DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL KEDAH D.A KERTAS PENERANGAN L COMMIS MODULE 05 WHITE STOCKS

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1 DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL KEDAH D.A KERTAS PENERANGAN KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME L COMMIS TAHAP / LEVEL LEVEL 1 NO DAN TAJUK MODUL/ MODULE NO AND TITLE NO DAN PERNYATAAN TUGASAN / TASK(S) NO AND STATEMENT OBJEKTIF MODUL/ MODULE OBJECTIVE MODULE 05 WHITE STOCKS PREPARE WHITE STOCK PREPARE WHITE STOCKS USING KITCHEN UTENSILS, EQUIPMENTS, RECIPES AND PERSONAL PROTECTIVE EQUIPMENT (PPE) SO THAT WHITE STOCKS RECIPE OBTAINED UTENSILS, EQUIPMENT AND INGREDIENTS SELECTED. WHITE STOCKS PREPARATION EXECUTED IN ACCORDANCE WITH THE STANDARD RECIPES. NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page : 1 Drp / Of : 9 TAJUK / TOPIC : WHITE STOCKS TUJUAN / PURPOSE : This module introduces trainees the knowledge to prepare white stocks using kitchen utensils, equipment, ingredients, recipes and Personal Protective Equipment (PPE).

2 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 2 Drp / Of: 9 INTRODUCTION Stocks are among the most basic preparations found in any professional kitchen. In fact, they are referred in French as Fond de Cuisine or Foundations of cooking. A stock is a flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavour, aroma, colour, body and nutritive value are extracted. The liquid is then used to prepare sauces, soup and as a braising and simmering cooking medium for vegetables and grains. White stocks, brown stocks and fumets are the three basic types of stock. White stocks are made by combining all of the ingredients with a cool liquid (typically water) and simmering them over gentle heat. Brown stocks are made by browning the bones and mirepoix in enough fat to produce a rich mahogany colour, either by roasting in the oven or on the stovetop before simmering. Fumets (sometime known as essences) call for sweating or smothering the main ingredients before simmering, often with the addition of a dry white wine. 1. THE MEANING OF WHITE STOCK i. White Stock is a liquid that contain some of the soluble nutrients and flavours of food. White Stock is an aromatic liquid that we gained from pro long boiling from poultry, seafood bones and/or vegetables, mirepoix and sachet. i White Stock may be defining as clean, thin (unthined) liquid flavoured by soluble substances extracted from chicken bone, vegetables. iv. Objective in preparing white stock is to select the proper ingredient and then to extract the flavours wanted. v. In other words combine the correct ingredients with the correct procedure. 2. THE IMPORTANCE OF WHITE STOCK i. White Stock is the basis of all sauces, soup and puree. Before student know how to a make sauces, soup and puree the student should be able to prepare the basic stock such as white stock. Careful attention on how to do stocks can make the difference between, soup, sauces and puree. i iv. Two factors are necessary for good white stocks which is good ingredients and proper production procedures. The body of the white stock depends on its gelatine content, which is derived from bones, especially bones high in cartilage. Clarity depends on careful preparation, skimming the cooking white stock whenever necessary and simmering the white stock slowly without ever letting it boil.

3 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 3 Drp / Of: 9 3. KEYS POINTS TO REMEMBER WHEN MAKING WHITE STOCKS Unsound meat and bones and decaying vegetable will give stock an unpleasant flavour and cause it to deteriorate quickly. i. Scum should be removed; otherwise it will boil into the stock and spoil the colour and flavour. Fat should be skimmed off; otherwise the stock will taste greasy. i Stock should always simmer gently; if it is allowed to boil quickly, it will evaporate an go cloudy/milky. iv. Salt should not be added to stock. v. When making chicken stock the bones will need to be soaked to remove the blood that is in the cavity. vi. If stock is to be kept, strain it and cool quickly, the place it in the refrigerator 4. TOOLS AND EQUIPMENT i. Usually in the preparing of stock there are several equipment and tools used which is:- stove/boiler stock pot Cutting devices Skimmer Chinos Cheese cloth A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids. Stock pot with spigot allow liquid to be drained off without disturbing the solid content or lifting the pot.

4 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 4 Drp / Of: 9 Figure 5.1: Ladle Figure 5.2: stock pot Figure 5.3: Skimmer 5. MAIN INGREDIENTS i. Chicken bones/fish bones Chicken bones/fish bones are the major ingredient of stocks (except water of course). Most of the flavour and body of stocks is derived from the bones of chicken/fish. Mirepoix The vegetable mixture. It is a mixture of onions, carrots and celery added to a stock to enhance its flavour and aroma. Use 50% (200gm) of onions, 25% (100gm) of carrots, and 25% (100gm) of celery but we also can measure by weight. i Liquid Water use in preparing the stock. iv. Seasoning and spices Salt-is usually not added when making stocks. Stock are never used as is, but are reduced, concentrated and combine with other ingredients. If salt had been added, it might become too concentrated. Some chef salt stocks very lightly, because they feel it aids in extracting flavour. Herbs and spices-herbs and spices should be use only lightly. They should never dominate a stock or have a pronounced flavour. Herbs and spices are usually tied in cheesecloth bag called a sachet. A bouquet garni is an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string. A basic bouquet garni contains pieces of leek and celery, thyme springs, bay leaf, and parsley stem.

