TLE (L1)

• Stock

  ￫ Is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body, and nutrients.

  ￫ Are often called the chef’s building blocks because they form the base for many soups and stocks.
• Nourishing Ingredients

  ￫ These ingredients provide a distinct flavor to the stock. These include meats, bones and vegetables.
• Liquid

  ￫ This may be water or wine added to make stock.
• Types of Aroma and Spices

  Mirepoix, Matignon, Bouquet Garni, Spice Sachet
• Mirepoix

  ￫ It consists of carrot, onion, and celery in equal quantities. These are cut into rough dice and used as a base for chicken casserole.
• Matignon

  ￫ Ingredients are cut into uniform slices since they are also used in other dishes.
• Spice Sachet

  ￫ It is a combination of spices and herbs enclosed and tied in a clean cloth sack so that spices will not be mixed with the food while cooking.
• Classifications of stocks

  White Stock, Chicken Stock, Brown Stock, Fish Stock, Vegetables Stock
• White Stock

  ￫ Associated with white meat like chicken and bones of the veal. Used for white sauce, fricassee, etc.
• White Stock

  ￫ Associated with white meat like chicken and bones of the veal. Used for white sauce, fricassee, etc.
• Chicken Stock

  ￫ It should be pale yellow because of the chicken fat. Seen when cooking native chicken or free range, it should also have a rich chicken flavor.
• Brown Stock

  ￫ Usually made from beef bones and bones of other red meat like veal and mutton. Cooking takes 6 hours. 
• Fish Stock

  ￫ It is made with fish bones, along with mirepoix.
• Vegetable Stock

  ￫ It is derived from the combination of preferably one or two vegetables with no meat or fish as flavor enhancer.