PREPARE

STOCKS,
SAUCES &
SOUPS.
PRE-TEST
 KNIVES
I. PARTS OF KNIVES
 PARTS OF KNIVES
1. Point : serve as the pricking tool of the blade.

2. Tip: does much of the cutting and separating, especially of

small and delicate food.

3. Edge: the working part of the blade: can be fine, serrated,

scalloped of hollow ground.

4. Spine: back part of the blade that is directly opposite the edge.

5. Heel: bottom part of the blade that does the cutting of large or
tough food.
 PARTS OF KNIVES
6. Bolster: thick piece of metal placed between the handle and
the blade

7. Tang: part of the blade that extends to the handle to give

added balance

8. Scales: the grip of the knife

9. Butt: the handles end

10. Handle Fastener: use fasten the blade to the handle

II. HOW TO HOLD KNIFE
 
There are 2 basic ways of holding a knife depending on the
particular task required:
 
Full Handle Hold - Gripping the handle with all 4 fingers
and holding the thumb gently but firmly against the side of
the blade
 
Handle Blade Hold - Gripping the handle with 3 fingers,
resting the knuckle of the index finger against the blade on
one side, and holding the thumb on the opposite side to give
additional stability and control.
 III. GUIDING HAND AND
SLICING TECHNIQUES
1. Make sure that you are holding the items very well to prevent it
from falling.

2. To protect the hand from unnecessary cuts; fingertips are curled.

The knuckles serve as a protection from the blade of the knife.

3. Guide the knife: the curled fingers serve as a guide when cutting
or slicing.

4. Let the wrist do the movement, the tip should glide up and down.

5. Increase knife speed and exactness of the knife movement.

 IV. CARE AND MAINTENANCE
1. Keep knives sharp. Sharpen and hone your knives
regularly.

2. Keep knives clean to avoid cross – contamination.

3. Never drop your knives into a sink. It could be dented or

nicked by other pots and pans. It may also cause serious
injury to another person.

4. Do not clean knives in a dishwasher. The wooden handles

may warp or split.

5. Dry your knives immediately after cleaning. Store them

 IV. CARE AND MAINTENANCE
6. Use an appropriate cutting surface like wood or
composition cutting boards – never on metal, glass or
marble which will cause the blade to become dull.

7. Always hold a knife by its handle. When passing a

knife to someone else, lay it down on a work surface
and allow the other person to pick it up.

8. Do not allow the blade of a knife to extend over the

edge of a table or cutting board.

9. Do not use your knife as an “ice pick”.

 KNIVES AND THEIR USES
 French knife or Chef’s knife - Most frequently used knife
in the kitchen, for general-purpose chopping, slicing, dicing,
and so on.

 Utility knife or salad knife - Narrow, pointed knife 6 to 8

inches long. Used mostly for pantry work, cutting and
preparing lettuce, and fruits. Also used for carving roast
chicken and duck.

 Paring knife - Small pointed blade 2 to 4 inches long.

Used for trimming and paring vegetables and fruits.

 Boning knife - Thin, pointed blade about 6 inches long.

Used for boning raw meats and poultry.
 KNIVES AND THEIR USES
 Slicer - Long, slender, flexible blade up to 14 inches long. Used
for carving and slicing cooked meats.

 Serrated slicer - Like a slicer, but with serrated edge. Used

for cutting breads, cakes, and similar items.

 Butcher knife - Heavy, broad, slightly curved blade. Used for

cutting, sectioning, and trimming raw meats in the butcher shop.

 Scimitar or steak knife- Curved, pointed blade. Used for

accurate cutting of steaks.

 Cleaver- Very heavy, broad blade. Used for cutting through

bones.
 KNIVES AND THEIR USES
 Oyster knife - Short, rigid, blunt knife with dull edge. Use
for opening oysters.

 Clam knife - Short, rigid, broad-bladed knife with a slight

edge. Used for opening clams.

 Vegetable peeler - Short tool with a slotted, swiveling blade.

Used for peeling vegetables and fruits.

 Steel - Not a knife, but an essential part of the knife kit. Used
for truing and maintaining knife edges.

 Cutting board - This is an important partner to the knife.

Hardwood boards are favored by many chefs
BASIC CUTS

 Include coarse chopping and mincing, julienne

or batonnet, dicing, rondell and oblique or roll
cut.

