BROWN VEAL STOCK

Objectives:
1. To use correct tools and equipment.
2. To actually perform the procedure.
Bill of Materials:
Quanti
ty

1
1
1
2
1
1
3

Unit

Description

Unit Cost

Kilo
Can
Cup
Cup
Cups
Cup
Pack

Beef Bones
Tomato Paste
Chopped Celery
Chopped Carrot
Chopped Onion
Red Wine
Baye Leaves
Spring Thyme
Pepper corn
TOTAL

P 180.00
14.00
40.00
27.00
10.00
130.00
13.00
16.00
5.00

Tools & Equipment:

325.00
Chopping Board
32.50
Ice
Knife

Plates
Cellophane
Mixing Bowl

Total
Cost
P 180.00
14.00
40.00
27.00
10.00
20.00
13.00
16.00
5.00
P 325.00

Cost of Materials:

Operating Expenses:

Direct Labor:
Mark Up:

P 32.50
P 65.00

Total Cost of Production: P 390.00

Selling Price:
Number of Yield:
12
Price Per Unit:
P 30.00

Procedures:
1. Preheat oven to 425 degrees, F.
2. Spread bones in a roasting pan and roast for about 30 minutes, turning
once. Remove from the oven, and paint a thin layer of tomato paste over
the bones. Put the vegetables on top of the bones, and roast an additional
15-20 minutes, until the vegetables begin to caramelize.

3. Remove the bones and vegetables to a stock pot. Deglaze the roasting
pan with wine and water, and pour this into the stock pot. Add
peppercorns, bay leaves and thyme. Cover the bones with cold water.
4. Over medium heat, slowly bring the bones up to a very gentle simmer.
Dont let the stock boil. Adjust the temperature to maintain a gentle
bubbling. Every thirty minutes or so, skim off any foam that rises to the
top of the pot.
5. Let the stock simmer gently for at least four hours. If you have the time, it
can simmer for up to 12 hours. Add a little more water and lower the heat
if you are getting too much evaporation.
6. When the stock is done, remove the bones and discard. Strain through a
very fine mesh strainer or through a colander lined with three or four
layers of cheese cloth. Chill quickly, then refrigerate. Skim off the fat from
that has solidified on top and discard.