BROWN VEAL STOCK

INGREDIENTS SPECIFICATIONS UNITS QUANTITY PRICE

VEAL BONES FRESH g 500
CALVES FEET FRESH g 200
SACHET BAG FRESH Pc 1
PEANUT OIL/CORN OIL ml 75
MIREPOIX FRESH g 85
TOMATO PASTE g 15
RED WINE COOKING TYPE ml 100
WATER ml 833
SALT IODIZED g 5
Mis en Place
 Cut veal bones and calves’ feet into walnut size.
 Wash, sanitize and rinse vegetables.
 Cut vegetables into mirepoix.
 Make sachet bag consisting of peppercorns, cloves, thyme, bayleaves, parsley
stems and rosemary.

Method: (Roasting)
 Heat peanut oil/corn oil and roast veal bones and calves’ feet slowly using tilting
pan, convection oven or roasting oven.
 Add mirepoix and continue roasting.
 Pour off excess fat.
 Add tomato paste and continue roasting.
 Deglaze with wine and reduce.
 Add cold water and bring simmer.
 Add sachet bag and salt.
 Simmer stock for approximately 2-3 hours.
 Skim stock frequently.
Strain through cheesecloth, and cool stock immediately down and use or further
preparations.
Picture and Notes:
If veal bones are roasted at low temperature in the convention oven no oil is
needed. Use salt sparingly and correct taste in the final recipe.
 VEGETABLE
INGREDIENTS SPECIFICATIONS UNITS QUANTITY PRICE
Leeks Green, fresh g 100
Onions White g 5
Garlic Peeled g 1
Carrots Fresh g 100
Cabbage Fresh g 5
Fennel bulb (anise) g 3
Stalk celery Fresh g 5
Tomatoes Fresh, red g 5
Sachet bag Fresh Pc. 1
Margarine or olive ml 10
oil
Water ml 1000
Salt Iodized g 5
Mis en Place:
 Wash,sanitize,rinse,trim and cut leeks into matignon.(Ensure that oil
layers are clean)
 Wash, sanitize, rinse and cut tomatoes into cubes.
 Crush peppercorns.
 Make sachet bag consisting of peppercorns, clove, bay leaves,
parsley stems and thyme.
Method:
 Heat up margarine or olive oil and sauté leeks, onions and garlic.
 Add remaining vegetables and continue sautéing briefly.
 Add cold water and bring to simmer.
 After 15 minutes, add sachet bag.
 Simmer stock for about 45 minutes to one hour and skim
frequently.
 Strain carefully through a cheesecloth.
Picture and Notes:
 Since the vegetable bouillon is mainly used as an ingredient in
other recipes, use salt sparingly and correct to taste in the final
recipe.
 Vegetable bouillon is used mainly for soups and vegetable
dishes, but can also be used for vegetarian grain dishes.
 FISH
INGREDIENTS SPECIFICATIONS UNITS QUANTITY PRICE
FISH AND BONES AND FRESH,WHITE FISH g 500
TRIMMINGS (lapu,lapu) ONLY
SACHET BAG FRESH Pc. 1
COLD WATER ml 833
DRY WHITE WINE COOKING TYPE ml 83
MATIGNON(SQUARE) FRESH g 50
MUSHROOMS TRIMMING, FRESH g 10
FRESH
SALT IODIZED g 5
Mis en Place:
 Remove heads and bloody parts. If any, from fish bones.
 Cut bones and trimmings.
 Soak and wash under running cold water.
 Wash, rinse, sanitize vegetables
 Cut vegetables into matignon
 Make sachet bag consisting of peppermint, bay leaves, parsley
stems and dill
Method:
 Combine fish bones, water, white wine, matignon and sachet bag
in stock pot and bring slowly to a simmer.
 Simmer for 25-30 minutes.
 Strain carefully through a cheesecloth and immediately cool down
or use stock for further preparation.
Picture and Notes:
 Fish stocks are used for sauces, soups and fish fumet.
 If fish stock is simmered for longer than 30 minutes, it turn bitter and
cloudy.
 CHICKEN
INGREDIENTS SPECIICATIONS UNITS QUANTITY PRICE
Chicken bones, necks Fresh g 500
and backs
Boiling fowl Fresh, whole g 83
Spice & herb sachet Pc. 1
Water ml 1000
Salt Iodized salt g 5
Bouquet garni or Fresh g 5
mirepoix
Mis en place:
 If chicken and bones are not very fresh, blanch chicken bones and
fowl, starting with hot water. (80 degree Celsius)
 Wash, rinse, sanitize, peel and combine vegetables for bouquet
garni or mirepoix.
 Make a sachet bag consisting of bay leaves, cloves,
peppercorns and thyme.
Method:
 Add cold water to blanched bones and fowl.
 Bring to a slow boil (simmer).
 Add salt and skim frequently.
 Simmer 45 minutes and add sachet bag and boquet garni or
mirepoix.
