Tle Qrtr. 3 - principles of preparing stocks - 1

• They are referred in french as "fonde de cuisine" or the foundation of cooking

  Stocks
• (Classification of stocks)

  It is made from the chicken bones

  Chicken stock
• (Classification of stocks)

  Made from beef or veal bones

  White stock
• (Classification of stocks)

  It is made from brown beef or veal bones that have been browned in an oven

  Brown stock
• (Classification of stocks)

  It is made from fresh bones and trimmings left over after filleting

  Fish stock
• (Ingredients in preparing stocks)

  Most of the flavor and body of stocks are derived from the bones of beef veal, chicken, fish, and pork

  Bones
• (Ingredients in preparing stocks)

  Is the french term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks

  Mirepoix
• (Ingredients in preparing stocks)

  Acid helps dissolve connective tissues and extract flavor and body from bones

  Acid products
• (Ingredients in preparing stocks)

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

  Scraps and left-over
• (Ingredients in preparing stocks)

  5.

  Seasoning and spices
• (Ingredients in preparing stocks)

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

  Bouquet garni