STOCKS - Hotel Management

Stock is liquid containing some of the soluble nutrients and flavors of food which are extracted by prolonged and gentle simmering (with exception of food stock, which requires only 20 minutes); such liquid is the foundation of the soups, sauces and gravies. Stocks are the foundation of many important kitchen preparations; therefore the greatest possible care should be taken in their production.

(1) Unsound meat, bones and decaying vegetables will give stock and unpleasant flavor and cause it to deteriorate quickly.

(2) Scum should be removed, otherwise it will boil into the stock and spoil the colour and flavor.

(3) Fat should be skimmed, otherwise it’ll taste greasy.

(4) Stocks should always simmer gently, for if it is allowed to be boiled quickly, it will and go cloudy.

(5) It should not be allowed to go off the boil, otherwise, in hot weather, there is a danger its going sour

(6) Salt should not be added to the stock.

(7) When making chicken stock, if raw bones are not available, then a boiling fowl can be used.

(8) If stock is to be kept, strain, reboil, cool place in a refrigerator.