Lo 1 prepare stocks

Stocks- is a flavorful liquids used in the preparation of
soups, sauces, and stews, derived by gently simmering
various ingredients in water
Sauce- is a liquid, cream, or semi-solid food, served on or
used in preparing other foods.
Soups - it is a flavourful and nutritious liquid food served at
the beginning of a meal or a snack.

Types of flavouring agents and
ingredients used according
to standard recipes

THERE ARE DIFFERENT FRENCH TERMS USED FOR STOCKS,
INCLUDING:
1. FOND - meaning base, is a fitting definition for these liquids because they are the
foundation of many different food preparations.
2. BROTH – It is usually made from simmered meats, while a stock is made from the
bones.
3. BOUILLON – is derived from the French term bouillir, meaning to boil, can be any liquid
produced by simmering ingredients in water.
4. FUMET – It is a concentrated liquid that often contains wine
5. NAGE - meaning to swim, refers to cooking ingredients in a court bouillon, and is often
associated with shellfish.

STOCKS ARE DIVIDED INTO TWO
CATEGORIES:
1. WHITE STOCK - is uncoloured and subtle flavoured.
2. BROWN STOCK - uses roasted components to create a
rich colour and robust flavour.

COMMON INGREDIENTS OF STOCKS
1. Start with high quality ingredients.
2. Use bones from younger animals, because they have more cartilage
that is rendered into gelatin, giving the stock better viscosity (Lapot).
3. Cut the bones small, about 3”, to extract the most flavours in the
shortest cooking time.
4. A combination of meaty and marrow bones gives the stock a rich flavor
and body.
5. Meat trimmings are okay, as long as they are fresh and trimmed of
excess fat.
6. Use lean fish bones with a neutral flavour; fatty fish (salmon and tuna
for example) have a strong, distinctive flavour that is too assertive for
most applications.
7. When using fish bones, remove the gills, which tend to have an off-
flavor.
1. BONES

2. MIREPOIX (mir’-pwa)

3.
•HERBS
1.This is composed of bundled herbs
consisting of thyme, parsley, garlic
clove, bay leaf, and peppercorn.
For the video -
3. BOUQUET GARNI
4. WATER

STANDARD STOCK THICKENING AND BINDING
AGENTS
1. STARCHES
Derived from roots and vegetables are among the oldest and the most versatile
thickener for sauces.
CORNSTARCH - should be used at the last minute for the thickening of the sauces
and the cooking liquid that is being served.
- mixed it first in water and then used to thicken the sauces and soups
called SLURRY.
 ARROWROOT - It is the best of the purified starches because it remains stable
even after prolonged cooking. It is used the same way as cornstarch.

AGENTS
2. FLOUR
In western cooking, flour has long been the most popular thickener
for the sauces.
3. ROUX
 The most common method of thickening liquids with flour is to
prepare a roux, by cooking the flour with an equal weight of butter.
 1:1 ratio ( 1- fat is to 1 flour)

AGENTS
4. BUERRE MANIE (bər-män-ˈyā)
 (Manipulated Butter ) Like roux, beurre manie contains an equal part by weight of butter and
flour.
 It differs from roux because it is not cooked and is usually added at the end of the sauce’s
cooking rather than at the beginning.
 It is most often used to thicken stews at the end of the cooking when the braising liquid is too
thin.
5. CREAM
 In recent years thickened cream has replaced roux as the thickener, becoming base for white
sauces.

SELF-CHECK
DIRECTIONS:
PLEASE GET YOUR BALLPEN AND YOUR NOTEBOOK FOR ANSWERING
SELF-CHECK THEN PROCEED TO THE NEXT TOPIC.
NOTE: DO NOT THROW YOUR ANSWER. KEEP IT!
: REPEAT UNTIL YOU GOT A PERFECT SCORE!

__________It is a flavorful liquids used in the preparation of
soups, sauces, and stews, derived by gently simmering
various ingredients in water
__________It is a liquid, cream, or semi-solid food, served on or
used in preparing other foods.
__________it is a flavourful and nutritious liquid food served at
the beginning of a meal or a snack.

