STOCK PREPARATIONS

                             STOCK PREPARATIONS

• Stock  is liquid which contains sublabel nutrients and flavor's.
• mostly cook for over a long period under simmering temperature  (except fish stock and the vegetables) this liquid will be the base for soups sources and the gravies.
• there are two main types of stock

                   *WHITE STOCK          *BROWN STOCK
          
    
                                           WHITE STOCK

• INGREDIENT

                     raw meat bones -------->   2KG / 2.5KG

                     vegetables         -------->   500g onions, leeks, carrot,                                                                   celery.

                     water                 -------->   5 l

                     bg                     -------->    1

                     paper corns      -------->    1.5 tsp

               METHOD OF PREPARATION

                  

• Wash the bones and barley cover with water and bring to boils for 5 minutes (blanch) after that wash bones (refresh) and the pot and cover with water then blanch bones.
• BG and all remaining ingredients and bring to boils then simmer (cook under a low heat) and strain.
• the simmering time is depends on the type of the bones.
• when preparing a stock remove the scum frequently other than when preparing a brown stock add,

              TOMATO - 100G                         GARLIC - 4 CLOTS

                           BROWN STOCK

• Vegetables and the bones should roast separately and add the remaining ingredients and bring to boiled and simmer.
• finally strain the stock.

           

          BOUQUET GARNI (BG) PARCEL 

• It is a bundle of a herbs consists with,

• Bay leaves
• parsley stalks
• piece of celery
• theme herbs
• paper corns

•   The ABOVE ITEM ARE WARPPED IN A LEAVE OF LEAKS OR A CLOTH AS         KNOWN AS A BG.