STOCKS

 WHAT IS A STOCK?
 WHY ARE THEY KNOWN AS ‘FOND DE
CUISINE’?
 INGREDIENTS THAT GO IN A STOCK
 DIFFERENT TYPES OF STOCKS
 USES OF STOCKS
 GUIDELINES FOR STOCK PRODUCTION

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 DEFINITION
 Stock liquor has a base of water into which
flavor from selected bones, vegetables and herbs
is extracted by a gentle boiling process.
 Stocks form the base for many culinary products
including soups, sauces, gravies and main
courses.
 A stock is flavorful liquid made by gently
simmering bones or vegetables in a liquid to
extract their flavor, aroma, color, body
and nutritive value.

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 TYPES OF STOCK

 WHITE STOCK
 BROWN STOCK
 FISH STOCK/FUMET
 VEGETABLE STOCK
 COURT BOUILLON/BROTH/BOUILLON/ORIENTAL
 ESSENCE/GLAZE
 REMOUILLAGE
 DASHI STOCK
 YAKHNI STOCK

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WHITE STOCK
 Made from bones or vegetables
 Bones are blanched or sweated
 White mire poix may be used
 No tomato product
 Used primarily for white sauces and clear soups

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WHITE STOCK

 Blanch bones, start in cold water

 Skim scum, drain water, rinse bones
 Refill pot with fresh water
 Bring to simmer - simmer 5-6 hours
 Add raw mire poix during final hour of cooking
 Add sachet during final 1/2 hour
 Strain, cool, store

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BROWN STOCK
 Made from bones or vegetables
 Bones are roasted
 Vegetables are caramelized
 Tomato product is used/browned
 Primarily used for brown sauces, stews, and braises
to accompany full flavored meats

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BROWN STOCK
 Brown Bones
 Remove bones to kettle
 Add liquid to bones, bring to simmer, skim
 Brown mire poix and tomato product
 Deglaze mire poix - reserve
 Simmer bones 8 hours - skim frequently
 Add mire poix during last hour
 Add sachet during last 1/2 hour
 Strain/cool/store

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JUDGING THE QUALITY
 Flavor- Fresh, balanced, of main ingredient
 Color Brown - Deep Amber.
 White - Opaque
 Body-Full and pleasing in mouth
 Clarity- Clear when hot - except fish or vegetable
stock
 Aroma- Pleasing - no “off” aromas

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USES OF STOCK
 AS A BASE FOR SAUCES AND SOUPS

 AS A BASE FOR STEWS AND BRAISES

 AS A COOKING MEDIUM FOR VEGETABLES

AND GRAINS

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 MAIN COMPONENTS OF A STOCK

 MAJOR FLAVOURING INGREDIENTS

 LIQUID ( WATER / REMOUILLAGE / WINE)
 MIREPOIX
 BOUQUET GARNI
 SACHET D’EPICES (AROMATS)

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 STEPS OF MAKING STOCK

 Combine the major flavouring ingredient and cold

liquid
 Bring to a simmer
 Skim as and when necessary throughout cooking
time
 Add the mirepoix and other aromas at the
appropriate timings / stages
 Simmer the stock until it develops flavour, body and
colour
 Strain / use immediately or cool and store .

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GUIDELINES FOR STOCK
PRODUCTION
 Choose fresh ingredients
 Scrape the bones to remove all fat
 Cut the bones into smaller pieces
 Place the ingredients in cold water
 Use clean equipment
 For brown stocks, the bones need to be roasted to
a good brown color
 On boiling , skim ,degrease and simmer the stock
 Do not agitate the stock

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GUIDELINES FOR STOCK
PRODUCTION
 Do not season
 Once ready, strain in a clean container through a
cheese cloth
 Don’t use too much liquid
 2.5 kg bones for 4 liters liquid
 Use mirepoix in the last 1 hour and sachet d’epices in
the last 30 minutes of stocks

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THANK YOU

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