Classification of stock

• Classification of stock:

  • Chicken stock: made from chicken bones
  • White stock: made from beef or veal bones
  • Brown stock: bones are browned in an oven
  • Fish stock: made from fish bones
• Ingredients in preparing stocks:

  • Bones are derived from the bone
  • Mirepoix includes onions, carrots, and celery
  • Acid products come from connective tissues
  • Scraps and leftovers are used in stocks
  • Seasoning and spices include poppy seed, saffron, rosemary, vanilla beans, rubs, spice gift, bay leaf, curry powder, oregano, and seasoning
• Bouquet Garni is fresh and aromatic
• Ratios are used for liquid flavoring ingredients
• The essential parts of stock include:

  • A nourishing element
  • A liquid element, often water
  • Mirepoix
  • Aromatics
• Preparing stock involves blanching, browning, or sweating

  • Blanching causes cloudiness
  • Browning occurs at 400⁰F until golden brown
  • Sweating involves adding liquid