Topic 1: Stocks

What are stocks

Stocks are clear, un-thickened liquid flavoured by the flesh and bones of
meat, poultry and fish & vegetables and seasoning

The two types of stocks are:

Brown and white stocks

What is the stock ratio

5 kg bones 14 L of cold water 1kg mirepoix

What bones are used to make white stock?

Beef or veal bones

What type of bones are used to make brown stock?

Beef or veal roasted bones

What is used to make white mirepoix?

Two parts onion one part celery one part leak - used for white stocks

What is used to make dark mirepoix?

Two parts onion one part celery one part carrot -used for darker stocks

What is the cooking time for White beef stock (fond de marmite)?

8 to 10 hours

What is the cooking time for white veal stock (Fond Blanc de Veau)?

6 to 8 hours

What is the cooking time for white chicken stock

3 to 4 hours

Cooking time for fish stock

30 to 40 minutes

Brown Beef Stock (Fond Brun ou Estouffade) cook time

8 to 10 hours

Brown veal stock cook time

6 to 8 hours

The brown chicken stock cooking time

3 to 4 hours

Game stock cooking time

3- 4 hours (fowl)

6-8 hours