 Continue simmering and frequently skimming for hour.
 Strain carefully through a cheesecloth.
Picture and Notes:
 If bones are fresh, blanching is not needed.
 Chicken is used for sauces, soups and chicken dish preparations.
 BEEF
INGREDIENTS SPECIFICATIONS UNITS QUANTITY PRICE
Beef bones Cleaned, fresh g 500
water Ml 1.5
Bouquet Garni or g 10
mirepoix
Sachet bag Fresh Pc ½
Salt Iodized g 5
Mis en Place:
 Chop beef bones
 Blanch bones starting cold water.
 After blanching,rinse bones first with hot water,then with cold
water.
 Make bouqet garni.
 Make sachet bag consisting of bay leaves, cloves, peppercorns,
parsley stems and thyme.
Method:
 Cover blanched bones with cold water and brings to a light boil
(simmer).
 Add salt and skim occasionally.
 After 2 hours add bouqet garni or mirepoix andsachet bag.
 When the stock is ready , strain carefully through cheese sloth or
fine chinoise.
Picture and Notes:
Beef stocks is used for soups vegetable and preparations.
 HOLANDAISE
INGREDIENTS SPECIFICATIONS UNITS QUANTITY PRICE
BUTTER UNSALTED g 200
SHALLOTS FRESH g 10
PEPPERCORNS WHITE, WHOLE Pc. 3
WHITE WINE ml 10
VINEGAR
DRY WHITE WINE COOKING TYPE ml 10
VINEGAR
WATER ml 10
BAY LEAF DRY Pc. ¼
SALT IODIZED g 5
EGG YOLKS FRESH Pcs. 2
CAYENNE g 3
LEMON JUICE FRESHLY SQUEEZED g 5
Mis en Place:
 Clarify butter: melt over hot water bath to separate the butter
solids from clear butter fa, Let it cool to 115 degree Fahrenheit ( 45
C).
 Wash , rinse, sanitize , peel and chop shallots.
 Crush peppercorns.
 Wash eggs.
 Separate egg yolks from egg whites.
 Save egg whites for another preparation.
 Squeeze lemon for juice.
Method:
 Boil vinegar, wine, half the water, shallots, peppercorns, bay
leaf,and salt until almost completely reduced.
 Add remaining water to dilute reduction.
 Strain through a fine mesh strainer.
 Let reduction cool down.
 Add egg yolks to reduction and beat over 80C water bath until
thick and foamy.
 Add clarified butter in a thin stream, whipping vigorously.
 Season with salt,cayenne and lemon juice.
 Keep sauce in covered container in a warm place.
 For sanitary reasons, the sauce should not be kept longer than for
one meal service.
Picture and Notes:
 Raw egg yolks can cause salmonella food poisoning, therefore, the
use of pasteurized egg is recommended.
 Use as basic sauce to make sauce variations.
 Serve with boiled or steamed vegetables or with poached fish.
 Use to enrich fish sauces.
 If the sauce curdles, beat together 1 egg yolk and a little water
over hot water and beat in the broken sauce in a samall amounts.
 BECHAMEL
INGREDIENTS SPECIFICATION UNITS QUANTITY PRICE
Onion White g 60
Butter Unsalted g 60
White flour All-Purpose g 60
Milk Fresh ml 1200
Salt Iodized g 1
Bay leaf Dry Pc. 1
Cavenne g 1
Clove Pc. 1
Mis en Place:
 Wash, rinse, sanitize, peel and chop onions.
 Insert clove and bay leaf into onion.
 Heat up milk.
Method:
 Heat the butter in a sauce pan.
 Add flour and mix well.
 Cool resulting roux.
 Add hot milk slowly to roux by stirring vigorously with a whisk.
 Bring slowly to boil, stirring continuously.
 Add onion with bay leaf and clove.
 Simmer for about 30 minutes.
 Strain through fine mesh china cap or cheesecloth.
 Season to taste with salt and cayenne.
Picture and Notes:
 Use as a base for white cream sauces.
 Used as binding ingredeient for vegetable of mushroom fillings for
croquettes.
 If a small amount is to be prepared,slice onions.
 CILANTRO GARLIC CHIMICHURRI
INGREDIENTS SPECIFICATIONS UNIT QUANTITY PRICE
garlic Peeled g 20
Cilantro trimmed Fresh, stems or no g 20
roots
Bay leave Dry Pc. 1
Pepper corn Crushed g 5
(black)
Onion or shallots White g 40
Oregano leaves fresh Tsp. ¼
Cane vinegar Dry g 40
Olive oil ml 130
salt iodized Tsp ¼

sugar Crystal, refined g 5

Mise en Place:
 Wash and sanitize all vegetable and herbs.
 Chop onions finely.
Method:
 Blend all ingredients in a food processor until fine and add oil
and vinergar have it emulsified.
 Seasonto taste.

