SUBJECT

FOOD PRODUCTION

TOPIC
STOCKS

IIHM DELHI
Chapter Objectives
1.Prepare basic mire-poix.
2.Flavor liquids using a sachet or spice bag.
3.Prepare white veal or beef stock, chicken stock,
fish stock, and brown stock.
4.Cool and store stocks correctly.
5.Prepare meat, chicken, and fish glazes.
STOCK --- A flavorful liquid

Simmering bones

vegetables

liquid and extraction of flavors

Aroma, color, body and nutrients

importance of stock

FOND
 Bones
Meat
Mirepoix
Ingredient
Acid products
Scraps and leftovers
Seasonings spices
Water remouillage
MIREPOIX --- FLAVOR AND COLOR

Onions @ 50% Celery @ 25% Carrots @ 25%

White mirepoix

vegetable use

uniform size
FLAVORING FOR STOCK
Sachet bag

Bouquet garni

Herbs and spices

Salt

Blanching Bones
 Acid products

Dissolving Extraction of flavor Uses for brown

Wine for fish stock
connective tissue and body stocks
 Flavoring aromats

combinations constitute the base

Thickeners

rich, smooth mouth feel

Liaisons
body to stocks, sauces, and soups

Four Qualities
Stocks Evaluation

1. Flavor 2. Color
3. Aroma 4. Clarity
●
White Stock
●
Brown Stock
●
Fumet
●
Court Bouillon
●
Remouillage
●
Bouillon

Classification
References

Cordon Bleu,Le.Kitchen Essentials.Hoboken,New

Jersey: John Wiley & Sons,2001.

Classical Cooking the Modern Way: Methods and

Techniques, 3rd ed.Arno Schmidt, trans., and
Margaret Schmidt, ed. Hoboken,New Jersey:
John Wiley & Sons,1999.