Which of the following is a correct step in the production of a stock?

Question

Quizplus · Accepted Answer

B is correct because skimming the scum that rises to the surface during the simmering process is essential for producing a clear, high-quality stock. Starting with hot water (A) can seal the pores of the bones and meat, preventing the extraction of flavors. Cooling stock quickly (C) is important to prevent bacterial growth, not slowly. Simmering fish stock for 5 hours (D) is too long, as fish stocks typically require less cooking time than stocks made from beef or chicken bones to avoid developing bitter flavors.

Which of the Following Is a Correct Step in the Production