R IN CI P L E S O F PR E P AR I N G

P
STOCKS 

PREPARED BY:
MECHILLE E. LUGO
STOCKS
• Stocks- are among the most basic preparations found in professional kitchen. they are referred to
in French as fonds de cuisine, or ― “the foundation of cooking.”

• It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or
vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value
are extracted.

• A clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and
their bones, and from vegetables and seasonings.
CLASSIFICATION OF STOCKS
Made from the chicken bones.

CHICKEN STOCK
CLASSIFICATION OF STOCKS
Made from beef or veal
bones

WHITE STOCK
CLASSIFICATION OF STOCKS

Made from beef or veal

bones that have been
browned in an oven.

BROWN STOCK
CLASSIFICATION OF STOCKS
Made from fish bones and
trimmings left over after
filleting

FISH STOCK
INGREDIENTS IN PREPARING STOCKS
Most of the flavor and body of stocks are derived from the
bones of beef, veal, chicken, fish, and pork.

The kinds of bones used determine the kind of stock,

except vegetable stock.

BONES
INGREDIENTS IN PREPARING STOCKS
It is the French term for the combination of
coarsely chopped onions, carrots and celery used
to flavor stocks.

Basic formula for Mirepoix – used to flavor white stocks and

soups, tomato paste or puree is often included for brown stock,
gravy, stew or soup.
2 parts onion
1 part celery

MIREPOIX 1 part carrot

INGREDIENTS IN PREPARING STOCKS

It helps dissolve connective

tissues, and extract flavor and
body from bones.

Acid
INGREDIENTS IN PREPARING STOCKS

Scraps may be used in stocks if they are clear,

wholesome, and appropriate to the stock being
made.

Scraps and left-over

INGREDIENTS IN PREPARING STOCKS
assortment of fresh herbs and aromatic
ingredients tied in a bundle with string so it
can be removed easily from the stock.

Bouquet garni
 SPICE AND SEASONING

• A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or
coloring food. spices are distinguished from herbs, which are the leaves, flowers, or stems of
plants used for flavoring or as a garnish. 

• Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to
enhance a particular flavour.
SPICE AND SEASONING
The bay leaf is an aromatic leaf commonly used in

cooking. It can be used whole, either dried or fresh, in which

case it is removed from the dish before consumption, or less

commonly used in ground form. It may come from several

species of tree, the bay laurel and the California bay tree being

Bay leaves the most common. 

SPICE AND SEASONING
These vanilla beans come from the fruit of an orchid

variety called Vanilla planifolia and are rich in the natural

organic compound called vanillin. Long coveted for its

delicious flavor and tantalizing scent, vanilla beans have been

one of the world's most precious spices for thousands of years.

Vanilla Bean
SPICE AND SEASONING
These are made with black pepper, white pepper,

cayenne pepper, onion powder, garlic powder, and paprika.

For different flavors, some Cajun spice mixes include salt,

mustard powder, chile peppers, or cumin.

Cajun seasoning
SPICE AND SEASONING
Cinnamon is a spice obtained from the inner bark of

several tree species from the genus Cinnamomum.

Cinnamon is used mainly as an aromatic condiment and

flavouring additive in a wide variety of cuisines, sweet and

savoury dishes, breakfast cereals, snack foods, bagels, teas, and

traditional foods.
Cinnamon
SPICE AND SEASONING
Curry powder is a mixture of spices with a bright golden

hue and a complex flavor. It can be made with a variety of

spices, usually including turmeric, coriander, cumin,

fenugreek, and chili pepper. Other common additions are

ginger, black pepper, mustard seeds, curry leaves, and fennel

seeds.
Curry powder
SPICE AND SEASONING
Flax is a food and fiber crop. Flaxseeds are a good

source of dietary fiber and omega-3 fatty acids, including

alpha-linolenic acid. Flaxseeds also contain phytoestrogens

called lignans, which are similar to the hormone estrogen. 

Flax seed
SPICE AND SEASONING
Ginger is one of the few spices that can walk the fine line

between savory and sweet.

Ginger is often associated with Asian cooking, and commonly

used in stir-fries, but its spicy, zesty taste is also delicious in

beverages, baked goods, marinades and on fruit and

Ginger vegetables.
SPICE AND SEASONING
Yellow mustard seeds are extensively used in ready-to-

eat foods that typically come in jars or squeeze bottles to be

used in sandwiches or as dips. Brown mustard seeds are

usually spicier than yellow mustard seeds. They are used in

Asian dishes to add spice and flavor to cooked dishes.

Mustard Seed
SPICE AND SEASONING
Nutmeg is the seed or ground spice of several tree species

of the genus Myristica; fragrant nutmeg or true nutmeg (M.

fragrans) is a dark-leaved evergreen ...

Nutmeg, a pungent and a warm, slightly sweet tasting spice, is

used to flavor many kinds of baked goods, confections,

puddings, potatoes, meats, sausages, sauces, vegetables, and

Nutmeg such beverages as eggnog.

SPICE AND SEASONING
Oregano contains chemicals that might help reduce

cough. Oregano also might help with digestion and with

fighting against some bacteria and viruses.

Oregano is a species of flowering plant in the mint family

Lamiaceae. It is a woody perennial plant, growing 20–80 cm

Oregano tall, with opposite leaves 1–4 cm long. 

SPICE AND SEASONING
Paprika is a spice made from dried and ground red

peppers. It is traditionally made from Capsicum annuum

varietals in the Longum group, which also includes chili

peppers, but the peppers used for paprika tend to be milder and

have thinner flesh.

Paprika
SPICE AND SEASONING
Black pepper is a flowering vine in the family Piperaceae,

cultivated for its fruit, which is usually dried and used as a

spice and seasoning. The fruit is a drupe which is about 5 mm

in diameter, dark red, and contains a stone which encloses a

single pepper seed.

Black Pepper
SPICE AND SEASONING
Rosemary is found in the French herb blends bouquet

garni and herbes de Provence as well as in seasoning blends for

lamb, roasted vegetables, and various Mediterranean dishes. It

is commonly used to top Focaccia bread and in many

restaurants chopped rosemary is infused into olive oil as a dip

for bread.
Rosemary
SPICE AND SEASONING
Saffron is a spice derived from the flower of Crocus

sativus, commonly known as the "saffron crocus". The vivid

crimson stigma and styles, called threads, are collected and

dried for use mainly as a seasoning and colouring agent in

food.

Saffron
SPICE AND SEASONING
It is a tender plant, and is used in cuisines worldwide. In

Western cuisine, the generic term "basil" refers to the variety

also known as sweet basil or Genovese basil. Basil is native to

tropical regions from Central Africa to Southeast Asia.

Basil
SPICE AND SEASONING
are berries that grow on Piper nigrum, a

flowering vine in the family Piperaceae. The

fruit is often dried and used as a seasoning.

Peppercorns
SPICE AND SEASONING
Used for tomato-centric recipes like pizza and

pasta sauces as well as olive-based dishes.

It is commonly combined with olive oil to create

flavorful oregano oil, Italian vinaigrettes and

marinades for lamb, chicken, and beef dishes.

Oregano
THANK YOU FOR LISTENIG!

•GET ¼ SHEET OF PAPER

TYPES OF H ER B S
HERBS

• with savory or aromatic properties that

are used for flavoring or garnishing
food, for medicinal purposes, or for
fragrances.
CELERY

• has a long fibrous stalks tapering into

leaves. its stalk, leaves or hypocotyl are
eaten and used in cooking particularly
in making stocks. Celery seed powder
is used as a spice.
PARSLEY
CORIANDER
SPRING ONION
LEMON GRASS