What are the major purposes and uses of stocks

Reference no: EM133012183

Part 1:

Broth and Knife Skills

Please define in your own words the following:
Key Terms
batonnet
brunoise
concassé
julienne
small dice
medium dice
large dice
clarified butter
decant
density
energy
heat
radiation/radiant heat
temperature
mass, physical
volume
saturated fats
unsaturated fats

Study Questions

1. Name the three basic types of stock.

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

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

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

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

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

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

8. Describe the correct technique for straining a stock.

9. What are the characteristics of a well-made stock?

10. Describe the reasoning for uniform vegetable cuts.

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

12. To achieve the desired flavor, body and color in stocks, list the minimum simmer times of each.

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

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

15. What is a remouillage and how does it differ from a stock?

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

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

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

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

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

21. What is the purpose of cooking vegetables?

22. How do you judge vegetables for doneness?

23. Name the dimensions of these knife cuts:
a. Batonnet
b. Julienne
c. Large dice
d. Medium dice
e. Brunoise
f. Chiffonade
24. How do we create the most flavors out of our food's molecules?

25. Flavor reaction rates are governed by?

26. What is the difference between volume and weight?

27. Name the four macronutrients needed to sustain life?

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

Part 2:
Conversion- Convert Oz. To Lbs. Lb. to Oz.

How many Oz. in the following?
1. 5 Lbs.
2. 7 Lbs.
3. 12 Lbs.
4. 18 Lbs.
5. 23 Lbs.

How many Qts. In the following?
1. 5 gallons
2. 8 gallons
3. 16 gallons
4. 26 gallons
5. 1 gallon

How many cups in the same amount as above?
1. 5 gallons
2. 8 gallons
3. 16 gallons
4. 26 gallons
5. 1 gallon

Convert Price per Lb. into Price per Oz.
1. Onions $.25 per lb.- 5 oz.
2. Celery $1.29 per Lb. - 12oz.
3. Leeks $2.39 per Lb.- 7 oz.
4. Mushrooms $#3.05 per Lb.- 15oz.
5. Tomatoes $ 2.35 per Lb.- 10ozs.

Attachment:- Conversion.rar

Reference no: EM133012183

Questions Cloud

Calculate the total cash received from factoring : Calculate the total cash received from factoring, Including realization Of Keceivable from ractor. Calculate the partial cash received trom factoring.

How will clean sweep statement of cash flows be affected : If Clean Sweep, Inc. bought brooms for $100 and sells them for $200 in cash. As a result, how will Clean Sweep's statement of cash flows be affected?

Measure organizational development intervention : What are the various ways to measure organizational development intervention results and impacts

Representative of effective leadership : Compare and contrast transactional vs transformational leadership styles as to why they would or would not be representative of effective leadership in the face

What are the major purposes and uses of stocks : What are the major purposes and uses of stocks and What is the standard ratio making and yielding one gallon of stock with meaty bones

Unpaid family and domestic violence leave entitlement : Are the sole traders affected by ''Unpaid Family and Domestic Violence Leave entitlement?''

Find current information about new iso 9001 standards : Find current information about the new ISO 9001 standards and discuss the implications of using them as the basis for a quality management system.

Calculate depreciation expense using straight line method : On January 1, 2021, Canseco Plumbing Fixtures purchased equipment for $52,000. Calculate depreciation expense using straight line method

Determine the amount of accounts receivable to be presented : Determine the amount of accounts receivable to be presented in the face of the statement Of financial position. Determme the Interest expense

User Account

All Pages