This document provides information on preparing stocks, soups, and sauces. It defines stocks and broth, explaining that stock is a thin flavored liquid produced by simmering raw ingredients while broth contains solid pieces of meat or fish. It then discusses the key parts of preparing stock, including mirepoix, aromatics, liquid, and major flavoring ingredients. Various types of stocks are also outlined such as white stock, brown stock, fish stock, and vegetable stock. Basic rules for preparing stock are listed, such as simmering gently and skimming the surface.

1. Quarter 3. Prepare Stocks, Soups
and Sauces
Poultry and Game Dishes
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2. 2
Lesson 1. Prepare Stocks,
Sauces and Soups (SSS)
Outcome 1. Prepare
Stocks for Required
Menu Items

3. 3
OBJECTIVES
❖Use ingredients and flavouring according
to enterprise standards.
❖Produce variety of stocks according to
enterprise standards.

4. 4
CONTENT
➢ Principles of preparing stocks.
➢ Classification of stocks.
➢ Ingredients in preparing stocks.
➢ Types and uses of convenience
products.

5. 5
CONTENT
➢ Methods of preparing stocks.
➢ Suggested Projects
a. white stock
b. Brown stock

6. What is the difference between
STOCKS and BROTH?
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7. Stocks and Broth
Stocks are the bases of almost
everything we do. The French
appropriately call it a fond (base).
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8. Stock is the thin liquid produced by
simmering raw ingredients: solids are
removed, leaving a thin, highly
flavoured liquid. This yields classic
stock as made from beef, veal, chicken,
fish and vegetables.
Broth differs in that it is a basic soup
where the solid pieces of flavouring
meat or fish, along with some
vegetables, remain.
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9. What is Stock?
A flavourful liquid made by gently simmering
bones and/or vegetables in a liquid to extract
their flavour, aroma, colour, body and nutrients.
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10. The Four Essential Parts of a Stock
1. Mirepoix- 2 parts onion, 1 part carrot,
and 1 part celery roughly chopped.
2. Aromatics- herbs and spices, thyme,
parsley stems, bay leaf, cracked pepper corn
– in a cheesecloth bag or not.
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11. The Four Essential Parts of a Stock
3. Liquid- most often water.
4. Major Flavouring Ingredient-
bones or vegetables.
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12. Ingredients in Preparing Stocks
1. Bones – it is the major ingredient. Veal, beef,
and chicken bones are most commonly used.
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13. The flavour of the stock comes from the
cartilage and connective tissue in the bones
which gets converted into gelatine that thickens
the liquid.
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14. 2. Scraps & left overs meat or carcass.
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15. 3. Mirepoix (meer-
pwah) - is a
combination of onions,
carrots, celery, and
sometimes other
vegetables.
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16. 4. Acid ingredients – Acid help dissolve
connective tissue. (Lemon, vinegar, tomato
products)
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17. 5. Seasoning &
spices –
“aromatics”. Salt is
an important
ingredient.
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18. 6. Herbs and spices- used depend on
availability and local traditions. In classical
cuisine, the use of a bouquet garni (or bag
of herbs) consisting of parsley, bay leaves, a
sprig of thyme, and possibly other herbs, is
common use.
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19. It is used depending on availability and local
traditions. This is often placed in a sachet to
make it easier to remove once the stock is
cooked. Sachet – herbs & spices usually tied
in a cheesecloth.
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20. Ingredients proportion:
a.Bones – 50%
b.Mirepoix – 10%
c.Water – 100%
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21. 21
TYPES OF STOCKS

22. 1. Consommé
- is a clear soup made from richly flavoured
stock that has been clarified usually a fining
process thru the use of egg protein (egg white).
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23. A perfectly transparent
and intensely flavourful
soup that’s made by
clarifying stock that
involves removing all
impurities from the stock,
called “clear meat”.
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24. 2. Bouillon – in French cuisine, is a simply
“broth”, made by simmering a mirepoix and
aromatic herbs (boquet garni), with either beef,
veal or poultry.
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25. 3. Remouillage – “rewetting” stock made
from bones that already been used once.
Discard the mirepoix and herbs after draining.
Add fresh mirepoix.
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26. - is a stock made from bones
that have not been roasted or
browned. They are usually
raw and the most common
type of white stock is the
Chicken Stock.
4. White Stock
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27. ❖A white stock has a
lightly golden color that
is clear and mild in
flavor. White stocks are
typically used as bases in
soups and as a substitute
for water .
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28. - are typically made with beef
bones. The best types of
bones to use are the
knuckle/shank from veal, as
they contain higher collagen
content that produces the
ever appealing gelatin look.
5. Brown Stock
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29. - By roasting the bones prior
to making the stock, you get
a deep, rich, dark brown
color. The caramalization of
the bones gives the stock its
color and flavor.
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30. 6. Fish stock
- is derived from the bones of
non-fatty fish. The preferable
bones are that of the halibut, or
if unavailable, other non-fatty
flat fish. They are a snap to
make, taking only 45 minutes,
and are essential for dishes that
showcase seafood as its main.
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31. ❖Fish bones should be
washed before use but never
blanched as will lose flavor.
Due to the short cooking
time, mirepoix or other
vegetables should be cut
small and sweated to
encourage flavor extraction.
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32. 7. Vegetable Stock
- A vegetable stock is just
as the name implies. It is
a low-cost vegetarian
stock used in soups with
no meat, or as a flavor
enhancer in place of
water.
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33. 8. Court Bouillon
- is an acidic cooking liquid that
is not actually a stock. It is
prepared in the same manner as
a stock. It is usually water with
wine or vinegar, where
vegetables and seasonings have
been simmered to extract their
flavors.
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34. Preparing Stock
A few basic rules are commonly
recommended for preparing
stock:
1. The stock ingredients are
simmered starting with cold
water. This promotes the
extraction of collagen, which may
be sealed in by hot water.
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35. Preparing Stock
2. Stocks are simmered gently,
with bubbles just breaking the
surface, and not boiled. If a stock is
boiled, it will be cloudy.
3. Salt is usually not added to a
stock, as this causes it to become
too salty, since most stocks are
reduced to make soups and sauces.
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36. 4. Meat is added to a stock
before vegetables, and the
"scum" that rises to the surface
is skimmed off before further
ingredients are added.
5. Stocks can be frozen and
kept indefinitely but are better
fresh
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37. 6. If the cook wants to remove
the fat, after the stock is
finished it is cooled and the
fat, which floats, separates and
solidifies into globs within the
stock, which can be removed
with ease.
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38. 7. The refrigerator shelf life
of a stock is three to four
days, but the stock can be
boiled at the end of this
period and the life extended
another three to four days.
Stock can be kept for
extended periods in this
manner.
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