SS2 Catering Craft Practices Lesson Note on Principles of Cooking Methods

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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.

Points to observed when making stock.

1. The pan used should be strong and deep with well-fitting lid
2. In order to extract as much flavor as possible from meat scraps, they should be cut into small pieces before cooking.
3. Vegetables should not be divide for cooking as they might then break down and cause the stock to become cloudy instead of clear.
4. There should be no fat floating in the stock when it is used and therefore care should be taken to remove all fatty layer from meat before putting it in the stock-pot. And if fat is present allow to cool, solidifies on top of the rest of the liquid so it would be removed easily’
5. Starchy foods should not be included because they cloud the liquid and because of their poor keeping qualities, and may cause the stock to become sour.

Methods of making stock.

Convenience Stock: stock cubes of various flavours are available which may only require the addition of hot water to produce ‘instant stock’.

Brown stock:

1. Remove fat(or bones) and cut meat into small pieces.
2. Remove marrow from bones.
3. Fry the meat in a little hot dripping until quite brown.
4. Strain off all surplus fats.
5. Leave meat and bones soaking in cold liquid (1litre water to each ½ kilo of meat) to soften fibres
6. Bring the liquid slowly to boil and skim off any scum which may form.
7. Add seasoning and bouquet grains, simmer for one hour.
8. Add vegetables and continue to simmer for 4-5 hours.

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