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  • STOCKS

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    Maria Christa Dimabayao
    3 views31 pages
    This document provides information about preparing stocks, soups, and sauces. It defines the difference between stock and broth, and outlines seven principles for preparing stocks, such as keeping ingredients covered with water and skimming stocks often. It describes common nourishing ingredients like bones, meat and vegetables, and aromatic ingredients like mirepoix and bouquet garni. Finally, it classifies different types of stocks, such as white stock made from poultry or fish bones simmered with vegetables, and brown stock made by roasting beef, veal and chicken.

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    This document provides information about preparing stocks, soups, and sauces. It defines the difference between stock and broth, and outlines seven principles for preparing stocks, such as keeping ingredients covered with water and skimming stocks often. It describes common nourishing ingredients like bones, meat and vegetables, and aromatic ingredients like mirepoix and bouquet garni. Finally, it classifies different types of stocks, such as white stock made from poultry or fish bones simmered with vegetables, and brown stock made by roasting beef, veal and chicken.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views31 pages

    STOCKS

    Uploaded by

    Maria Christa Dimabayao
    This document provides information about preparing stocks, soups, and sauces. It defines the difference between stock and broth, and outlines seven principles for preparing stocks, such as keeping ingredients covered with water and skimming stocks often. It describes common nourishing ingredients like bones, meat and vegetables, and aromatic ingredients like mirepoix and bouquet garni. Finally, it classifies different types of stocks, such as white stock made from poultry or fish bones simmered with vegetables, and brown stock made by roasting beef, veal and chicken.

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    © All Rights Reserved
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    of 31

    Lesson 1

    PREPARING
    STOCKS,
    SAUCES AND
    SOUPS
    LEARNING TARGETS

    I CAN EXPLAIN I CAN CLASSIFY


    the principles of making stocks and soups
    stocks. according to the
    ingredients used.
    Lesson 1

    STOCKS
    Lesson 1

    STOCK VS. BROTH


    Stock is a liquid flavor
    from meat, poultry, fish

    STOCKS
    and bones and from
    vegetables and seasoning.
    Stocks are used to make
    soups and sauces and
    speacialty dishes.
    Lesson 1

    PRINCIPLES IN
    PREPARING
    STOCKS
    01

    THE INGREDIENTS
    SHOULD ALWAYS BE
    COVERED WITH COLD
    WATER.
    02
    THE STOCK SHOULD BE
    BROUGHT TO A BOIL AND
    REDUCED TO A SIMMER
    TO A TEMPERATURE OF
    APPROXIMATELY 185F
    (85C)
    03

    A STOCK SHOULD BE
    SKIMMED OFTEN.
    04
    ONCE A STOCK IS COOKED,
    THE LIQUID MUST BE
    SEPARATED FROM THE
    BONES, VEGETABLES AND
    OTHER SOLID
    INGREDIENTS.
    05

    PREPARE STOCKS IN
    LARGE QUANTITIES.
    06
    ONCE THE STOCK IS
    COOLED, TRANSFER IT TO
    A SANITIZED COVERED
    CONTAINER AND STORE IN
    REFRIGERATOR.
    07

    DEGREASE THE STOCKS.


    Lesson 1

    INGREDIENTS
    OF STOCKS
    INGREDIENTS
    nourishing bouquet
    elemenrs
    garni

    mirepoix liquid
    FRESH BONES

    NOURISHING MEAT
    TRIMMINGS
    ELEMENT FISH
    TRIMMINGS
    VEGETABLES
    NOURISHING
    ELEMENT
    2 PARTS ONION

    MIREPOIX 1 PART CELERY


    1 PART
    CARROT
    MIREPOIX
    CARROTS

    BOUQUET
    LEEKS
    CELERY
    GARNI THYME
    PARSLEY
    BOUQUET
    GARNI
    LIQUID
    Lesson 1

    CLASSIFICATION
    OF STOCKS
    IT IS MADE UP

    WHITE
    FROM CHICKEN,
    BEEF, VEAL, OR
    STOCK FISH BONES
    SIMMERED WITH
    VEGETABLES.
    IT IS MADE FROM
    BEEF, VEAL AND
    BROWN CHICKEN.
    IT GETS ITS COLOR
    STOCK FROM ROASTING
    THE INGREDIENTS
    IN A HOT OVEN.
    IT IS MADE BY
    FISH STOCK SLOWLY COOKING
    THE BONES OF
    LEAN FISH OR
    SHELLFISH.
    THE BASIC
    VEGETABLE INGREDIENTS ARE
    VEGETABLES,
    STOCK HERBS, SPICES
    AND WATER.
    END.

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