Which term refers to a stock reduced until it coats a withdrawn spoon?

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Which term refers to a stock reduced until it coats a withdrawn spoon?

Explanation:
This focuses on how a stock changes as it reduces and the specific term for that rich, coating consistency. When stock is simmered down until it thickens enough to leave a coating on the back of a withdrawn spoon, you’ve reached a glace. This is a concentrated, syrupy reduction used as a flavor base and to intensify sauces. It’s thicker than jus, which is a lighter meat sauce, and it isn’t a thickened sauce like jus lié, which uses a binder. Lard is simply fat and has no relation to reducing stock. So, glace is the term that matches the description.

This focuses on how a stock changes as it reduces and the specific term for that rich, coating consistency. When stock is simmered down until it thickens enough to leave a coating on the back of a withdrawn spoon, you’ve reached a glace. This is a concentrated, syrupy reduction used as a flavor base and to intensify sauces. It’s thicker than jus, which is a lighter meat sauce, and it isn’t a thickened sauce like jus lié, which uses a binder. Lard is simply fat and has no relation to reducing stock. So, glace is the term that matches the description.

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