Stock is a thin liquid made by boiling bones, meat scraps, and vegetables to extract flavor. There are several types of stock - white stock made from veal, brown stock made from beef bones, chicken stock with a pale yellow color, and fish stock with rich fish flavor. Proper preparation of stock involves using cold water, slow simmering, skimming scum regularly, quick cooling, and refrigeration. Stocks provide flavor foundations for soups and sauces and can be stored in the refrigerator for 2-3 days or freezer for 7-10 days.

3. COOKING STOCKS

4. WHAT IS STOCK?
Stock is a thin liquid made from boiling the
bones, trimmings and scraps of meat, chicken
or fish to extract the flavor and nutrients. Since
preparing or making a stock is important.
A good rich stock is the foundation of all
soups.

5. KINDS OF STOCKS
1. White Stock is
very pale in color
and is lightly
flavored. The finest
white stocks are
extracted from veal.

6. 2. Brown stock is made
from beef bones.
Cooking of brown stock
takes four to six hours of
simmering to extract the
flavor

7. 3. Chicken stock should
be pale yellow because
of the chicken fat. This is
usually seen when
cooking free range or
native chicken. This stock
should have a rich
chicken flavor.

8. 4. Fish stock has rich fish
flavor and is very pale. This
kind of stock should be
highly seasoned. Fresh fish
should be used for fish
stocks. Finest fish stock
comes from tails, heads,
and backbones of fish.

9. COOKING STOCKS
 The principles in cooking stocks are the same for all
types:
1. Use cold water for making stock.
2. Cook the stock slowly. Simmer, do not boil to avoid
blending of fats and impurities to the liquid, making it
cloudy.
3. Skim the stock carefully and remove the scum.
4. Cool the stock as quickly as possible.
5. Refrigerate the stock immediately.

10. EQUIPMENT
 1. Stock pot for the
quantity of stock to be
cooked, the correct size
should be chosen

11. 2. Meat saw or
cleaver for cutting
the bones

12. 3. Long handled ladle for
stirring or mixing
4. Skimmer for
removing the scum

13. 5. Sharp knife and
chopping board for
cutting other ingredients
like vegetables.

14. Proper Storage
 Since stock is full of protein nutrients, it is subject to bacterial growth
which will cause the stock to spoil. These guidelines will help in storing
storing stocks.
1. Drain the stock through a cheese cloth or through a fine mesh
strainer into a clean pot.
2. Cool immediately. The stock will cool faster if the pot is submerged in
water.
3. Stir occasionally.
4. Place covered pot in a refrigerator. Remove fat when the stock is to be
used.
5. The stocks can be stored for 2 to 3 days in the refrigerator and 7 to 10
days in the freezer.