SS2 First Term Catering Practice Lesson Note – Principles of Cooking Methods – Boiling

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WEEK TWO (2)

TOPIC: PRINCIPLES OF COOKING METHODS. (BOILING)E.G., STOCKS, SOUPS, AND SAUCES.

SUB-TOPIC 1: Stocks

Stocks is a liquid in which bones, fish, meat, vegetables or cereals are cooked to extracted the flavor and soluble food substances. It a liquid containing some soluble nutrients and flavours extracted by prolonged and gentle simmering with exception of fish stock which requires only 20minutes.

Types of stock

1. Meat stock
2. Fish stock
3. Vegetable stock

Foods suitable for stock-

• making: scraps of lean meat, raw or cooked.
• Bones- meat or fish
• Giblets
• Root vegetables other than potatoes
• Bacon rinds.
• The liquid in which vegetables, meat or fish have been cooked

Food not suitable are green vegetables, fats meats, scraps of fats, liquids in which salted meat has been cooked and starchy foods or liquids thickened with starch.

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