Stocks and Soups Basics

Poultry Cuts

• Whole Leg: drumstick-thigh combination, does not contain a portion of the back
• Boneless, Skinless Leg: whole chicken leg with skin and bone removed
• Thigh: portion of the leg above the knee joint
• Boneless, Skinless Thigh: thigh with skin and bone removed
• Drumsticks: lower portion of the leg quarter between the knee joint and the hock

Academic Writing

• 3 types: Informative, Persuasive, and others
• Informative Writing: educates readers about a topic, answers 5 W's
  • Features: Tone, Clarity, Transitional Words
• Persuasive Writing: aims to convince readers to think, feel, and act in a certain way
  • Techniques: Rhetorical Questions, Repetition, Bandwagon, Appeal to Emotion, Appeal to Authority

Soup Preparation

• Classification of Soup: Clear, Thick, Cream, Purée, Bisque, Chowder, Velouté
• Clear Soup: based on a clear, unthicken broth or stock
• Thick Soup: soup that is thickened to provide a heavier consistency
• Cream Soup: soup thickened with roux, beurre manié, liaison, or other thickening agents
• Bouquet Garni: assortment of fresh herbs and aromatic ingredients

Poultry Classification

• Broiler or Fryer: young chicken, usually 9 to 12 weeks of age
• Roaster: 5 to 6 months of age
• Capon: surgically desexed male chicken, usually under 8 months of age
• Stag: male chicken, under 10 months of age
• Hen or Stewing Chicken: mature female chicken, more than 10 months of age, also called layer
• Cock or Roaster: mature male chicken with coarse skin
• Jumbo Broiler: a large chicken, about 4kg

Other Poultry

• Peking Duck: a breed of duck originating from China, noted for its tender and flavorful meat
• Duck or Itik: available and popular in many towns
• Squab: young immature pigeon of either sex, with extra tender meat

Whole Chicken Cuts

• Whole Chicken: marketed either fresh or frozen
• Halves: the bird is split from front to back
• Breast Quarters: halves may be further cut into which include the wings
• Split Breast: a breast quarter with the wing removed
• Split Breast without Back: a breast quarter with wing and back portion removed
• Boneless/Skinless Breast: split breast that has been skinned and deboned

Sauces

• Sauce: a flavorful liquid, usually thickened, used to season, flavor, and enhance other food
• Salus: French term for sauce, derived from the Latin word, meaning salted
• Garum: a form of fermented fish sauce
• 6 types of basic sauces: Mayonnaise, Hollandaise, Tomato Sauce, Brown Sauce, Velouté, Béchamel

Stocks

• Stock: most basic preparation found in a professional kitchen
• Classification of Stock: Chicken, White, Brown, Fish
• Chicken Stock: 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 stocks: Bones, Mirepoix, Acid Product