TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 8 (part 1) - Gisslen

Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;. | Chapter 8 Stocks and Sauces Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved French word for stock is fond, meaning “foundation” or “base.” This “foundation” indicates the importance of stocks. The ability to prepare good stocks is the most basic of all culinary skills. Stocks and Sauces Stock: A clear, thin un-thickened liquid flavored by soluble substances extracted from: Meat, poultry, or fish Meat, poultry, or fish bones Vegetables Seasonings Stocks and Sauces Stocks The objective in preparing stocks is to: Select the proper ingredients. Extract the flavors we want. Combine the correct ingredients with the correct procedure. Stocks and Sauces Stocks Stocks and Sauces Stocks Stocks and Sauces Stocks: Ingredients Connective tissues (called collagen) break down and form gelatin. This gives body to a stock. A well-made stock thickens or even solidifies when chilled. Stocks and Sauces Stocks: Ingredients Cartilage is .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Vegetable stocks
• Blanching bones
• Preparing white stocks
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen