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Principles of preparing stock quarter 3l
- 2. What is a Stock? 20XX 2
- 3. Stocks a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings. 3 20XX Sample footer text
- 4. Stocks are referred to in French as “fonds de cuisine”, or ― The foundation of cooking.” Fond- it means base or foundation. 4 20XX Sample footer text
- 5. What is the difference between Stocks and Broth? Sample footer text • There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It’s cooked for less time, and it doesn’t contain stock’s thick, viscous texture. When collagen-rich bones are simmered for hours, the heat coaxes out all kinds of flavor, along with gelatin. That’s why stock is usually solid (like Jell-O) when it’s refrigerated, while broth keeps a liquid form. 20XX 5
- 6. Classification of Stocks • Chicken stock • White stock • Brown stock • Fish stock 6 20XX Sample footer text
- 7. Classification of Stocks 1. Chicken stock –made from the chicken bones. 7 20XX Sample footer text
- 8. Classification of Stocks 2. White stock – made from beef or veal bones. 8 20XX Sample footer text
- 9. Classification of Stocks 3. Brown stock made from beef or veal bones that have been browned in an oven. 9 20XX Sample footer text
- 10. Classification of Stocks 4. Fish stock – made from fish bones and trimmings left over after filleting 10 20XX Sample footer text
- 11. Ingredients for Making Stocks Sample footer text 1. Bones 2. Mirepoix 3. Acids 4. Herbs and spices 5. Trimmings and other scraps 20XX 11
- 12. 1. Bones Sample footer text Are the primary ingredient of the stocks aside from water. Bones of the chicken, beef, veal and fish. 20XX 12
- 13. 2. Mirepoix Sample footer text • A mixture of aromatic vegetables used to flavor not only stocks but also sauces, soups, etc. • Onion, carrot, and celery are typically used for mirepoix. 20XX 13
- 14. 3. Acids Sample footer text • Can also help to break down connective tissues. • Example are tomato products such as tomato paste. • White wine for fish stocks. • 20XX 14
- 15. 4. Herbs and Spices Sample footer text •Used to add flavor to the stocks. Kinds of Herbs and Spices: 1. sachet d’épices 2. bouquet garni 3. oignon brûlé 4. oignon piqué 20XX 15
- 16. Sachet d’épices Sample footer text called as spice bag or simply sachet , it is a mix of herbs and spices inside a cheesecloth bag tied with a string. 20XX 16
- 17. Bouquet garni Sample footer text A bundle of aromatic ingredients ang herbs tied with a string . It may include leeks, thyme, parsley and bay leaf. 20XX 17
- 18. Oignon Brûlé Sample footer text Or “burnt onion” is an onion cut crosswise. The cut surfaced is then browned on a skillet. 20XX 18
- 19. Oignon piqué Sample footer text A whole peeled onion with a bay leaf pinned to it with a whole clove. It is also used to flavor sauces and soups. 20XX 19