Which term describes a stock made with fish bones or shells from shellfish and vegetables?

Prepare for the NOCTI Culinary Prep Cook Test. Utilize flashcards and multiple choice questions, each accompanied by hints and explanations. Maximize your readiness for the exam!

Multiple Choice

Which term describes a stock made with fish bones or shells from shellfish and vegetables?

Explanation:
Fumet describes a stock made from fish bones or shells from shellfish and vegetables. It’s simmered to extract a delicate, aromatic seafood flavor and then strained, giving a clear liquid you can use as a base for sauces and soups that accompany seafood. Gelatin is a gelling agent from collagen used to thicken or set foods, not a stock. Glace is a concentrated stock reduction used as a glaze, not the standard stock itself. Herbs are flavorings added for aroma, not the main stock. So the described stock is fumet.

Fumet describes a stock made from fish bones or shells from shellfish and vegetables. It’s simmered to extract a delicate, aromatic seafood flavor and then strained, giving a clear liquid you can use as a base for sauces and soups that accompany seafood. Gelatin is a gelling agent from collagen used to thicken or set foods, not a stock. Glace is a concentrated stock reduction used as a glaze, not the standard stock itself. Herbs are flavorings added for aroma, not the main stock. So the described stock is fumet.

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