DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL 07000 KEDAH D.A KERTAS PENERANGAN KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME L-041-1 COMMIS TAHAP / LEVEL LEVEL 1 NO DAN TAJUK MODUL/ MODULE NO AND TITLE NO DAN PERNYATAAN TUGASAN / TASK(S) NO AND STATEMENT OBJEKTIF MODUL/ MODULEOBJECTIVE MODULE 07 BROWN STOCKS 04.02 PREPARE BROWN STOCK PREPARE BROWN STOCKS USING KITCHEN UTENSILS, EQUIPMENTS, RECIPES AND PERSONAL PROTECTIVE EQUIPMENT (PPE) SO THAT BROWN STOCKS RECIPE OBTAINED UTENSILS, EQUIPMENT AND INGREDIENTS SELECTED. BROWN STOCKS PREPARATION EXECUTED IN ACCORDANCE WITH THE STANDARD RECIPES. NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page : 1 Drp / Of: 11 TAJUK / TOPIC TUJUAN / PURPOSE : BROWN STOCKS : This module introduces trainees understanding to prepare brown stocks using kitchen utensils, equipment, ingredients, recipes and Personal Protective Equipment (PPE).
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 2 Drp / Of: 11 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. BROWN STOCK The difference between brown stocks and white stocks is that the bones and mirepoix are: i. Browned for the brown stock ii. made using a mixture of veal meat and bones iii. The meat adds flavour while the bones contribute flavour and gelatine, which will give the finished stock consistency. Incidentally, one of the reasons for using veal bones for brown stock is that they produce a more gelatinous stock. iv. Also be made from a number of different bones such as: any game, bird or animal, chicken, beef, or duck.
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 3 Drp / Of: 11 1. TYPES OF BROWN STOCKS Generally brown stocks have three (3) types: i. Brown beef stock ii. Brown veal stock iii. Brown vegetable stock Basic Recipes for Brown Stock Serving for 4 litters Ingredients Quantity Meat bones Water Onion Carrot Celery Pepper corn Bouquet garni 1 kg 4.5 litters 250 gm 125 gm 125 gm 5 gm 2 nos Method. 1. Place bones in a roasting pan and place in a 350 degree oven. 2. Cook until the bones are nicely browned and not at all burned. (It is important to stir the bones often.) 3. Sauté the onions, celery, and carrots (mirepoix) in a small amount of oil until lightly browned. 4. Add tomato paste and cook until the tomato paste turns from a bright red to a brick red colour. Be careful not to let the tomato paste burn on the bottom of the pan. 5. Place bones in a stock pot and cover with cold water (fill with enough water to cover bones by 2 inches). Bring to a boil over moderately high heat. Skim scum and reduce heat to a simmer. 6. Add onions, carrots, celery, and tomato paste. Add the herbs and peppercorns in the form of a bouquet garni or sachet (see link). 7. Simmer 3 hours for chicken stock, and 6-8 hours for veal stock. Strain the stock through a chinois and chill in ice water.
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 4 Drp / Of: 11 2. TOOLS AND EQUIPMENTS Table 7.1: List of tools and equipments TOOL AND EQUIPMENT DESCRIPTION Used for preparing stocks and simmering large quantities of liquid A large, deep, straight-sided pot Large rectangular pan, deeper and heavier than bake pan. Use for roasting meat and poultry. Roasting pan Used for measuring and portioning liquids, the size, in ounces is stamped on the handle Ladle
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 5 Drp / Of: 11 TOOL AND EQUIPMENT DESCRIPTION Perforated disk, slightly cupped, on a long handle. Used for skimming froth from liquids and for removing solid pieces from soups, stocks and other liquids Skimmers Large stainless spoon that hold about 90 ml, Used for stirring, mixing and serving. Slotted and perforated is use for draining Spoon slotted, perforated, solid Cone shape strainer, use for straining stock, soup, sauces and to drain liquid through a relatively small opening China cap
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 6 Drp / Of: 11 TOOL AND EQUIPMENT DESCRIPTION For roasting and baking Oven Physical Condition of Brown Stocks Ingredients Figure: 7.1 (a) Roast the bones in a hot oven until well brown Figure: 7.2 (b) Place the bones in a stockpot and add the appropriate
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 7 Drp / Of: 11 Figure: 7.3 (c) While they are beginning to simmer, brown the mirepoix, using the same roasting pa set on top of the stove or in the oven. Add the browned mirepoix to the stockpot. Figure: 7.4 (d) Deglaze the roasting pan with water; add the liquid to the stockpot. Figure: 7.5 (e) This stock has simmered slowly for 8 hours. Note that the sachet in tied to the handle of the pot with twine for easy removal.
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 8 Drp / Of: 11 Figure: 7.6 (f) Strain the stock through a china cap lined with cheesecloth Blanching Bones- Procedures The reason we blanch bones is to get rid of the impurities that cause cloudiness. Procedures for blanching bones: Rinse in cold water Place bones in stockpot or steam-jacketed kettle, cover with cold water Bring water to a boil - impurities will coagulate Drain the bone and rinse 3. MAIN INGREDIENTS i. Beef bones/veal bones Beef bones/veal 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. ii. 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. iii. Liquid Used water in preparing the stock.
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 9 Drp / Of: 11 iv. Seasoning and spices Salt is usually not added when making stocks. Stock are never used as it 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 sprigs, bay leaf, and parsley stem. v. Remouillage A stock made from the bones that have already been used once to make a stock. The French call it rewetting. Table 7.2: Bouquet Garni and Sachet BOUQUETE 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. 4. STORING AND HANDLING PROCEDURE i. Strain the stock using chinois and muslin cloth ii. Cooling the stock in room temperature first iii. Storing can be done in the chillers for short term use and freezer for longer time. iv. Safety is the most important while dealing with the hot items such as stock
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 10 Drp / Of: 11 QUESTIONS 1. Define bouquet garni. 2. State FOUR (4) steps of storing stock procedure. i. ii. iii. iv. 3. Give FOUR (4) main ingredients for making stock. i. ii. iii. iv. 4. Explain the procedure of blanching bones. 5. List THREE (3) types of equipment and utensil. i. ii. iii.
NO KOD / CODE NO L-041-1 / M07 / KP(1/1) Muka / Page: 11 Drp / Of: 11 REFERENCES: 1. Wayne Gisslen (1999) Professional Cooking (4 th Edition.), John Wiley & Sons Ltd, New York. ISBN 0-471-23997-6. Page: 108-116 2. Christine Ingram. 2005. Cooking ingredients. Hermes House. ISBN-10: 1416501584 3. Sallehuddin Mohd Zahari. (2000). Culinary Art 1. BIROTEKS Uitm Shah Alam. 4. Kamariah binti Shahland dan Rozita binti Shahid dan Nawawi bin Mohd. Jan (2005) Penyediaan Makanan Barat dan Timur Tingkatan 4 dan 5, (1 st Edition), Dewan Bahasa dan Pustaka. ISBN NO. 983-62-8656-X. 5. Narimah binti Ismail dan Hasanah binti Mohd. Shah (2005) Penyajian Makanan dan Minuman Tingkatan 4 dan 5, (1 st Edition), Dewan Bahasa dan Pustaka. ISBN NO. 983-62-8653-5.