Create a graphic organizer about preparing stocks. Use the words given in the box. Present your graphic organizer in a separate sheet of paper
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Answer:
Explanation:
Rondilla et.al (2016) defined stocks as thin, flavorful liquids derived from meat, fish, or poultry bones simmered with
vegetables and seasonings. To enhance its flavor, cooks added herbs, spices, and aromatic vegetables. Many dishes prepared
in the professional kitchen used stocks as their base particularly soups and sauces.
In order to prepare stocks, you need the following:
• Bones;
• Meat;
• Mirepoix;
• Herbs and spices;
• Seasoning and spices;
• Bouillon cubes; and
• Acid products
Stocks comes into various classifications such as:
• Chicken stock;
• Brown stock;
• Fish stock;
• Vegetable stock; and
• White stock
Preparing Bones for Stocks
The following are the methods to done in preparing bones for stocks:
1. Blanching. In this method, the bones are boiled using cold water until to slow boil. When it reaches the boiling point, the
floating scum will be removed.
2. Browning. In this method, bones are roasted in high temperature for about an hour until it becomes golden brown.
Once the desired color is achieved place it in a pot with cold water and let it simmer.
3. Sweating. In this method, bones and vegetables are sauteed in a small amount of fat until becomes softens.
Principles in Preparing Stocks
The following are the things that you need to keep in mind while preparing stocks:
1. Use cold water to allow the presence of protein and other impurities to be dissolved.
2. In making brown stock, bones should be roasted or browned before adding cold water.
3. Use high heat to bring the stock to boil, then reduce to low heat.
4. Skim the stock to remove impurities.
5. Add mirepoix, herbs, and spices.
6. Strain the stock carefully using china cap lined with cheese cloth. Let it cool.
7. Store the stock in refrigerator. It will last for four to five days. If you want to last it for several months, store it in a freezer.
8. Before reheating, remove the hardened fat formed on the top surface of the stock.
Cooling and Storing Stocks
The following are the guidelines in proper cooling and storing stocks:
1. When the stock is cool, transfer it to a plastic container with a tight-fitting lid, and label and date it.
2. Never place hot stock in a refrigerator to cool it. The steam and heat may damage other foods. It may also damage
your refrigerator, and can raise the overall temperature inside the refrigerator.
3. Stock can be stored for several days in a walk-in or reach-in refrigerator.
4. Remove the layer of fat before you use the stock.
5. Stock may also be strained through cheesecloth to remove additional fat.
6. Reheat stock to a temperature of 165°F (74°C) for at least 15 seconds.
7. Hold stock at a temperature of 135°F (57°C) or above when it is to be used for service.