Cookery (Lesson 1)

• Principles in Preparing Stocks

  Stocks are among the most basic preparations found in professional kitchen. They are referred to in French as fonds de cuisine or - foundation of cooking

  Itis flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and or vegetables in water with aromatics until flavor, aroma color and body and nutritive value are extracted
• A Stock


  A clear, thin liquid flavored by soluble substance extracted from meat poutry, and fish; and their bones, from vegetables and seasonings
• Classification of Stocks:

  1. Chicken Stock
  2. Brown Stock
  3. Fish Stock
  4. White Stock
• Chicken Stock


  -can be called white stock. It is prepared in the same way as white stock but is simmered for only 2 to 3 hours -The mirepoix is added after the first hours or simmering. Chicken stocks must always be strained before using or storing.
• Brown Stock


  -made of browned or roasted bones of beef, chicken veal or game poultry. The bones are oiled lightly and placed in a roasting pan and browned in an oven until golden brown. Tomato sauce or tomato paste is added to the brown stock to add color and flavor.

  -It is used in many dishes as stews. It is the base for sauces such as mushroom sauce, espagnole, snd demi-glace.
• Fish Stock


  -Bones head, skins and trimmings from lean deep sea fish are used for fish stocks Cold water containing the bones and trimmings is bought to a boil skimmed and simmered. -Mirepoix and seasonings are added after skimming
• White Stock 


  -This is colorless stock and is more delicately flavored than brown stock. Beef or veal bones are ideal for white stock. The bones are not browned.

  -White stock is used as a base in soup and sauces as well as substitute for water.
• Ingredients in Preparing Stocks:

  1. Bones
  2. Mirepoix
  3. Acid Products
  4. Scraps and Leftover
  5. Herbs, Spices, and Seasonings
  6. Wine
• Bones


  Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish and pork. The kinds of bones used determine the kind of stock, except vegetable stock.
• Mirepoix (meer-pwah)


  French term for the combination of coarsely chopped onions, carrots and celery. Aromatic vegetable ares added to the stock for a flavorful effect. 2 parts of onion, 1 part celery, and 1 part carrots
• Acid Products


  Acids helps dissolve connective tissues, and extract flavor and body from bones.
• Scraps and Left over


  The skin or shoulder of a beef or veal are often used. Fresh meat makes an excellent stock. Leftover cooked meat may be used for richer taste.
• Herbs, Spices, and Seasonings


  Common herbs used are parsley, bay leaves, and thyme. Herbs and spices are used lightly. Overusing them dominate the flavor of the stocks. In extracting flavor, salt should be lightly used.
• Herbs


  Herbs are the fresh part of the plant.

  Common herbs: 1. Spring onion 2. Celery 3. Basil 4. Mint 5. Rosemary 6. Oregano 7. Parsley
• Spices


  Spices is the dried roots, dried stalk, seed or dried fruits.

  Common spices: 1. Ginger 2. Star anise 3. black pepper 4. Chilli pepper 5. Lemon grass 6. Bay leaf 7.Garlic 8. Tamarind
• Sachet ďépices (sah-SHAY day: PEESE) 


  -a bag of spices used to flavor stocks and sauces.
• Bouquet garni (boo-KAY gahr-NEE)


  Fresh vegetables and herbs tied together and used to flavor stocks and sauces.
• Wine


  -This is occasionally used. Its flavor contribution is more important than its acidity.

  -The main thing wine provides in cooking is acidity, which helps break down tougher cuts of meat when used in a marinade or keeps them tender in longer-duration cooking methods like braising. Wine's acidity also helps more delicate ingredients stay tender and moist in quicker-cooking recipes, such as poached vegetables or steamed fish.
• Drippings is the juice that drips from roasting or baking meat or a sauce made from it.
• veal - cattle less than 1 years old (beef) cow - over 1 year old
• white wine used if you eat white meat like poultry or fish red wine is used if you'll serve or eat red meat
• condiment - a condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.
• Common Condiments:

  soy sauce

  vinegar

  fish sauce

  shrimp paste

  ketchup