Unit 255 Prepare & Cook Basic Hot & Cold Sauces. Basic Stocks Thickening Agents Basic Sauces. Definition of a Stock. A Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs.
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When cooked stocks must be strained and cooled within 90 minutes and stored in a fridge, stocks can be frozen.
All stocks must be re-boiled after storage prior to being used.
Cooked for 2 -3 mins this allows the flour to COOK OUT, White in colour.
Cooked for 3 - 5 mins, until a Sandy colour.
Cooked for 10 - 15 mins, until Brown in colour