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  • 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. Meat4. Vegetable

  • Stock Production

    I.Classification of stocks (fonds) A.White stocks 5. Cooking time6. Ingredient preparation a.Vegetable cutsb.Selecting seasonings

  • STOCK PRODUCTIONB.Brown stocks 1.Beef2. Veal3. Combination4. Poultry 5. Vegetable

  • Stock ProductionB.Brown stocks 6. Cooking time7. Ingredient preparation a.Vegetable cuts b.Handling tomato products

  • Stock ProductionB.Brown stocks 6. Cooking time7. 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 ProductionB.Brown stocks 6. Cooking time7. Ingredient preparation 8.Browning 9.Selecting seasonings

  • II.Basic stock production

  • II.Basic stock production A.Mise en placeWhat do we Need?

  • II.Basic stock production A.Mise en placeB.MirepoixWhat size do we want them to be?

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix D.Selecting bones

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix D.Selecting bonesE.Washing and cutting bones

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix D.Selecting bonesE.Washing and cutting bonesF.Blanching bones

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix D.Selecting bonesE.Washing and cutting bonesF.Blanching bones G.Sachets

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix D.Selecting bonesE.Washing and cutting bonesF.Blanching bones G.SachetsH.Water levels and temperatures

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix D.Selecting bonesE.Washing and cutting bonesF.Blanching bones G.SachetsH.Water levels and temperatures I.Brown vs. white stocks

  • II.Basic stock production A.Mise en placeB.MirepoixC.White mirepoix D.Selecting bonesE.Washing and cutting bonesF.Blanching bones G.SachetsH.Water levels and temperatures I.Brown vs. white stocksJ.Cooking times

  • II.Basic stock productionK.Skimming

  • II.Basic stock productionK.SkimmingL.Straining

  • II.Basic stock productionK.SkimmingL.StrainingM.Reduction

  • II.Basic stock productionK.SkimmingL.StrainingM.ReductionN.Clarification

  • III.Convenience bases

  • III.Convenience bases

    A.Advantages Quick, easyNo labor costNo other associated food cost

  • III.Convenience bases

    B.DisadvantagesCan be very saltyDoes not of the rich full flavor


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