Class Activity

1. What is the definition of stock?

- A flavourful liquid made from bones,mirepiox and aromatic ingredients

2. What are the propotion of mirepoix for stock?

- 50% onion

- 25% celery

- 25% carrot

3. Ingredient that we wont find in vegetables stock?

-  Bones

4. Procedure to prepare white and brown stock?
White stock

- Put stock in cold water, simmer,skim the scum,strain the stock,cool the stock,store the stock,degrease the stock.
Brown stock
- Caramelize the bones and mirepoix, others are the same
5. What is sauces?
- A flavourful liquid+thickening agents
6. Qualities that sauce brings to the food?
- Improve colour, aroma, texture and taste
7. What 5 thickening agents?
- Buerre manie,arrowroots,cornstarch,liaison and breadcrumbs
8. What are 5 mother sauce?
- Hollandaise,tomato,velouté,bachamél and espagnole