3. Is a liquid flavouring base for soups and
sauces.
It is a flavoured liquid preparation, and is
the basis of many dishes.
Is a thin clear flavourful liquid extracted
from meat, poultry, fish and their bones
and from vegetables and seasoning.
Base: A powdered or concentrated form of
a stock.
4. 50% nourishing element (bones)
The major flavoring ingredient consists of
bones and trimmings for meat and fish
stocks and vegetables for vegetable
stock.
10% mirepoix
a mixture of coarsely chopped onions,
carrots, and celery that is used to flavor
stocks, soups, and stews.
Bouquet garni
Aromatics are herbs, spices, and flavorings
that create a savory smell; these
include sachet d'épices
100% Liquid
5. Bones
o Beef and chicken bones are most commonly
used; fish is also common.
• Bone marrow
• Cartilage (Collage converted to gelatine that
thickens the liquid)
• Connective tissue
6. Mirepoix
Is a mixture of roughly chopped vegetables
used to add flavour, nutrients and color to the
stocks.
Percentage of Mirepoix
50% onion
25% carrots
25% celery
10% leeks
White mirepoix
It is necessary to keep the stock as colorless
as possible
Cutting of mirepoix
The chop or cut of the vegetables are coarsely
into relatively uniform-size pieces.
Size depends on how long it will cook (If the
mirepoix will cook some time as for beef
stock, cut into large pieces about 1-2 inches)
8. Cold Liquid -To make stock, start with cold liquid to allow the
solid ingredients to slowly release flavor and to help prevent
cloudiness.
Natural Clarification - Muscles, blood, and many vegetable
tissues in the nourishing element or mirepoix contain albumin.
Albumin - is a protein that is soluble only in cold water.
Skimming - During simmering, use the process of dépouillage to
skim fat and impurities from the surface.
Straining Stocks -When the stock has simmered long enough for
it to acquire the flavor, color, and body desired, it is ready to strain.
10. (Fond Blanc)
Is colorless, made by
simmering vegetables with
the bones of chicken, beef,
veal, or fish.
This type of stock is used
for white
sauce, blanquettes, fricass,
and poached dishes etc.
11. 1. Bones into pieces, 3 to 4 inches Cut the (8
to 10 cm) long.
2. Rinse the bones in cold water. (If desired,
chicken, veal, or beef bones may be
blanched.)
3. Place bones in a stockpot or steam-
jacketed kettle and add cold water to cover.
12. 4. Bring water to a boil, and then reduce to a
simmer.
5. Add the chopped mirepoix and the herbs
and spices.
6. Do not let the stock boil. Keep it at a low
simmer.
7. Skim the surface as often as necessary
during cooking.
8. Keep the water level above the bones.
13. 9. Simmer for recommended length of time:
Beef and veal bones—6 to 8 hours
Chicken bones—3 to 4 hours
Fish bones—30 to 45 minutes
10. Skim the surface and strain off the stock
through a china cap lined with several
layers of cheesecloth.
11. Cool the stock as quickly as possible,
14. 12. When cool,
refrigerate the
stock in covered
containers.
15. The purpose of blanching bones is to rid them
of some of the impurities that cause
cloudiness.The bones of young animals,
especially veal and chicken, are highest in
blood and other impurities that cloud and
discolor stocks.
16. 1. Rinse bones in cold water.
2. Place bones in a stockpot or steam-
jacketed kettle and cover with cold water.
3. Bring the water to a boil.
4. Drain the bones and rinse them well,
17. (Fond Brun)
Is made from beef or veal
bones that have been
browned in the oven.
The bones are roasted
until golden in colour, not
burnt. (Burnt bones and
mirepoix will damage the
stock’s flavour and
colour).
18. 1. Cut the bones into pieces, 3 to 4 inches (8
to 10 cm) long, as for white stock.
2. Do not wash or blanch the bones.
3. Place the bones in a roasting pan in one
layer and brown in a hot oven at 3750F
(1900C) or higher.
19. 4. When the bones are well browned, remove
them from the pan and place them in a
stockpot.
5. Drain and reserve the fat from the roasting
pan.
6. While the stock is getting started, place
the mirepoix in the roasting pan with some
of the reserved fat and brown the
vegetables well in the oven.
20. 7. When the water in the
stockpot comes to a
simmer, skim and continue
as for white stock.
8. Add the browned
vegetables and the tomato
product to the stockpot. If
desired, they may be held
out until 2 to 3 hours
before the end of the
cooking time.
9. Continue as for white
stock.
21. The mirepoix may be browned with the
bones.When the bones are half browned, add
the mirepoix to the pan and continue roasting
until bones and vegetables are browned.
Tomato may be added toward the end of
browning time, but exercise caution, as
tomato purée burns easily.
22. (Fume de Poisson)
Is made from fish bones
and trimmings.
Classical preparation
calls for the bones of
specific fish for fumet.
The important thing is
that the fish is fresh and
that its flesh is white.
23. Fumet
A fish stock that has
had lemon juice or
another acid added
and then been reduced
by 50%.
24. 1. Add butter in a stock pot, add mirepoix sweat it
for 5 minutes.Then add the bones, over low
heat for 5 minutes until the bones are turn
white and begin to exude some juices.
2. Add white wine, bring to a simmer, then add
water to cover and the sachet, bring to a
simmer again, skim and simmer for another 30-
45 mins.
3. Strain in a china cap lined with cheese cloth,
cool it down properly and store.
25. Flavor changes depending
on the vegetables used.
Often the less desirable
parts of the vegetables
(such as carrot skins and
celery ends) are used for
preparing the veg stock
since they will not be
eaten.
26. Use approximately equal proportions of
vegetables and water.
The basic ingredients of a vegetable stock are
vegetable, herbs and spices.
The vegetable stock needs to be simmered
only 30 to 45 minutes.
27. Pass through a fine strainer.
Label the stock container.
Cool and refrigerate.