THERE ARE DIFFERENT FRENCH TERMS USED FOR STOCKS,
INCLUDING:
___________meaning base, is a fitting definition for these liquids because they are the
foundation of many different food preparations.
___________ It is usually made from simmered meats, while a stock is made from the bones.
___________It is derived from the French term bouillir, meaning to boil, can be any liquid
produced by simmering ingredients in water.
___________It is a concentrated liquid that often contains wine
___________meaning to swim, refers to cooking ingredients in a court bouillon, and is often
associated with shellfish.

STOCKS ARE DIVIDED INTO TWO
CATEGORIES:
___________ is uncoloured and subtle flavoured.
___________uses roasted components to create a rich colour
and robust flavour.

1. Start with ______________ingredients.
2. Use ___________from younger animals, because they have more cartilage that
is rendered into gelatin, giving the stock better viscosity (Lapot).
3. Cut the bones small,____________, to extract the most flavours in the shortest
cooking time.
4. A combination of meaty and marrow bones gives the stock a
______________and body.
5. Meat trimmings are okay, as long as they are _____________of excess fat.
6. Use lean fish bones with a neutral flavour; fatty fish (salmon and tuna for
example) have a strong, distinctive flavour that is too assertive for most
applications.
7. When using fish bones,___________, which tend to have an off-flavor.
1. ___________________

2. ____________

3.
•HERBS
1.This is composed of bundled herbs consisting of
thyme, parsley, garlic clove, bay leaf, and
peppercorn.
3. _______________
4. __________

AGENTS
1. ________________
Derived from _______________are among the oldest and the most versatile
thickener for sauces.
___________________- should be used at the last minute for the thickening of
the sauces and the cooking liquid that is being served.
- mixed it first in water and then used to thicken the sauces and soups
called__________________.
 __________________ It is the best of the purified starches because it remains stable
even after prolonged cooking. It is used the same way as cornstarch.

AGENTS
2. _____________
In western cooking, flour has long been the most popular thickener
for the sauces.
3. ___________________
 The most common method of thickening liquids with flour is to
prepare a roux, by cooking the flour with an equal weight of butter.
 __________________ ratio

AGENTS
4. ___________________
 (Manipulated Butter ) Like roux, beurre manie contains an equal part by weight of butter and
flour.
 It differs from roux because it is not cooked and is usually added ______________of the
sauce’s cooking rather than at the beginning.
 It is most often used to thicken stews at the end of the cooking when the braising liquid is too
thin.
5. ________________________
 In recent years thickened cream has replaced roux as the thickener, becoming base for white
sauces.

Variety of stocks and
glazes flavouring according
to enterprise standards

VARIETY OF STOCKS
1. WHITE STOCK
Is made from chicken, beef, fish bones and vegetables.
It is generally colorless while it is cooking
To keep stocks as clear as possible, you may blanch the bones before
adding them.

1. Cut the bones into 3-4 inches.
Chicken and Fish bones do not need to
be cut.
2. Rinse the bones in cold water to
remove any impurities. You can blanch
the bones if desired.
3. Place the bones in a stockpot
4. Add cold water until the bones are
completely covered. (Cold water
dissolves impurities and blood in the
bones it cover. These impurities will
clump and rise to the surface when
water heats, where they can be
skimmed off the top. Using hot water
will cause the impurities to clump
rapidly. This prevents them from rising
to the top and results in a cloudy stock)
HOW TO PREPARE WHITE STOCKS?
5. Bring to a boil. Then reduce it to a simmer to
slowly release the full flavour of the ingredients.
6. To keep the stock clear, use a skimmer to remove
any impurities and fat from the surface. Skim as
needed.
7. Add the mirepoix. (Boiling makes the stock cloudy,
so keep the water at a simmer.
8. Make sure liquid is completely covering the bones.
Bones will not release its flavour unless it is under
water, and will darken if exposed to air.
9. For the best flavour, simmer stock for the
recommended amount of time.
Fish bones – 30- 40 minutes
Chicken bones – 3-4 hours
Beef/ veal bones – 6- 8 hours
10. Skim all impurities and fat from the stock.
11. Strain and cool the stock quickly.

