Food production

Basics of stock?? What is stocks & Types of stocks for food production Stocks (Fonds de Cuisine) Definition of Stock   Stock is a liquid containing some of the soluble nutrients and flavours of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen prep therefore greatest possible cones should be taken in their production. A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains . The word “fond” comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cook...