Theory Of Food(Activity) chapter 2
1) What is the defination of stock? - Is a flavourful liquid and also a stock fond(base) 2) Mirepoix is one of the main ingtedients in making stock. What are the proportion of mirepoix for stock? - Mirepoix is contain 50% of onions, 25% of Celery, and 25% of carrot. 3) Name the ingredient that you won’t find in vegetable stock? - Bone 4) What is the procedure to prepare white and brown stock? * White stock - First, strt it in the cold water. Second, simmer it at least for 3hours. Third, skim the scum frequently. Forth, starin the stock carefully. Fifth, cool the stock quickly. Sixth, store stock properly. Lastly, degrease the stock. 5) What is the definition of sauce? - Sauce is a liquid plus thickening agent plus seasoning 6) What are the qualities that sauce brings to food? - Can adjust the texture of the food - Control the colour of food - Can change the appe...