CHRM 1120

Fond du Cuisine
“The foundation of the kitchen.”
Session One:
Stock

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 Agenda
 Introduction and Syllabus
 Define Stocks
 Stocks and Sauces Video
 Review
 Thickeners
 Laboratory Assignments
 Move into Lab

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 Homework
 Read Chapters on Soup in On Cooking
 Select a Book for the Quarter

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 Define Stock
“Indeed, stock is everything in
cooking….without it, nothing can be done. If
one’s stock is good, what remains of the
work is easy. If on the other hand, it is bad
or merely mediocre, it is quite hopeless to
expect anything approaching a satisfactory
result.”
Auguste Escoffier, Le Guide Culinaire.

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 Why do we care?
 In classical French cuisine, stock masking is
the most basic of all skills, but in the modern
American kitchen this skill is much less
important for many reasons.
– Cost
– Labor
– Equipment and time

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 Why do we care?
 To master the foundations of cooking.
 Stocks (along with fabrication and cooking
methods) are the most important aspects of
this foundation.
 Fresh TRUE flavors in a sauce cannot come
from a can or a base.
 Real stocks = real food

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 KEY VOCABULARY:

 MIREPOIX  BISQUE
 BOUQUET GARNI  GLACE
 CLEARMEAT  STOCK
 CONSOMMÉ  SKIM
 CAREMELIZATION  DEMI-GLAZE
 ALBUMEN  SIMMER
 BROWN STOCK  BOIL
 LEEK

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 Basic Components of Stock
 Extraction Ingredients
– Clean Bones (Meat for broth or Natural Stock)
 Mirepoix
– Carrot, Onion, Celery (Sometimes leek)
 Sachet
– Parsley Stem, Bay Leaf, Peppercorn, Herbs
 Cold Water or Rewash, Remoullage

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 PRINCIPLES OF STOCK MAKING

 Never Boil
 Simmer the stock very gently
 Skim it frequently
 Strain it carefully
 Cool it quickly
 Store it properly
 Degrease it before using

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 SEASONING
 Salt only—and then sparingly
 One ounce per gallon of reduced stock will
enhance the flavor of the product.
 If glace—omit salt, the end result will be too
salty after concentration

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 Four Basic Stocks
 MEAT: beef or veal
 POULTRY: chicken, turkey, game birds or a combination.
 FISH: mild fleshed fish such as halibut, sole, cod or pike.
Strong fish such as mackerel or salmon should not be used
as these are oily fish and can make the stock too fishy.
 VEGETABLE: carrots, celery, onions, and leeks are the
basic foundation for a good vegetable stock. However,
vegetables such as broccoli, cauliflower or cabbage should
not be used in a stock due to the high sulfur content, and
odor.

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 Specialty stocks
 for specific sauces or soups
– lamb stock for scotch broth soup
– shrimp shells or lobster bodies for bisque
– tomato stock for súgu
– Oriental vegetable stock

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 Mise en Place

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 STOCK PREPARATION
TECHNIQUES
 Clean fresh bones—
roasted for dark

 To the bones, a mirepoix

of carrots, celery and
onions is added
 Pince for dark stocks
 Deglaze with flavorful
liquid

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 STOCK PREPARATION
TECHNIQUES
 Leeks, onion brulee,
and a bouquet garni in
pot
 Tall heavy-bottomed
pot
 Cold liquid is added to
the pot to cover the
bones.

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 STOCK PREPARATION
TECHNIQUES
 Bring to gentle boil,
reduce heat to
simmer (keep
between 170°F-
190°F
 Skim skum every
hour, some of the
clouding impurities
are removed.

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 STOCK PREP
Varies by Chef
 Larger the bone mass, the longer the simmer time
– Beef and veal stocks do well to simmer overnight
– Poultry stocks can be finished in as little as 4 hours. .
– Fish stocks take 2 hours
– Vegetable stock also is a quick cooking stock, 1-2
hours.
 Drained and Strained
 Cooled and Stored Properly

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 Soya Sauce Anchovies
Bacon Cheeses
Caviar

Umami
Sugar Lemon

Sweet Sour
Honey Vinegar
Peaches Sorrel
Pork Pickles
Fruit Sour Cream

Almonds
Beer
Bitter Salty Salt and
Other
Coffee Mineral
Saffron Compounds
Greens ONLY

Five tastes
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 Commercial Bases
 Product made of salt, and  Pros
the major component such – Consistency
as chicken or beef. In well – Perception of quality
made bases, roasted – Fast
chicken or beef would
come first.  Cons
 In cheaply made ones, the – lack of quality
first ingredient is salt, – Too salty
followed by sugar and – sloppy
other artificial ingredients.
 Why are they so
popular?
 Inexpensive, easy to use,
consistent, and fast.

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 Review
 Should salt be added to a stock?
Only occasionally when a stock is not going to be reduced, and only
slightly to enhance the natural flavor of the stock.
 What is the difference between a stock and a
broth?
Stock is made from bones, while broth is made with meat.
 What is a glace/glaze?
A coating made by reducing down to the sticky protein, stock. It is
used for flavor enhancement of a sauce where a more noticeable
flavor would be needed.

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 Review
 What is the mixture of ingredients called that is
used to clarify a stock for consommé?
Clearmeat Raft
 What are the four basic stocks?
Beef, Poultry, Fish, Vegetable
 What are the five basic tastes?
Sweet, sour salty bitter, umami
 What is Umami?
Savory, from meat, mushroom, and fermented

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