Day 6: Stock Fundamentals: Mirepoix Ratios and White Stock
Stock Fundamentals: Mirepoix Ratios and White Stock
Unit
Unit 1: Culture, Safety, and Knife Fundamentals
Class Length
4 to 6 hours
Station Focus
Stocks / prep
Deliverables
Exit ticket, Station checklist
Learning Objectives
· Identify stock ingredients and the role of each
· Build mirepoix at proper ratios and cut size
· Start a white stock with clarity and skim discipline
· Apply cooling rules for large batch liquids
Key Vocabulary
· mirepoix
· sachet
· skim
· simmer
· clarity
Chef Demo (what the chef shows)
· White stock build: bones, mirepoix, sachet, simmer
· Skimming technique and why boiling clouds stock
· Cooling and storage procedure for stock
Lab (what students do)
· Cut mirepoix (coach spec) and assemble sachet
· Start stock as a team: monitor simmer and skim schedule
· Set up cooling stations (ice bath and shallow pans)
Quality and Safety Standards
· Stock never boils; stays at gentle simmer
· Skim regularly; no gray foam buildup
· Cooling begins immediately after cooking
Assessment and Evidence
· Stock log started with time stamps
· Sanitation audit around stock station
Homework / Reflection (10 to 20 minutes)
· Write the difference between stock and broth
· List 5 foods that can use stock as a base
Unit
Unit 1: Culture, Safety, and Knife Fundamentals
Class Length
4 to 6 hours
Station Focus
Stocks / prep
Deliverables
Exit ticket, Station checklist
Learning Objectives
· Identify stock ingredients and the role of each
· Build mirepoix at proper ratios and cut size
· Start a white stock with clarity and skim discipline
· Apply cooling rules for large batch liquids
Key Vocabulary
· mirepoix
· sachet
· skim
· simmer
· clarity
Chef Demo (what the chef shows)
· White stock build: bones, mirepoix, sachet, simmer
· Skimming technique and why boiling clouds stock
· Cooling and storage procedure for stock
Lab (what students do)
· Cut mirepoix (coach spec) and assemble sachet
· Start stock as a team: monitor simmer and skim schedule
· Set up cooling stations (ice bath and shallow pans)
Quality and Safety Standards
· Stock never boils; stays at gentle simmer
· Skim regularly; no gray foam buildup
· Cooling begins immediately after cooking
Assessment and Evidence
· Stock log started with time stamps
· Sanitation audit around stock station
Homework / Reflection (10 to 20 minutes)
· Write the difference between stock and broth
· List 5 foods that can use stock as a base
