Cookery:

Understand
concepts in
Preparing
Stocks, Sauces
and Soups
 Learning At the end of the lesson, you will
be able to:

Objectives: 1.)Identify different kinds of

flavoring agents and its
ingredients.

2.)To be familiar with the

different uses of flavoring
agents.
09/27/2023 2
 Food additives

are things that are added to

foods to preserve, flavor, or
improve the taste and
appearance of the foods.

09/27/2023 3
 Food additives

Some food additives are

naturally occurring
compounds, and others are
chemically synthesized.

09/27/2023 4
 Types of Food
additives
acids, acidity regulators, anticaking
agents, antifoaming agents,
antioxidants, bulking agents, food
coloring, color retention agents,
emulsifiers, flavors, flavor enhancers,
flour treatment agents, humectants,
tracer gas, preservatives, stabilizers,
sweeteners, and thickeners.
09/27/2023 5
ACIDS
• Food acids are added to foods to
make the flavors of the food sharper.

The acids also act as preservatives

and antioxidants.
ACIDS
Some common food acid:
• Vinegar
• citric acid
• tartaric acid
• malic acid
• fumaric acid
• lactic acid.
VINEGAR
• It's processed from the
fermentation of ethanol in a
process that yields its key
ingredient acetic acid.
• Vinegar is commonly used
in food preparation, such as
in pickling processes and
salad dressings.
VINEGAR
• There are many varieties of
vinegar including malt,
wine, apple cider, fruit,
honey, East Asian black,
flavored, Job's Tears,
kombucha, kiwifruit, and
distilled.
CITRIC ACID
• It's a weak organic acid.
• It is a natural preservative,
and is also used to add a
sour taste to foods and
drinks.
• Lemons and oranges both
have high concentrations of
citric acids.
TARTARIC ACID
• It's a white crystalline
diprotic organic acid.
• This acid occurs naturally in
many plants including
grapes, bananas, and
tamarinds. It's also one of
the main acids found in
wine.
TARTARIC ACID
• Tartaric acid is added to
other foods to give them a
sour taste.
MALIC ACID
• It's an organic compound
and is the active ingredient
in many sour foods.
• It's mostly found in unripe
fruits.
FUMARIC ACID
• It's an organic acid that’s
widely found in nature.
• It can be found in fumitory
bolete mushrooms, lichen,
and Iceland moss.
FUMARIC ACID
• It's usually used in
beverages and baking
powders. It adds sourness to
foods, and is also used as a
coagulant in stovetop
pudding mixes.
LACTIC ACID
• It's an organic compound
that’s present in certain plant
juices, the blood and
muscles of animals, and in
the soil.
• Lactic acid in foods is
primarily found in sour milk
products and in some cottage
 ACIDITY
REGULATORS
These are added to foods to
change or otherwise control
the acidity and alkalinity of
foods.

09/27/2023 17
 ACIDITY
REGULATORS
Acidity regulators can be
organic or mineral acids,
bases, neutralizing agents, or
buffering agents.

09/27/2023 18
 ACIDITY
REGULATORS
The most commonly used
acidity regulators include

citric, acetic, and lactic

acids.

09/27/2023 19
 ANTICAKING
AGENTS
Anticaking agents are placed
in powdered or
granulated foods to prevent
them from caking or
sticking.

09/27/2023 20
 ANTICAKING
AGENTS
Some anticaking agents
include sodium bicarbonate,
sodium ferrocyanic, and
potassium ferrocyanide.

09/27/2023 21
SODIUM BICARBONATE

• It’s a white solid that is

crystalline, but often appears as
a fine powder.
• Many people know it as baking
soda.
SODIUM
FERROCYANIDE

• It’s a coordination compound of

formula Na4Fe(CN)6, that forms
semitransparent yellow crystals at
room temperature, and
decomposes at its boiling point.
• It's soluble in water and insoluble in
alcohol.
POTASSIUM
FERROCYANIDE

• It forms lemon yellow monoclinic

crystals at room temperature, and
decomposes at its boiling point.
• it is a cyanide salt used as an
anticaking agent in table salts to
prevent salt granular lumping.
 ANTIFOAMING
AGENTS
Antifoaming agents
reduce or prevent
foaming in foods.

