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The document provides information about preparing stocks in cooking, including: 1) It defines what stocks are and lists different types including chicken, white, brown, and fish stocks. 2) It outlines key ingredients used to make stocks like bones, mirepoix, acid products, and scraps. 3) It provides guidelines for properly preparing stocks like simmering gently and skimming scum regularly.

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Melyn Leong
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57 views

Untitled

The document provides information about preparing stocks in cooking, including: 1) It defines what stocks are and lists different types including chicken, white, brown, and fish stocks. 2) It outlines key ingredients used to make stocks like bones, mirepoix, acid products, and scraps. 3) It provides guidelines for properly preparing stocks like simmering gently and skimming scum regularly.

Uploaded by

Melyn Leong
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PREPARE
STOCKS FOR
MENU ITEMS
Principles of
Preparing
Stocks
Stocks
•They are referred in French as
“fonds de cuisine” or the
foundation of cooking”.

•It is a flavorful liquid prepared


by simmering meaty bones
from the meat or poultry,
seafood and/or vegetables in
water with aromatics until their
flavor, aroma, color, body and
nutritive value are extracted.
Classification of
Stocks
Chicken Stock
Made from
the chicken
bones.
White Stock
Made from
beef or veal
bones.
Brown Stock
Made from
beef or veal
bones that have
been browned
in an oven.
Fish Stock
Made from
fish bones and
trimmings left
over after
filleting.
Vegetable
Stocks
The easiest
stocks to
prepared.
Ingredients in
Preparing
Stocks
Bones
Most of the flavor
and body of stocks are
derived from the bones
or beef, veal, chicken,
fish and pork. The
kinds of bones are used
to determine the kind
of stock, except
vegetable stocks.
Mirepoix
The French term for
the combination of
coarsely chopped white
onions, carrots and
celery used to flavor
stocks; 2 parts of
onions,1 part of celery,
1 part of carrots.
Acid Products
Acid dissolves
connective tissues,
and extract flavor
and body from
bones.
Scraps and Left
Over
May be used in
stocks if they are
clear, wholesome,
and appropriate to
the stock being
made.
Seasoning and
Spices
Bouquet Garni
French Term
“garnished bouquet”.
Assorted of fresh
herbs and aromatic
ingredients tied in
bundle with string so it
can be removed easily
from the stock.
ACTIVIT
Y
1. What do you call the liquid in
which meat, fish and sometimes
vegetables have been cooked?

a. glaze c. stock
b. sauce d. water
2. Which of the following stocks
uses veal bone as its main
ingredients?

a.brown stock c. prawn stocks


b. ham stock d. white stock
3. What kind of stock uses fish as its
main ingredients?

a. Brown stock c. glaze viands


b. Fish stock d. ham stock
4. What stock uses chicken bone as its
main ingredients?

a. Fish stock
b. Ham stock
c. Chicken stock
d. Prawn stocks
5. Which one is the easiest to
prepare?

a. Brown stock
b. white stock
c. Fish stock
d. vegetable stocks
Let’s Check!!!
1. What do you call the liquid in
which meat, fish and sometimes
vegetables have been cooked?

a. glaze c. stock
b. sauce d. water
Answer…….
2. Which of the following stocks
uses veal bone as its main
ingredients?

a.brown stock c. prawn stocks


b. ham stock d. white stock
Answer…….
3. What kind of stock uses fish as its
main ingredients?

a. brown stock c. glaze viands


b. fish stock d. ham stock
Answer…….
4. What stock uses chicken bone as its
main ingredients?

a. Fish stock
b. Ham stock
c. Chicken stock
d. Prawn stocks
Answer…….
5. Which one is the easiest to
prepare?

a. Brown stock
b. white stock
c. Fish stock
d. vegetable stocks
Answer…….
Enrichment
Activity
On your TLE notebook,
look for the different
Filipino stocks and
their ingredients. List
down at least five (5).
`
Guidelines for Preparing
Stock
1. Follow the correct
procedures for
cooling and storing
stock and make sure
that any stock you
use is flavorful and
wholesome.
2. Follow
the cooking
time for
stock.
White Beef Stock White and Brown
8-10hrs Veal Game Stocks
6-10hrs

Vegetable Stocks
45mins-1 hour

White poultry and game Fish Stocks


birds stocks 45-mins-1hour
3-4hrs
3. The stock
ingredients are
boiled starting
with cold
water.
4. Stocks are
simmered gently,
with small bubbles at
the bottom but not
breaking at the
surface. If a stock is
boiled, it will be
cloudy.
5. Salt is not usually
added to a stock,
because it will
become too salty,
since most stocks are
preserved to make
soup and sauces.
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.
ACTIVITY
White Beef Stock White and Brown
1. Veal Game Stocks
3.

Vegetable Stocks
2.

White poultry and game


birds stocks Fish Stocks
4. 5.
NAME IT!
Bay Leaf
Cinnamon
Ginger
Oregano
Nutmeg
Spices and
Seasonings
Bay Leaf
A dried leaf
from the bay
tree that has a
sweet smell and
is used in
cooking.
Cajun Seasoning
 Prepared in
cooking in a cooking
style developed by
the Cajuns and
usually including
spicy seasonings.
Cinnamon
A sweet spice
made from the
bark of an Asian
tree and used in
cooking and
baking.
Curry Powder
 A mixture of
spices that are used
in Indian cooking
to give a hot flavor
to food.
Flax Seed
The small seed of flax
used especially as a source
of oil, as a demulcent and
emollient, and as a
dietary supplement called
also linseed.
Ginger
 The strong
flavored root f a
tropical plant
that is used in
cooking.
Mustard
A thick and
spicy yellow or
brownish- yellow
sauce that is
usually eaten with
meat.
Nutmeg
 A spice
made from the
hard seed of a
tropical tree
and used in
cooking and
baking.
Oregano
 Herbs that has
green leaves with
sweet smell which
are used in
cooking.
Paprika
A red powder
that is made from
sweet peppers and
used as a spice for
food.
Peppers and Peppercorns

 A dried berry
from an Indian
plant that is
ground to make
pepper.
Poppy Seed
 The small black
seed of a poppy that
is used in baked
goods such as breads
and cakes.
Rosemary
 An herb that
has a sweet smell
and that is used
in cooking and
perfumes.
Rubs
 A combination of
spices that is rubbed
into the surface of
meat before the
meat is cooked.
Saffron
 An orange
powder that is made
from a type of
flower and that is
used to color and
flavor food.
Vanilla Bean
 The long capsular
fruit of a vanilla
that is an important
article of commerce.
ACTIVITY
Identify the following herbs and spices.
Prepare for a summative
test tomorrow.

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