introduction of continental cookery and brief description of stock.

1. INTRODUCTION TO
CONTINENTAL COOKERY
 Continental food is something that is prepared in the Europe.
 won't see Chinese and Indian cuisines in a Continental
 Mediterranean and French food." Continental food refers to the
delicacies consumed in European countries.
 The French, Italian and Spanish parts of Europe, all do 'continental'
dishes which focus more on olive oil, wine, garlic and
various herbs andspices.

2. HIGHLIGHTS OF CONTINENTAL
CUISINE
 continental food has lesser amount of vegetables
 " Continental food consumed in European countries.
 It has distinct flavors
 The French, Italian and Spanish parts of Europe
 focus more on olive oil, wine, garlic and various herbs and
spices.

3. USES OF STOCK
 Flavored liquid.
 Base of dishes for soups, stews and sauces.
 simmering animal bones or meat, seafood.
 mirepoix and aromatics for flavor.
 Nutritious
 Taste Enhancer
 Give palate
 Good for gut

4. WHAT IS STOCK
 Stock is a Flavorful liquid
 Base of gravy , soups and sauces.
 simmering animal bones or meat seafood, or
vegetables.
 mirepoix aromatics for more flavour.
 Simmer for limited time
 Season moderatly

5. REQUIRED THINGS FOR MAKING
OF STOCK
THICK BOTTOM VESSEL
LEFT OVER MEAT,CARCASSE
BONES
VEGETABLES
HERBS AND SPICES
WATER
BURNER
LADDLE
MUSLINE CLOTH
AIR TIGHT JAR

6. MIREPOIX
 Carrots ,onions and celery
 Cut in to equal dice
 Enhance flavor
 Balance taste

7. BOUQUET GARNI
 Bunch of herbs
 Add before 45 minutes
 Simmering long time cause loss of flavor
 Add flavor
 Nutrition

8. CHICKEN STOCK
 Thick bottom vessel
 Chicken bones
 Mirapox
 Simmer 2 hrs
 Boquet garni

9. BEEF STOCK
 Thick bottom vessel
 Beef bones
 Mirapox
 Simmer for 8 to 12 hrs
 Boquet garni

10. PORK STOCK
 Thick bottom vessel
 Beef bones
 Mirapox
 Simmer 6 to 1o hrs
 Boquet garni

11. FISH STOCK
 Cook mirapox with fats(butter,oil,margarine)
 Fresh fish bones
 Boquetgarni
 Simmer time 30to 45 min
 Strain with muslin cloth

12. CLASSIFICATION OF STOCKS
 Fond blanc, - white stock, is made by using raw bones and white
mirepoix.
 Fond brun - brown stock. The brown colour is achieved
by roasting the bones and mirepoix.
 Glace viande -usually from veal bones , that is highly
concentrated by reduction.
 Ham stock-common in Cajun cooking, is made from (pork ) ham hocks.
 Lamb stock is cooked for several hours. To make a lamb jus roasted
lamb necks and bones are required.
 Master stockChinese stock used primarily for poaching meats,
flavoured with soy sauce, sugar, ginger, garlic, and other aromatics
 Prawn stock . boiling prawn shells+mirepoix+boquetgarni+water
 Veal stock veal bones +mirepoix+boquet garni +spices+water
 Vegetable stock is made only of vegetables.
 Remouillage is a second stock made from the same set of bones