Presentation

By: Hannah Jane N. Cubillas

 CLASS RULES
Free your hands from anything
Raise your hands if you have question
Listen Attentively
WORD SEARCH
STOCK, SOUP
& SAUCES
HANNAH JANE N. CUBILLAS
LEARNING OBJECTIVES
At the end of the lesson, the students should be able to:

Explain the principles in preparing stocks

Classify stocks according to the ingredients

used

Store and Reconstitute stocks

WHAT IS A STOCKS?
Stock is a broth liquid containing the
juices of meat, bones, or vegetables
that have been extracted by long, slow
cooking. Stocks are the foundation for
many soup recipes, and are a wonderful
way to use leftover meats and
vegetables.

It is named “ fond de cuisine,” in French,

Our Mission
meaning foundation of cooking and are
made in the same ways as Broth.

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Salford Coffee

BONES VEGETABLES
MAJOR FLAVORING INGREDIENTS
The major flavoring ingredients are
usually bones and trimmings for meat or
LIQUID MIREPOIX fish stocks. Vegetables are used for
vegetable essences and court bouillon. The
bones may be used fresh or frozen.
WHITE MATIGNON
MIREPOIX

HERBS AND
SPICES
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BONES
Bone, Veal, beef, and chicken bones are the
most commonly used. The flavor of the stock
comes from the cartilage and connective tissue
in the bones. Stock made from bones needs to
be simmered for longer than stock made from
meat (often referred to as broth).
Bones should be cut into 3-inch lengths for a
quicker and more thorough extraction of
flavor, gelatin, and nutritive value. Most bones
may be purchased pre-cut into proper length.

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VEGETABLES
Vegetables for a vegetable stock or
court bouillon should be prepared
according to type. Mushroom should be
trimmed and wiped to remove dirt. Celery
should be trimmed and rinsed and the
tomatoes should be peeled and seeded.

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LIQUID
Water is the most frequently used
liquid for making stock. Remouillage is the
best choice for the most richly flavored
stock. Wine may also be used. The liquid
should be cold when combined with the
bones and vegetable.

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MIREPOIX
It is a combination of onions, carrots,
celery, and sometimes other vegetables.
Often the less desirable parts of the
vegetables (such as carrot skin and
celery) are used since they not be eaten.

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WHITE MIREPOIX
It replaces carrots with parsnips,
additional onions and leeks, and
occasionally mushroom or mushroom
trimmings. It is used for pale or white
stocks, sauces and fish fumet.
MATIGNON
It is edible mirepoix, intended to be
served as part of the finished dish. The
vegetables are peeled and cut into
uniform dice. Diced ham is also used to
enhance flavor. The ratio in the
Matignon is two parts carrots, one part
celery, one part leek, one part onion, one
part mushroom, and various herbs and
spices.

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HERBS AND SPICES
The herbs and spices used depend on
availability and local traditions. In
classical cuisine, the use of a bouquet
garni (or bundle of herbs) consisting of
parsley, bay leaves, a sprig of thyme, and
possibly other herbs, is common. This is
often wrapped in a cheesecloth "bag"
and tied with string to make it easier to
remove it once the stock is cooked.

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 CATEGORIES AND CHICKEN FISH

TYPES OF STOCKS
STOCK STOCK

BROTH (OR COURT

BROWN STOCK WHITE STOCK BOUILLON) BOUILLON
FUMET (OR
ESSENCE)
 TYPES OF STOCKS

WHITE STOCK BROWN STOCK BROTH (OR BOUILLON)

It is made from the meaty bones Is one of the most commonly Broth shares many similarities with
and trim from veal, beef, poultry, called-for stocks in the classic and stocks. They are prepared in
some types of game, and fish. The contemporary repertoire of any essentially the same fashion. Meaty
bones are frequently blanched in kitchen is likely to be brown veal bones (or in some cases, the entire
order to remove any impurities stock. Brown stocks are prepared cut of meat, bird or fish) are
that might cloud or discolor the by first cooking meaty bones and simmered in water along with a
finished stock. Ordinary white meat trim to a deep brown color, as variety of vegetables and other
stock is classically prepared from well as the mirepoix and a tomato aromatic ingredients. Many meatless
veal meat and bones, with the product, before they are simmered. dishes are prepared with a vegetable
addition of poultry carcasses. broth.

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 TYPES OF STOCKS

FUMET (OR ESSENCE) COURT BOUILLON CHICKEN STOCK

The most common fumet is one
A "short broth," is often Chicken stock should be cooked
prepared by sweating fish bones
prepared as the cooking liquid for 4-5 hours. Veal stock should be
along with vegetables such as
for fish or vegetables. The basic cooked anywhere from 8 hours to
leeks, mushrooms and celery, then
components of a court bouillon overnight. Chicken stock is a base for
simmering these ingredients in
soups and sauces, and a builder of
water, perhaps with the addition of include aromatic vegetables and
flavor and richness in rice dishes,
a dry white wine. The end result is herbs, an acid as vinegar, wine
stews, and pastas.
generally not as clear as a stock, or lemon juice, and water.
but it is highly flavored.
TYPES OF STOCKS

FISH STOCK

Is made with bones and

finely chopped mirepoix. Fish
stock should be cooked for
30-45 minutes- cooking any
longer spoils the flavour.
Concentrated fish stock is
called "fish fumet".

