A stock is a flavored liquid made by simmering bones, meat, seafood, and/or vegetables in water. Stocks are the foundation for many soups, sauces, and gravies. The document discusses the ingredients and preparation methods for different types of stocks, including white stocks, brown stocks, fish stock, and vegetable stock. Proper preparation such as blanching bones, skimming fat, and gentle simmering is emphasized to extract flavor while avoiding cloudiness.

1. LIQUID FROM THE STOCK POT
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2.  WHAT IS A STOCK?
 WHY ARE THEY KNOWN AS ‘FOND
DE CUISINE’?
 INGREDIENTS THAT GO IN A
STOCK
 DIFFERENT TYPES OF STOCKS
 USES OF STOCKS
 GUIDELINES FOR STOCK
PRODUCTION
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3.  Stock is a liquid containing some of the soluble
nutrients and flavor of the food in which are
extracted by prolonged and gentle simmering
(except for the fish stock which takes only 20
minutes of simmering).
 Stock is the basic ingredient of making good
soups, sauces, gravies etc. stocks are the
foundations of many important kitchen
preparation. So greater care should be taken in
their preparation and storage.
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4.  Stock liquor has the base of water into which
flavors from selected bones and vegetables are
extracted by gentle simmering. Other flavors
are infused into the stock in the form of
bouquet garni. Once cooking time is finished
the resultant liquor is termed as STOCK.
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5.  Use fresh ingredients as far as possible to
retain the maximum flavors, longer life for the
stock and to avoid unpleasant flavor.
 Scrape the bones to remove all the fat. This
reduces the grease content.
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6.  The bones before used should be
blanched in hot water to remove blood
stains, to whiten them and to remove the
impurities. This is mainly done in making
of white stock.
 Chop the bones for fuller extraction of
flavor.
 Place the ingredients in cold water allow
to boil and then simmer for white stock.
 Use clean equipments to prevent food
spoilage from bacteria and dirt.
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7.  In brown stock the bones need to be roasted or
fried to a good brown color. The vegetables are
cut into larger mirepoix and fried for color.
 On boiling skim, degrease and simmer the
stock. This practice prevent the stock from going
cloudy.
 Scum should be removed otherwise it will boil
into the stock and spoil the color and flavor of
the stock.
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8.  Fat should be skimmed otherwise it will taste
grease.
 Stocks should always simmer gently, for if it is
allowed to boil quickly it will evaporate and go
cloudy.
 Stock pot should never be covered with a lid.
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9.  Never allow the stock to go off the simmering
point or in hot weather there is a danger of its
going sour.
 Seasonings mainly salt should never be added
to the stock while making.
 If stocks to be kept, strain, reboil, cool quickly
and place it in a refrigerator covered.
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10.  Avoid using coloring vegetables in making of
white stocks.
 Stock essence is the resultant of stock reduced
by half to a more concentrated form.
 A stock glaze describes the essence further
reduced to a gelatinous consistency, also called
as GLACE DE FOND.
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11.  BONES 2 KG.
 WATER 4 LIT.
 VEGETABLES ½ KG.
 BOUQUET GARNI 1. ( thyme, bay leaf,
parsley, peppercorns).
