Flow chilled storing adding milk moisture

Thaw covered venting adding water oxygen

spoil refrigerated strain off other liquid
1. Cooling stock quickly and properly is
important. Improperly cooled stock may in 6 to
8 hrs.
2.Skim the surface and the stock through a
china cup lined with several layers of cheesecloth.

3. is the process of setting up the pot in a sink

with blocks, rack, or some other object under it.

4. Venting allows cold water to under the pot or

around it.

5.When cool, refrigerate the stock in containers.

6. Stock will keep 2 to 3 days if properly . Stock

can also be frozen and will last for several months.

7. One way to reconstitute stocks, sauce and soup

is by .

8. Other way of reconstituting stocks, sauce and

soup is using like evaporating milk, coconut
milk, and fruit juices.
9 – 10. Sauces and starches should be kept in
airtight container and stored in a cool dry place
away from the__________, __________, lights,
and pests.