Stock Production
Stock Production
• I. Classification of stocks (fonds)
• A. White stocks
• B. Brown stocks
Stock Production
• I. Classification of stocks (fonds)
• A. White stocks – 1. Chicken – 2. Fish – 3. Meat– 4. Vegetable
Stock Production
• I. Classification of stocks (fonds)
• A. White stocks – 5. Cooking time– 6. Ingredient preparation
• a. Vegetable cuts
• b. Selecting seasonings
STOCK PRODUCTION
• B. Brown stocks – 1. Beef– 2. Veal– 3. Combination– 4. Poultry
– 5. Vegetable
Stock Production
• B. Brown stocks – 6. Cooking time– 7. Ingredient preparation
• a. Vegetable cuts
• b. Handling tomato products
Stock Production
• B. Brown stocks – 6. Cooking time– 7. Ingredient preparation
• a. Vegetable cuts • b. Handling tomato products • c. The “Maillard” reaction (The
“Maillard” reaction occurs when tomato products are
carmelized, enhancing the savory flavor of brown stocks and brown stock sauces.)
Stock Production
• B. Brown stocks – 6. Cooking time– 7. Ingredient preparation
– 8. Browning – 9. Selecting seasonings
II. Basic stock production
II. Basic stock production
• A. Mise en place– What do we Need?
II. Basic stock production
• A. Mise en place
• B. Mirepoix– What size do we want them to be?
II. Basic stock production
• A. Mise en place
• B. Mirepoix
• C. White mirepoix
II. Basic stock production
• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
II. Basic stock production
• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
II. Basic stock production
• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
• F. Blanching bones
II. Basic stock production • A. Mise en place• B. Mirepoix• C. White mirepoix • D. Selecting bones• E. Washing and cutting bones• F. Blanching bones • G. Sachets
II. Basic stock production • A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
• F. Blanching bones
• G. Sachets
• H. Water levels and temperatures
II. Basic stock production • A. Mise en place• B. Mirepoix• C. White mirepoix • D. Selecting bones• E. Washing and cutting bones• F. Blanching bones • G. Sachets• H. Water levels and temperatures • I. Brown vs. white stocks
II. Basic stock production • A. Mise en place• B. Mirepoix• C. White mirepoix • D. Selecting bones• E. Washing and cutting bones• F. Blanching bones • G. Sachets• H. Water levels and temperatures • I. Brown vs. white stocks• J. Cooking times
II. Basic stock production
• K. Skimming
II. Basic stock production
• K. Skimming
• L. Straining
II. Basic stock production
• K. Skimming
• L. Straining
• M. Reduction
II. Basic stock production
• K. Skimming
• L. Straining
• M. Reduction
• N. Clarification
III. Convenience bases
III. Convenience bases
• A. Advantages – Quick, easy– No labor cost– No other associated food cost
III. Convenience bases
• B. Disadvantages– Can be very salty– Does not of the rich full flavor
