Stocks are flavorful liquids made by simmering bones, meat, seafood or vegetables in water. There are different types of stocks including chicken stock, white stock, brown stock, and fish stock. Key ingredients used in making stocks are bones, mirepoix (a mix of onions, celery and carrots), acid, scraps, and bouquet garni (tied herbs). Spices add flavoring while seasoning is used to enhance flavors.

2. STOCKS
• Stocks- are among the most basic preparations found in professional kitchen. they are
referred to in French as fondsde cuisine, or ― “the foundationof cooking.”
• It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood
and/or vegetables in water with aromatics until their flavor, aroma, color and body, and
nutritive value are extracted.
• A clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish;
and their bones, and from vegetables and seasonings.

3. CLASSIFICATION OF STOCKS
Made from the chicken
bones.
CHICKEN STOCK

4. CLASSIFICATION OF STOCKS
Made from beef or veal
bones
WHITE STOCK

5. CLASSIFICATION OF STOCKS
Made from beef or veal
bones that have been
browned in an oven.
BROWN STOCK

6. CLASSIFICATION OF STOCKS
Made from fish bones
and trimmings left over
after filleting
FISH STOCK

7. INGREDIENTS IN PREPARING STOCKS
Most of the flavor and body of stocks are derived from the
bones of beef, veal, chicken, fish, and pork.
The kinds of bones used determine the kindof stock,
except vegetable stock.
BONES

8. INGREDIENTS IN PREPARING STOCKS
It is the French term for the combination of
coarsely chopped onions, carrots and celery
used to flavor stocks.
Basic formula for Mirepoix – used to flavor white stocks and
soups, tomato paste or puree is often included for brown stock,
gravy, stew or soup.
2 parts onion
1 part celery
1 part carrot
MIREPOIX

9. INGREDIENTS IN PREPARING STOCKS
It helps dissolve connective
tissues, and extract flavor and
body from bones.
Acid

10. INGREDIENTS IN PREPARING STOCKS
Scraps may be used in stocks if they are
clear, wholesome, and appropriate to the
stock being made.
Scraps and left-over

11. INGREDIENTS IN PREPARING STOCKS
assortment of fresh herbs and aromatic
ingredients tied in a bundle with string so
it can be removed easily from the stock.
Bouquet garni

12. SPICE AND SEASONING
• A spiceis a seed, fruit, root, bark, or other plant substance primarily used for flavoringor
coloring food. spices are distinguishedfrom herbs, which are the leaves, flowers, or stems
of plants used for flavoringor as a garnish.
• Seasoningis the process of supplementing food via herbs, spices,salts, and/or sugar,
intended to enhance a particular flavour.