1.clasiification of stock. cooker 10 ppt
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The document covers the preparation of stocks, sauces, and soups, emphasizing the importance of stocks as foundational elements in cooking. It defines stocks as flavorful liquids created by simmering bones and vegetables to extract their flavors and nutrients, with classifications including chicken, white, brown, and fish stocks. An assignment is included to define stocks, sauces, and soups.
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1.clasiification of stock. cooker 10 ppt
- 1. QUARTER 3 PREPARE STOCKS, SAUCES AND SOUPS, AND POULTRY AND GAME DISHES
- 2. LESSON 1: PREPARE STOCKS, SAUCES AND SOUPS OPrinciples of Preparing Stocks OStocks- are among the most basic preparations found in professional kitchen. OFrench as fonds de cuisine, or ―the foundation of cooking.”
- 3. OIt is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted.
- 4. Oa clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings.
- 5. Classification of Stocks O 1.Chicken stock –made from the chicken bones. O
- 6. 2.White stock – made from beef or veal bones.
- 7. 3.Brown stock – made from beef or veal bones that have been browned in an oven.
- 8. 4.Fish stock – made from fish bones and trimmings left over after filleting
- 9. Assignment #1 Give the meaning of : OSTOCKS, OSAUCES OSOUPS