CHAPTER 2Stock, Soups, & Sauce Preparation

STOCKThin liquidMade from boiling bone, trimmings, scraps of meat, chicken or fish

Boiling & Extracting are the main processesused.

White StockVery pale in colorLightly flavoredFinest white stock are extracted

from vealIt also uses pork or chicken bones

Brown stockMade from beef bonesIt takes 4 to 6 hours of simmering

to get the extractGood brown stock has a deep

reddish brown color

Chicken stockIt should be pale yellowHave a rich chicken flavorChicken fat must be visible

Fish stockRich fish flavorColor must be very paleShould be highly seasonedFresh fish should be usedFinest fish stock came from tails

head backbonesUses white wine

Stock Pot

Meat Saw or Cleaver

Skimmer

Long handled laddle

Knife

Chopping board