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TLE10 Q3 Lesson1

The document provides instructions for preparing different types of stocks, including chicken, white, brown, and fish stock, made from bones, mirepoix, seasoning, and other ingredients. It lists guidelines for stock preparation such as starting with cold water, simmering gently, and skimming scum. Finally, it discusses different spices and seasonings that can be used for flavoring stocks.

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Ella Cagadas Puzon
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156 views19 pages

TLE10 Q3 Lesson1

The document provides instructions for preparing different types of stocks, including chicken, white, brown, and fish stock, made from bones, mirepoix, seasoning, and other ingredients. It lists guidelines for stock preparation such as starting with cold water, simmering gently, and skimming scum. Finally, it discusses different spices and seasonings that can be used for flavoring stocks.

Uploaded by

Ella Cagadas Puzon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PREPARE STOCKS,

SAUCES AND SOUPS,


AND POULTRY AND
GAME DISHES
QUARTER 3
Prepare Stocks for
Required Menu
Items
Learning Outcome 1
Classification of Stocks

01 Chicken stock 02 White stock


made from the chicken bones. made from beef or veal bones

04

03 Brown stock 04
made from beef or veal bones
Fish stock
You can describe the topic of
that have been browned in an
the section here
oven
Ingredients in
Preparing Stocks
1. Bones
Most of the flavor and body of
stocks are derived from the
bones of beef, veal, chicken,
fish, and pork. The kinds of
bones used determine the kind
of stock, except vegetable
stock.
2. Mirepoix
is the French term for the combination of
coarsely chopped onions, carrots and celery
used to flavor stocks.

Basic formula for Mirepoix – used to flavor


white stocks and soups, tomato paste or
puree is often included for brown stock,
gravy, stew or soup. 2 parts onion 1 part
celery 1 part carrot
3. Seasoning and
spices
Acid helps dissolve connective
4. Acid products tissues, and extract flavor and body
from bones.

Scraps may be used in stocks if


5. Scraps and left-over they are clear, wholesome, and
appropriate to the stock being
made
assortment of fresh herbs and aromatic
6. Bouquet garni ingredients tied in a bundle with string so
it can be removed easily from the stock.
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

The following are approximate cooking time for different stocks; the
time will vary according to numerous factors such as ingredients
quality, volume and cooking temperature.
• White beef stock - 8 to 10 hours
• White and brown Veal Game stock – 6 to 8 hours
• 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.

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, as this causes it to 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
Different Kinds
of Spices and
Seasoning

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