TLE EXAM

• stock is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients
• stock - a flavored liquid preparation
• mirepoix - a mixture of chopped celery, onion, and carrots
• carcass - the remains of a cooked bird after all the edible parts have been removed
• bouillion cube - a compressed, falvor-concentrated cube of dehydrated meat, poultry, fish, or vegetable stock
• broth - a liquid food preparation, typically consistin gof either water or an already flavored stock
• white stock - it is made with blanched veal or beef bones, along with amirepoix
• chicken (white) stock - it is made with chicken bones, along with a mirepoix
• brown stock - it is made with chicken or beef bones and vegetables
• fish stock - it is made with fish bones, along with a mirepoix
• vegetable stock - it is made when meat is not desired. although it is quick and easy, it is the lightest of stocks and therefore not generally used for sauces
• Bones - Veal, beef, and chicken bones are most commonly used. Most of the flavor of stocks comes from their collagen (connective tissues) and cartilage (gelatin, especially from knuckle bones) and gives body to a stock. A well-made stock will thicken or even solidify when chilled. Bones should be cut into pieces (about 3 inches each piece) for exposing more surface area and aids extraction.
• Meat - Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock and cuts that are rich in connective tissue. The shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer and fresher-tasting stock.
• Mirepoix- It is a combination of onions, carrots, celery, and sometimes that may not otherwise be eaten (such as carrot skins and celery ends) are used. The use of these parts is highly dependent upor the chef, as many do not appreciate the flavors that these portion impart
• Herbs and spices - The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet gam bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sacher make it easier to remove once the stock is cooked.
• Seasoning and spices

  a)Salt is very lightly used because it aids in extracting flavor.

  b) Herbs and spices are also used lightly because overuse might dominate the flavor of sticks.

  c) They are usually put in a sachet (French for "bag") so it can be removed easily.

  d) A "bouquet garni” is an assortment of fresh herbs and other

  aromatic ingredients like leek, celery, bay leaf, parsley stems, peppercorns, clovers and garlic, and others. 
• Bouillon cubes - Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available
• Acid Products

  a.)They help to extract flavor and dissolve connective tissues from bones

  b) Tomatoes contribute great flavor and acid to brown stocks, but they should be careful on amount because overuse may make the stocks cloudy.

  c) Wines are occasionally used. Its flavor contribution is probably more important than its acidity.
• Whole chicken - These are marketed either fresh or frozen
• Halves - The chicken is split from front to back through the backbone and keel to produce two halves of approximately equal weight.
• Breast quarters - Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.
• Split breast - It is a breast quarter with the wing removed.
• Split breast without back - It is a breast quarter with wing and back portion removed.
• Boneless, skinless breast - Split breast that has been skinned and deboned.
• 8-piece cut - The whole bird is cut into 2 breast halves with ribs and back portion, two wings, two thighs with back portion and two drumsticks. The parts may be packaged together and labeled as whole cut-up chicken. These are usually sold without giblets.
• Whole chicken wing - It is an all-white meat portion composed of three sections. the drumette, mid-section and tip.
• Wing drumette - It is the first section between the shoulder and the elbow.
• Wing mid-section with tip - It is the flat center section and the flipper (wing tip).
• Wing mid-section - It is the section between the elbow and the tip, sometimes called the wing flat or mid-joint.
• Whole chicken leg - It is the drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back.
• Boneless, skinless leg - It is the whole chicken leg with skin and bone removed.
• Thigh - It is the portion of the leg above the knee joint.
• Boneless, skinless thigh - It is the higher part of leg with skin and bone removed.
• Drumsticks - These include the lower portion of the leg quarter (the portion between the knee joint and the hock).
• Giblet - It includes heart, liver, and neck.
• Frying - This is the common and easiest method of cooking poultry This may be done in either shallow or deep fat
• Shallow frying - It is suitable for the most tender and best quality cuts of poultry, such as supremes or sautéd poultry cuts.
• Deep frying - It can be used for coated poultry portions, such as a crumbed Chicken Kiev or a tempura batter for Japanese-style chicken.
• Roasting - It is an excellent method of cooking whole poultry. It is recommended to stuff the bird for increased flavor and truss for a compact shape that is easier to carve.
• Broiling - The poultry is cooked over live coal.