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15 Cards in this Set

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Mire poix
Acid products
Tomatoes, wine
Salt never used in stock as it is used as a base to reduce, concentrate, and use with other ingredients
Bouquet Garni
Thyme, Bay leaves, Peppercorns, Parsley stems, Whole cloves, Garlic (optional)
Bones: 50%
Mirepoix: 10 %
Water: 100%
White Stock
Bones: 5 lb
Mirepoix: 1 lb
Water: 5 qt
Sachet: 1
Brown Stock
Bones: 5 lb
Mirepoix: 1 lb
Tomatoe product: 8 oz
Water:5 qt
Sachet: 1
Fish Stock
Bones: 4 lb
Mirepoix: 8 oz
Water: 1 gal
White wine: 8 oz
Sachet: 1
Blanching Bones Purpose
To rid of impurities, lessening cloudiness. Bones of young animals esp veal and chicken high in impurities.
Blanching Bones Procedure
Rinse bones in cold water, place in stockpot and cover with cold water, bring to boil, drain and rinse well
White Stock Procedure
Cut the bones to 4 inches, rinse in cold water, or blanch. Place in stock pot with cold water bring to boil, then simmer. Skim the scum. Add mirepoix, herbs ad spices. Do not let boil, skim the scum, keep water above bones, continue to low simmer. Strain through cheeseclothe lined china cap, and cool as quickly as possible.
Simmering Time for Stocks
Beaf and veal: 6-8 hours
Chicken: 3-4 hours
Fish: 30-45 min
Stock made from bones that have already been used once to make stock. Has use, bot not as clear or flavorful as the original stock
A stock that is reduced until it coats the back of a spoon
Thickening agents
Starches are most commonly used, flour being the principal.