Preparing Stocks.pptx

Preparing Stocks.pptx

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  STOCKS • Stocks- areamong the most basic preparations found in professional kitchen. they are referred to in French as fondsde cuisine, or ― “the foundationof 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.
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  CLASSIFICATION OF STOCKS Madefrom the chicken bones. CHICKEN STOCK
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  CLASSIFICATION OF STOCKS Madefrom beef or veal bones WHITE STOCK
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  CLASSIFICATION OF STOCKS Madefrom beef or veal bones that have been browned in an oven. BROWN STOCK
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  CLASSIFICATION OF STOCKS Madefrom fish bones and trimmings left over after filleting FISH STOCK
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  INGREDIENTS IN PREPARINGSTOCKS 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 kindof stock, except vegetable stock. BONES
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  INGREDIENTS IN PREPARINGSTOCKS It 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 MIREPOIX
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  INGREDIENTS IN PREPARINGSTOCKS It helps dissolve connective tissues, and extract flavor and body from bones. Acid
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  INGREDIENTS IN PREPARINGSTOCKS Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made. Scraps and left-over
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  INGREDIENTS IN PREPARINGSTOCKS assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock. Bouquet garni
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  SPICE AND SEASONING •A spiceis a seed, fruit, root, bark, or other plant substance primarily used for flavoringor coloring food. spices are distinguishedfrom herbs, which are the leaves, flowers, or stems of plants used for flavoringor as a garnish. • Seasoningis the process of supplementing food via herbs, spices,salts, and/or sugar, intended to enhance a particular flavour.