Stocks are the foundation of French cuisine. The purpose of stocks is to provide a base of flavor upon which a recipe can be built. Making a stock may look simple, but actually, there is an art to it. Given that stock is the starting point for so many dishes, from sauces to soups and stews, it’s important to understand the purpose of each ingredient and the properties each one brings to the stock. This course is the foundation course and a prerequisite for all other stock courses that we offer. Make sure that you master and understand the principles.
Course description:
- 1 unit
- 2 lessons with 10 topics
- 18 videos
- 3 cheat-sheets
- 2 optional Quizzes – The quizzes are short and provide immediate feedback so that you have the chance to assess your performance and reflect on your mistakes.
- Certificate of Completion – Once all the quizzes of the course have been submitted, a Certificate of Completion to the course is automatically generated, given that you scored at least 70% in each quiz.
Course Content
Toolbox
Stock Making Principles
