Professional school
Stocks and Extraction
Control extraction, concentration and cooling with actual process targets.
Working Numbers
Mechanism
Stocks combine diffusion, dissolution, collagen conversion and concentration. A hard boil increases agitation and can emulsify fat and fine particles into the liquid. Surface area changes extraction rate; evaporation changes concentration. Time alone does not define readiness.
Sensory standard
Evaluate aroma clarity, body when chilled, bitterness, salt and roasted notes. A good stock should taste complete before aggressive reduction.
Failure laboratory
| Symptom | Likely cause | Correction |
|---|---|---|
| Cloudy stock | Hard boiling/agitation | Use gentler extraction and controlled skimming |
| Thin body | Weak extraction/excess water | Adjust collagen source, time or reduction |
Service execution
Track starting water and finished strained yield. Use an approved rapid-cooling method sized to the batch; do not rely on a deep pot cooling slowly at room temperature.
Applied assessment
A stock is weak but already salty. Should you reduce it?
Model answer: Not blindly. Reduction concentrates salt too. Correct extraction or blend with unsalted liquid, then change the future seasoning process.
Source notes
- FDA Food Code 2022 for retail food safety controls.
- USDA FSIS for meat and poultry safety minima.
- KECB working ranges are quality/process targets and do not replace applicable safety rules.
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