09/27/2023 25
 ANTIFOAMING
AGENTS
These agents are included
in many foods, such as Diet
Pepsi, Diet Coke, and
Sprite.

09/27/2023 26
 ANTIFOAMING
AGENTS
Some silicone oils, such as
sinethicone, are potent
antifoaming agents, and are
added to cooking oils to
prevent excessive frothing
during deep frying.
09/27/2023 27
 OIL BASED
DEFOAMERS
• These defoamers have an oil
carrier.
• The oil might be mineral oil,
vegetable oil, white oil, or any
other oil that is insoluble in
the foaming medium.
09/27/2023 28
 OIL BASED
DEFOAMERS
• These are heavy duty
defoamers and are
usually best at
knocking down surface
foam.
09/27/2023 29
 WATER BASED
DEFOAMERS
• These defoamers are
different types of oils and
waxes dispersed in a water
base.
• They are best at releasing
entrained air
09/27/2023 30
 Silicone based
defoamers
• these defoamers have a silicone
compound as the active
component.

• They are heavy duty defoamers

that are good at knocking down
surface foam, and releasing
entrained air
09/27/2023 31
 EO/PO based
defoamers
• these defoamers contain
polyethylene glycol and
polyprpylene glycole
coplolymers.

09/27/2023 32
 EO/PO based
defoamers
• they usually have good
dispersing properties
and are often well suited
when deposit problems
are an issue.
09/27/2023 33
ANTIOXIDANTS
• Antioxidants are additives
capable of delaying or
preventing rancidity of food
due to oxidation, and
therefore, lengthen the shelf
life of products.
ANTIOXIDANTS
• They can also be
beneficial to health.
• Ascorbic acid and
tocopherols are natural
antioxidants.
ANTIOXIDANTS
• Propyl gallate, tertiary
butylhdroquinone, and
butylated
hydroxyanisole are
synthetic antioxidants.
ANTIOXIDANTS

ASCORBIC ACID
• It's a sugar added with
antioxidant properties.
• Vitamin C is an ascorbic acid.
ANTIOXIDANTS

TOCOPHEROLS
• They are a class of chemical
compounds which may have
vitamin E.
• They are sometimes used in
foods to prevent oil from going
rancid.
ANTIOXIDANTS

PROPYL GALLATE
• It's an ester formed by the
condensation of gallic acid and
propanol.
• It's used to protect oils and fats
in products from oxidation
ANTIOXIDANTS
Tertiary butylhydroquinone
• It's an aromatic organic
compound which is a type of
phenol.
• It's highly effective in preserving
unsaturated vegetable oils and
many edible animal fats.
ANTIOXIDANTS

Butylated hydroxyanisole
• It's widely known for its
abbreviation BHA
• It's an aromatic compound
that is used in foods to
prevent fat spoilage.
 BULKIN
G
AGENTS
09/27/2023 42
 BULKING
AGENTS
• An example of a
bulking agent is
starch.

09/27/2023 43
 BULKING
AGENTS
• Bulking agents are additives
that increase the bulk of a
food without affecting its
nutritional value.

09/27/2023 44
BULKING AGENTS

STARCH
• It's a carbohydrate consisting of
a large number of glucose units
joined together by glycosidic
bonds.
• pure starch is a white, tasteless
and odorless powder.
BULKING AGENTS

STARCH
• It's insoluble in cold water or
alcohol.
• It can be dissolved in warm
water, which then can be used
as a thickening, stiffening or
gluing agent.
BULKING AGENTS

STARCH
• As a food additive it's typically
used as a thickener and
stabilizer.
• It's used in foods such as
puddings, custards, soups,
sauces, gravies, pie fillings, and
salad dressings.
BULKING AGENTS

STARCH
• it's also used to make noodles
and pastas.
 FOOD
COLORING

09/27/2023 49
FOOD COLORING
• Food coloring is added to foods to
replace lost colors during
preparation, or to make foods look
more attractive.
• Color additives include both
synthetic substances and
substances derived from natural
sources.
FOOD COLORING