VARIETY OF STOCKS
2. BROWN STOCK
 It is made from beef, veal and chicken.
 It gets its color from roasting the ingredients without water in a hot
oven.
 The brown bones, mirepoix and add tomatoes to give a brown stock
its color.
 The steps to make white stocks and brown stocks are almost the same. The
main difference is that for brown stocks, the bones and mirepoix are browned
by roasting.

HOW TO PREPARE BROWN STOCKS
1. Cut the beef or veal bones into 3-4 inches.
2. Browning is slowed down by moisture, so do not wash or blanch the bones.
3. Place the bones one layer deep in a roasting pan.
4. Roast bones in the oven at 375 degree Celsius. Some chefs lightly oil the bones before browning.
5. Place the browned bones in a stockpot.
6. Cover with water and water to a simmer.
7. Reserve or keep the excess fat from the roasting pan.
8. Deglaze the pan with water. To deglaze means to add water and stir over heat until the drippings
are dissolved.
9. To deglaze mixture to the stockpot.
10. Combine the mirepoix and reserve fat in a pot while bones are beginning to simmer.
11. Skim impurities and fat from the stock as it begins to simmer.
12. Add the tomatoes and caramelized vegetables to the stock pot
NOTE: DO NOT STIR THE STOCK BECAUSE IT WILL BECOME CLOUDY

3. FISH STOCK
VARIETY OF STOCKS
 It is made by slowly cooking the bones of lean fish or shellfish.
 The procedure to make fish stock is the same a white stock, although the cooking time for
fish stock is shorter.
4. VEGETABLES STOCK
 Which do not include meat products, are in important addition to many healthful dishes.
 Forms of base for many vegetarian and vegan dishes.
 Basic ingredients of vegetable stocks are vegetables, herbs, spices and water.
 Needs to be simmered only 30-45 minutes.
 Add neutral tasting vegetables such as celery and onions.
 All-purpose vegetables stock does not include strongly flavoured vegetables such as cauliflower and Brussels
sprouts.
 Some dark green, leafy vegetables such as spinach, develop an unpleasant odor when they are cooked for too
long

VARIETY OF STOCKS
5. GLAZES
 It is a stock that is reduced and concentrated. This results in a flavorful, thick
and syrupy liquid that turns solid when it is refrigerated.
 Created through reduction. Reduction is the process of evaporating part of a
stocks water through simmering or boiling.
 Small amounts of glaze can be used to flavour sauces, vegetables, meat, poultry
and fish.

HOW TO PREPARE GLAZE?
1. Place a large quantity of stock in a heavy pan
2. Bring the stock to a simmer
3. Skim the surface as needed
4. Clean the sides of the pan with moistened, natural bristle
brush as the stock reduces and becomes syrupy
5. Transfer the stock to a smaller pan when reduced by half
to two-thirds
6. Continue reduce until the stock coats a spoon.
7. Strain the stocks through a chinois or china cap, and pour
it into containers
8. Follow recommended procedures for cooling stock, then
label, date and refrigerate or freeze the container

QUALITY OF STOCKS
 AVOID CLOUDY
STOCKS

QUALITY OF STOCKS
 COLD
VS HOT
WATER
IN
STOCK
MAKING

SELF-CHECK
DIRECTIONS:
PLEASE GET YOUR BALLPEN AND YOUR NOTEBOOK FOR ANSWERING
SELF-CHECK THEN PROCEED TO HOW TO PREPARE SOUPS.
NOTE: DO NOT THROW YOUR ANSWER. KEEP IT!
: REPEAT UNTIL YOU GOT A PERFECT SCORE!

VARIETY OF STOCKS
1. _____________
Is made from chicken, beef, fish bones and vegetables.
It is generally colorless while it is cooking
To keep stocks as clear as possible, you may blanch the bones before
adding them.

