Title: Prepare stocks.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Preparation should include

- identifying the type of stock to be made (e.g., brown, white, fish, and chicken)
- assembling mise en place
- using accepted stock-making techniques for the type of stock.

Process/Skill Questions:

Thinking

- What are the four essential parts of a stock and the proper ingredients for each?

Communication

- What are the different types of stocks?
- What is the difference between a stock and a broth?

Leadership

- What skills are needed to prepare stocks?
- What are the considerations for preparing stock products with nutrition in mind?
- How can leftovers be used to make a stock?

Management

- What are the types of mirepoix, and when are they used?
- What types of bones can be used in stocks?
- How can stocks be used in the kitchen?
- What time constraints affect stocks?