Stock Production

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Stock Production
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Stock Production

• I. Classification of stocks (fonds)
• A. White stocks
• B. Brown stocks

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Stock Production

• I. Classification of stocks (fonds)
• A. White stocks
• 1. Chicken
• 2. Fish
• 3. Meat
• 4. Vegetable

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Stock Production

• I. Classification of stocks (fonds)
• A. White stocks
• 5. Cooking time
• 6. Ingredient preparation
• a. Vegetable cuts
• b. Selecting seasonings

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STOCK PRODUCTION

• B. Brown stocks
• 1. Beef
• 2. Veal
• 3. Combination
• 4. Poultry
• 5. Vegetable

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Stock Production

• B. Brown stocks
• 6. Cooking time
• 7. Ingredient preparation
• a. Vegetable cuts
• b. Handling tomato products

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Stock Production

• B. Brown stocks
• 6. Cooking time
• 7. Ingredient preparation
• a. Vegetable cuts
• b. Handling tomato products
• c. The Maillard reaction (The Maillard
  reaction occurs when tomato products are
  carmelized, enhancing the savory flavor of brown
  stocks and brown stock sauces.)

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Stock Production

• B. Brown stocks
• 6. Cooking time
• 7. Ingredient preparation
• 8. Browning
• 9. Selecting seasonings

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II. Basic stock production
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II. Basic stock production

• A. Mise en place
• What do we Need?

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• What size do we want them to be?

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
• F. Blanching bones

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
• F. Blanching bones
• G. Sachets

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
• F. Blanching bones
• G. Sachets
• H. Water levels and temperatures

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
• F. Blanching bones
• G. Sachets
• H. Water levels and temperatures
• I. Brown vs. white stocks

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II. Basic stock production

• A. Mise en place
• B. Mirepoix
• C. White mirepoix
• D. Selecting bones
• E. Washing and cutting bones
• F. Blanching bones
• G. Sachets
• H. Water levels and temperatures
• I. Brown vs. white stocks
• J. Cooking times

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II. Basic stock production

• K. Skimming

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II. Basic stock production

• K. Skimming
• L. Straining

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II. Basic stock production

• K. Skimming
• L. Straining
• M. Reduction

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II. Basic stock production

• K. Skimming
• L. Straining
• M. Reduction
• N. Clarification

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III. Convenience bases
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III. Convenience bases

• A. Advantages
• Quick, easy
• No labor cost
• No other associated food cost

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III. Convenience bases

• B. Disadvantages
• Can be very salty
• Does not of the rich full flavor