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Stock&soup
1. Stock is a liquid containing of
some soluble of nutrients and
flavor which are extracted from
the bones, aromatic vegetables
and spices by prolonged and
gentle simmering
2. STOCK CLASSIFIED INTO
WHITE STOCK : all ingredients are put
together in water and bring to boil
then cook in gentle simmer
BROWN STOCK: an amber liquid which
the bones and aromatic vegetables
are browned first and cook in water
by gentle simmering
3. 10 points consideration
of making stock
1. use fresh ingredients and fat free bone
2. use proper quantity of ingredients
3. Cut into small size to get more
optimum extraction
4. Cook in simmer for sufficient of time
5. During cooking time, when the foam
appear, skimming off
4. 10 points consideration
of making stock
6. Never boil during the cooking process
7. When it done, strain with tammy cloth
8. Cooling down as soon as possible
9. Store in refrigerator
10. When the foam appear during storage
and heating process, discard the stock
immedeately
5. Flavor : Should be well balanced, rich
and neutral. Also a stock flavor should
be fresh
Color : White stock( beef, chicken, veal,
fish) should have a very light color that
turn translucent not transparent when
they are cold.
Clarity : Most stock should be almost
crystal clear when hot. This achieved by
maintaining a proper simmer, never
allowing the stock to boil continuously
and also by skimming the surface so the
stock will free of solid matter. And also a
good stock is fat free
6. Combine bones and water in pan
Bring to boil
Take off the bones and wash
Put in a clean pan bones and
pour water as needed, add
aromatic vegetables
Bring to boil then simmer
Strain with tammy cloth
7. Terminology of Stock
Stock : simply a broth that is employed as
a braising medium or sauce
Broth : enriched stock
English terminology for stock
Bouillon : French terminology for beef stock
Stock + browned onion
Courtbouillon : Vegetables stock
Consomme : Clarified bouillon
8. Aromatic Vegetables
Mirepoix (rough cut of onion,
carrot, leek/celery)
Bouquet garni ( aromatic
vegetables which are tied up
into a bundle)
Stock pot garni (combination
of mirepoix & bouquet garni
Matignon
Onion Pique
Oignon Brule
11. SOUP
Soup is food in a liquid form,
containing the extraction of many
varieties of food, both animal and
vegetables originated
Some soup are thin, others
thickened by the addition of food
and specific thickening agent.
Soup is usually served hot, certain
types may be served cold and
jellied
12. SOUP
Soup are served to enhance a meal
and to stimulate the the appetite for a
customer
A soup can be a complete meal,
containing broth, meat and vegetables
13. SOUP
Soup are an indication a meal
and to stimulate the appetite for a
customer of the amount of
attention a cook puts into his food
operations. If the soup tastes
good, the customer will eagerly
look forward to the following
courses of his meal
15. Do not salting and peppering a soup
when it is first put to cook
When cook vegetables soup it has to be
put all ingredients step by step to
avoiding mashing fresh flavor
16. To preserve their nature, delicates flavor as
well as their natural sugars, and nutrients and
enjoy green vegetables their wholesome
best, they should:
washed just before cooking
cooked just after picking
cooked just to the point of doneness, not
moment more
Eaten just off the heat
17. Certain vegetables and fruit should not
be stored together
Do not washed until you are ready to
use them
Do not soak them, except as indicate
performance change
18. Leaves vegetables must store for a few days,
keep them cool and moist.
Sealed, air proof wrapping will prevent from
breathing and cause them rot
Make sure that air can circulate round the
vegetables
Place the leaves inside a loose-fitting, open
bag or wrap them in damp cloth
Before freezing, most vegetables are
blanched briefly
19. Prepare peeled vegetables and cook them
immediately to minimize their exposure to
air
Never soak after slicing if the greatest
amount of nutritive value is to be retained
Many chopping and slicing devices are
advertised, but nothing can replace a
skilled relaxed wrist and sharp knife
20. Vegetables should be cooked in a short/rapid
period with the small amount. Never cook once in
large quantity
Vegetables is best cooking by dry heat method and
steam
Vegetables are cooked uncovered and with a small
amount of water
It is often wise to parboiled/blanch to retain their
color
Do not cover any vegetables completely after the
cooking is over
21. Potatoes are good source of vit.C,
phosphorus, potassium, thiamin,
ribovlafin and niacin
Type of potatoes:
- Waxy potatoes are best for boil
- Non waxy are best for baking
