Part of Lesson Plan: Stocks The Foundation of the Kitchen

Activity Overview / Details

Teachers note, all mise en place must be ready to go when moving into kitchen.

So who has a question? ( no one ever raises their hand but no one gets it now either)

Okay, since no one has any questions I should be able to call on anyone here and you should be able to talk me through making a stock. Lets move into the kitchen. You have two minutes to have your personal recipe book, wash your hands and be in the demo area ready to answer questions.

Pick a random student and ask. What is step one? I will give you a hint I have already done it (reinforce the importance of mise en place). The number one reason of failure in a cooking project is poor mise en place.

Steps are above make sure you know them. Remember you are the expert.

Keep asking until you have completed the prep for a white chicken stock. Place it on the stove and start or save ingredients for tomorrow. I cook it most all the way and have the class skim and put away next class of time.

Teaching point-  Optional, Have a chicken stock going to show them the skimming process and what the impurities look like.

Important, Make sure they know that the water must never drop below the bone level or it will cause a grey stock.