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EVALUATING QUALITY OF STOCK
Flavor: If the correct procedure and ratio of bones, mirepoix, and aromatics
to liquids has been followed, the flavor should be well balanced, rich, and
full-bodied.
Color: White stocks and fish fumet should have a very light color that turns
translucent. Brown stocks are a deep amber or brown because of the
roasting process.
Aroma: The aroma should be appealing but not over pungent. When stock is
reboiled it should be tested for sour taste and smell.
Clarity: Most stock, with the exception of vegetable essences and fish fumet,
should be almost crystal clear when hot. This is maintained by proper
simmering. Never allow the stock to boil continuously, and also skim the
stock during the cooking process. Skimming removes the impurities that are
trapped by the coagulated albumen that rises to the top during the cooking
process.
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COOKING TIMES

The following cooking times are recommended for individual stocks, though the
times will vary depending on the size of the bones used.

Beef stock- 8 hours

Chicken stock- 4-5 hours
Fish stock- 30-45 minutes

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STORAGE

Stocks may be stored for up to one week in the refrigerator or cool room
within the temperature range of 1 degree celcius to 4 degree celcius.

Stocks may be stored for up to three months in the freezer.

It is important to completely cool the stock before placing it in the

refrigerator, cool room or freezer. Otherwise heat is maintained and warms
the fridge/ freezer which speeds up the deterioration of its contents.

To speed the cooling process, the stock may be placed into small containers
which can be put into iced water. The stock is then stirred to evenly reduce
the heat.

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Page 07
GOOD MORNING
CLASS!!
 BRAIN
ENERGIZER
YELLOW

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PULA
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BLACK
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GREEN
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BROWN
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 FLAVORINGS AND AROMATICS FOR STOCK
MIREPOIX: Is a combination of chopped carrots,
celery and onions used to add flavor and aroma to
stocks. The usual proportions (by weight) for making
mirepoix are: 50% Onions, 25% Carrots and 25%
Celery.
BOUQUET GARNI: Is bundle of herbs and aromatics BOUQUET GARNI

tied within sections of leeks with cooking twine and

simmered in stock to add flavor and aroma. In
addition to leeks, typical components of a bouquet
garni are: Celery, fresh thyme, parsley stems and
bay leaf. The tied bundle is then suspended in the
simmering stock at the end of a length of cooking
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twine, so it can be easily retrieved. Sachet d’Epices
 FLAVORINGS AND AROMATICS FOR STOCK
Sachet d’Epices: Is a small cheesecloth sack
containing herbs and spices used to add flavor
to stock and sauces. It translate literally to “ bag
of spices” in French. Common items included in
a sachet d’epices are: parsley stems, dried BOUQUET GARNI

thyme, bay leaf, whole peppercorns and

whole cloves. These ingredients are tied inside
a piece of cheesecloth, which is then suspended
in the simmering stock at the end of a length of
cooking twine, so that it can be easily retrieved.
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Sachet d’Epices
 SEASONING STOCK
Stocks are often reduced when used in sauces,
soups, or other dishes. When you reduce a liquid,
its flavors (including salt) become more
concentrated. If you salt a stock at the beginning
of the cooking process, the salt will intensify as the
stock reduces, which can lead to an overly salty
dish like when making demi-glazed, for instance
salting the stock would make the resulting demi-
glaze much too salty. It’s better to make a habit of
seasoning sauces just before service time rather
than salting stock. Page 07
 WHITE STOCK VS. BROWN STOCK
White stock are used as the based for Velouté sauce and various
derivative sauces like allemande and Suprême sauces. Brown
stocks are used for making demi-glazed and its derivatives, such
as bordelaise. Beef or veal bones can be used for either white or
brown stocks. The difference is that when making white stock,
the bones are blanched first, or quickly oiled, then drained and
rinsed, before simmering. For brown stock, the bones are
roasted before simmering, and some sort of tomato product is
usually added. The roasting and tomato product give the brown
stock its darker color. Page 10
 WHITE STOCK VS. BROWN STOCK

Velouté sauce Allemande Bordelaise

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 WHY USE COLD WATER FOR MAKING A STOCK?
Using cold water to make a stock is important because it allows the
ingredients, especially bones and meat, to release their flavors,
nutrients, and gelatin more gradually and effectively.

Cold water helps produce a clearer stock, as it reduces the likelihood

of emulsifying fats and impurities into the liquid. This leads to a
cleaner, less cloudy final product.

Cold water ensures the ingredients heat evenly, avoiding rapid

cooking that could cause vegetables or meat to break down too
quickly and lose their integrity
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 How acid affects stock
Acid helps break down the cartilage and other connective tissues in
the bones, thus accelerating the formation of gelatin. The acid
products are:

TOMATO: Brown stock use some sort of tomato product, usually

tomato paste, which also adds color and flavor to the stock.

WINE: White stock and chicken stock sometimes use white wine, and
fish stock almost always does. One thing to remember is that acid
reacts with aluminum cookware, so use a stainless steel stockpot for
making stock. Page 10
 How acid affects stock
This is because acid can react with aluminum, potentially
leading to:
1. Metallic Taste: The acid can cause aluminum to leach into
the food, which can result in an unpleasant metallic taste
in the stock.
2. Discoloration: The reaction between acid and aluminum
can cause the cookware to discolor, leaving dark marks or
spots.
3. Health Concerns: Though the amount of aluminum that
leaches into food is generally small, it’s still considered
better practice to avoid prolonged contact between acidic
ingredients and aluminum for both taste and safety. Page 10
 THE END
Good luck with your studies!