Culinary Fundamentals Unit One and

Two: Mise en Place

Production Knife Cuts
White Stocks & Broths,
Standard Operational Procedures
(SOP)

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Introduction to topics of this lecture

• Today’s material:
• Introducing the concept of SOP (Standard Operating Procedures)
– Stock and broth production, ratios and formulas
– Introducing basic knife techniques and cuts
– Protein extraction and coagulation
– Proper methods of bagging, labeling, cooling, and storing stocks and broths
(HACCP Log)
– Key Characteristics of Stocks and Broths
– Key Terms/ Study Questions
– Ratios- Calculating bone to mirepoix amount for stock yield amount
– Establishing lecture and wrap up at day’s end.

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Learning Objectives:
(By the end of Units one and two, you should be
able to):

• Demonstrate proper care and use of knives and basic knife skills.
• Define, make and use bouquet garni and sachet d’épices
• Prepare mirepoix and precision knife cuts
• List the guidelines for working safely with large equipment/Stock Kettle
• Differentiate between stock and broth.
• Select and prepare the ingredients and equipment necessary to produce
white stock and beef broth.
• Describe the quality indicators for white stocks and broths
• Define various stocks and related preparations, including rémouillage
• Explain the correct methods for producing three types of stocks
• Produce clarified butter
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Key terms
• Aromatic • Batonnet
• Bouquet garni • Brown stock
• Brunoise • Chopping
• Concassé/concasser • Convection simmer
• Degrease/dégraisser • Dépouillage
• Dice/dicing • Extraction/ Coagulation
• Fond • Fumet
• Julienne • Large dice
• Medium dice • Mignonette pepper/Butcher grind
• Mince/mincing • Oignon piqué
• Peeling • Production knife cuts
• Rémouillage • Rondeau
• Sauteuse • Sautoir
• Seeding • Blanching/Shocking
• Slicer/Slice • Slicing
• Small dice • Steam jacketed kettles
• Stock • Stock pot
• White mirepoix • White stock

©2012 The Culinary Institute of America. All rights reserved.

 Knife skills
• Using the correct knife for the
job
• Proper stance and correct hand
position, grip, of the knife
• Review some of the basic knife
cuts we will be practicing
throughout the semester
• How to sharpen and hone your
knife
• (Watch
Chef Brendan Walsh, Dean of
Culinary Arts Education Video:
How to sharpen your knife
here)

©2012 The Culinary Institute of America. All rights reserved.

©2012 The Culinary Institute of America. All rights reserved.
 How to Hold a Chef’s Knife

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 How to Hold a Chef’s Knife

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 Some knife cuts

julienne

batonnet

dice

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Precision Knife cuts

• Batonnet ¼ x ¼ x 2-2.5 inches (6mm x 6 mm x 5-6cm)

• Small dice ¼ x ¼ x ¼ inch (6x6x6 mm)
• Medium dice ½ x ½ x ½ inch (1.25x1.25x1.25cm)
• Large dice ¾ x ¾ x ¾ inch (2x2x2 cm)
• Julienne 1/8 x 1/8 x 1-2 inch (3mm x 3mm x 2.5-5cm)
• Brunoise 1/8 x 1/8 x 1/8 inch (3x3x3 mm)

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Peeled Tomato Blanch/Shock Method
(Concasser)

• A fresh tomato cored and plunged briefly into

boiling water to loosen its skin, then shocked in
ice water to cool rapidly
• Skin and seeds are removed
• The definition of concasser calls for a rough chop,
but a peeled and seeded tomato may be cut as
desired.

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Bouquet Garni

Standard bouquet garni

• 1 sprig thyme
• 3-4 parsley stems
• 1 bay leaf
• 2-3 leek leaves or
1 celery stalk, a batonnet
• 1 carrot, batonnet
(optional)
• 1 parsnip, batonnet
(optional)

©2012 The Culinary Institute of America. All rights reserved.

Sachet d’épices

Standard Sachet d’épices

• 3-4 parsley stems
• 1 sprig fresh thyme 1 to
2 inch
• 1 bay leaf
• 1 tsp cracked
peppercorns
• 1 garlic clove
(optional)

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Mirepoix
Standard mirepoix White mirepoix
(1 pound) (1 pound)
• 8 oz onion
• 4 oz onion
• 4 oz carrot
• 4 oz celery
• 4 oz celery or celeriac
• 4 oz parsnip
• Note: the ratio is two parts onion, • 4 oz leek
(50%) to one part celery and one
part carrot (25%) by weight.
• Note: the ratio is equal
parts onion, celery,
parsnip and leek by
weight.

©2012 The Culinary Institute of America. All rights reserved.

Mirepoix

Standard White

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Measuring Equipment

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Basic stocks for cooking

• Stocks are:
– flavorful liquids
– prepared by simmering meat, poultry, seafood
and/or vegetables in water
– until the flavors, and color and gelatin (Proteins)
– are extracted.
– Stocks are used for soups, sauces and other
culinary preparations.

©2012 The Culinary Institute of America. All rights reserved.

