Old Macdonald had a farm, (E-I-E-I-O),

And on his farm he had a chicken, (E-I-E-I-O),

With a “chick, chick” here and a “chick, chick” there
Here a “chick” there a “chick”
Everywhere a “chick, chick”
Old Macdonald had a farm, (E-I-E-I-O).
BLACK PEPPERCORNS
GROUND CINNAMON
CHILI POWDER
HOT-RED-CHILI FLAKES
CUMIN
GROUND GINGER
NUTMEG
SMOKED PAPRIKA
DRIED OREGANO
BAY LEAVES
 Video Presentation
(https://youtu.be/yLqm1DLduuA)
Prepare Stocks
Overview
Stocks are prepared by cooking meat, poultry or fish
bones, vegetables, herbs, and other aromatics in water
for a long period of time. The end result is a very
flavorful and complex liquid. While the ingredients that
go into a stock may vary, the techniques used to make
stocks and the ratio of ingredients remain basically the
same.
Overview
It is extremely important not to allow stocks to boil as
they cook. This often causes impurities and fat to be
dispersed in the liquid. The fat is extremely difficult to
remove after the stock is finished. Instead, a stock
should be simmered over a medium, even heat and the
top should be skimmed frequently to remove anything
that floats to the surface.
Preparing Stocks
Preparing Stocks is divided into
two (2) categories:
• Preparing Bones for Stock
• Preparing Ingredients for Stock
Preparing Bones for Stock
Preparing Bones for Stock
• To use bones for stock, you must
first cut them to the right size and
then prepare them by blanching,
browning, or sweating.
Preparing Bones for Stock
• Blanching: rids the bones of some of the
impurities that can cause cloudiness in a
stock.
 Cover with cold water and bring to a slow boil
then remove any floating waste of scum.
Preparing Bones for Stock
• Browning: roast the bones in a hot (400 ͦF)
oven for about an hour, until they are
golden brown.
 Cover with water and bring to a simmer –
gives a richer flavor and deeper color.
Preparing Bones for Stock
• Sweating: causes bone and mirepoix to
release flavor more quickly when liquid
is added.
Preparing Ingredients for Stock
Preparing Ingredients for Stock
Flavor, color, body, and clarity determine the
quality of stock.
• A stock should be flavor, but not so strong that
it overpowers the other ingredients in the
finished dish.
• Stock should almost be crystal clear when hot.
Preparing Ingredients for Stock
• Mirepoix should be trimmed and cut
into a size suited for the type of stock.
 Stock with short cooking times: Small Pieces
 Stock with long cooking times: Large Pieces
Preparing Ingredients for Stock
In a chicken noodle soup, for
example, you should taste the
chicken, noodles, and vegetables
as well as the broth.
Preparing Ingredients for Stock
Fish, chicken, and beef stock have the
strongest flavors, while white veal stock is
considered neutral. With the exception of
fumet, stock should be almost crystal clear
when they are hot.
Preparing Ingredients for Stock
Stock should be brought to a boil and
then reduced to a simmer to bring out
the full flavor. Rapid boiling of a stock
cause impurities and fats to blend
with the liquid.
The Essential Parts of Stock
• There are four essential parts to all stocks:
 A major flavoring ingredient or a nourishing
element
 A liquid, most often water
 Mirepoix
 Aromatics
Ratios
 Ratios
To make stock, the ratio of liquid to flavoring ingredients
is standard. The following make One Gallon of stock:
  Chicken, Beef or Veal: 8lbs bones to 6 qts water
(1 lb mirepoix)
 Fish/Shellfish: 11 lbs bones to 5 qts water (1 lb mirepoix )
 Vegetable stock: 4 lbs of vegetables to 4 qts of water, adding
¾ lb of mirepoix.
Cooling Stock
Cooling Stock
Foodborne pathogens need time and
moisture to grow, but they won’t grow
when the temperature of the food is colder
than 41 ͦF or hotter that 135 ͦF are in the
temperature danger zone (also known as
TDZ).
Cooling Stock
Follow proper food safety practices when
cooling stock. This will minimize the time
the stock spends in the temperature
danger zone (TDZ).
Degreasing Stock
Degreasing is the process of removing fat that
has cooled and hardened from the surface of
the stock.
 Degreasing gives the stock a clearer and purer color.
 Degreasing also removes some of the fat content,
making the stock more healthful.
 Degrease stock by skimming, scraping of lifting hard
fat.
Procedure for Preparing Stock
Procedure for Preparing Stock
1. Add the blanched bones to cold water.
2. Bring the water to a boil, then reduce to a
simmer.
3. Skim the scum that rises to the surface,
carefully.
Procedure for Preparing Stock
4. Add the mirepoix.
5. Do not let the stock boil rapidly. Keep it at a
low simmer. Boiling makes the stock cloudy.
6. Skim the surface as often as required.
Procedure for Preparing Stock
7. Keep the water level above the bones.
Cooking bones exposed to air will turn
them dark and discolor the stock.
Procedure for Preparing Stock
8. Simmer for the recommended time.
 White beef stock - 8 to 10 hours
 White and brown Veal Game stock – 6 to 8 hours
 White poultry and Game Bird Stocks – 3 to 4 hours
 Fish Stock – 45 minutes to 1 hour Vegetables Stock – 45
minutes to 1 hour, depending on the specific ingredients
and the size of vegetables cut
Procedure for Preparing Stock
9. Skim the surface and strain the stock.
10. Cool the stock as quickly as possible. Cooling the
stock quickly and properly is important. Improperly
cooled stock can spoil easily because it is a good
breeding ground for bacteria. Do not refrigerate
hot stock. It will damage the refrigerator and cause
other food to spoil as well.
Summary
Thank You!