TLE WEEK 1 QUARTER 3 COOKERY

Stock

a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings.

stocks

referred to in French as FONDS DE CUISINE

Fonds de cuisine

means " the foundation of cooking".

4 classification of stock

1. chicken stock

2. White stock

3. Brown stock

4. Fish stock

Chicken stock

is made from chicken bones

white stock

made from beef or veal bones.

brown stock

made from beef or veal bones that have been browned in an oven.

fish stock

made from fish bones and trimmings left over after filleting.

Ingredients in preparing stock

1. Bones

2. Mirepoix

3. Acid products

4. Scraps and left-over

5. Seasoning and spices

6. Bouquet garni

mirepoix

is the French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks.

acid products

it helps dissolve connective tissues, and extract flavor and body from bones.

scraps and left-over

may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.

bouquet garni

assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.