Difference between revisions of "Stocks"
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Sahil feel bad that he is the cause of the stock becoming cloudy. He responds, “I’m sorry again Sir. I would be obliged if you could spare your time and tell me more about stocks” | Sahil feel bad that he is the cause of the stock becoming cloudy. He responds, “I’m sorry again Sir. I would be obliged if you could spare your time and tell me more about stocks” | ||
So Chef Ray starts by explaining ……. | So Chef Ray starts by explaining ……. | ||
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== Definition and Meaning == | == Definition and Meaning == | ||
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[[image: characteristics of good stock.png|400px]] | [[image: characteristics of good stock.png|400px]] | ||
| − | == Preparation of Stocks == | + | == Preparation of Stocks and preparations to be taken == |
[[image:preparation of stock.png|400px]] | [[image:preparation of stock.png|400px]] | ||
[[image:preparation of white stock.png|400px]] | [[image:preparation of white stock.png|400px]] | ||
| − | == | + | == [[image:tools.gif]]'''Activity ''' == |
| − | + | Name the components of stock : | |
| − | + | :a) ______________or ________________ | |
| − | + | :b) _______________ | |
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| − | == | + | == [[image:giftbox.png|40px]]'''Summary''' == |
| − | + | Stocks are important foundation liquids which can be used as an ingredient in different recipes, so as to improve taste, flavor, aroma and nutrients of the finished product. They are thin, clear, highly flavored liquids which are produced by simmering raw ingredients which are later removed. On the basis of the main ingredient used and the method of preparation, the types of stocks are White stock, Brown stock, Fish stock and Vegetable stock. Stocks are clear liquids, free from any traces of fat and any solids, with the flavor of the main ingredients and the herb used. The color varies depending on the type of sauce. | |
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== [[image:inkpot.png|40px]] '''Assignments''' == | == [[image:inkpot.png|40px]] '''Assignments''' == | ||
| + | # Prepare white stock, brown stock, vegetable stock and fish stock and observe the quality characteristics | ||
| + | # Identify and use stocks to prepare soups and or sauces | ||
| + | # Search for recipes into which stocks can be used | ||
Latest revision as of 11:29, 29 March 2013
Contents
Concept Map
Objectives
This OER enables you to :
- explain the meaning of a stock
- identify the main components of a stock
- classify stocks and identify the types of stocks
- explain the characteristics of a good stock
- prepare different types of stocks
- take precautions to be taken during preparation and storage of stocks
- incorporate stocks into preparation of soups, sauces, gravies, rice, glazes , rice, glazes
Introduction
Sahil has just joined as a trainee in the kitchen of a specialty restaurant because he has a passion for food production and wants to develop into a professional chef
He is curious about the contents of a particular container which has a bubbling aromatic liquid. He picks up a ladle and puts it in with the intention of seeing the contents. Just then he hears a loud authoritative voice saying, “STOP don’t stir it.” A shocked Sahil was facing a very upset chef Ray who was Sahil’s trainer. Sahil responds apologetically, “I’m very sorry Sir, I hope I not ruined this product” Chef Ray then realizes that Sahil is that very enthusiastic trainee. He tells him, “We shall meet after lunch because I need to talk to you about about this” After lunch a very worried Sahil waits to meet his boss. Chef Ray takes him to a container which has a flavorful, whitish cloudy liquid and tells him, “This is a white stock which has become cloudy because you stirred it. Now I will tell you about stocks which are important foundation liquids that can be incorporated into different recipes.” Sahil feel bad that he is the cause of the stock becoming cloudy. He responds, “I’m sorry again Sir. I would be obliged if you could spare your time and tell me more about stocks” So Chef Ray starts by explaining …….
Definition and Meaning
Stock is defined as a liquid prepared by extracting flavor, nutrients and aroma from the main ingredient (meat and meat bones or chicken bones or fish and fish bones, or vegetables for vegetable stock), vegetables and aromatic herbs. Stocks are important foundation liquids which can be used as an ingredient in different recipes, so as to improve taste, flavor, aroma and nutrients of the finished product. They are thin, clear, highly flavored liquids which are produced by simmering raw ingredients which are later removed.
Components of Stocks
Types of Stocks
Characteristics of good stock
Preparation of Stocks and preparations to be taken
Activity
Name the components of stock :
- a) ______________or ________________
- b) _______________
Summary
Stocks are important foundation liquids which can be used as an ingredient in different recipes, so as to improve taste, flavor, aroma and nutrients of the finished product. They are thin, clear, highly flavored liquids which are produced by simmering raw ingredients which are later removed. On the basis of the main ingredient used and the method of preparation, the types of stocks are White stock, Brown stock, Fish stock and Vegetable stock. Stocks are clear liquids, free from any traces of fat and any solids, with the flavor of the main ingredients and the herb used. The color varies depending on the type of sauce.
Assignments
- Prepare white stock, brown stock, vegetable stock and fish stock and observe the quality characteristics
- Identify and use stocks to prepare soups and or sauces
- Search for recipes into which stocks can be used
