STOCK

Meat Protein Aromatic Vegetables Cold Water

(Albumin, Myofibrilar, Stroma)
 Larut Air Dingin
 Koagulasi Suhu Panas

Boiling: 100oC

Koagulated
Tiny Particles
Scum
Simmering: 85oC

Rise to the surface

Skimming

Cloudly Stock
No

Yes

Clear Stock
EMERGENCY PROCEDURES

Cloudly Consomme Strainning From Raft

Cooling
Mixture of:
Cloudly Consomme  Ice Cube
 Egg White

Stirring at Simmering Point

 Stopped Stirring
Raft  Slow Simmerring
 Without Cover The Pan

Strainning

Consomme
 EGG CLARIFICATION
(Stock, 4 l)

Egg Whites Mirepoix

(3-4 pieces) ~ Fine Slices

Freezing

Egg Clarification  Stock

Stirring at Simmering Point:

85oC

 Stopped Stirring
Raft  Slow Simmering
 Without Cover the Pan

Strainning
 Pour Throught China Cap

Consomme
 KLASIFIKASI SOUP

Clear Soup Thick Soup Special Soup

(Unthickened Soup) (Potage)
 Basic Ingredients
Stock Sauces (4 ltr)

Water Animal Protein Sources Aromatic Vegetables Acid Products

(100%/ 5 ltr) (50%/ 2,5 kg) (10%/ 500 gr) (10%/ 250 gr)

Tomato Tomato
Meats  Veal/ Beef Bones Concasse Paste
 Chicken
 Fish  Cartilage
 Shank

Mirepoix Bouquette Garnie

Thickening Agent Potongan 2,5 - 5 cm Ikatan
10% (500 g) ~ Used For: Stock, Sauce, Meat Dishes, Soup ~ Used For: Only Stock

Parsley Stem
Sachet Onion/ leek (250 g)
Celary Leaves
Thyme (¼ g) Carrot (125 g)
Roux Bay Leaf
Bayleaf (1) Celery steem (125 g)
Thyme
Clove (1) Pepper Corn
Butter (250 g) Garlic
y (1)
Soft Wheat Flour (250 g) Cloves
Parsley Stem (3-4) Garlic (uptional)
Pepper Corn (0,5 g)

White Roux Blonde Roux Brown Roux

 THICK SOUP
(= Sc Berbumbu Yang Diencerkan)

Cream Sp Puree Sp Bisque Chowder Speciality/ National Sp

~ Puree Vegetable ~ Shellfish ~ Fish/Shellfish Exp:
(Starch/Legume) (Roux + Cream) &Vegetable ~ Minestrone
~ Potatoes ~ Gazpacho
Veloute Cream ~ Milk/ Cream ~ French Onion Soup Gratine
~ Borcht
~ Veloute Sc ~ Bechamel Sc ~ Scotch Broth
~ Pureed Flavouring ~ Pureed Flavouring
Ingredients Ingredients
~ White Stock ~ Milk
~ Liaison ~ Cream
 CLEAR SOUP
(Composition)

Bone Water Mirepoix Meat

Simmering

Bouillon Broth

 Vegetable
Clarification  Starch
 Meat/ Poultry
Product

Consomme (= Broth/ Bouillon Pekat Vegetable Soup

Yang Dikonsentrasikan
Dengan klarifikasi)

Serve With

C.Brunoise C.Juliene C.Printaniere C.Paysanne C.Vermicelly C.Colbert C.Dubbary

~Onion/Leek/ ~Leek/Onion/ ~Carrot/ ~Leeks/ ~Thin Spaghetty ~Poached ~Cauly Flower
~Carrot/ ~Carrot/ ~Celery/ ~Carrot/ (Broken) Egg
~Celery/ ~Celery/ ~Turnip/ ~Celery/
~Turnip (Korek Api) ~Green Beans ~Turnip/
(Fine Dice) 6 cm (Small Dice) ~Cabbage
3 mm 6 mm (Thin Slices)