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STOCKS

STOCKS . KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Project web-page http://fb4you.leogems.org/ Leonardo da Vinci project 2010 – 2012 SREDNJA GOSTINSKA IN TURISTIČNA ŠOLA IZOLA - SLOVENIA. STOCKS . What is stock?

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STOCKS

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

  2. 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.

  3. 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.

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

  5. 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

  6. STOCKS WHITE 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

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

  8. F&B4you Presentation prepared by students of SGTŠ Izola teachers: Milica Živkovič Zorka Grgurovič

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