Caregiving Q3

15 cards

• Stocks: foundation of cooking (fonds de cuisine) Stocks are flavorful liquids made by gently simmering bones and aromatics. They provide flavor, aroma, body, color, and nutrients for sauces and soups. Stocks are the base for many classical sauces and soups.
• What are the four common classes of traditional stock?
• Which ingredient in stock helps dissolve connective tissue and extract flavor and body from bones?
• Define mirepoix and its classic proportion formula.
• Why should you start making stock with cold water?

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