5 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 5 Drp / Of: 9 Figure 5.4: Bouquet Garni Figure 5.5: Sachet Table 5.1: Bouquet Garni and Sachet BOUQUET GARNI Tie the herbs and the aromatic vegetable for a bundle. To tie small herbs securely, enclose them in between the two halves of leek. SACHET To make a sachet, place the spices and herbs in the centre of a square of clean cheesecloth. Draw the corner together and tie with a length of twine. For making stock, use a piece of twin long enough so that it can be tied to the handle of the stockpot for easy removed.

6 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 6 Drp / Of: 9 6. METHOD OF PREPARATION i. Cut the bones into 3-4 inch (8-10 cm) pieces. This expose more surfaces area and helps extraction. i Rinse the bones in cold water. iv. Place bones in stock pot or steam jacketed kettle and add cold water to cover. v. Bring water to a boil, and then reduce to a simmer. Skim the scum that comes to the surface. vi. Add the chopped mirepoix and the herbs and spices. v Do not let the stock boil. Keep it at low simmer. vi Skim the surfaces as often as necessary during cooking. ix. Keep the water level above the bones. Add more water if the stock reduces below this level. x. Simmer for a recommended length of time: hours. xi. Skim the surface and strain off the stock through a china cap line with several cheesecloth. x Cool the stock as quickly as possible. xi When cool, refrigerate the stock in covered containers. Stock will keep 2-3 days in properly refrigerated.

7 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 7 Drp / Of: 9 CHICKEN STOCK Yield 4 litter Ingredients Quantity water chicken bones chicken feet celery mirepoix leek mirepoix onions mirepoix bay leaves Method. 4 litter 1 kg 500 gm 300 gm 300 gm 600 gm 1 no 1. Cut chicken into small pieces and blanch. 2. Add remaining ingredients and simmer for up to 3 hours, 3. Strain cool quickly and remove fat from surface. FISH STOCK Yield 4 litters. Ingredients Quantity water 4 litter Fish bones- no head, 1 kg celery mirepoix 300 gm leek mirepoix 300 gm onions mirepoix 600 gm Bay leaves 1 no Lemon half Parsley stalk 10 gm White peppercorn 5 gm Method. 1. Cut fish into small pieces combine with other ingredient. 2. Simmer for 1 to 2 hours, skim off the impurities, and add the herbs, peppercorns and lemon. Turn off the heat.

8 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 8 Drp / Of: 9 Ingredients for Vegetable Stock Vegetable stocks made without any animal product. Play an important role in vegetable cooking and are also used in more traditional kitchen in respond to customers request for light, healthful dishes. The basic ingredient for vegetable stocks are vegetables, herbs and spices, water and sometimes wine. Ingredients and proportions can vary greatly; if you want a particular flavour to predominate, use a larger quantity of that vegetable. For example, if you want a broth toasting primarily of asparagus. Use a large quantity of asparagus to make it with smaller quantity of more neutral vegetable (like onion and celery) to round out the flavour. For a more neutral, all purpose vegetable stock, avoid strong-flavoured vegetable and use more balanced proportions of the various ingredients. i. Starchy vegetable such as potatoes, sweet potatoes and winter squash make a stock cloudy. Use them only if clarity is not important. Some vegetable, especially strong-flavoured ones are best avoided. Brussels sprouts, cauliflower and artichoke can over helm a stock with a strong flavour or odor. Dark green leafy vegetable, especially spinach, develop an unpleasant flavour which cooked for a long time. Beets turn a stock red. i Cook long enough to extract flavour but not so long those flavours are lost. Best cooking time are 30 to 45 minutes. iv. Sweating the vegetable in a small amount of oil before adding water give them a mellower flavour, But this step can be omitted, Butter can be used if it is not necessary to avoid all animal product. 7. STORING AND HANDLING PROCEDURE i. Strain the stock using chinos and muslin cloth i iv. Cooling the stock in room temperature first Storing can be done in the chillers for short term use and freezer for longer time. Safety is the most important while dealing with the hot items such as stock

9 NO KOD / CODE NO L / M05 / KP(1/1) Muka / Page: 9 Drp / Of: 9 QUESTION: 1. Briefly explain TWO (2) types of white stocks. i. 2. Briefly explain main ingredient for stock 3. Briefly explain TWO (2) types of tool and equipment need in preparing stock. i. 4. Briefly explain how to produce a chicken stock. 5. List THREE (3) basic ingredients need in preparing the stock. i. i REFERENCES: 1. Wayne Gisslen (1999). Professional Cooking, (4 th Edition). John Wiley & Sons Ltd. New York. ISBN NO Page: John Campbell, David Foskett, Victor Ceserani (2008). Practical Cookery, (11th edition). Hodder Education. London. ISBN NO x 3. Culinary Institute of America (2006). Profesional Chef. (8 th Edition). John Wiley and Sons Inc. New Jersey. ISBN Bo Friberg (1996) The Professional Pastry Chef (3 rd Edition), John Wiley & Sons Ltd, New York. ISBN NO Ceserani.V,Kiton. R. (1990) Practical Cookery (7 th Edition), Hodder and Stoughton Ltd, England. ISBN NO