Lessons > How to Make Veal & Beef Stock
Quality beef or veal stock forms the basis for a variety of classic and contemporary soups and sauces.
In this lesson, you will learn about the slight differences that you will need to apply to produce veal stock and/or beef stock – another important stock used by the professional chef. Veal stock is also the stock used to produce demi glace – an important rich stock reduction used in high-end restaurants.
- list the differences between veal and beef stock compared to other stocks
- identify what ingredients are used to make veal or beef stock
- make dark or white veal or beef stock
- understand why veal stock is the most common in professional kitchens
||START: Watch Lesson Platform Tour|
|1.||Introduction: How to Make Veal & Beef Stock||1 min||
|2.||Complete Your Self Assessment||2 mins||
|3.||Veal & Beef Stock vs. Other Stocks||2 mins||
|4.||Making Veal or Beef Stock||10 mins||
|5.||Reorder Activity||20 mins||
|6.||Practice Activities & Recipes||45 mins||
|7.||Lesson Quiz||10 mins||
|Finish Line||1 hr 30 mins||Total Time|
499 students from beginner to advanced have completed this lesson from 76 countries.