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.
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