Picture and Notes

 MUSHROOM CREAM
INGREDIENTS SPECIFICATION UNITS QUANTITY PRICE
Shallots fresh g 3
Mushroom Button, fresh, g 100
white
Butter Unsalted g 15
Dry white wine Cooking ml 3
Brown veal stock Fresh ml 125
Water ml 10
Bay leaf Dry Pc. ¼
Salt Iodized g 2
Egg yolks Fresh Pcs. 2
Cayenne g 3
Lemon juice Freshly squeezed Pc. ¼
Mise en Place:
 Wash, rinse, sanitize and chop shallots.
 Clean and slice mushroom.
Method:
 Saute’ shallots in butter until translucent.
 Add mushrooms and continue cooking.
 Add dry white wine and reduce.
 Drain off mushrooms.
 Save the stock.
 Set aside the mushrooms.
 Combine mushroom stock and brown veal stock.
 Reduce to right consistency.
 Strain the sauce.
 Put the mushroom slices back to the sauce.
 Season to taste with salt and pepper.
 Add cornstarch or any other thickener if needed.
Picture and Notes:
 PEPPERCORN
INGREDIENTS SPECIFICATION UNITS QUANTITY PRICE
Butter Unsalted g 20
Shallots Fresh g 50
Garlic Peeled g 15
Red wine ml 60
Brown veal stock Fresh ml 300
or demi- glaze
Heavy cream 36% Fat ml 100
Black Whole, soaked in g 20
Peppercorn water
Cognac or ml 20
brandy
Salt Iodized g ¼
Butter Unsalted, cold for g 30
monter
Mise en Place:
 Soak whole black peppercorn in water.
 Wash, rinse, sanitize, peel and chop garlic and shallots into
brunoise.
 Crush black peppercorn coarsely.
Method:
 Saute’ chopped shallots and garlic in butter until translucent.
 Add peppercorns.
 Flambe’ with cognac or brandy.
 Add red wine and reduce.
 Add cream and reduce further.
 Add brown veal stock and reduce to the right consistency
 Monte with cold butter nuggets.
 Season to taste with salt.

Picture and Notes:

 TOMATO
INGREDIENTS SPECIFICATION UNIT QUANTITY PRICE
Tomatoes Ripe g 400
Shallots Fresh g 10
Garlic Peeled g 5
Olive oil ml 10
Tomato g 16
puree/paste
Seasoning Iodized salt, Tsp. ½
ground white
pepper
Basil Fresh g 10
Mise en Place:
 Wash, rinse, and sanitize tomatoes.
 Blanch tomatoes.
 Peel tomatoes, in half, remove seeds and cut into concasse’ size.
 Wash, sanitize and chop shallots.
 Crush garlic into fine paste.
 Wash and cut fresh basil into julienne.
Method:
 Saute’ shallots in oil.
 Add garlic and tomato puree’ and continue sautéing.
 Add tomatoes and smother for about 10 minutes.
 Add chopped or thinly sliced basil.
 Season with salt and pepper to taste.
 Brown veal stock
Picture and Notes:

INGREDIENTS SPECIFICATION UNITS QUANTITY PRICE

Onions White g 15
Stock Fresh ml 600
Flour All purpose g 30
Butter Unsalted g 30
Salt iodized Tsp. 1/8
Cayenne pepper Tsp. 1/8
Mise en Place:
 Slice onions into brunoise.
Method:
 Melt butter in a stock pot.
 Smother onions in butter.
 Add flour mix well and saute briefly.
 Add cold stock and stir well.
 Bring to a boil and simmer, stirring frequently for 30 minutes to
reduce the floury taste.
 Season to taste and strain through a fine mesh china cap.
Picture and Notes:
 Use as component in various applications.
 Use as binding ingredient for vegetable or mushroom filling or
for croquettes.
To use as a binding ingredient, increase amount of roux by 40%.
Use as a finished sauce with vegetables mushrooms or pasta.
Veloute can be made of chicken, fish, veal stock.
When cream is added to a veloute, it becomes a cream sauce.