4th

• Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1-gallon amounts to be used for sauces. However, once a stock has been used to make a sauce, the sauce itself should not be frozen. 
• Sauces do not freeze well and should be made in amounts needed on the day of production. 
• Sauces and starches should be kept in airtight container and stored in a cool dry place away from the moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream of other dairy products all of which make them prone to bacterial contamination and to food-borne illnesses. Sauces made with these ingredients should be kept out of the temperature danger zone. 
• Storing Equipment 

  1. Glass/Plastic Container 
  2. Stock pot 
  3. Refrigerator 
• Reconstituting stocks


  Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth
• Cooling stock quickly

  1. Set the pot in a sink with blocks, rack, or some other object under it (venting)

  2. Run cold water into the sink, but not higher than the level of the stock

  3. Stir the pot occasionally so the stocks cool evenly
• Ways to Reconstitute Stocks

  Cooling stock quickly is important
• Ways to Reconstitute Stocks

  Improperly cooled stock may spoil in 6 to 8 hours
• Ways to Reconstitute Stocks

  When cool, refrigerate the stock in covered containers
• Ways to Reconstitute Stocks

  Stock will keep 2 to 3 days if properly refrigerated
• Ways to Reconstitute Stocks

  Stock can also be frozen and will last for several months
• Ways to Reconstitute Stocks, Sauces, and Soups 

  1. By adding water. 
  2. By using other liquid like evaporated milk, coconut milk, and fruit juices.