Prepare Stocks
For required menu items
TLE Q3-Group 4
(8)1. What must you not do when cooking
stock?
• MISTAKE #1: TOO HOT IN HERE
• A rich, full-bodied broth comes from the conversion of connective tissue (mainly collagen) into
gelatin through the application of heat in the presence of moisture. The hotter you cook the
stock, the faster you convert collagen into gelatin. Cooking low and slow gives you good
conversion while preventing fat, minerals and other gunk from emulsifying into your stock.
Boiled stock will be cloudy, greasy and have a lower yield. To avoid that, start with cold water
and your bones (or veggies, if you’re going vegetarian) and put over high heat. When the liquid
just starts to come to a simmer, turn it down so that only one or two bubbles at a time rise up to
the surface. Alternatively, you can place your pot straight into a 200˚F oven and allow it to come
up to temperature that way.
• MISTAKE #2: ALL INGREDIENTS ARE NOT CREATED EQUAL
• When it comes to cooking time at least. There’s a limit to how much flavor
a given ingredient will impart—past that, extra time just turns everything
to mush. Big beef or lamb bones can be cooked for up to eight hours, or
overnight. Chicken bones are more like four to six. Veggies give up all
their flavor in about an hour. So if you’re making a meat stock, use only
bones and water for the majority of the cooking time. The last hour, add
your aromatics (onion, garlic, celery, carrot, bay leaves, peppercorns, fresh
herbs) But keep an eye on the timer; too much time in the heat and the
veggies break down, absorbing stock that you lose in the straining process.
• MISTAKE #3: FORGETTING TO FINISH
• A good stock isn’t done until it’s been strained, seasoned and cooled. Skimping on
any of these steps can leave you with stock that’s murky, bland or stale-tasting. To
strain, pour the stock into a colander lined with at least two layers of cheesecloth.
Catch the clarified stock in a clean saucepan or large glass measuring cup. At this
point, you should season with salt to taste. If you’re going to use it that day, the
stock can hang out at room temperature. But if you’re going to store it for later,
then you’ll want to cool it as quickly as possible to keep it fresher for longer.
Transfer to a wide, shallow container and add a few ice cubes. Once it’s cool
enough to touch, either put it in sealed containers for the fridge, or freeze in ice
cube trays and store in a ziplock bag for easy-to-use portions any time.
(9)2. Give an example of spices and seasoning used in making
stock and what is the used of spices and seasoning in stocks?
• Examples:Parsley, bay leaf, thyme, and peppercorns.
• Parsley-It is a type of herb with curly or flat leaves, used to add flavor to
food and also to make it look attractive
• Bay leaf- an herb that is commonly used in cooking. It comes from the
bay tree (Laurus nobilis) it is also used in folk medicine.
• Thyme-A low-growing aromatic plant of the mint family. The small leaves
are used as a culinary herb and the plant yields a medicinal oil.
• Peppercorns-a small, dried fruit that looks like a seed and is crushed to
produce pepper
What is the used of spices and seasoning in stocks?
• Vegetables, herbs and spices are usually added towards
the end of the cooking process (except when preparing
a brown stock) to preserve their freshness and flavor.
Once cooked the liquid is strained and can then be used
immediately or cooled and stored for later use.
Questions
• 1.What should be your right temperature in cooking stock?
A.150 F C.200 F
B. 300 F D. 100 F
• 2.How many hours should you cook your Big beef or Lamb Bones?
A.Up to Eight hours C. Up to four hours
B. Up to five hours D.Leave it Overnight
• 3.In pouring the stock in the colander how many layers of cheesecloth should be put?
A.three layers C.six layers
B.two layers D. four layers
• 4.A parsley is a spices or seasoning that can be added to a stock what is
the description of this herb?
A.curly,and flat leaves C.well-shaped,and has an aroma
B.Small, and dried D. thorn,and oily
• 5. What is the used of spices and seasoning in stocks?
A.To preserve the freshness and flavor C.To have an appetite
B. To maintain the aroma of it D.To be appreciated from the stock
(10)3.Make one example of recipe stock
• Homemade Chicken Stock
Ingredients
• 1 pound bone-in chicken parts 1 large onion, quartered
• 3 stalks celery ribs with leaves, cut into 1-inch pieces 1 large carrot, cut into 1-inch
chunks
• 1 ½ teaspoons salt 3 whole cloves
• 6 cups water ¼ cup cold water (Optional)
• 1 large egg (Optional)
Directions
• Step 1
• Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup
pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover,
and simmer for 1 hour.
• Step 2
• Remove chicken and vegetables. Strain stock. Skim fat off the surface.
• Step 3
• To clarify stock for clear soup, removing solid flecks that are too small to
be strained out with cheesecloth, follow this method: Separate egg white
from egg yolk and reserve the shell. Combine 1/4 cup cold water, egg
white, and crushed eggshell in a small bowl. Add to strained stock and
bring to a boil. Remove from heat and let stand for 5 minutes. Strain again
through a sieve lined with cheesecloth.
Answer key
• 1.C
• 2.A/D
• 3.B
• 4.A
• 5.A
Thank you! I hope you learn something
“Stock is everything in cooking, at least in French
cooking. Without it, nothing can be done.”
• Members:
Aranilla,Alecks Santiago, Gabriella
Lalusin,Nicole Añoso,Allysa Bianca
Yago,Erlha Mae Moreno,Alexandra Nicole
Abenoja,John Lloyd Macunat,John Carlo
Cifra,Cymon Durado,Elizabeth Grace
