KITCHEN AND RESTAURANT GUIDE FOR STARTERSF&B4YOU

Project web-pagehttp://fb4you.leogems.org/

Leonardo da Vinci project 2010 – 2012SREDNJA GOSTINSKA IN TURISTIČNA ŠOLA IZOLA -

SLOVENIA

STOCKS

STOCKS HISTORYone of the oldest dishesat the beginning mostly

vegetable soups chunks of meat added

later

prepared for the physically weak and ill persons to strengthen their health

STOCKS What is stock?

Stock is a clear liquid, well flavored with bones, meat, vegetables, herbs, spices, and no salt.

Stocks are usually made of beef, poultry, veal, fish and venison.

STOCKS Where is stock

used?

In restaurant kitchens, stock is used everywhere.

Stock is the backbone of soups and sauces.

It is frequently used in poached and braised dishes.

STOCKS Stock ingredients

The basic ingredients are

bones with meat soup vegetables

called mirepoix (onions, carrots,

celery...)herbs and

seasonings

STOCKS 2 categories of

stocks

white stock (light in colour) with raw meat and bones put into cold water

brown stock (dark in colour) with meat and bones roasted beforehand

STOCKS

Veal stock (fond blanc)Chicken stock (fond de volaille)Fish stock (fond de poisson)Vegetable stock (fond de légumes)Court bouillon (boiled vegetables and

spices)For chicken stock preparation see:http://www.youtube.com/watch?v=q2aH-SKIlO4

WHITE STOCKS

STOCKS

Beef and veal stock (fond brun)Venisson stock (fond de gibier)

For brown stock preparation see: http://www.youtube.com/watch?v=GrSpTrodD-

w&feature=related

BROWN STOCKS