1. _______the bones into 3-4 inches.
Chicken and Fish bones do not need to
be cut.
2. _____the bones in cold water to
remove any impurities. You can blanch
the bones if desired.
3. __________in a stockpot
4. ________until the bones are
completely covered. (Cold water
dissolves impurities and blood in the
bones it cover. These impurities will
clump and rise to the surface when
water heats, where they can be
_______the top. Using hot water will
cause the impurities to clump rapidly.
This prevents them from rising to the
top and results in a cloudy stock)
HOW TO PREPARE WHITE STOCKS?
5._______. Then _______to slowly release the full
flavour of the ingredients.
6. To keep the stock clear, ____________ and fat from
the surface. Skim as needed.
7. _________. (Boiling makes the stock cloudy, so
keep the water at a simmer.
8. Make sure _____is completely covering the bones.
Bones will not release its flavour unless it is under
water, and will darken if exposed to air.
9. For the best flavour, simmer stock for the
recommended amount of time.
_______ 30- 40 minutes
Chicken bones ________
__________ 6- 8 hours
10. __________ and fat from the stock.
11. _________ and cool the stock quickly.

VARIETY OF STOCKS
2. ________________
 It is made from beef, veal and chicken.
 It gets its color from roasting the ingredients without water in a hot
oven.
 The brown bones, mirepoix and add tomatoes to give a brown stock
its color.
 The steps to make white stocks and brown stocks are almost the same. The
main difference is that for brown stocks, the bones and mirepoix are browned
by roasting.

HOW TO PREPARE BROWN STOCKS
1. ________the beef or veal bones into 3-4 inches.
2. ______________is slowed down by moisture, so do not wash or blanch the bones.
3. ________one layer deep in a roasting pan.
4. __________in the oven at 375 degree Celsius. Some chefs lightly oil the bones before browning.
5. Place the browned bones in a__________.
6. ____________and water to a___________.
7. Reserve or keep the excess fat from the roasting pan.
8. Deglaze the pan with water. To deglaze means_______ and stir over heat until the drippings are
dissolved.
9. To deglaze mixture to the stockpot.
10. _____________ and reserve fat in a pot while bones are beginning to simmer.
11. ______and ___________from the stock as it begins to simmer.
12_____________and caramelized vegetables to the stock pot
NOTE: DO NOT STIR THE STOCK BECAUSE IT WILL BECOME CLOUDY

3. __________
VARIETY OF STOCKS
 It is made by slowly cooking the bones of lean fish or shellfish.
 The procedure to make fish stock is the same a white stock, although the cooking time for
fish stock is shorter.
4. ______________
 Which do not include meat products, are in important addition to many healthful dishes.
 Forms of base for many vegetarian and vegan dishes.
 Basic ingredients of vegetable stocks are vegetables, herbs, spices and water.
 Needs to be simmered only 30-45 minutes.
 Add neutral tasting vegetables such as celery and onions.
 All-purpose vegetables stock does not include strongly flavoured vegetables such as cauliflower and Brussels
sprouts.
 Some dark green, leafy vegetables such as spinach, develop an unpleasant odor when they are cooked for too
long

VARIETY OF STOCKS
5. ___________
 It is a stock that is reduced and concentrated. This results in a flavorful, thick
and syrupy liquid that turns solid when it is refrigerated.
 Created through reduction. Reduction is the process of evaporating part of a
stocks water through simmering or boiling.
 Small amounts of glaze can be used to flavour sauces, vegetables, meat, poultry
and fish.

HOW TO PREPARE GLAZE?
1. Place a large quantity of stock in a heavy pan
2. Bring the stock to a ______
3. _________the surface as needed
4. _________of the pan with moistened, natural bristle brush
as the stock reduces and becomes syrupy
5. _________the stock to a smaller pan when reduced by half
to two-thirds
6. Continue reduce until the stock coats a spoon.
7. _________through a chinois or china cap, and pour it into
containers
8. Follow recommended _______for cooling stock, then label,
date and refrigerate or freeze the container

Lo 1 prepare stocks

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