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08 stocks

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  • 1. Stocks Chef Mehernosh DhandaBAC 101 Culinary Fundamentals Level 1 1
  • 2. 1. Definition2. Components of a stock3. Classification/types of stocks4. Preparation5. Storage & handling BAC 101 Culinary Fundamentals Level 1 2
  • 3. A stock can be defined as a flavorful, aromatic, nutritious, clear liquid , extracted from different ingredients by the slow application of heat over a long period of time. The importance of stock in the kitchen is indicated by the French word for stock fond, meaning “foundation” or “base.” BAC 101 Culinary Fundamentals Level 1 3
  • 4.  Ingredients 1. Bones 2. Mirepoix 3. Water or remouillage 4. Acid products 5. Seasonings and spices 6. Scraps and leftovers BAC 101 Culinary Fundamentals Level 1 4
  • 5.  Bones are the main ingredient of stocks (except water) Chicken stock from chicken bones Brown stock from beef or veal bones Fish stock (Fumet) from fish bones and trimmings White stock – Veal or beef bones, chicken bones BAC 101 Culinary Fundamentals Level 1 5
  • 6.  The second most important contributors to flavor in a stock Ingredients: o Onions @ 50% o Celery @ 25% o Carrots @ 25% A white mirepoix is made without onions to keep the stock colorless In a vegetable stock a variety of vegetable may be used. Cut mirepoix coarsely in uniform size. BAC 101 Culinary Fundamentals Level 1 6
  • 7.  Acid products o Help to dissolve connective material o Sometimes used to extract flavor and body from bones o Tomato products for brown stocks o Wine, especially for fish stock Scraps and leftovers o Can be used if clean, wholesome, and appropriate o Remember a stockpot is not a garbage disposal BAC 101 Culinary Fundamentals Level 1 7
  • 8.  Seasoning & spices o Salt is NEVER used in a stock. o Herbs and spices are to be used at a minimum o Sachet bag - herbs and spices places in a cheesecloth bag and tied o Bouquet garni - an assortment of herbs and aromatic vegetables tied together (leeks, celery, thyme sprigs, bay leaf, and parsley) BAC 101 Culinary Fundamentals Level 1 8
  • 9.  Proportion of ingredients ◦ Bones – 50% ◦ Mirepoix – 10% ◦ Water – 100% or to cover BAC 101 Culinary Fundamentals Level 1 9
  • 10.  Start the stock in cold water Simmer the stock gently Skim the stock frequently Strain the stock carefully Cool the stock quickly Store stock properly Degrease the stock BAC 101 Culinary Fundamentals Level 1 10
  • 11.  The reason we blanch bones is to get rid of the impurities that cause cloudiness Procedures for blanching bones: o Rinse in cold water o Place bones in stockpot or steam-jacketed kettle, cover with cold water o Bring water to a boil - impurities will coagulate o Drain the bone and rinse well o Fish bones are not blanched BAC 101 Culinary Fundamentals Level 1 11
  • 12. BAC 101 Culinary Fundamentals Level 1 12
  • 13.  Cut the bones into 3-4 inch pieces Rinse the bones in cold water Place bones in stock pot and cover with cold water Bring bones to a boil, reduce to a simmer, remove scum Add mirepoix, herbs, and spices Keep at a simmer, not a boil Skim surface Simmer for 3-6 hours Strain through a cheese cloth and china cap Cool quickly and refrigerate BAC 101 Culinary Fundamentals Level 1 13
  • 14.  Cut the bones into 3-4  Bring bones to a boil in inch pieces stock pot, reduce to a Place bones in roasting simmer, remove scum pan and place in a 375°  Add browned mirepoix F oven until well and vegetables to browned, usually about bones an hour  Keep at a simmer, not Drain and reserve the a boil fat from the roasting  Skim surface pan & deglaze the pan  Simmer for 3-6 hours with water  Strain through a Add mirepoix and cheese cloth and china vegetables to the cap roasting pan and sauté  Cool quickly and until golden brown refrigerate BAC 101 Culinary Fundamentals Level 1 14
  • 15.  Made without animal products Made with a combination of hard/fibrous vegetables, water, herbs, spices, and, sometimes, wine. Sautéing the vegetables ahead of time will mellow flavor. Do not use intense flavored vegetables, like brussels sprouts, cauliflower, or artichokes. Dark green leafy vegetables like spinach will cloud the stock. Never use starchy vegetables BAC 101 Culinary Fundamentals Level 1 15
  • 16.  A stock made from the bones that have already been used once to make a stock. The French call it “rewetting.” BAC 101 Culinary Fundamentals Level 1 16
  • 17. A glaze is a stock that has been reduced until it will coat the back of a spoon. It is solid and rubbery when refrigerated. Glazes are used as flavorings in meat, fish, vegetable preparations ◦ Meat Glaze – Glace de viande ◦ Chicken Glaze – Glace de volaille ◦ Fish Glaze – Glace de poisson BAC 101 Culinary Fundamentals Level 1 17
  • 18.  A commercially-produced product Available in a powdered, paste, or cube form Considered inferior to a well-made stock Possibly can save labor cost BAC 101 Culinary Fundamentals Level 1 18
  • 19. BAC 101 Culinary Fundamentals Level 1 19