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T.L.E. GRADE 10 COOKERY LESSOONS
This document provides information on preparing stocks, including defining stocks, classifying different types of stocks, and listing ingredients used in making stocks. It discusses the principles of preparing stocks, defines stocks as flavorful liquids made by simmering meaty bones and vegetables, and lists the main types of stocks as chicken, white, brown, and fish. It also provides activities that define stocks and their types, list ingredients for preparing stocks, and guidelines for making stocks, such as appropriate cooking times and skimming scum from the surface.
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Overview of learning outcomes and objectives related to preparing stocks in professional kitchens.
Explanation of stocks as flavorful liquids derived from simmering bones, meat, and vegetables.
Identification and classification of different stocks: chicken, white, brown, and fish stocks.
List of ingredients crucial for stock preparation including bones, mirepoix, acids, and bouquet garni.
Essential guidelines for preparing stocks, focusing on procedures, cooking times, and ingredient handling.
Discussion on various spices and seasonings used in stock preparation, with examples provided.
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T.L.E. GRADE 10 COOKERY LESSOONS
- 1. Learning Outcome 1 PrepareStocks for Required Menu Items
- 2. OBJECTIVES • Define Stocks •Classify different types of Stocks • List the ingredients use in making stocks
- 3. LESSON 1 PREPARESTOCKS, SAUCES AND SOUPS • Principles of Preparing Stocks • Stocks- are among the most basic preparations found in professional kitchen. They are referred to in French as fonds de cuisine, or ―the foundation of cooking.”
- 4. It is aflavorful 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.
- 5. - a clear,thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings.
- 6. Activity 1 • Whatare the different types of Stocks
- 7. Classification of Stocks Chicken stock–made from the chicken bones.
- 8. White stock – madefrom beef or veal bones.
- 9. Brown stock – madefrom beef or veal bones that have been browned in an oven.
- 10. Fish stock – madefrom fish bones and trimmings left over after filleting
- 11. ACTIVITY 2 • Givethe ingredients in Preparing Stocks. List as many as you can in 5 minutes
- 12. Ingredients in PreparingStocks 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.
- 13. 2. Mirepoix - isthe 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
- 14. 3. Acid products- Acid helps dissolve connective tissues, and extract flavor and body from bones.
- 15. 4. Scraps andleft-over -Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made
- 16. 5. Seasoning andspices
- 17. 6. Bouquet garni– assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.
- 18. ACTIVITY 3 • Whatare the guidelines in preparing stocks? Write at least 5 guidelines.
- 19. Guidelines for preparingstock 1. Follow the correct procedures for cooling and storing stock and make sure that any stock you use is flavorful and wholesome.
- 20. 2. Follow thecooking 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
- 21. 3. The stockingredients 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.
- 22. 5. Salt isnot 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
- 23. ACTIVITY 4 • Whatare Spices and Seasonings? • List 10 examples
- 24. Different Kinds ofSpices and Seasoning Bay Leaf Cajun Seasoning
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