 Food must be cut uniformly to allow for even

cooking time.
 1. Coarse chopping - is done when the item to be chopped is not part of
the final presentation, the item used is to be strained out or pureed

2. Mincing – very fine, small cut used for flavorings ingredients such as
herbs, garlic and shallots.

3. Julienne – long rectangular cuts.

 
Fine julienne – 1/16 x 1/16 x 1-2 inches
Julienne/Allumette (potatoes only) – 1/8 x 1/8 x 1-2 inches
Batonnet – ¼ x ¼ x 2 – 2 ½ inches
     
     
     
 
 

Fine Julienne Julienne Batonnet

4. Dice – produces cubed products
 
Brunoise – 1/8 x 1/8 x 1/8 inch Macedoine – ¼ x ¼ x ¼ inch
Mirepoix (Medium dice) – 1/3 x 1/3 x 1/3 inch
Large dice – ¾ x ¾ x ¾ inch
Paysanne – ½ x ½ x 1/8 inch
5. Rondelle – “rounds” form slicing cylindrical vegetables crosswise, cutting
on bias will produce an elongated or oval disk; if vegetable in sliced
lengthwise before half-moons are created
 
6. Oblique or Roll cuts – alternately slicing and rolling the vegetables 180
degrees form a piece with two angled edges.

SPECIAL CUTS AND DECORATIVE CUTS

Tourne – including printaniere and jardinière

Chiffonade
Fluting
Fanning
UNIT 1: PREPARING STOCKS
 SPECIFIC OBJECTIVES:
At the end of the topic session, the students should be able to:

1. master the cutting techniques,

2. practice the proper way of making stock,
3. Apply the knowledge in making stock.
Lesson 1:

Introduction
to Stocks
 STOCK
 The uses of stocks. Answer :good stocks are the foundation of soups,

sauces, and most braised food and stews.

 
 A stock may be defined as a clear, thin liquid flavored by soluble

substances extracted from meat, poultry and fish and their bones, and

from vegetables and seasonings. Our objective in preparing stocks is to

select the proper ingredients and then to extract the flavor we want. In

short, it is to combine the correct ingredients with the correct procedure.

 Ingredients used in
making stocks:
1. Water
2. Bones are the major ingredient of stocks, aside from water. Most of
the flavor and body of stocks are derived from the bones of beef,
chicken, and fish. The kind of bones used determines the kind of stock.

o Chicken stock- made from chicken bones.

o White stock- made from beef bones. Chicken bones or pork
bones are sometimes added in small quantities.
o Brown stock- made from beef bones that have been browned
in the oven.
o Fish stock- made from fish bones and trimmings left over after
filleting. Bones from lean white fish give the best stock. The term
fumet is used for a flavorful fish stock.
 In stock preparation, there are two basic facts to
understand and remember:
When certain connective tissues (called collagen) break down, they form
gelatin. This gives body to a stock, an important feature of its quality. A
well-made stock thickens or solidifies when chilled.
 
Cartilage is the best source of gelatin in bones. Younger animals have
more cartilage in their skeletons. As they become older, this hardens into
solid bone, which is harder to dissolve into stocks. Knuckle bones, on the
joints of major bones, have a lot of cartilage considered to be valuable in
stock making. Neck bones and shank bones are also used a great deal.

Cut large bones into pieces about 3 inches. This exposes more surface
area and aids extraction.
3. Aromatic vegetables are the second most important
contributors of flavor to stocks. This is the reason why we use
the mirepoix and bouquet garnish in stock making.
 
Salt is usually not added when making stocks. Stocks are never
used as is but are reduced, concentrated and combined with
other ingredients. If salt were added, it might become too
concentrated. However, some chefs add a little salt because they
feel it aids in extracting flavor.
 
Herbs and spices should be used only slightly. They should
never dominate a stock or have a pronounced flavor.
Lesson 2:

Procedure &
Preparing in
Making Stock
 Procedures in Making
Stock

Making stock may seem to be a simple procedure, but

many steps are involved, each with a rather
complicated set of reasons. If you are to be successful
at making consistently good stocks, you must
understand not only what to do but why you are doing
it.
Blanching Bones
Many proteins dissolve in cold water but solidify into small
particles or into froth or scum when heated. It is these particles
that make a stock cloudy. Much of the technique of stock
making involves avoiding cloudiness to produce a clear stock.
The purpose of blanching bones is to rid them of some of the
impurities that cause cloudiness. Chefs disagree on the
importance of blanching. Many feel that it is needed to
produce clear white stocks; others feel blanching cause’s
valuable flavors to be lost. It will be up to you to decide whether
you want to blanch the bones before using them in a stock. Fish
bones are not blanched because of their short cooking time.
 Procedure for Blanching Bones
1. Rinse bones in cold water. This washes off blood and other impurities
from the surface. It is especially important if the bones are not strictly
fresh.`

2. Place bones in stockpot and cover with cold water. Impurities

dissolve more readily in cold water. Adding hot water would retard
extraction.