• Color additives may be used in

food to enhance natural colors,
add color to colorless and 'fun'
foods such as cake decorations,
and help identify flavors (such as
purple for grape flavor or yellow
for lemon)
FOOD COLORING

Brilliant Blue FCF

• It's often used in ice cream,
tinned processed peas, dairy
products, sweets, and drinks.
• It has the appearance of a
reddish-blue powder.
FOOD COLORING

Indigotine
• It has a distinctive blue color.
• It's used as a food colorant, but
it's mainly used to dye blue
jeans.
FOOD COLORING

Green No.3
• It's a green triarylmethan food
dye.
• It can be used for tinned green
peas and other vegetables,
jellies, sauces, fish, desserts,
and dry bakery mixes.
FOOD COLORING

Allura Red AC
• It's a red azo dye.
• It has the appearance of a dark
red powder.
• It was originally introduced in the
U.S. as a replacement for the
use of amaranth as a food
coloring.
FOOD COLORING

Erythrosine
• It's a cherry-pink synthetic
fluorone food coloring.
• It's commonly used in sweets
such as candies and popsicles.
• It's more widely used in cake-
decorating gels.
FOOD COLORING
Tartrazine
• It's a synthetic lemon yellow azo dye
• Foods that commonly have
tartrazine confectionery, cotton
candy, soft drinks, energy drinks,
instant puddings, and many more
convenience foods.
FOOD COLORING
Sunset Yellow
• It's a synthetic coal tar and azo
yellow dye.
• It may be found in orange squash,
orange jelly, marzipan, apricot jam,
citrus marmalade, lemon curd,
sweets, hot chocolate mix, packet
soups, and other red food products.
FOOD COLORING
COLOR RETENTION AGENTS
• Color retention agents are used to
preserve a foods existing color.
• Many of these agents work by
absorbing or binding to oxygen
before it can damage the foods.
• It's often added to brightly colored
fruits, such as peaches, during
canning.
FOOD COLORING
COLOR RETENTION AGENTS
• It's also added to wines, fruit, and
vegetable-based drinks, juices, baby
foods, and fat-containing cereal
based foods, such as biscuits and
rusks.
 EMULSIFIER
S

09/27/2023 61
 EMULSIFIER
S
• Emulsifiers are food additives
used to help mix two
substances that typically
separate when they are
combined (e.g., oil and water).
• Emulsifiers have one water-
loving (hydrophilic) and one oil-
loving (hydrophobic) end.

09/27/2023 62
 EMULSIFIER
S
• Examples of food emulsifiers
are egg yolk, honey, and
mustard.
• Soy lecithin is another
emulsifier and thickener.

09/27/2023 63
 FLAVOR
S

09/27/2023 64
FLAVORS
• Flavors are additives that give foods
a particular taste or smell.
• There are three principal types of
flavorings used in foods:
1. natural flavoring substances,
2. nature-identical flavoring
substances
3. artificial flavoring substances.
FLAVORS

Natural flavoring
substances
• They are substances that are
obtained from plant or animal raw
materials.
FLAVORS

Nature-identical flavoring
substances
• They are flavoring substances
obtained by synthesis or isolated
through chemical process.
• For example, vanillin, the main
component of vanilla beans, can be
produced as a natural or a nature-
identical flavouring substance.
FLAVORS

Artificial flavoring substances

• They are flavoring substances not
identified in a natural product intended
for human consumption.
• They are typically produced by
fractional distillation and additional
chemical manipulation naturally
sourced chemicals or from crude oil or
coal tar.
 FLAVOR
ENHANCER
S

09/27/2023 69
FLAVOR ENHANCERS
• Flavor enhancers are used to
enhance foods existing flavors.
• They are commonly added to
commercially produced food
products, such as frozen dinners,
instant soups, and snack foods, to
make them taste better.
FLAVOR ENHANCERS
• Some common flavor
enhancers include
monosodium glutamate,
monopatassium glutamate,
calcium diglutamate, and
monammonium glutamate.
FLAVOR ENHANCERS

Monosodium glutamate
• It's also known as MSG
• It's a sodium salt of the naturally
occurring non-essential amino acid
glutamic acid.
• It's normally obtained by the
fermentation of carbohydrates and by
using bacterial or yeast species.
FLAVOR ENHANCERS

