STOCK AND SAUCES

STOCK

• A clear , unthickened liquid flavoured by soleble substances extracted from meat poultry or fish and their bones as well

COMPOSITION OF STOCK

• nourishing element
• mirepoix 50% onion 25% celery 25% carrot
• seasoning
• liquid

TYPE OF STOCK

• white stock
• brown stock

SAUCES

function of sauces

• moistness
• flavor
• richness
• appearance
• interest and appetite appeal
• add texture

STRUCTURE OF SAUCES

• liquid
• thickening agent
• other flavouring ingredients

SALAD

learning objective (classification of salad)

• plain , simple or single
• mixed , compound or complex salad

type of salad

• appetizer salad
• accompaniment salads
• main course salad
• separate course salad
• dessert salad

four (4) components of salad

• base/under liner
• body
• garnish
• dressing

debone

DEBONING

definition

•  to remove the bones from either meat, poultry, or fish
• pronunciation : dee-bone
• example : debone the chicken before cooking

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HOW TO MAKE MAYONNAISE

INGREDIENTS

1. egg yolks : 2 nos
2. white vinegar : 10 ml
3. water : 10-15 ml
4. oil :450-500 ml
5. salt : as needed
6. lemon juice : as needed

METHOD

• combine the yolks , vinegar , water , and mustard in a bow
• mix with balloon whip until the mixture slightly foamy
• add oil in a thin stream constantly
• beating with whip until the oil incorporate and the mayonnaise is thick
• adjust the flavour
• refrigerate immediately