VEGETABLES
50% ONION
25% CARROT
25% CELERY
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12.  STOCKS __________WHITE STOCK
｜￬ ￬￬
BROWN STOCKS WHITE BEEF STOCK
￬￬ ￬￬
BROWN BEEF WHITE VEAL STOCK
￬￬ ￬￬
BROWN MUTTON WHITE CHICKEN STOCK
￬￬ ￬￬
BROWN VEAL WHITE VEGETABLE STOCK
￬￬ ￬￬
BROWN CHICKEN FISH STOCK
￬￬
BROWN GAME
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13.  FOND BLANC
 FOND DE MARMITE – WHITE BEEF STOCK
 FOND BLANC DE MOUTON – W.. MUTTON
 FOND BLANC DE VEAU – W..VEAL STOCK
 FOND BLANC DE VOLAILLE – W..CHICKEN
 FOND BLANC DE LEGUMES – W.. VEG.STOCK
 FOND BLANC DE POISSON – W.. FISH STOCK
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14.  FOND BRUN
 ESTOUFFADE – BROWN BEEF STOCK
 FOND BRUN DE MOUTON – B. MUTTON
 FOND BRUN DE VEAU – B..VEAL STOCK
 FOND BRUN DE VOLAILLE – B.. CHICKEN
 FOND BRUN DE GIBIER – B..GAME STOCK
 FOND BRUN DE LEGUMES – B.. VEG..STOCK
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15. CHINOIS
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19.  Matignon
 Matignon is a combination of minced
vegetables, usually onion (and/or leek),
celery, and carrot, with a sprig of thyme
and half a bay leaf, sautéed in butter over
a low flame until softened and translucent
("melted" but not browned), seasoned to
taste with a pinch of salt and a pinch of
sugar
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20.  Court bouillon
 Court Bouillon (pronounced "coor boo-
YONE") is a flavorful, aromatic liquid used
for poaching fish and shellfish. The
simplest court bouillon consists of nothing
but salted water, and some traditional
recipes call for a mixture of half salted
water, half milk , vinegar and mirepoix
vegetables.
The court bouillon recipe uses a mix of
aromatics, spices and acid, which will give
the best results when poaching most kinds
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21.  The name Court bouillon is a French name which
literally means – ‘short broth” and is often prepared
as the cooking liquid for fish or vegetables.
 The basic components of a court bouillon include
aromatic vegetables and herbs, an acid such as
vinegar, whiter wine or lemon juice and water.
 A court bouillon is usually used as liquid for
poaching or stewing fish and other meat items.
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22.  Mirepoix
 MirepoixMirepoix is a combination
of onions, carrots, celery, and sometimes other
vegetables. Often, the less desirable parts of the
vegetables that may not otherwise be eaten (such
as carrot skins and celery ends) are used. The use
of these parts is highly dependent upon the chef,
as many do not appreciate the flavours that these
portions impart.
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23.  Blanching
 Done to bones for reasons like
 To remove the impurities
 To remove the blood stains
 To remove the fat content
 To whiten them.
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24.  A cooking method gentler than boiling, simmering refers to
cooking food in liquid (or cooking just the liquid itself) at a
temperature slightly below the boiling point―around 180 to 190
degrees.
 It requires careful regulation of the temperature so that the
surface of the liquid shimmers with a bubble coming up every
few seconds.
 Simmering cooks food gently and slowly. Delicate foods such as
fish are poached at or below a simmer to prevent them from
breaking apart. Meats that are simmered remain moist and
fork-tender, while boiled meats are often dry and tough
because the heat of boiling liquid can cause their proteins to
toughen.
 Stocks are simmered so the fat and proteins released by any
cooking meat or bones float to the top, where they can be
skimmed off instead of being churned back in, which can make
the stock cloudy and greasy.
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25.  The scum is denatured protein, mostly comprising
the same proteins that make up egg whites. It is
harmless and flavorless, but visually unappealing.
Eventually, the foam will break up into microscopic
particles and disperse into your stock, leaving it
grayish and cloudy. The more vigorously your stock
bubbles, the faster this process will occur.
 If the grayness or cloudiness bothers you but
skimming is not an option for some reason, you can
always remove the micro-particulates later through
the clarification process used to make consomme.
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26.  The difference between broth and stock is one of
both cultural and colloquial terminology but certain
definitions prevail. 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. It is often made more
substantial by adding starches such as rice, barley
or pulses.
 Traditionally, broth contained some form of meat or
fish; however, nowadays it is acceptable to refer to a
strictly vegetable soup as a broth.
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27.  Remouillage is a stock made from bones that
have already been used those used for jus lie.
The second stock is less strong and is usually
reduced to make a glace.
 Remouillage may also replace water in the
making of a stock.
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