Monopotassium glutamate
• It's a potassium acid salt of glutamic
acid.
• It's a non-sodium MSG alternative.
FLAVOR ENHANCERS

Calcium diglutamate
• It's sometimes abbreviated CDG,
and is a calcium acid salt of glutamic
acid.
• It has the same flavor-enhancing
properties as MSG, but without the
increased sodium content.
FLAVOR ENHANCERS

Monoammonium glutamate
• It's an ammonium acid salt of
glutamic acid.
 Flour
09/27/2023 76
FLOUR TREATMENT AGENTS
• Flour-treatment agents are added
to flour to improve its color or its
use in baking.
FLOUR TREATMENT AGENTS
• A dough conditioner, flour
treatment agent, improving agent
or bread improver is any
ingredient or chemical added to
bread dough to strengthen its
texture or otherwise improve it in
some way.
FLOUR BLEACHING AGENTS

• Bleached flour uses bleaching

agents (commonly benzoyl
peroxide and chlorine gas, among
others) to speed up the flour's
aging process.
FLOUR BLEACHING AGENTS
• This results in a whiter, finer-grain
flour with a softer texture. Some
people with sensitive palate can
notice a difference in taste with
bleached flour.
• A few flour bleaching agents include
organic peroxides calcium peroxide,
and azodicarbonamide.
MATURING AGENTS
• They are added to flour to in order to
help with glutein
• They may or may not also act as
bleaching agents.
• some common maturing agents
include various flour bleaching
agents, carbamide, potassium
bromate, ascorbic acid, phosphates,
and malted barley.
PROCESSING AGENTS
• They help with various aspects of
handling the dough during baking.
• L-cysteine helps soften the dough
and thus reduces the processing
time.
 HUMECTANTS

09/27/2023 83
HUMECTANTS
• is a class of food additives
used to stabilize the food
products and increase the
shelf life through moisture
control.

09/27/2023 84
HUMECTANTS
• They have the characteristic
ability to bind with water or
moisture available in the food
and thus prevent the moisture
loss, keeping the food ideally
moist.

09/27/2023 85
HUMECTANTS

GLYCEROL
• It's a colorless, odorless viscous
liquid
• It's also sweet-tasting and of low
toxicity.
HUMECTANTS

Propylene glycol
• It's a colorless, nearly odorless,
clear, viscous liquid.
• It's also faintly sweet tasting.
HUMECTANTS

TRIACETIN
• It's the triester of glycerol and acetic
acid.
 TRACE
R
GAS
09/27/2023 89
 TRACER GAS
• Tracer gas allow for package
integrity testing to prevent
foods from being exposed to
atmosphere, thus
guaranteeing shelf life.
• Preservatives prevent or
inhibit spoilage of food due to
fungi, bacteria and other
microorganisms.
09/27/2023 90
 TRACER GAS
• Helium is an approved food
additive.
• The Hydrogen gas is the less
expensive tracer gas,
allowing flexible testing
procedures for Leak
Detection.

09/27/2023 91
 PRESERVATIVES

09/27/2023 92
 PRESERVATIVES
• Preservatives prevent or
inhibit spoilage of food due to
fungi, bacteria, and other
microorganisms.
• Common antimicrobial
preservative include calcium
propionate, sodium nitrate,
sodium nitrite, and sulfites.
09/27/2023 93
PRESERVATIVES

Calcium propionate
• It's the calcium salt of propionic acid.
• It's used in a wide variety of foods
including bread, other baked goods,
processed meat, whey, and other
dairy products.
PRESERVATIVES

Sodium nitrate
• It's a white solid which is very
soluble in water.
• It's found naturally in leafy green
vegetables.
PRESERVATIVES

Sodium nitrate
• when pure, it's a white to slightly
yellowish crystalline powder.
• It's used as a preservative in meats
and fish.
PRESERVATIVES
Sulfites
• They occur naturally in all wines to
some extent.
• Sulfites may be added to wines to
prevent spoilage and oxidation at
several stages of winemaking.
• Sulfites are also used as
preservatives in dried fruits and
dried potato products.
 STABILIZERS

