Day 4 Stocks & Foundations (Mirepoix, Simmering, Cooling Safely)

LESSON 04

Title: Day 4 — Stocks & Foundations (Mirepoix, Simmering, Cooling Safely)

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Learning Objectives

• Build a basic stock and explain its purpose.

• Maintain correct simmer and skimming technique.

• Cool, label, and store safely; record temps.

Instructor Demo (20–30 min)

• Stock setup: cold start, skimming, gentle simmer vs boil.

• Straining and food-safety cooling protocol.

Hands-On Lab / Practical (2–3 hrs)

• Team stock build: chicken stock (or vegetable stock).

• Skim schedule + strain + rapid cool in shallow pans / ice bath.

• Label + date; complete stock log.

Written Work (10–20 min)

• Recipe math basics (Handout D)

• Stock log (Handout E)

Reading (The Food Lab)

• Stock/broth technique

Assessment / Standard to Pass

• Stock held at correct simmer; cooled and stored properly with labeling.

• Explains why boiling clouds stock and why cooling matters.

What to Submit (Virtual Students)

• Photo: stock labeled + dated.

• Stock log (completed) + 2 sentences on “simmer vs boil.”