STOCKS AND

AROMATICS
Objectives

 Use ingredients and flavoring according to

enterprise standards.

 Produce Variety of stocks according to

enterprise standards.
Auguste Escoffier
 28 October 1846 – 12
February 1935

 French chef, restaurateur an

d culinary writer who
popularized and updated
traditional French
cooking methods.

 he codified the recipes for

the five mother sauces.
Auguste Escoffier
 Escoffier published Le Guide Culinaire,
which is still used as a major reference
work, both in the form of a cookbook and
a textbook on cooking.
 Escoffier's recipes, techniques and
approaches to kitchen management
remain highly influential today, and have
been adopted by chefs and restaurants
not only in France, but also throughout
the world
Stocks

 Stock is a thin liquid, which has been

flavoured by process of slowly simmering
meat, poultry or fish and their bones with
various vegetables and seasonings to
extract maximum flavour.
 All sauces and soups used in the kitchen are
based on these stocks. Mother sauces are
made from these basic stocks. The extra
flavour of casseroles and braises are due to
stocks added in it.

 Stocks are the “foundation of the kitchen”,

or the fond de cuisine. Although they seem
intimidating at first, they really are easy to
make and require a bit of attention now and
then, but the magic happens while it
simmers.
Types of Stocks
White Stock ( Fond Blanc de
Volaille)
 A raw bones and vegetables simmered in water with
seasonings.

 White stock is a combination of meat (either chicken, veal,

or fish) covered with water and aromatics and simmered
over gentle heat for a few hours.

 It is made from unbrowned bones which is relatively clear

ad shoud not have a strong color

 e.g. Chicken Stock

Brown Stocks ( Estouffade )
 In french term it is called as “ Fond Brun” or beef
stocks.

 Bones and vegetables that first have been

browned then simmered in water with seasoning.

 They are made from browned bones during

preliminary roasting which is amber in color and
has rich aroma

 E.g. Beef stocks

Fish Stocks or Fumet
 In French term it is called “ Fond de
Poisson”.
 Fish Bones or crustacean shells cooked
slowly with vegetables and seasoning in
water.
 Is a highly flavored stock generally made
from fish bones and mirepoix thru
“sweating method”s
Vegetable Stocks
 Should be clear and white color
 Contains no gelatin and has little body.
 Maybe used as a substitute for meat
stocks in vegetarian dishes.
 Strongly flavored vegetables from
cruciferous family or those that are bitter
should be avoided.
 Potatoes and other starchy vegies will
cloud the stock & should be avoided
Ingredients in Stocks
 Bones
 Beef,Veal, chicken, fish
 Lamb, Turkey, game, ham

 Aromatics
 Mirepoix – mixture of 50% onions, 25% carrots,
25% celery.
 Bouquet Garni – is an assortmentof fresh herbs
and other aromatic ingredients tied in a bundle with
string.
 Seasoning
 Principally peppercorns, bay
leaves, thyme, parsley stems and
optionally garlic.
 Do not add salt
Principles of Stock Making
 Start the stock in cold water.
 Simmer the stock gently.
 Skim the stock frequently.
 Cool the stock quickly.
 Store stock properly.
 Degrease the stock
AROMATICS
Mirepoix

 French pronunciation meer-PWAH; is a

flavour base made from diced vegetables
that are cooked, usually with butter or oil
or other fat, for a long time on a low heat
without colour or browning.
 When the mirepoix is not
precooked, the constituent
vegetables may be cut to a
larger size, depending on
the overall cooking time
for the dish. Usually the
vegetable mixture is
onions, carrots, and celery
with the traditional ratio
being 2:1:1, two parts
onion, one part carrot, and
one part celery
Bouquet Garni
 The bouquet
garni (French for
"garnished bouquet“)
 is a bundle of herbs usually
tied together with string
and mainly used to
prepare soup, stock, cassero
les and various stews.
How to Make Bouquet Garni
 Step 1: Wrap Your Herbs
in Leeks

 Step 2: Add Herbs - Make

a bouquet with parsley,
thyme and a bay leaf. Tuck
in some black
peppercorns and you can
even try some peeled
garlic
 Step 3:Tie with Kitchen
Twine

 Step 4: Experiment with

Flavors

 Step 5: Tie with

Cheesecloth
 Step 6: Bursting with
Flavor