True Brew 4: Take Stock Good Eats DVD

Course Competency #____: True Brew 4: Take Stock – Good Eats DVD

_____ x 2 = _____/22 points possible

1. If chicken scraps aren’t available, why is using chicken legs a good substitute when making broth?

2. Why should you NOT use distilled water for making broth?

3. Alton suggests using a taller, narrower stock pot. Why?

4. Why is giving stock time to cook important?

5. What is the problem with cooking stock at a low temperature?

6. What should you do if scum forms at the top of your stock?

7. How do you know when the broth has cooked long enough?

8. What does Alton do to rapidly cool the stock?

9. What is schmaltz and what do you use it for?

10. What does Alton do with the finished broth?

11. Describe the step Alton uses before he uses his stored broth.