1. Stocks
Chef Mehernosh Dhanda
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2. 1. Definition
2. Components of a stock
3. Classification/types of stocks
4. Preparation
5. Storage & handling
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3. A stock can be defined as a flavorful,
aromatic, nutritious, clear liquid , extracted
from different ingredients by the slow
application of heat over a long period of time.
 The importance of stock in the kitchen is
indicated by the French word for stock fond,
meaning “foundation” or “base.”
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4.  Ingredients
1. Bones
2. Mirepoix
3. Water or remouillage
4. Acid products
5. Seasonings and spices
6. Scraps and leftovers
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5.  Bones are the main ingredient
of stocks (except water)
 Chicken stock from chicken bones
 Brown stock from beef or veal
bones
 Fish stock (Fumet) from fish bones
and trimmings
 White stock – Veal or beef bones,
chicken bones
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6.  The second most
important contributors to
flavor in a stock
 Ingredients:
o Onions @ 50%
o Celery @ 25%
o Carrots @ 25%
 A white mirepoix is made
without onions to keep
the stock colorless
 In a vegetable stock a
variety of vegetable may
be used.
 Cut mirepoix coarsely in
uniform size.
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7.  Acid products
o Help to dissolve connective material
o Sometimes used to extract flavor and
body from bones
o Tomato products for brown stocks
o Wine, especially for fish stock
 Scraps and leftovers
o Can be used if clean, wholesome, and
appropriate
o Remember a stockpot is not a
garbage disposal
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8.  Seasoning & spices
o Salt is NEVER used in a
stock.
o Herbs and spices are to
be used at a minimum
o Sachet bag - herbs and
spices places in a
cheesecloth bag and tied
o Bouquet garni - an
assortment of herbs and
aromatic vegetables tied
together (leeks, celery,
thyme sprigs, bay leaf,
and parsley)
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9.  Proportion of ingredients
◦ Bones – 50%
◦ Mirepoix – 10%
◦ Water – 100% or to cover
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10.  Start the stock in cold water
 Simmer the stock gently
 Skim the stock frequently
 Strain the stock carefully
 Cool the stock quickly
 Store stock properly
 Degrease the stock
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11.  The reason we blanch bones is to get rid of
the impurities that cause cloudiness
 Procedures for blanching bones:
o Rinse in cold water
o Place bones in stockpot or steam-jacketed kettle,
cover with cold water
o Bring water to a boil - impurities will coagulate
o Drain the bone and rinse well
o Fish bones are not blanched
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13.  Cut the bones into 3-4 inch pieces
 Rinse the bones in cold water
 Place bones in stock pot and cover with cold
water
 Bring bones to a boil, reduce to a simmer,
remove scum
 Add mirepoix, herbs, and spices
 Keep at a simmer, not a boil
 Skim surface
 Simmer for 3-6 hours
 Strain through a cheese cloth and china cap
 Cool quickly and refrigerate
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14.  Cut the bones into 3-4  Bring bones to a boil in
inch pieces stock pot, reduce to a
 Place bones in roasting
simmer, remove scum
pan and place in a 375°  Add browned mirepoix
F oven until well and vegetables to
browned, usually about bones
an hour  Keep at a simmer, not
 Drain and reserve the a boil
fat from the roasting  Skim surface
pan & deglaze the pan  Simmer for 3-6 hours
with water  Strain through a
 Add mirepoix and cheese cloth and china
vegetables to the cap
roasting pan and sauté  Cool quickly and
until golden brown refrigerate
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15.  Made without animal products
 Made with a combination of hard/fibrous
vegetables, water, herbs, spices, and,
sometimes, wine.
 Sautéing the vegetables ahead of time will
mellow flavor.
 Do not use intense flavored vegetables, like
brussels sprouts, cauliflower, or artichokes.
 Dark green leafy vegetables like spinach will
cloud the stock.
 Never use starchy vegetables
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16.  A stock made from the bones that have
already been used once to make a stock.
 The French call it “rewetting.”
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17. A glaze is a stock that has been reduced
until it will coat the back of a spoon. It is
solid and rubbery when refrigerated.
 Glazes are used as flavorings in meat,
fish, vegetable preparations
◦ Meat Glaze – Glace de viande
◦ Chicken Glaze – Glace de volaille
◦ Fish Glaze – Glace de poisson
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18.  A commercially-produced product
 Available in a powdered, paste, or cube form
 Considered inferior to a well-made stock
 Possibly can save labor cost
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