1.

Name the three basic types of stock.

White Stock, Brown Stock, and Fumet

2. What are the major purposes and uses of stocks?

Stocks can be used for everything, it adds flavor to sauces, soups, glazes, gravies and
more.

3. What is the standard ratio making and yielding one gallon of stock with meaty
bones?

1 gallon of stock requires 8 pounds of bones for it to be as flavorful as possible.

4. Why do we cut mirepoix into 1-2 inch pieces for stock production?

So that the mirepoix vegetables do not overcook within the hour that they are in stock. 1–2-
inch pieces will extract the most flavor out of the vegetables therefore resulting in a better
stock.

5. At what point of the cooking process is mirepoix added to stocks?

Mirepoix is added when there is 1 hour left for the stock to finish cooking.

6. Name at least 6 fundamentals should be followed to ensure a clear stock?

The bones need to be rinsed of blood. The bones must be left simmering, NOT boiling.
Mirepoix should not be mixed into the stocked so that impurities don’t mix in. Impurities
must be scraped off of the top ever so often. Fat must also be taken off the top throughout
the process. Makes sure that the strainer is in the Kettle.

7. What is the purpose of blanching bones when making stock?

It can help thaw out frozen bones so that the frozen bones don’t ruin the stock, getting rid
of the impurities that may make the stock cloudy.

8. Describe the correct technique for straining a stock.

Pouring the liquid into a stockpot while filtering it through a sieve, China cap, or even using
cheese cloth for the least impurities.
9. What are the characteristics of a well-made stock?

It is clear, not cloudy and clumpy, and there is no one flavor overpowering it, let’s say the
mirepoix was 75% onion, then it would just taste like onion which is not ideal. It should also
not be greasy; the fat should be scraped off the top.

10. Describe the reasoning for uniform vegetable cuts.

The vegetables should be cut uniformly so that they may cook at the same rate/cook evenly.

11. When and how would a bouquet garni or sachet be used, and what are the
advantages of using them?

They would be used to add flavor to the stock, it is important for them to be kept tied up so
that the spices do not ruin the clearness of the stock.

12. To achieve the desired flavor, body and color in stocks, list the minimum 

simmer times of each.

Fish stock- 45 minutes- 1 hour

Vegetable stock- 45 minutes- 1 hour

Chicken Stock- 3-4 hours

Veal stock- 6-8 hours

Beef stock- 8-10 hours

Meat Broth- 3-4 hours

13. What is the reason for using a white mirepoix instead of a standard mirepoix in a
preparation?

It can be used instead of a standard mirepoix depending on the dishes that would be made
from it. Let’s say someone wanted to make a dish with a lighter color, a standard mirpoix
would negatively impact the color of the dish.

14. What is broth and how does it differ from stock?

The major difference between broth and stock is that broth is cooked with the meat on the
bone whereas stock is only cooked bones.
15. What is a remouillage and how does it differ from a stock?

Remouillage is different from regular stock because it is made from bones that have already
been used for a stock beforehand, that is also why it is called “second stock”.

16. Define protein extraction and coagulation as it applies to the making of stocks.

Protein extraction gives the stock its body and coagulation gives it its gelatin body.

17. What is the range of the temperature danger zone as it applies to food safety? 

41 degrees F – 135 degrees F.

18. When following best practices in food safety, what are the guidelines for time and
temperature when cooling stocks before refrigerating?

The stock must be chilled to below 41 degrees F before refrigerating it.

19. What are the food safety guidelines for correctly reheating soups or stocks that have
been refrigerated, be specific with time and temperature? 

The food must be reheated to 165 degrees F for 15 seconds within a 2-hour time frame to
prevent the growth of pathogens.

20. What is the purpose of blanching bones when making white stocks?

To thaw out the bones or remove impurities.

21. What is the purpose of cooking vegetables? 

To extract the most flavor out of them and to add essential nutrients to food.

22. How do you judge vegetables for doneness?

Because of their tenderness and taste.

23. Name the dimensions of these knife cuts: 

a. Batonnet- ¼ x ¼ x 2-2.5 inches (6mm x 6 mm x 5-6cm)

b. Julienne- 1/8 x 1/8 x 1-2 inch (3mm x 3mm x 2.5-5cm)

c. Large dice- ¾ x ¾ x ¾ inch (2x2x2 cm)

d. Medium dice- ½ x ½ x ½ inch (1.25x1.25x1.25cm)

e. Brunoise- 1/8 x 1/8 x 1/8 inch (3x3x3 mm)

f. Chiffonade- The size of this cut may vary depending on him thin the strips need to
be.

24. How do we create the most flavors out of our food’s molecules? 

By cooking it for the proper amount of time and the correct temperature.

25. Flavor reaction rates are governed by?

Time and temperature

26. What is the difference between volume and weight?

Volume is the amount of space something takes up while weight is the force on an object
due to the gravitational attraction between it and earth.

27. Name the four macronutrients needed to sustain life?

Carbohydrates, Proteins, Lipids (fats), and nucleic acids.

28. Name the three micronutrients needed to maintain health and wellness?

Vitamins, minerals, and phytochemicals