Stock (Animal bones or Animal meat) .pptx

Stocks are usually came from the animal bones or animal's meat.

1. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION WELCOME BACK BIT 1-31 B

2. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION PRAYER

3. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

4. Stocks, Sauces, and Soups STOCKS

5. STOCKS • Stock is a highly-flavored liquid made by simmering bones with vegetables, herbs and spices. • While at home many recipes are made with water , in the professional kitchen stock is used since it adds a depth of flavor and color to wide range of dishes. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

6. Basic Stocks Ingredients 1. Nutritive Ingredients - It is consist primarily of bones, which is the key ingredients to stocks . Fresh b ones Meat trimmings Fish Trimmings for f ish stock Vegetables for vegetables stock MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

7. Basic Stocks Ingredients Gelatin - Gelatin is an animal protein that when dissolved in hot liquid adds to a rich mouth-feel . It is not present in bones, rather it is found in another protein found in the bones called collagen. It takes to extract the gelatin from the bones depends on the size of bones and the age of the animals. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

8. Basic Stocks Ingredients Fumet: 30 to 45 minutes Chicken stock: 3 to 5 hours Veal stock: 8 to 12 hours Beef stock: 10 to 15 hours MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

9. Basic Stocks Ingredients Bones - Different types of bones have varying levels of collagen. Collagen levels also vary from one part of the animal to another. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

10. Basic Stocks Ingredients 2 . Aromatic Ingredients - It refer to the herbs and spices add to a stock to improve its flavor and these ingredients improve overall flavor by adding background flavors to the main meaty flavor. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

11. Basic Stocks Ingredients Bouquet Garni - It is a bundle of fresh herbs tied to a piece of celery, leek or carrot and it can be a combination of fresh herbs and vegetables MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

12. Basic Stocks Ingredients Herbs and Spices - Most stocks are flavored with Thyme, Bay leaf, Parsley, and Whole black peppercorns and herbs and spices are added to a stock in the form of a sachet or bouquet garni . MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

13. Basic Stocks Ingredients Sachet - A sachet is a small cheese cloth bag containing herbs and spices . While sachets can be made with fresh herbs, sachets are ideal for finely chopped dried herbs MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

14. Basic Stocks Ingredients 3 . Mirepoix - The universal flavoring in stock which is mix of coarsely chopped vegetables that add flavor, nutrients and color. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

15. Basic Stocks Ingredients Regular mirepoix : 2 parts onion, 1 part celery, 1 part carrot White mirepoix : 2 parts onion, 1 part celery, 1 part leek MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

16. Basic Stocks Ingredients 4. Liquid - Most stocks are made by simmering the nutritive and aromatic ingredients in water an sometimes , a small amount of wine is also added to the water. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

17. Attributes of well-made Stock: Color - Different ingredients yield different colored stocks. Clarity - A good stock should be clear. Clarity means the stock should not be cloudy, murky or muddy. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

18. Attributes of well-made Stock: Flavor - Quality stock has an intense flavor that mirrors the nutritive and aromatic ingredients used to make the stock . Body - This refers to the amount of gelatin in a stock. Stocks have varying levels of gelatin depending on the type of nutritive ingredients and length of cooking. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

19. Stock Categorization 1. White Stock - A clear, pale liquid made by simmering poultry , beef, or fish bones. 2 . Brown Stock - An amber liquid made by first browning/roasting poultry, beef, veal, or game bones. 3 . Fumet - A highly flavored stock made with fish bones. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

20. Stock Categorization 4. Court Bouillon - An aromatic vegetable broth. 5 . Glace - A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock. 6. Remouillage - A weak stock made from bones that have already been used in another preparation. 7 . Bouillon- The liquid that results from simmering meats or vegetables. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

21. QUESTION MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

22. ASSIGNMENT Directions: Find and give at least two Youtube link that shows cooking of stock in each stock categorization. MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION

23. THANK YOU CLASS! MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION