Questions for Discussion

Which bones make a more gelatinous stock, beef or veal?

The stockpot is often considered a good way to use trimmings from meats and vegetables. Do you agree? Explain.

How should vegetables for mirepoix be cut?

Explain the importance of blanching bones before making stocks.

Why should stock not be boiled? Should a stockpot be covered? Why or why not?

Explain the procedure for cooling stock. Why is it important?

Why is an understanding of stocks important even if you work in an establishment that uses only bases?