10
Technology
and
Livelihood Education
Quarter 3 – PREPARE STOCKS, SOUPS & SAUCES
Module 1
Lesson 1: Prepare stocks for menu items
Department of Education ● Republic of the Philippines
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Lesson
Preparing Stock Required for Menu Items
1
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.” 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.
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.
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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 and 1-part carrot
3. Acid products - Acid helps dissolve connective tissues, and extract
flavor and body from bones.
4. Scraps and left-over -Scraps may be used in stocks if they are
clear, wholesome, and appropriate to the stock being made.
5. 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.
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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.
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
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Different Kinds of Spices and Seasoning
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