09/27/2023 98
 STABILIZERS
• Stabilizers are added to
foods to give them a
firmer texture.
• Two examples of
stabilizers are agar and
pectin.
09/27/2023 99
STABILIZERS
AGAR
• It's a gelantinous substance derived
from Red algae.
• It can be used to make jellies,
puddiings, and custards.
STABILIZERS
PECTIN
• it's produced commercially as a
white to light brown powder, mainly
extracted from citrus fruits
• It's used in foods as a gelling agent
in jams and jellies.
STABILIZERS

PECTIN
• it's also used in fillings, sweets, and
as a stabilizer in fruit juices and milk
drinks.
 SWEETENER
S

09/27/2023 103
SWEETENER
S
• Sweeteners are added
to foods for flavoring
• A few nutritive
sweeteners include
sugar alcohols, honey,
and syrups.
09/27/2023 104
SWEETENERS

Sugar alcohol
• in commercial foodstuffs it's
commonly used in place of table
sugar.
• Some common sugar alcohols
include glycol, glycerol, Erythritol,
threitol, arabitol, arabitol, xylitol, and
ribitol.
SWEETENERS

HONEY
• It's a sweet food made by certain
insects using nectar from flowers.
• The variety produced by honey bees
is the one most commonly
consumed by humans.
SWEETENERS

HONEY
• Honey is usually added, as a
sweetener, to tea and in some
commercial beverages.
• It's also used in cooking, baking, and
as a spread on breads.
SWEETENERS

SYRUPS
• They are thick, biscous liquids,
containing large amounts of
dissolved sugars.
• A lot of beverages use syrups to
offset the tartness of some juices
used in the drink recipes.
 THICKENERS

09/27/2023 109
 THICKENERS
• Thickeners are substances
which, when added to a
mixture, increases its
viscosity without
substantially modifying its
other properties.

09/27/2023 110
THICKENERS

FLOUR
• It's often used for thickening gravies,
gumbos, and stews.
THICKENERS

Cereal grains
• They are used to thicken soups.
THICKENERS

VEGETABLE GUMS
• A few vegetable gums include
alginin, guar gum, locust bean gum,
and xanthan gum.
 THANK YOU!

09/27/2023 114
“Classification/
typesof
stocks and
glazes.”
 Learning At the end of the lesson, you will
be able to:

Objectives:
1.) classify stocks in various
kinds of vegetables according
to a nutritive value
2.) understand basic concepts
and underlying theories in
preparing stocks
09/27/2023
 STOCKS
• is a flavored water preparation.

• Stock or bouillon in French is

the plain unclarified broth
obtained from simmering meat
and vegetables in water.

09/27/2023
 STOCKS
There are four basic kinds of stock/fond:

1. white stock (Fond Blanc),

2. brown stock (Fond Brun),

3. vegetable or neutral stock

(Fond Maigre) and;

4. Fish Stock (Fume de

Poisson).
09/27/2023
 STOCKS
There are four basic kinds of
stock/fond:

• These classifications
refer, in general, to the
contents and preparation
methods of the stock, not
necessarily to its color.
09/27/2023
STOCKS

WHITE STOCKS
• white stock made with beef and
beef bones will be slightly brown
in color; nonetheless, it is
considered a white stock due to
the method of preparation.
STOCKS

WHITE STOCKS
• is made with white meat or beef,
veal bones, chicken carcasses
and aromatic vegetables
STOCKS

WHITE STOCKS
• The bones, or meat, are put in cold
liquid and slowly brought to a boil
• A mirepoix (a flavoring base of diced
vegetables and occasionally pork
fat) is sweated in a suitable fat and,
before any color develops, is added
to the liquid
STOCKS

WHITE STOCKS
• The mixture is then reduced to a
simmer to finish cooking.
• This stock serves as a base for
white sauce, blanquettes,
fricassee and poached dishes.
STOCKS

BROWN STOCKS
• is made with beef, veal and
poultry meat and bones.
STOCKS

BROWN STOCKS
• The bones are roasted until
golden in color.
• The mirepoix is added when the
bones are three-quarters
roasted.
• Tomato product also can be
added at this time.
STOCKS

BROWN STOCKS
• When the bones and mirepoix are
golden in color, cold liquid is added
and the mixture is slowly heated to
boiling
• Then the heat is reduced and the
stock simmers for a period of hours
STOCKS

BROWN STOCKS
• This stock serves as the base for
brown sauces and gravies, braised
dishes and meat glazes.
 Some important basic
principles to follow for quality
stock preparation:

Always use cold liquid.

