TLE Reviewer
TLE Reviewer
TLE Reviewer
Bouquet garni
preparations found in professional
kitchen. They are referred to in French as Assortment of fresh herbs and aromatic
fonds de cuisine, or ―the foundation of ingredients tied in a bundle with string so
cooking.” It is a flavorful liquid prepared it can be removed easily from the stock.
by simmering meaty bones from meat or
poultry, seafood and/or vegetables in
The following are approximate cooking
water with aromatics until their flavor,
time for different stocks; the time will vary
aroma, color and body, and nutritive value
according to numerous factors such as
are extracted.
ingredients quality, volume and cooking
CLASSIFICATION OF STOCKS temperature.
Chicken stock – made from the chicken White beef stock - 8 to 10 hours
bones.
White and brown Veal Game stock – 6 to
White stock – made from beef or veal 8 hours
bones.
White poultry and Game Bird Stocks – 3
Brown stock – made from beef or veal to 4 hours
bones that have been browned in an
Fish Stock – 45 minutes to 1 hour
oven.
Vegetables Stock – 45 minutes to 1 hour,
Fish stock – made from fish bones and depending on the specific ingredients and
trimmings left over after filleting the size
1. Hot Sauces – made just before they are 2. Roaster. A roaster is usually 5 to 6
to be used. months of age.
Thickening Agents - thickens sauce to the 4. Stag. A stag is a male chicken, usually
right consistency. The sauce must be thick under 10 months of age, with coarse skin,
enough to cling lightly to the food. with somewhat toughened and darkened
flesh.
Starches are the most commonly used
thickeners for sauce making. Flour is the 5. Hen or Stewing Chicken. It is a mature
principal starch used. female chicken which is usually more than
10 months of age. It can also be a culled
1. Fat
layer.
A. Clarified butter. Using clarified butter
6. Cock or Rooster. It is a mature male
results to finest sauces because of its
chicken with coarse skin, toughened and
flavor.
darkened meat and hardened breastbone
B. Margarine. Used as a substitute for tip.
butter because of its lower cost.
7. Jumbo Broiler. This is a large chicken
C. Animal fat. Chicken fat, beef drippings about 4 kg. dressed weight which are on
and lard. sale especially during the Christmas
holiday.
D. Vegetable oil and shortening. Can be
used for roux, but it adds no flavor.
Selecting Good Quality Poultry and Live poultry should be healthy, alert, and
Game well-feathered. Avoid poultry which have
bruises, blisters and broken bones.
1. Live Poultry
Whole poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. Though not alive, the criteria for selecting
If it is old, the feet are thick and scaly. live poultry also apply to whole poultry.
c. The bone at the tip of the breast is soft
in younger chicken and thick in older one. Dressed poultry
d. Small feathers indicate that the chicken This is the most available poultry form in
is young. the market. Dressed poultry are actually
2. Whole Poultry. These are slaughtered slaughtered poultry with the head, feet,
birds that have been bled and de- blood, feathers and internal organs
feathered. a. Their head, feet and viscera removed. Good quality dressed poultry
are still intact. should be free from slime, off-odors and
b. They are clean, well fleshed. discoloration.
c. They have moderate fat coverings.
d. They are free from pin feathers and Drawn poultry
show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered These are dressed poultry that have been
birds that have been bled, defeathered, chilled or frozen. They are usually
and the visceral organs are removed. available in groceries.
Factors to consider in
presenting/plating poultry dishes
Factors to Consider in
presenting/plating poultry dishes