STOCK

Definition –
Stock is a liquid containing some of the soluble nutrients and flavours of food, which are extracted by prolonged
and gentle simmering. (Except fish stock- requires only 20 min)

Stocks are foundation of many important kitchen preparations.

1. Soups
2. Sauces
3. Gravies
4. Glaces
5. Stews
6. As a cooking liquid

Classification of Stocks
STOCK French terms - Les fonds
White beef stock Found blanc or fond de
White stock Fish stock Brown stock marmite
(20 Min) White mutton stock Fond blanc de mouran
1.Beef stock 1.Beef stock White veal stock Fond blanc de veau
2.Chicken stock 2.Chicken stock White chicken stock Fond blanc de volaille
Brown beef stock Fond brun de estouffade
3.Veal stock 3.Veal stock
Brown mutton stock Fond brun de mouton
4.Mutton stock 4.Mutton stock
Brown veal stock Fond brun de veau
5.Vegetable stock 5.Vegetable stock Brown chicken stock Fond brun de volaille
6.Game stock Brown game stock Fond de gibier
Fish stock Fumet de poisson
Meat glaze Glace de viande
Fish glaze Glace de poisson

The major points to be considered when preparing a stock

1. Don’t use unsound meat or bones, decaying vegetables. - It will give an unpleasant flavour and cause it to
deteriorate quickly.
2. Scum should be removed. - If not it will boil into the stock and spoil the color and flavor.
3. Fat should be skimmed - If not it will taste greasy
4. Should always simmer gently - If not the stock will evaporate and go cloudy.
5. It should not be allowed to go off the boil. – The stock will taste sour
6. Salt should not be added to the stock
7. When making chicken stock , if raw bones are not available then a boiling fowl can be used.
6. If stock is to be kept, strain it & cool it quickly. Refrigerator -up to 1-2 Days / Freezer - up to 1 week

Glazes
Glazes

Meat Glaze Fish Glaze

Glazes are made by boiling steadily white or brown beef stock or fish stock and allowing them to reduce to a sticky
or gelatinous consistency. They are then stored in jars and when cold kept in a refrigerator for up to one week. If
they are to be deep frozen then place in preserving jars which have been sterilized for one hour. The glaze then can
be kept for several months.
Glazes are used to improve the flavour of a prepared sauce which may be lacking in strength they may also be used
as a base for sauces, ex. Fish glaze for white wine sauce.
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