Stock Production

Stock Production

• I. Classification of stocks (fonds)

• A. White stocks

• B. Brown stocks

Stock Production

• I. Classification of stocks (fonds)

• A. White stocks – 1. Chicken – 2. Fish – 3. Meat– 4. Vegetable

Stock Production

• I. Classification of stocks (fonds)

• A. White stocks – 5. Cooking time– 6. Ingredient preparation

• a. Vegetable cuts

• b. Selecting seasonings

STOCK PRODUCTION

• B. Brown stocks – 1. Beef– 2. Veal– 3. Combination– 4. Poultry

– 5. Vegetable

Stock Production

• B. Brown stocks – 6. Cooking time– 7. Ingredient preparation

• a. Vegetable cuts

• b. Handling tomato products

Stock Production

• B. Brown stocks – 6. Cooking time– 7. Ingredient preparation

• a. Vegetable cuts • b. Handling tomato products • c. The “Maillard” reaction (The

“Maillard” reaction occurs when tomato products are

carmelized, enhancing the savory flavor of brown stocks and brown stock sauces.)

Stock Production

• B. Brown stocks – 6. Cooking time– 7. Ingredient preparation

– 8. Browning – 9. Selecting seasonings

II. Basic stock production

II. Basic stock production

• A. Mise en place– What do we Need?

II. Basic stock production

• A. Mise en place

• B. Mirepoix– What size do we want them to be?

II. Basic stock production

• A. Mise en place

• B. Mirepoix

• C. White mirepoix

II. Basic stock production

• A. Mise en place

• B. Mirepoix

• C. White mirepoix

• D. Selecting bones

II. Basic stock production

• A. Mise en place

• B. Mirepoix

• C. White mirepoix

• D. Selecting bones

• E. Washing and cutting bones

II. Basic stock production

• A. Mise en place

• B. Mirepoix

• C. White mirepoix

• D. Selecting bones

• E. Washing and cutting bones

• F. Blanching bones

II. Basic stock production • A. Mise en place• B. Mirepoix• C. White mirepoix • D. Selecting bones• E. Washing and cutting bones• F. Blanching bones • G. Sachets

II. Basic stock production • A. Mise en place

• B. Mirepoix

• C. White mirepoix

• D. Selecting bones

• E. Washing and cutting bones

• F. Blanching bones

• G. Sachets

• H. Water levels and temperatures

II. Basic stock production • A. Mise en place• B. Mirepoix• C. White mirepoix • D. Selecting bones• E. Washing and cutting bones• F. Blanching bones • G. Sachets• H. Water levels and temperatures • I. Brown vs. white stocks

II. Basic stock production • A. Mise en place• B. Mirepoix• C. White mirepoix • D. Selecting bones• E. Washing and cutting bones• F. Blanching bones • G. Sachets• H. Water levels and temperatures • I. Brown vs. white stocks• J. Cooking times

II. Basic stock production

• K. Skimming

II. Basic stock production

• K. Skimming

• L. Straining

II. Basic stock production

• K. Skimming

• L. Straining

• M. Reduction

II. Basic stock production

• K. Skimming

• L. Straining

• M. Reduction

• N. Clarification

III. Convenience bases

III. Convenience bases

• A. Advantages – Quick, easy– No labor cost– No other associated food cost

III. Convenience bases

• B. Disadvantages– Can be very salty– Does not of the rich full flavor