i hope this can help you

1. METHODS OF PREPARING STOCKS
TLE 10-COOKERY
SAMPLE FOOTER TEXT 1

2. RECAP
2
1. What is a stock?
 a clear, thin liquid
flavored by soluble
substances extracted from the
bones of meat, poultry, and
fish .
2. What are the
classification of stocks?
 White stock,
 Brown stock

3. RECAP
SAMPLE FOOTER TEXT 3
3. Why do stocks serve as the foundation
of cooking?
They are the bases of some dishes
especially soups stew and some
sauces to make it more flavorful.

4. 4
The quality of a stock is judged by
four characteristics:
 Body
 Flavor
 Clarity
 Color

5. 5
 Body- develops when collagen
proteins dissolve in protein -
based stock.
 Flavoring vegetables such as
mirepoix: herb sachets and the
proper ratios of ingredients to
liquid give stocks their
flavor.
 Clarity is achieved by removing
impurities during stock making.

6. GUIDELINES FOR PREPARING STOCKS
6
1. Follow the correct procedures.
- in cooling and storing
stocks.
- Cut the bones into small
pieces.
2. Follow the cooking time for stock.
The following are
approximate cooking time for different
stocks.
-White beef stock - 8 to 10

7. - White poultry and Game Bird Stocks
– 3 to 4 hours
- Fish Stock – 45 minutes to 1 hour
- Vegetables Stock – 45 minutes to 1
hour, depending on the specific
ingredients and the size of vegetables
cut
3. The stock ingredients are boiled
starting with cold water. This
promotes the extraction of protein
which may be sealed in by hot water.

8. 4. Stocks are simmered gently, with
small bubbles at the bottom but not
breaking at the surface.
5. Salt is not usually added to a
stock.
6. Meat is added to the stock before
the vegetables and the “scum” that
rises to the surface is skimmed off
before further ingredients are added.

9. 7. Strain the stock.
8. Portion the stocks in covered
containers and store by refrigerating
or freezing.
- if properly refrigerated
stock will keep 2 to 3 days.
- if frozen, stock will keep
for many months

10. SAMPLE FOOTER TEXT 10
Activity
1. As a chef of a fine dining
restaurant, Genie simmers meat,
fish, and vegetables. Which of the
following liquids is a by-product
after the different food stuffs
have been simmered?
A. glaze C. stock
B. sauce D. water

11. SAMPLE FOOTER TEXT 11
2. As a rule, which should not be
added to the stock because it
causes
saltiness?
A. MSG
C. spices
B. salt
D. sugar
3.What makes the stock tasty and
appetizing?

12. THANK YOU!
12