3. Bring water to a boil. As the water heats, impurities solidify and rise to
the surface as scum.

4. Drain the bones and rinse them well. The bones are now ready for the
stock pot.
Preparing White Stocks
A good white stock has rich, full flavor, good body, clarity, and little or
no color. Chicken stocks may have a light yellow color.

Procedure for Preparing White Stocks

1. Cut the bones into pieces. This

exposes more surface area and
helps extraction. A meat saw is
used to cut heavy veal and beef
bones. Fish and chicken bones 2. Rinse the bones in cold
don't need to be cut, but whole
water. This removes some
carcasses should be chopped for
more convenient handling. impurities that cloud the
stock or, if the bones are
old, give an off taste.
 Procedure for Preparing White Stocks
3. Place bones in a stockpot
and add cold water to
cover. Starting in cold water
speeds extraction. Starting in
hot water delays it because
many proteins are soluble in
cold water but not in hot.
4. Bring water to a boil, then
reduce to a simmer. Skim the
scum that comes to the surface.
Skimming is important for a
clear stock because the scum
(which is fat and coagulated
protein) will cloud the stock if it
is broken up and mixed back
into the liquid.
 Procedure for Preparing White Stocks

5. Add the chopped

mirepoix and the herbs
and spices. Remember,
the size to which you cut 6. Do not let the stock
mirepoix depends on boil. Keep it at a low
how long it is to be simmer. Boiling
cooked. makes the stock cloudy
because it breaks up
solids into tiny
particles that get mixed
into the stock.
 Procedure for Preparing White Stocks

8. Keep the water level above

the bones. Add more water if
the stock reduces below this
level. Cooking bones exposed to
air will turn dark and thus
darken or discolor the stock.
Also, they do not release flavor
into the water if the water
7. Skim the surface as doesn't touch them.
often as necessary
during cooking.
 Procedure for Preparing White Stocks

9. Simmer for recommended length of time. Most

modern chefs do not simmer stocks as long as earlier
generations of chefs did. It is true that longer cooking
extracts more gelatin, but gelatin isn't the only factor in a
good stock. Flavors begin to break down or degenerate
over time. The times below are felt to be the best for
obtaining full flavor while still getting a good portion of
gelatin into the stock.

Beef and Veal Bones 6 to 8 hours

Chicken Bones 3 to 4 hours

Fish Bones 30 to 45 mins

 Procedure for Preparing White Stocks
10. Skim the surface and strain off the stock through a china
cap lined with several layers of cheesecloth. Adding a little
cold water to the stock before skimming stops the cooking and
brings more fat and impurities to the surface.

11. Cool the stock as quickly as possible, as follows: Set the pot in a
sink with blocks, a rack, or some other object under it while running
cold water. This is called venting. It allows cold water to flow under the
pot as well as around it. Stir the pot occasionally so that all the stock
cools evenly. Cooling stock quickly and properly is important.
Improperly cooled stock can spoil in 6 to 8 hours because it is a good
breeding ground for bacteria.

12. When cool, refrigerate the stock in covered containers.

Stock will keep 2 to 3 days if properly refrigerated.
Preparing Brown Stocks
The difference between brown stocks and white stocks is that the
bones and mirepoix are browned for the brown stock. This causes a
few complications, as you will see. Otherwise, the procedure is
essentially the same as preparing a white stock.

Procedure for Preparing Brown Stocks

Cut the bones into pieces, 3 to 4 Do not wash or blanch the bones.
inches long. Veal and/or beef bones The moisture would hinder
are used for brown stock. browning.

Place the bones in a roasting pan in one layer and brown in a hot oven at
375oF or higher. The bones must be well browned to
color the stock sufficiently. This takes over an hour. Some chefs prefer to oil
the bones lightly before browning.