Prepare stock and sauces

Element 1: Prepare stocks as

required for dishes on
enterprises menus
 1.1 Identify ingredients
required to make stock type
from standard recipes
 What is a ‘stock’?
• Stocks are used
throughout the
culinary world as the
basic liquids used in
cooking dishes for
human consumption.

• Stock is a flavoured
and aromatic liquid.
• The quality of the stock will depend on the
quality of the ingredients used to produce
and the skill and expertise of the cook
making the stock.
• Good quality ingredients can be used but
is bad practices are used then the quality
will not be in the stock.
 Stocks found in the kitchen:
• Chicken stock • Game stock
• Beef stock
• Stock syrup
• Fish stock
• Convenience stock
• Vegetable stock
• Master stocks.
• Veal stock
 What is required to make a good quality
stock?

• Good quality ingredients

• Skill and Expertise of staff

• Time.
Some stocks can be made in 20 minutes cooking time while
others may take 8-12 hours to extract the flavours and
structural ingredients that are required in a good stock.
What is required in a good stock?
• Flavour- is extracted from the flesh that is still attached to the
bones, when bones are used and also from the extras that are
used to make stocks.
• Clarity - is the purity that can be obtained when some stocks are
made and correct processes have been followed. If boiled too
much rather than just poaching calcium can leach from bones
and so „cloud‟ the stock making the stock unclear.
• Structural component attributes- is the gelatine that is acquired
from the collagen. When collagen is cooked in water for long
periods of time it will break down and dissolve into the liquid and
form gelatine.
• This gelatine will cause liquids to set or solidify when cooled. The
amount of gelatine to liquid will determine the density of the gel
and how hard the liquid will set.
 The following ingredients are used in the
following stocks:

• Bones

• Mirepoix

• Aromatics

• Water.
 The following stocks may have these
ingredients:

• Chicken

• Beef

• Game

• Fish

• Veal.
Ratio of ingredients used to make a good stock
•10 liters water

•5kg Bones, flesh needs to be attached to bones

•2 kg Mirepoix

• Onion, carrot, celery

•Aromatics

•Peppercorns

•Herbs.
Stocks will be cooked for various times:

• Fish stocks 20 minutes

• Chicken stocks 2-4 hours

• Beef stocks 8-12 hours

 Other stocks
• Vegetable stocks
• Only vegetables are used. No strongly flavoured ingredients.
Formulas will vary from kitchen to kitchen.
• Game stocks
• Carcasses of game animals and birds might be used to make
stock for game sauce.
• These tend to be roasted before being placed into pot with
mirepoix, aromatics red wine and water.
• Master stocks
• These are an Asian cooking liquids that can have secret
ingredients but basic ingredients might be chicken stock, soy
sauce, cooking wine and aromatics like ginger, garlic, cinnamon
and lemon grass.
Sugar syrup of Stock syrup
Sugar syrup can be found in all kitchens. The strength will vary
and will be decided by the pastry chef of head chef of the
establishment.
Nominal sample is 1 part water and 1 part sugar.
Convenience stocks
Convenience products are used as substitutes for freshly made
products, i.e. soups, stocks and sauces. They are meant to save
labour and may save some food costs.
While they do not match the quality of freshly made products,
they serve a purpose for some larger institutions who
appreciate the „convenience‟ of pre-made products.
Convenience products are particularly useful for ‘emergency’
situations.
Convenience stocks and boosters come in several forms, e.g.
powder, granules, liquid and blocks or cubes.
1.2 Prepare ingredients
appropriate to stock type