1. VRQ2 Theory Unit 707 UPK 707

2.  Stocks are liquids that contain the flavours and nutrients of different food products  These flavours are extracted by long slow cooking (with the exception of Fish and Shellfish stocks)  They are used as the base for sauces, soups and aspic jellies.

3.  White Stocks  Brown Stocks

4.  Meat/Flesh adds flavour to a stock, but is expensive  Bones and skin add Gelatin to a stock (break down of collagen) which gives it body but very little flavour  Important to add as much meat trimming as possible to stock for flavour (also sauces)

5.  All Stocks should be started from cold and brought to a gentle simmer  This allows the fat and proteins to slowly escape from the bones and flesh to form the scum, which can be removed by skimming  This method produces a clear stock  A stock made using hot water rather than cold, causes the fat to emulsify into the water and the proteins to coagulate immediately, forming fine particles which show up as a cloudy stock

6.  Most animal bones are suitable for stock with the exception of Pork bones (can be used with care) which can crumble on prolonged cooking and cloud the stock.  Fish bones should have all gills, traces of blood and dark membranes removed before use, so that there are no strong odours to taint the stock  Only white fish bones should be used, not oily.

7.  White stocks differ from brown stock in colour and flavour due to lack of caramelisation of the vegetables and bones  Bones for white stock can be blanched and washed before use, this gives a cleaner stock, but with reduced flavour.  All ingredients used for a stock should be of the freshest and highest quality.

8.  Brown stocks are generally made using thoroughly roasted meat/poultry bones/carcases and vegetables  The caramelised meat (& vegetable) juices dissolve into the water to give the characteristic brown colour and intense flavour  Simmering stocks must not be covered to avoid the boiling back of scum and fat which would ruin the appearance of the stock

9.  Good deep colour  Distinct flavour  Clear  Fat free  Good aroma  Sets when cold

10.  Fish and shellfish flesh have large amounts of collagen, but this type is much easier to cook down to gelatine than that of animal collagen.  This is why fish/shellfish stocks have a short cooking time (except cephalopod stocks) compared to meat/poultry stock  This short cooking time also prevents the breakdown of the bones and leaching of calcium salts into the stock (bitter or coarse/chalky after effect on the palate)

11.  Clear  No oil  Clean smell  Good Flavour  Freshly made  Sets when cold

12.  Stocks should be skimmed continuously to remove impurities and leave a clear liquid  Never add salt to a stock as this will concentrate when you use it to make sauces  Stocks can be used as the liquid base for another batch of bones and vegetables to make a reinforced stock known as a Double Stock.  This obviously has a stronger, richer flavour and heavier body, due to the increased gelatine load.

13.  Because stocks have a high nutritional value, they are an ideal breeding ground for bacteria.  Stocks which are not to be used immediately, should be blast chilled to below 5 degrees within 90 minutes and stored, covered, and labelled in a fridge.  Stocks can also be reduced to a glaze and then reconstituted with water, this can save on storage space

14.  These are items such as Stock Cubes, Pastes and Powders  Developed because of ease of use, lack of kitchen space/chefs time, cost.  Mainly Salt, Flavour Enhancers, Fat, Herbs and Spices  Convenience stocks should be made up to 50% strength, because of the salt load  Can’t use as a base for reduction sauce, as they contain no gelatin or real meat protein/sugars

15.  There are good powder stocks and pastes made using a high proportion of natural ingredients, these are expensive due to this high quality method (spray dried etc)  Some small companies are making fresh stock of high quality, but there is a cost implication

16. Questions ????