 point) Tomato products (paste is the best option) 10. In conjunction with a strainer, what can be used in order to help strain out fine particles in chicken or fish stocks? ( 1 point) A cheesecloth. 11. If stock is weak in flavour – name one thing, besides adding extra bones or aromatics, that can be done to help strengthen this? ( 1 point) Reduce the stock after straining.
