Question

(I need a long detailed answer.)

"As a chef, why is it important to understand the basics about stocks? What are the different types of stock, and what four essential components go into stocks?"

Answer 1

Stocks in culinary:

Being a chef, we have to have the knowledge of the available stocks in order to rationalize it accordingly based on its usage.

The flavorful liquids that are used in the preparation of stews, soups or sauces are stocks. They are prepared by gently simmering the ingredients in water.

Components of stock:

In general, stocks contain four major essential components namely,

• Liquid - clear water or cold remouillage
• Aromatics - spices or herbs for a savoury smell.
• Flavoring ingredient - veggies for vegetable stocks and trimmings and bones for meat or fish stocks.
• Mirepoix - roughly chopped carrots, celery or onions.

Types of stocks:

The stocks maybe classified under two main categories as

• White stock - subtle flavoured and uncoloured stock.
• Brown stock - Robust flavoured and rich coloured.