White Fish and Chicken Stock Preparation

Front

Characteristics of a well-made white fish stock

Back

It should be translucent, without color, and have a clear flavor that is not too strong or bitter.

Front

Surface quality of white fish stock

Back

There should be no fat traces on the surface of the stock.

Front

Freshness indicators for white fish stock

Back

All scum should be removed, and it should be freshly made, it should be strained, not overpowering fish aroma, translucent with no colour, correctly stored at 4c below.

Front

Storage conditions for any stock

Back

It should be correctly stored at 4°C or below.

Front

Stages of preparing a classic tomato sauce

(7 marks)

Back

1 -Melt the butter heavy-based saucepan.

2- Add bacon add lightly colour

3- Add Classic Mirepoix continue cooking

4- add thyme, bay , garlic to enhance flavour.

5-add flour and make blond roux

6- Add tomato puree and cook for 30 seconds

7 - Slowly add white stock and simmer for 1 hour then season and check consistency.

8 - Pass through a fine strainer.

Front

Thickening the tomato sauce

Back

Add flour and cook to a blond roux.

Front

Final steps in tomato sauce preparation

Back

Season, check consistency, and pass through a fine strainer.

Front

Initial step for fish stock preparation

Back

Chop fresh white fish bones and wash.

Front

Vegetable preparation for fish stock

Back

Prepare a white mirepoix.

Front

Simmering fish stock

Back

Bring to boil, add bouquet garni, and simmer for 20 minutes.