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  • Stocks Preparation

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    Jackson Gonzales Limos
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    This document provides instructions for preparing three types of stocks: 1) Basic White Stock made from chicken bones and mirepoix vegetables, 2) Basic Brown Stock made from beef bones, mirepoix vegetables, and tomato paste, and 3) Fish Stock or Fumet made from fish bones, butter, white wine, and finely chopped mirepoix vegetables. All three stocks are prepared using cold water, aromatic sachet ingredients, and brought to a simmer over low heat for several hours.

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    Original Title

    STOCKS PREPARATION

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    This document provides instructions for preparing three types of stocks: 1) Basic White Stock made from chicken bones and mirepoix vegetables, 2) Basic Brown Stock made from beef bones, mirepoix vegetables, and tomato paste, and 3) Fish Stock or Fumet made from fish bones, butter, white wine, and finely chopped mirepoix vegetables. All three stocks are prepared using cold water, aromatic sachet ingredients, and brought to a simmer over low heat for several hours.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    11 views3 pages

    Stocks Preparation

    Uploaded by

    Jackson Gonzales Limos
    This document provides instructions for preparing three types of stocks: 1) Basic White Stock made from chicken bones and mirepoix vegetables, 2) Basic Brown Stock made from beef bones, mirepoix vegetables, and tomato paste, and 3) Fish Stock or Fumet made from fish bones, butter, white wine, and finely chopped mirepoix vegetables. All three stocks are prepared using cold water, aromatic sachet ingredients, and brought to a simmer over low heat for several hours.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    1

    KITCHEN ESSENTIALS
    1ST TERM AY 2023-24

    LABORATORY ACTIVITY – STOCKS PREPARATION

    I. BASIC WHITE STOCK (CHICKEN)

    QUANTITY/METRIC INGREDIENTS /DESCRIPTION

    1 Kilogram Chicken bones or Soup pack


    2 Liters Cold water

    MIREPOIX
    100 grams Onion, white, coarsely chopped
    50 grams Carrots, coarsely chopped
    50 grams Celery, coarsely chopped

    SACHET
    1 piece Bay leaf
    1/8 Teaspoon Thyme
    1 piece Parsley stem
    1 piece Whole cloves

    NON-EDIBLE
    MATERIALS
    1 piece Gauze
    Kitchen Twine

    Laboratory Activity – Stocks Preparation


    2

    II. BASIC BROWN STOCK (BEEF BONES)

    QUANTITY/METRIC INGREDIENTS/DESCRIPTION

    1 Kilogram Beef Bones, cut into pieces


    2 Liters Cold water

    MIREPOIX
    100 grams Onion, red coarsely chopped
    50 grams Carrot, coarsely chopped
    50 grams Celery, coarsely chopped
    50 grams Tomato Paste, Del Monte

    SACHET
    2 pieces Bay leaf
    1/8 Teaspoon Thyme
    1/8 Teaspoon Peppercorns
    4 pieces Parsley stems
    2 pieces Whole cloves

    NON-EDIBLE
    MATERIALS
    1 piece Gauze
    Kitchen Twine

    Laboratory Activity – Stocks Preparation


    3

    III. FISH STOCK or FUMET

    QUANTITY/METRIC INGREDIENTS/DESCRITPION

    10 grams Fresh Butter, (Magnolia, Anchor, or


    Queensland)
    1 kilogram Bones from lean fish (Maya-maya, Dalagang
    Bukid, Labajita, or White Pampano)
    85 ml White wine, dry
    1 Liter Cold water

    MIREPOIX
    20 grams Mushroom trimmings, white, fresh, (optional)
    45 grams Onion, white, chopped fine
    20 grams Celery, chopped fine
    20 grams Carrots, chopped fine

    SACHET
    1 piece Bay leaf
    1 Teaspoon Peppercorns
    1 piece Parsley stem
    1 piece Whole cloves

    NON-EDIBLE
    MATERIALS
    1 piece Gauze
    Kitchen Twine

    Laboratory Activity – Stocks Preparation

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