A proper grip gives you maximum control over the knife, increases your cutting accuracy and speed, prevents slipping, and lessens the chance of an accident. The type of grip you use depends, in part, on the job you are doing and the size of the knife. Grasping the blade of the knife between the thumb and forefinger gives the worker good control over the blade.

1. T.L.E 8

2. BLACK
1
-Is the color of authority and power.
-It is popular in fashion because it
makes people appear thinner .
- It is also stylish and timeless.
- -Black also impulse submission

3. WHITE STOCK
1
White Stock – or fond blanc, is
known as such because it is
usually colorless.

4. Steps in Making white stock.
• Cut the bones, except chicken and fish bones, into 3-to-4-inch
pieces.
• Rinse these in cold water to get rid of any blood and other
impurities.
• Fill the pot with water until the bones are completely covered.
Bring the water to a boil, then reduce the heat to a simmer.
• Use a skimmer or ladle to remove any fat and impurities that
come up to the surface.
• Add the mirepoix.
• Follow the recommended time for simmering the stocks for
optimal flavor, constantly skimming all the while.
• Strain the stock using a china cap and let it cool before
storing.

5. WHITE STOCK
1
Fish bones 30 -45 minutes
Chicken bones 3-4 hours
Beef or veal bones 6-8 hours

6. BLACK
1

7. BLACK
1
-Is the color of authority and power.
-It is popular in fashion because it
makes people appear thinner .
- It is also stylish and timeless.
- -Black also impulse submission

8. BROWN STOCK
2
-Brown Stock or fond brun, is made
from the roasted or browned bones
of chicken, veal, beef, or game bones.
-Is used in many dishes such as
stews.

9. Steps in Making Brown stock.
 Preheat the oven to 190 degrees Celsius (375 degrees
Fahrenheit) or higher.
 Cut the bones into 3-to-4-inch pieces. Do not rinse or blanch
the bones as moisture slows down browning.
 Place the roasted bones in a stockpot and cover them with
cold water.
 Set aside the fat from the bones.
 In a pan, cook the mirepoix in the reserved fat until the
vegetables are slightly browned.
 Around 3 to 4 hours before cooking ends, add the vegetables
and the tomatoes or tomato products to the stockpot.
 Strain the stock using a china cap and let it cool before
storing

10. 2

11. BLACK
1
-Is the color of authority and power.
-It is popular in fashion because it
makes people appear thinner .
- It is also stylish and timeless.
- -Black also impulse submission

12. FISH STOCK
3
-Fish Stock or Fond de poisson, is
made by gently simmering the
bones and heads of finfish, or the
shells and heads of shellfish, for
around 20 to 25 minutes.

14. BLACK
1
-Is the color of authority and power.
-It is popular in fashion because it
makes people appear thinner .
- It is also stylish and timeless.
- -Black also impulse submission

15. VEGETABLES STOCK
4
Vegetable Stock or Fond de legume,
serves as the base for various dishes
including vegetarian or vegan ones, or
those that do not contain any meat or
animal products.
It takes around 30 to 45 minutes.

17. GLAZE
5

18. GLAZE
5
Glaze – is a stock that is
reduced until it is thick and
syrupy in consistency.