Day 9: Brown Stock: Roasting, Fond, and Flavor Development

Brown Stock: Roasting, Fond, and Flavor Development

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

·        Explain why roasting creates deeper flavor for brown stock

·        Build brown stock with controlled simmer and skim

·        Identify and manage fond without burning

Key Vocabulary

·        fond

·        deglaze

·        roast

·        maillard reaction

·        simmer

Chef Demo (what the chef shows)

·        Roast bones and mirepoix safely

·        Deglaze roasting pans

·        Start brown stock and set skim schedule

Lab (what students do)

·        Roast bones and vegetables; monitor color

·        Deglaze with water or wine and add to pot

·        Run stock station rotation: skim, temp check, top up

Quality and Safety Standards

·        Deep brown color without burnt bitterness

·        No rolling boil

·        Work area kept clean during long cook

Assessment and Evidence

·        Brown stock log: times, temps, observations

·        Taste comparison: white vs brown stock

Homework / Reflection (10 to 20 minutes)

·        Write 3 signs you burned your stock

·        List 4 dishes that use brown stock