Scribd
Upload
586 views19 pages

Principles of Stocks

This document discusses stocks, their classification, and how to prepare them. It defines stocks as flavorful liquids prepared by simmering meat, poultry, seafood, or vegetable ingredients in water. It describes chicken stock, white stock made from beef or veal, and brown stock made from browned beef or veal. It also mentions fish stock. The document discusses key ingredients like bones, mirepoix, acid products, and seasoning. It provides cooking times for different stocks and preparation principles like simmering gently and skimming scum.

Uploaded by

Rachelle Anne Patiag Cenido - Chua
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
586 views19 pages

Principles of Stocks

This document discusses stocks, their classification, and how to prepare them. It defines stocks as flavorful liquids prepared by simmering meat, poultry, seafood, or vegetable ingredients in water. It describes chicken stock, white stock made from beef or veal, and brown stock made from browned beef or veal. It also mentions fish stock. The document discusses key ingredients like bones, mirepoix, acid products, and seasoning. It provides cooking times for different stocks and preparation principles like simmering gently and skimming scum.

Uploaded by

Rachelle Anne Patiag Cenido - Chua
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 19

LESSON 1 :PREPARE

STOCKS,
SAUCES AND SOUPS
PRINCIPLES OF PREPARING
STOCKS
Stocks-
 It is a flavorful liquid prepared by simmering meaty
bones from meat or poultry, seafood and/or
vegetables in water with aromatics until their flavor,
aroma, color and body, and nutritive value are
extracted.
 - a clear, thin liquid flavored by soluble substances
extracted from meat, poultry, and fish; and their
bones, and from vegetables and seasonings.
Chicken stock –made from the chicken
bones.
White stock – made from beef or veal bones.
Brown stock – made from beef or veal bones
that have been browned in an oven.
Fish stock – made from fish bones and
trimmings left over after filleting
CLASSIFICATION
OF STOCKS
1. BONES
 Most of the flavor and body of stocks are derived from the bones of beef,
veal, chicken, fish, and pork. The kinds of bones used determine the kind of
stock, except vegetable stock.
2. MIREPOIX
- is the French term for the combination of coarsely chopped onions, carrots
and celery used to flavor stocks.
Basic formula for Mirepoix – used to flavor white stocks and soups, tomato
paste or puree is often included for brown stock, gravy, stew or soup.
 2 parts onion
 1 part celery
 1 part carrot
3. ACID PRODUCTS - Acid helps dissolve
connective tissues, and extract flavor and body
from bones.
4. SCRAPS AND LEFT-OVER -Scraps may be
used in stocks if they are clear, wholesome,
and appropriate to the stock being made.
5. SEASONING AND SPICES
6. BOUQUET GARNI – assortment of fresh
herbs and aromatic ingredients tied in a
bundle with string so it can be removed easily
from the stock.
INGREDIENTS
IN PREPARING
STOCKS
1. Follow the correct procedures for cooling and storing
stock and make sure that any stock you use is flavorful and
wholesome.
2. Follow the cooking time for stock
 The following are approximate cooking time for different
stocks; the time will vary according to numerous factors
such as ingredients quality, volume and cooking
temperature.
 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
3. The stock ingredients are boiled starting with cold water.
This promotes the extraction of protein which may be sealed
in by hot water.
4. Stocks are simmered gently, with small bubbles at the
bottom but not breaking at the surface. If a stock is boiled, it
will be cloudy.
5. Salt is not usually added to a stock, as this causes it to
become too salty, since most stocks are preserved to make
soup and sauces.
6. Meat is added to the stock before the vegetables and the
―scum‖ that rises to the surface is skimmed off before
further ingredients are added
Directions: Read the following questions carefully and choose the
letter of the correct answer. Write your answer in your QUIZ
notebook.
1. What do you call the liquid in which meat, fish, and sometimes
vegetables have been cooked?
A. glaze B. sauce C. stock D. water
2.Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. ham stock C. prawn stock D. white stock
3.What kind of stock uses fish as its main ingredient?
A. brown stock B. fish stock C. glace viands D. ham stock
4.What stock uses chicken bone as its main ingredient?
A. fish stock B. ham stock C. prawn stocks D. chicken stocks
5.Which one is the easiest to prepare?
A. brown stock B. fish stock C. white stock D. vegetable stock
1. C
2. A
3. B
4. D
5. D
Make a research about the
different ingredients and
procedures of different
classification of stocks.
Write your answer in your T.L.E
notebook.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy