City of San Fernando 2500 La Union

H ospitality Management and Tourism Management Department

Laboratory Manual

RECIPE: VEGETABLE STOCK

Main Objective: To be able to prepare a recipe.

Specific Objectives
1. Request needed materials for the recipe.
2. Demonstrate the recipe.
3. Serve plated dish for evaluation.

INSTRUCTION: Recreate the Recipe.

Materials Needed:
Qty. Tools Qty. Tools
1 Stock pot 1 Knife
1 Sauté pan 1 Chopping board
1 Plate 1 Wooden spoon

Ingredients:
Qty. Item Qty. Item
Vegetable peels 1T Oil
1c Mirepoix Bouquet Garni

Procedure:
1. Wash and peel vegetables for mirepoix.
2. Cut vegetables into large dice.
3. Sauté mirepoix until cooked.
4. Put sautéed mixture in the boiling stockpot of vegetable peels.
5. Cook for 30-45 minutes.
6. Use when ready.

1 | (HPC 1) – K i t c h e n E s s e n t i a l s & B a s i c F o o d P r e p a r a t i o n