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Store and Reconstitute Stocks Sauces and Soups 2

The document provides instructions for properly storing and reconstituting stocks, sauces, and soups. It recommends cooling stock quickly before refrigeration to prevent spoilage. Starches and sauces containing dairy should be refrigerated and avoided at room temperature due to food safety risks. Acceptable containers for storage include glass, plastic, and pots. Stocks can be reconstituted by straining and adding water or other liquids.

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John Timothy Capza Blancaflor
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187 views9 pages

Store and Reconstitute Stocks Sauces and Soups 2

The document provides instructions for properly storing and reconstituting stocks, sauces, and soups. It recommends cooling stock quickly before refrigeration to prevent spoilage. Starches and sauces containing dairy should be refrigerated and avoided at room temperature due to food safety risks. Acceptable containers for storage include glass, plastic, and pots. Stocks can be reconstituted by straining and adding water or other liquids.

Uploaded by

John Timothy Capza Blancaflor
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Store and Reconstitute

Stocks, Sauces and Soups


COOKERY
Storage of Stocks/Sauces and Soups

 Stocks, sauces, and soups should be stored


properly to maintain quality and safety. Stock, a
clear liquid, freezes well and can be stored in 1-
gallon portions for later use in sauces. However,
sauces made from stock should not be frozen due
to texture issues. It's important to cool stock
before refrigeration to prevent raising the fridge
temperature and spoiling other foods. One
method is to place the hot stock pot in a sink of
cold water and ice, uncovered for 30 minutes,
then covered to prevent evaporation.
Refrigerated stock should be stored in shallow
pans and used within five days, with optimal
freshness within two days.
Storage of Starch and Sauces

 Starches and sauces containing dairy should be stored carefully to prevent


bacterial contamination. They should be kept in airtight containers in a cool,
dry place away from moisture, oxygen, light, and pests. Due to the risk of
foodborne illnesses, sauces made with dairy ingredients should be kept out of
the temperature danger zone and refrigerated promptly. Thickened sauces
should be handled with caution, prepared, served, and stored in the
refrigerator, avoiding prolonged exposure to room temperature.
Storing Equipment

1. Glass/Plastic Container
Storing Equipment

 2. Stock Pot
Storing Equipment

 3. Refrigerator
Ways to Reconstitute Stocks

1. Skim the surface and strain off the stock through a china cup lined with several
layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
Set the pot in a sink with blocks, rack or some other object under it.
This is called venting. This allows cold water to flow under the pot or around it.
Run cold water into the sink, but not higher than the level of the stock.
Stir the pot occasionally so the stocks cool evenly
Cooling stock quickly and properly is important. Improperly cooled stock may spoil
in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3
days if properly refrigerated. Stock can also be frozen and will last for several months.
Ways to Reconstitute Stocks, Sauce and
Soup
 1. By adding water
 2. By using other liquid like evaporating milk, coconut milk, and fruit juices
Thank
You!

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