1. KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Project web-page http://fb4you.leogems.org/ Leonardo da Vinci project 2010 – 2012 SREDNJA GOSTINSKA IN TURISTI Č NA ŠOLA IZOLA - SLOVENIA STOCKS

2. HISTORY one of the oldest dishes at the beginning mostly vegetable soups chunks of meat added later prepared for the physically weak and ill persons to strengthen their health

3. STOCKS What is stock? Stock is a clear liquid, well flavored with bones, meat, vegetables, herbs, spices, and no salt. Stocks are usually made of beef, poultry, veal, fish and venison.

4. STOCKS Where is stock used? In restaurant kitchens, stock is used everywhere. Stock is the backbone of soups and sauces. It is frequently used in poached and braised dishes.

5. STOCKS Stock ingredients The basic ingredients are bones with meat soup vegetables called mirepoix (onions, carrots, celery...) herbs and seasonings

6. STOCKS 2 categories of stocks white stock (light in colour) with raw meat and bones put into cold water brown stock (dark in colour) with meat and bones roasted beforehand

7. STOCKS Veal stock (fond blanc) Chicken stock (fond de volaille) Fish stock (fond de poisson) Vegetable stock (fond de légumes) Court bouillon (boiled vegetables and spices) For chicken stock preparation see: http://www.youtube.com/watch?v=q2aH-SKIlO4 WHITE STOCKS

8. STOCKS Beef and veal stock (fond brun) Venisson stock (fond de gibier) For brown stock preparation see: http://www.youtube.com/watch?v=GrSpTrodD-w&feature=related BROWN STOCKS