• Hot liquids seal the surfaces
of stock ingredients and
impede flavor development.
• the protein complex albumin
(present in bones) that
promotes natural
clarification is soluble in
cold liquid only.
09/27/2023
 Some important basic
principles to follow for quality
stock preparation:

Cook over low heat.

• Bringing stock slowly to a
boil gives the albumin
sufficient time to pass into
the solution.
• As its proteins coagulate,
they attract stray particles
in the stock.

09/27/2023
 Some important basic principles
to follow for quality stock
preparation:

Cook over low heat.

• The slower the application
of heat, the better the
removal of cloudiness from
the stock.

09/27/2023
 Some important basic principles
to follow for quality stock
preparation:

Skim the stock.

• Fat and scum will collect
on the surface of the stock
during the early stages of
cooking; these particles
must be removed carefully.

09/27/2023
 Some important basic principles
to follow for quality stock
preparation:

Skim properly.
• To remove the residue that
forms when making stock
• The stock should have a
slight roll when cooking.

09/27/2023
 Some important basic principles
to follow for quality stock
preparation:

Skim properly.
• The heavy rolling action of a
high boil will break up the
scum and fat, making it
difficult to skim the stock.
• The fast rolling action also
does not allow the albumin
to gather the fine particles,
resulting in a cloudy end
product.
09/27/2023
 Some important basic principles
to follow for quality stock
preparation:

Skim properly.
• If the heat is too low, there
is little or no movement in
the stock.
• When movement is
insufficient, particles settle
at the bottom of the stock
pot and burn, creating an
undesirable flavor.
09/27/2023
STOCKS
TYPES:
1. BROWN/FOND BRUN STOCK
2. GAME STOCK

3. WHITE/ FOND BLANC STOCK

4. HOUSEHOLD STOCK
5. GLACE VIANDE
6. HAM STOCK
7. JUS
8. LAMB STOCK
9. MASTER STOCK
10. PRAWN STOCK
11. VEAL STOCK
12. VEGETABLE STOCK
13. REMOUILLAGE
09/27/2023
STOCKS

BROWN STOCKS USES:

• The ideal choice for brown sauces
• also for kidney, tomato and
vegetable soups requiring good color
and strong flavor, for moistening
red meat casseroles and pies and, if
very meaty and well-flavored, for
aspics, clear hot and cold
jellied soups.
STOCKS

GAME STOCKS:
• a brown stock made
from game carcasses
and meat scraps plus beef bones
(fresh or saved from making
brown stock) plus vegetables,
particularly celery, and
complementary herbs.
STOCKS

GAME STOCKS USES:

• Distinctive game flavour.
• Use for game soups, sauces to serve
with game and to moisten game pies,
pates and casseroles.
STOCKS

WHITE STOCK USES:

• Delicate meaty flavour and pale color
if based on veal or chicken.
• Use for cream soups, fine white
sauces and aspics.
• A stock containing a lot of Iamb
or mutton is ideal for Scotch
and barley broths.
STOCKS

WHITE STOCK USES:

• Delicate meaty flavour and pale color
if based on veal or chicken.
• Use for cream soups, fine white
sauces and aspics.
• A stock containing a lot of Iamb
or mutton is ideal for Scotch
and barley broths.
STOCKS

HOUSEHOLD STOCK USES:

• white stock made from bones of a
cooked ham, Iamb or veal joint
or Chicken carcass plus any raw
or cooked trimmings giblets,
bacon rinds and scraps plus
vegetables and herbs are also
added.
STOCKS

HOUSEHOLD STOCK USES:

• pale in color. Not as fine in flavour
as white stock but very
economical and useful for
vegetable broths, simple white
sauces and casseroles made
with pork or veal.
STOCKS

