13% . 9:09 PM à myclasses.artinstitutes.ed UnIt 1: Week I -Case stuaies Concepts
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13% . 9:09 PM à myclasses.artinstitutes.ed UnIt 1: Week I -Case stuaies Concepts and Theories of Culinary Techniques Case Study: Due Week 2 before class starts As an Executive Chef you have assigned a newly hired cook to make the Brown Beef Stock for the upcoming week. Two hours later you walk through the kitchen and you notice that the stock is at a rapid boil, the bones are pale in color and sitting high above the water level, a box of salt is sitting by the kettle and the Bouquet Garni is still on the cook's prep table, the mirepoix is small diced with no caramelization and the cold water tap has been tagged out by maintenance leaving hot water as the only source of water for the kettle. The cook sees you in the kitchen and approaches you to let you know that he has completed his assignment and that the stock is cooking and he is ready to pull and cool the stock. Answer the following questions based upon the Case Study What did the cook do wrong in the production of the brown stock? What problems are caused by these errors? What were the correct steps that the cook should have taken to produce a brown stock? . Should the cook pull the stock at this point? Why or why not Can anything be done with the stock or bones so that the cook's efforts are not completely wasted?Explanation / Answer
1) What did the cook do wrong in the production of the brown stock?
The bones are not roasted, the stock is boiling, using salt, not enough water,bouquet garni is not in the pot, the mire poix should be large dice and caramelized, hot water is being used, and the stock needs to cook long enough.
2) What problems are caused by these errors?
Stocks become cloudy with the use of hot water. If we boil it too fast, the stock and the fat content will combine and make the stock cloudy and the stock will be weak in flavor. If bones does not roasted then it will not be a dark brown color.Without the bouquet garni the nice flavors won’t be there.
3) What were the correct steps that the cook should have taken to produce a brown stock?
place the bones into a roasting pan and roast the bones untill the bones turn to a dark, deep golden color. place mirepoix into the roasting pan and roast the mirepoix until caramelized, Deglaze the roasting pan with the cold water to combine the caramelized pan drippings and the tomato paste. After adding the water that needs to cover the bones completely and simmer it long enough time and add bouquet garni,strain.
4)Should the cook pull the stock at this point? Why or why not.
Yes it should be pulled and start again because there is not much that can be done to save it at this point.
5) Can anything be done with the stock or bones so that the cook’s efforts are not completely wasted?
Even though if there is something should do with the stock, but the flavor does not add and bones does not roast. And the something should be hard to think.
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