Chapter 10 Questions

Chapter 10 Questions - Ch 10 Questions 1 More youthful animal bones are preferred for making stock due to containing higher amounts of cartilage

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Ch. 10 Questions 1. More youthful animal bones are preferred for making stock due to containing higher amounts of cartilage and other connective tissues, which contains collagen that turns into gelatin. Gelatin adds richness and body to finished stock. 2. Due to size and structure of fish bones and crustacean shells, stocks and fumets made from them require less cooking time; 30 to 45 minutes is the usual duration to extract full flavor. Beef and veal takes about 6 to 8 hours to extract flavors. If the stock does not cook long enough, the flavor is weakened. 3. Stock should be skimmed often to remove fat and impurities that rise to the surface during cooking ie; acid with tomato stock. If they are not removed, they may make the stock cloudy. 4. The difference between preparing brown and white stocks is that brown stock bones and vegetables are caramelized before being simmered in water and tomato product is also added to the brown stock. Excess fat from the pan where the products are
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This note was uploaded on 03/08/2011 for the course BCN 4862 taught by Professor Roberts during the Spring '11 term at FIU.

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Chapter 10 Questions - Ch 10 Questions 1 More youthful animal bones are preferred for making stock due to containing higher amounts of cartilage

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