Stock is a flavorful, unseasoned liquid made by simmering bones, mirepoix (finely chopped vegetables), and boquegarni (aromatic herbs) in water. It is the foundation for many soups, sauces, and gravies. To make stock, bones and vegetables should be fresh and all fat and marrow removed before long, slow simmering. Stock should not be boiled or stirred vigorously, and scum should be removed periodically.

1. Introduction to
stock
 Stock is a flavorful, unseasoned & nutritious
clear liquid
 It is basically made from Boquegarni, Mirepoix,
water, and required bones.
 It’s a foundation for soup, sauces, gravies etc.
 For proper result stock should be simmered for
long time in slow flame as per ingredients used

2. Guide lines for preparation
of stock
 Stock should always be simmered rather than boiled
 All fat, blood lines, marrow should be removed before
preparing
 Stock should not be stirred but scum should be
removed time to time
 Ingredients like mirepoix, boquegarni & bones used
should be fresh as possible
 Never add salt to stock
 Stock should be stored by straining ,cooling quickly

3. Guide lines for preparation
of stock
 Stock is a flavorful, unseasoned & nutritious
clear liquid
 It is basically made from Boquegarni, Mirepoix,
water, and required bones.
 It’s a foundation for soup, sauces, gravies etc.
 For proper result stock should be simmered for
long time in slow flame as per ingredients used

4. Boquegarni
• It’s a bunch of aromatic herbs such as
Parsley
Bay Leaf
Thyme
Clove
Rosemary

5. Mirepoix
• Mirepoix is a roughly cut root vegetables like onion, celery stalk,
carrot, leek

6. Ingredients for white stock (Fondblanc)

7. Ingredients for fish stock (Fishfumet)

8. Ingredients for brown stock

9. Ingredients for vegetable stock