COOKERY 10

1. After the stock has been stored, it must be degreased before it can be
used. Why do you need to do the process?
A. It is easier to heat up degreased stock.
B. The grease will ruin the flavor of stock, turning it rancid.
C. Degreasing makes it clearer and purer, while also removing fat.
D. All the fat must be skimmed off the stock for it to be healthy.

2. Roasting bones to enhance the flavor and color of stock is a process

known as?
A. blanching C. sweating
B. browning D. parboiling
3. Which of the following French word refers to the mixture of coarsely
chopped onions, carrots, and celery that provides a flavor base for stock?
A. bouillon C. mirepoix
B. bouquet garni D. mise en place

4. A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf,
tied together is
an example of___________.
A. aromatics B. bouillon C. bouquet garni D. mirepoix

5. A flavorful liquid made by gently simmering bones and/or vegetables is

a___________.
A. sauce B. slurry C. soup D. stock
Directions: Identify the items being described in the sentence.
Choose your answer from the given box. Write the word that
corresponds to your answer in your notebook.
1. It is made with roasted bone beef, veal, and poultry meat.
2. It is done to remove impurities from the liquid and improves the
Cold water
clarity of the final product. Acid products
3. They help to extract flavor and dissolve connective tissue
frombones.
Brown stock
4. Start the stock with _______, it allows the proteins and other Skimming
impurities to dissolve in the water. Simmering
5. It allows the impurities (scum) to continue to rise to the top of the
stock.
Directions: Fact or Bluff. Write FACT if the statement is correct and
BLUFF if it is NOT.

_______1. When serving hot food, it should be placed it on a cold plate.

_______2. Adding gravy and sauce makes your dishes attractive.
_______3. Simple plating is less attractive than intricate plating.
_______4. In plating, always maintain unity, create a center of attention
and relate everything to it.
_______5. Always keep food off the rim of the plate.
Stock
 is a flavorful liquid made by gently simmering bones
and/or vegetables in a liquid to extract their flavor,
aroma, color, body, and nutrients. The French word
for stock is fond which means “bottom, ground, or
base”.

 It can be classified as white stocks, brown stocks,

chicken stocks and fish stocks.
 ACTIVITY
Directions: Put it in the basket
Principles of preparing Stocks
1. Start the stock in cold water- it allows the proteins
and other impurities dissolve in the water.
2. Bring the stock to a simmer - use high heat for this
step but do NOT allow the stock to boil. High heat will
create an upward pressure which in turn will push the
impurities (scum) upward and clarify the stock.
3. Simmer the stock gently - simmering allows the
impurities (scum) to continue to rise to the top of the
stock where it can be skimmed off and removed from
the final product.
4. Skim the stock - it is done to remove impurities
form the liquid and improve the clarity of the final
product.
5. Add mirepoix and spices – the purpose of
mirepoix is to flavor the stock and flavors break
down when heated for a long time.
6. Strain the stock carefully – straining the liquid
ensures your final stock will have better
cleanliness or clarity.
7. Cool the stock quickly – cool the stock quickly
to prevent food- borne illnesses or souring.
8. Store the stock properly- store the finished
stock in a refrigerator (for up to four or five days)
or in a freezer (for several months)
9. Degrease the stock – after the stock has cooled,
you can remove any hardened fat from the surface
before reheating.
Classification of Stocks
White stock It is made with blanched veal or beef bones, along with
mirepoix.
Chicken stock This is made with chicken bones along with mirepoix.

Brown stock It is made from beef or veal bones that have been
browned in an oven.

Fish stock The fish stock is made with fish bones, along with a
mirepoix.

Vegetable stock This is made when meat is not desired. Although

vegetable stock is quick and easy. It is however, the
lightest of and therefore generally not use for sauces.
Ingredients in Preparing Stocks
1. Bones - most of the flavor and body of stocks are derived
from the bones of beef, veal, chicken, fish, and pork.
2. Mirepoix - is the French term for the combination of coarsely
chopped onions, carrots and celery used to flavor stocks.
Basic formula for Mirepoix – used to flavor white stocks and
soups, tomato paste, or puree is often included for brown stock,
gravy, stew, or soup.
2 parts onion: 1 part celery: 1 part carrot
3. Acid products - acid helps dissolve connective
tissues, and extract flavor and body from bones.
4. Scraps and left-over- scraps may be used in stocks if
they are clear, wholesome, and appropriate to the stock
being made.
5. Seasoning and spices – salt is very lightly used
because it aids in extracting flavor.
6. Bouquet garni – assortment of fresh herbs and
aromatic ingredients tied in a bundle with string so it
can be removed easily from the stock.