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The translation of "Stock" in French is "fond de cuisine" or "foundation of cooking". Stocks are indeed used in many preparations, and make a huge difference in the taste of a sauce or a soup, for example. In this course, you will learn all there is to know about the different kinds of stocks.
The course programming increment was created to help you stay organized, but it is up to you to decide how much you want to learn in a week.
One of the most important cooking fundamentals is the creation of stocks. This course will give you a solid foundation of knowledge and skills in this critical segment of the culinary arts. As well as their role in soups, stews and sauces, stocks add that final flavorful blast of moisture to many dishes, from stir-frys to pork pies.
Stocks are referred to in French as “fonds de cuisine” (bases of cooking) - the name says it all! A stock is a flavored liquid base for making a sauce, stew, or a braised dish.
Advice: Freeze the stocks that you will be making this month as they will be used in the sauce and the soup courses coming up next!
In this next topic, you will learn how to create homemade vegetable and mushroom stocks which are flavorful and a great base for many mouth-watering soups and other dishes. The vegetable cutting skills learned in Course 01 "Food Safety and Knife Skills" will prove to be useful when making these flavourful stock recipes.
This week, you will learn how to create clear meat stocks using chicken, beef and veal while ensuring food quality and food safety. White meat stocks, which are great for using bones and leftover meat, are an important base for many delicious recipes as you'll soon find out as you make meals using your fresh stocks.
Get ready to learn the best practices & techniques for making fish stock and short stock. Short stocks, such as court bouillon and nage are not technically stocks but liquids used to cook something. Once you have mastered the skills in these next lessons, make your own stocks at home and use them with our original recipes.
This is the 4th and final week of your Stock Making Fundamentals course. Brown stocks, which also make use of meat bones, are made using a different technique that makes the stock brown in color with a more pungent flavor. Learn to make delectable brown stocks with duck, veal, and lamb, and understand the different techniques for cooking demi-glace or remouillage.