Slide 1© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 5: Culinary Math and Recipes…

STOCKS Chef Tomaseski PNW BOCES Culinary Arts/Hospitality Academy WHAT ARE STOCKS? The liquids that form the foundation of soups and sauces! WHAT MAKES UP A STOCK? 5 Principles…

Slide 1 Slide 2 Stocks Slide 3 Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish,…

Slide 1 Stocks Chapter 23 Pages 372-385 Slide 2 Objectives Summarize the role of various ingredients in the production of stock. Recall the attributes of a well-made stock.…

Slide 1Stocks, Sauces and Soups Slide 2 What is Stock? A flavorful liquid made by gently simmering bones and or vegetables. Slide 3 4 Essential Parts to Stock Mirepoix –…

Slide 1 Stocks, Sauces & Soups Slide 2 Stocks Are the seasoned liquids that form the foundation of sauces and soups. Slide 3 Stocks Composed of 4 ingredients 50% nourishing…

Slide 1 Chapter 20 Stocks Slide 2 Basic Ingredients: Stock is composed of three main ingredients: Nutritive Ingredients Aromatic ingredients and Liquid Nutritive Aromatic…

Stocks, Sauces and Soups What is Stock? A flavorful liquid made by gently simmering bones and or vegetables. 4 Essential Parts to Stock Mirepoix â 2 parts onion, 1 part…