stock ingredients:

• Meat bones
• vegetable mixture (mirepoix)
• Seasoning water

Mirepoix is a mixture of: Onion, carrot and celery

• white stock
  • white beef stock: 6-8 hours
  • Game stock(venison): 3 hours
• brown stock
  • brown beef stock (mirepoix): 6-8 hours
  • brown veal stock: 6-8 hours
  • fish stock and fumet: 20 minutes
  • chicken stock 3-4 hours
  • vegetable nage: 20 minutes plus marinating time
  • vegetable sotck: 1 hour
  • court-bouillon

Steps in preparing the stock

• 1) Start the stock in cold water.
• 2) Simmer the stock gently.Skim the stock frequently.
• 3) Strain the stock carefully.
• 4) Cool the stock quickly (food safety: to prevent food-borne illnesses or souring.
• 5) Beware of the temperature danger zone: 5-57 degree C
• 6) Store the stock properly.
• 7) Degrease the stock.

Classification of Soups