GLACE VIANDE USES:

• Is stock made from bones, usually
from veal, that is highly
concentrated by reduction.
STOCKS

HAM STOCK USES:

• common in Cajun cooking, is
made from ham hocks.
• Broth made from animal bones
simmered up to 20 hours can heal
your gut, boost your immune
system, reduce cellulite,
strengthen teeth and bones,
tackle inflammation and much
more.
STOCKS

JUS USES:
• is a rich, lightly reduced stock
used as a sauce for roasted
meats.
• Many of these are started
by deglazing the roasting pan,
then reducing to achieve the rich
flavour desired.
STOCKS

LAMB STOCK USES:

• should be cooked for 5 hours.
• To make a lamb jus, start with a
chicken stock and roasted lamb
necks and bones.
STOCKS

MASTER STOCK USES:

• is a special Chinese stock used
primarily for poaching meats,
flavoured with soy sauce, sugar,
ginger, garlic, and
other aromatics.
STOCKS

PRAWN STOCK USES:

• is made from boiling prawn shells.
• It is used in Southeast
Asian dishes such as laksa.
STOCKS

VEAL STOCK USES:

• should be cooked for 8 hours.
STOCKS

VEGETABLE STOCK USES:

• is made only of vegetables.
• Mostly used in vegetarian
cookery.
• Color and flavour can be
strengthened by lightly
browning vegetables in butter bef
ore water is added.
STOCKS

REMOUILLAGE STOCK
USES:
• is a second stock made from the
same set of bones.
 GLAZES
• A glaze is a sauce that is
cooked onto a protein or
vegetable so that the sugars
caramelize, get slightly sticky,
and adhere to whatever it is
that you're cooking.
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 GLAZES
• Glazes are used to give desserts
a smooth or shiny finish.
• A glaze is usually drizzled onto
a cake or applied with a pastry
brush to give a glisten to
pastries.

09/27/2023
 GLAZES
TYPES:
• SIMPLE GLAZE
• CANDY GLAZE
• CITRUS GLAZE
• FLAVORED GLAZE

09/27/2023
 GLAZES

SIMPLE GLAZE:
• All glazes begin with powdered
sugar mixed with a liquid.
• The glaze has more liquid than an
icing and should be of a pourable
consistency.
 GLAZES

SIMPLE GLAZE:
• The most basic glaze is made
with water but you can also use
milk to make a richer, more
opaque glaze.
• Melted butter is another option,
which makes the glaze similar to a
thin icing.
 GLAZES

CANDY GLAZE:
• Sweet candy flavors are easy to
incorporate into a glaze.
• You can make a chocolate glaze
by adding cocoa powder to a
simple glaze.
 GLAZES

CANDY GLAZE:
• Substitute milk for water to give
the glaze the richness of
chocolate.
• You can use syrups like maple,
carob and molasses to add flavor
and make a more decadent glaze.
 GLAZES

CANDY GLAZE:
• A bit of brown sugar and butter
simmered on the stove will make
a caramel glaze.
 GLAZES

CITRUS GLAZE:
• Lemon glaze in one of the more
popular choices for pound cake
and Bundt cake.
• The citrus balances the
sweetness of the sugar in the
glaze and in the cake
 GLAZES

CITRUS GLAZE:
• Add lemon extract or lemon juice
and lemon zest to infuse the glaze
with lemon flavor.
• The same citrus glaze can be
made with orange, grapefruit or
lime juice and zest.
 GLAZES

FLAVORED GLAZE:
• You can add just about any
flavored extract or spice to a glaze
to make a flavored glaze that
compliments a cake.
 GLAZES

FLAVORED GLAZE:
• Add a few drops of flavor extracts
such as mint, almond, rum,
banana, amaretto or root beer to
make a flavorful glaze.
• you can also add spices such as
cinnamon, nutmeg, all spice or
anise.
 GLAZES

FLAVORED GLAZE:
• Try mixing savory spices to make
interesting combinations, such as
a basil glaze on a lemon pound
cake.
• Add jam or jelly to the glaze for a
fruit glaze.