Stock Preparation Guide

Stock Preparation Guide

• Stocks are flavorful liquids used in soups, sauces, stews, and braises. They are made by simmering different ingredients.

• Ingredients for Stocks:

  • Bones (beef, veal, poultry, fish, shellfish)
  • Vegetables (carrots, celery, onions)
  • Spices & Herbs (peppercorns, bay leaf, thyme, parsley stems)
  • Liquid (water).

• Five Basic Stock Types:

  • Brown stock
  • White stock
  • Fish fumet
  • Shellfish stock
  • Vegetable stock

• Beef Stock Preparation Steps:

  1. Thaw 5 lbs beef bones.
  2. Cut mirepoix (onions, carrots, celery).
  3. Place mirepoix on a baking sheet and bake at 425°F for 45 minutes until browned.
  4. Add beef bones to oven at 425°F.

• Fish Fume/Stock Preparation Steps:

  1. Add butter, white wine, and mirepoix to stockpot.
  2. Gently simmer for 3-5 minutes until mirepoix softens and releases aroma.
  3. Add fishbones.
  4. Cover with warm water and simmer for 45 minutes.

• Shellfish Stock Preparation Steps:

  1. Soften onions, celery, carrots in a pan.
  2. Add tomato paste and cook off some.
  3. Add shrimp shells, parsley, and other flavorings.
  4. Combine all ingredients and simmer for 1-3 hours.

• Vegetable Stock Preparation Steps:

  1. Cut onions, carrots, celery, and place in a pot.
  2. Add parsley, thyme, and garlic.
  3. Simmer for 1-3 hours.
  4. Season with salt and pepper.

Sauce Preparation Guide

• Sauces are liquids served with food to enhance flavor.

• Made from liquids, aromatics/seasonings, and thickeners.

• Thickeners:

  • Roux: Cooked paste of flour and fat.
  • Starch slurry: Mixture of starch and water.
  • Liaison: Mixture of cream and egg yolks.
  • Puree: Fine paste made in a food processor or blender.

• Sauce Thickening Steps:

  1. Use a wooden spoon to check liquid level.
  2. Reduce liquid by 1/3.
  3. Simmer.
  4. Add cornstarch slurry, whisking constantly.
  5. Continue to stir sauce when adding cornstarch.
  6. Add butter and flour mixture in small increments.
  7. Continuously whisk until thickening occurs.
  8. Use low heat and whisk until desired consistency is achieved.

Storing Stocks

• Cool stocks quickly, either in ice bath or chill wand.

Choosing the Right Stock

• Use white or poultry stocks for white/ivory dishes.
• Use stock from same type of meat/fish in the recipe for best results.
• Use brown stock for dishes requiring a darker color.

Types of Sauces

• Detailed descriptions of various sauce types (Bechamel, Velouté, Tomato, Hollandaise) are available, including ingredients, and preparation.

Serving Sauces

• Serve sauces at correct temperature.
• Reheat previously stored sauces properly.

Types and Characteristics of Soups

• Clear soups, e.g., broth-based soups and their preparation
• Hearty soups, e.g., soups with ingredients like meat or vegetables, and how to hold and reheat them correctly.

Serving Soups & Soup Garnishing

• Serving temperatures for hot and cold soups.
• Ways to garnish soups.