LO 1 PREPARE STOCKS, SOUPS and SAUCES.pptx

Prepare Stocks, Soups and Sauce_Cookery 10

1. PREPARE STOCKS, SAUCES AND SOUPS

2. LO 1: PREPARE STOCKS FOR REQUIRED MENU ITEMS STOCKS Referred to in French as fonds de cuisine or “the foundation of cooking”. It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted. A clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings.

3. 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

4. Ingredients in Preparing Stocks 5 parts nourishing element 1 part of mirepoix Bouquet Garni 10 parts of water

5. Ingredients in Preparing Stocks Nourishing element includes: Fresh bones Meat trimmings Fish trimmings Vegetables

6. Ingredients in Preparing Stocks Mirepoix includes: 2 parts onions 1 part celery 1 part carrot

7. Ingredients in Preparing Stocks Bouquet Garni includes: Carrots Leeks Celery Thyme Parsley

8. Ingredients in Preparing Stocks Liquid or water

9. Ingredients in Preparing Stocks 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. MIREPOIX - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. - 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

10. Ingredients in Preparing Stocks ACID PRODUCTS - Acid helps dissolve connective tissues, and extract flavor and body from bones. SCRAPS AND LEFT-OVER - Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made. SEASONING AND SPICES BOUQUET GARNI - assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.

11. Guidelines for Preparing Stock

12. Guidelines for Preparing Stock Follow the correct procedures for cooling and storing stock and make sure that any stock you use is flavorful and wholesome. Follow the cooking time for stock > 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

13. Guidelines for Preparing Stock The stock ingredients are boiled starting with cold water. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. 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. 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.

14. Different Kinds of Spices and Seasoning

15. Different Kinds of Spices and Seasoning

16. Different Kinds of Spices and Seasoning

17. Different Kinds of Spices and Seasoning

18. Different Kinds of Spices and Seasoning

19. WRITTEN EXAM #1: MATCHING TYPE A B Stocks made from fish bones and trimmings left over after filleting. The combination of coarsely chopped onions, carrots and celery used to flavor stocks. Assortment of fresh herbs and aromatic ingredients tied in a bundle. The foundation of cooking. Stocks made from beef or veal bones. A stock made from the chicken bones. It is most of the flavor and body of stocks are derived from. It helps to dissolve connective tissues and extract flavor and body from bones. Stocks made from beef or veal bones that have been browned. A clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish. Fonds de cuisine Brown stock Mirepoix Chicken stock Bones Stocks White stock Fish stock Acid products Bouquet garni Scraps and left over