Prepare stocks.

Preparation should include

• identifying the type of stock to be made (e.g., brown, white, fish, and chicken)
• assembling mise en place
• using accepted stock-making techniques for the type of stock.

Process/Skill Questions:

Thinking

• What are the four essential parts of a stock and the proper ingredients for each?

Communication

• What are the different types of stocks?
• What is the difference between a stock and a broth?

Leadership

• What skills are needed to prepare stocks?
• What are the considerations for preparing stock products with nutrition in mind?
• How can leftovers be used to make a stock?

Management

• What are the types of mirepoix, and when are they used?
• What types of bones can be used in stocks?
• How can stocks be used in the kitchen?
• What time constraints affect stocks?