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Stocks & Soups

Stock Making Fundamentals

51 lessons · 5 quizzes · Certificate of completion · Chef Eric Arrouzé

Stock Making Fundamentals

Stock Making Fundamentals is a comprehensive culinary course designed for chefs, culinary students, and serious home cooks who want to strengthen their understanding of professional stock preparation.

Mastering the art of stock making is essential for building flavor, depth, and structure in sauces, soups, and composed dishes. In this course, you will explore how ingredients, ratios, and techniques work together to produce consistent, well-balanced stocks.

Through structured lessons and practical recipes, you will learn to prepare white stocks, brown stocks, and vegetarian stocks while developing the technical confidence required for professional kitchen environments.

Stock Making Principles

Learn the foundational principles behind effective stock making. This section explains how simmering, ingredient selection, and preparation methods influence clarity, body, and depth of flavor.

Vegetarian & White Stocks

Develop a strong understanding of plant-based and white stocks, including vegetable stocks, mushroom stocks, fish stocks, chicken stocks, and other light preparations used in professional kitchens.

Brown Stocks & Advanced Preparations

Explore deeper flavors through brown stocks made with roasted bones and caramelized vegetables. Learn classic preparations such as remouillage, demi-glace, and glace de viande.

Course Structure & Certification

This course includes 5 in-depth lessons, 7 instructional videos, a professional cheat sheet, optional quizzes, and a final assessment.

A Certificate of Completion is awarded upon successful completion of the course.

Course content

  1. Course Ebook
  2. Cheat Sheets (VSM)
  3. Recipe Evaluation Card
  4. Ingredients
    1. Basic Steps of Stock Making
    2. Getting the Right Ingredients
    3. Bouquet Garni
    4. Mirepoix
    5. Standard Ratio of Ingredients
    6. Types of Stocks
    7. Step-by-Step Stock Making
    8. Troubleshooting Chart
    9. How to Degrease a Stock
    10. Hints and Tips
    11. Quiz Introduction to Stocks Quiz
  5. Vegetable Stocks Recipes
    1. Vegetable Stock Recipe
    2. Mushroom Stock Recipe
    3. Short Stock > Court Bouillon
    4. Short Stock > Nage
    5. Quiz Vegetable Stocks Quiz
  6. Recipes to Use Vegetable Stocks
    1. Roasted Garlic Potato Cream Soup and Prawns Sautéed with Basil
    2. Roast Garlic Recipe
    3. Orange Butternut Squash Soup with Ginger Prawns and Red Bell Pepper Coulis
    4. Peeling and Deveining Shrimps and Prawns
    5. Red Bell Pepper Coulis
    6. Poached prawns “A la Nage”
    7. Poached Lobster in Court Bouillon
  7. Assignment 1: Vegetable Stocks
  8. White Stocks
    1. Fish Stock Recipe
    2. Chicken Stock Recipe
    3. White Beef Stock Recipe
    4. Dashi Stock Recipe
    5. White Stocks Best Practice Summary
    6. Quiz White Stocks Quiz
  9. Recipes to Practice White Stocks
    1. French Onion Soup
    2. Italian Fish Soup
    3. Fish Soup of Marseille
    4. Saffron Rouille for Fish Soup
  10. Assignment: White Stock
  11. Brown Stocks Recipes
    1. Brown Veal Stock Recipe
    2. Brown Duck Stock Recipe
    3. Brown Lamb Stock Recipe
    4. Remouillage
    5. Demi-Glace de Viande – Glace de Viande
    6. Quiz Brown Stocks Quiz
  12. Recipes to Practice Brown Stocks
    1. Lamb Shank with Tarragon and Portobello Mushroom
    2. Pan-Roasted Duck Breast with Prune Port Wine Sauce
    3. Beef Bourguignon
  13. Assignment: Brown Stock
  14. Quiz Stock Making Fundamentals Final Quiz

Cook it: recipes for this course

Bouquet GarniRecipeBouquet Garni: Classic French Herb Bundle for Stocks & SaucesMushroom StockRecipeMushroom StockCourt BouillonRecipeCourt-Bouillon Recipe: French Poaching Liquid for Fish & SeafoodNageRecipeNage: French Aromatic Court-Bouillon for Poached Seafood
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