“These culinary preparations
define the basic fundamentals
and the requisite ingredients,
without which, nothing of
importance can be attempted...”
A. Escoffier

Professional Chef 9th edition

video: STOCK
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 3 basic methods of stock production

• White/straight stock
• Fumet (essence)
• Brown stock

• Broth (Bouillon)
• Rémouillage

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White Stocks and Broths

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White Stock

• Uncooked main ingredient and uncooked

mirepoix
• Exception to rule above:
– when using previously frozen bones it is necessary
to blanch bones to remove impurities
• Finished product is light in color with a mild
flavor

©2012 The Culinary Institute of America. All rights reserved.

Ratio of ingredients required
to produce 1 gallon

Stock Broth
• 8# meaty bones • 11# meat and bones
• 1 pound mirepoix • 5 quarts cool liquid
• 1 sachet d’épices • 1# mirepoix
• 1 sachet d’épices
• Measured water as
• Note: When using
required by cooking
stock as the liquid
time reduce the amount of
meat and bones to 3#
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 Stocks vs. Broths
• Bones, Mirepoix • Meat (on Bones),
and Aromatics Are Mirepoix and
Simmered Together Aromatics Are
• Less Flavor Simmered Together
• Never Eaten “As • More Flavor
Is” but Used As a • Costlier
Base Preparation • Can Be Eaten “As
Is”

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Cooking times for stocks

• Fish stock 35-45 minutes

• Vegetable stock 45 minutes to 1 hour
• Chicken stock 3 to 4 hours
• Veal stock 6 to 8 hours
• Beef stock 8 to 10 hours
• Meat broth minimum 3 to 4 hours

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Volume of water needed to
yield 1 gallon of finished stock
• Fish stock 4 ½ quarts water
• Vegetable stock 5 quarts water
• Chicken stock 5 to 6 quarts water
• Brown veal stock 6 quarts water
• Beef stock 6 quarts water
• Broth 5 quarts water or stock

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Aromatics
add during the last hour

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Straining and cooling
chill below 41°F before storing

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Tips to assure quality stock

• Use only good ingredients

• Use cool water and measure volume
• Simmer gently
• Skim away scum
• Degrease
• Add aromatics during last hour of cooking time
• Strain carefully
• Chill rapidly
• Reheat properly
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Key characteristics of white stock
• Temperature:
– Hot
• Color:
– pale color dependant upon main ingredient, e.g. chicken golden yellow
• Clarity:
– clear with little to no particulates visible to the eye
• Texture:
– thin when hot, viscous when chilled
• Aroma:
– intensely pleasant of main ingredient
• Flavor:
– strong flavor of main ingredient, clean

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French Names for Stocks

• Chicken Stock- Fond de Volaille

• Fish Stock- Fond de Poisson
• White Beef Stock- Fond de Boeuf
• Game Stock- Fond de Gibier
• White Veal Stock- Fond de Veau Blanc
• Brown Veal Stock-Fond de Veau Brun

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Steps in clarifying butter

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Decanting and Simmering

• There are two methods for isolating the fat from the
milk solids and water in the butter:
– The decanting method is where the fat is slowly and gently
poured off the surface of the container of melted butter
allowing the water and milk solids to stay behind on the
bottom of the container
– The simmering method cooks the butter over low heat until
the water evaporates and the milk solids coagulate, the
butterfat is passed through a filter trapping the solids and
leaving only clarified butter.

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Pros and Cons
Decanting vs. Simmering
• Decanting method is fool proof
– A small amount of milk solids and moisture remain in
the fat
– Results in a lower smoke point
– Some fat is wasted when left behind on the whey
• Simmering method has more risk
– Once the water evaporates the butter will burn quickly
– Results in a higher smoke point
– Less waste

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Key characteristics of clarified
butter
• Color: golden yellow
• Negative color: brown or black
• Aroma: pleasant intense butter aroma
• Flavor: Pleasant, but less complex than whole
butter, with an oily mouth feel

©2012 The Culinary Institute of America. All rights reserved.

Summary of must know info

• The proper names of basic kitchen equipment and hand tools.

• How to hold a knife properly and safely execute basic knife cuts.
• The dimensions of basic and precision knife cuts.
• A basic understanding of aromatics and their function: mirepoix, bouquet
garni and sachet d’épices.
• The proper procedure for preparing and cooling quality white stock,
including ratios and cooking times- according to the HACCP plan.
• How to distinguish differences between a stock and a broth.
• The three different types of stock making/production.
• Stock ratios associated with calculating the amount of bones to mirepoix to
create a specified yield of stock.
• Define clarified butter, and explain the two ways to prepare it.

©2012 The Culinary Institute of America. All rights reserved.

Homework
• “Learning Objectives” for Unit 2

• Reading: The Professional Chef 9th edition

– Chapter 4, Food and Kitchen Safety p. 38
– Chapter 5, Equipment Identification pp. 43-68
– Mise en Place for Stocks, Sauces, and Soups, pp 254-274
– Mise en Place for Vegetables and Fresh Herbs, pp. 618-646
– General Guidelines for Stocks pp. 252-265

• Video viewing: Digital Video Library

– 1367, 1368 Basic Mise en Place
– 1369 Additional Vegetable Techniques
– 253 Making Stocks
– 248 Knife Skills/Vegetable Cuts
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