Day 10: Vegetable Stock and Batch Cooling Mastery

Vegetable Stock and Batch Cooling Mastery

Unit

Unit 2: Stocks, Soups, and Sauce Fundamentals

Class Length

4 to 6 hours

Station Focus

Stocks / prep

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Build a clean vegetable stock without bitterness

·        Practice safe batch cooling and storage

·        Explain shelf life basics for stocks and soups

Key Vocabulary

·        sachet

·        bitterness

·        cooling curve

·        shallow pan

Chef Demo (what the chef shows)

·        Veg stock build and timing

·        Cooling options and documentation

Lab (what students do)

·        Produce trim sorting: good vs unusable

·        Make veg stock; strain properly

·        Cool stock using correct method and label

Quality and Safety Standards

·        No burnt veg; no bitter notes

·        Cooling begins immediately after cooking

·        Labels complete: date, initials, use-by

Assessment and Evidence

·        Cooling procedure practical check

·        Exit quiz: cooling and storage rules

Homework / Reflection (10 to 20 minutes)

·        Write your own cooling checklist (6 steps)

·        Study thickening methods for Day 13