13% . 9:09 PM myclasses.artinstitutes.ed UnIt 1: Week I -Case stuaies Concepts and Theories of Culinary Techniques Case Study: Due Week 2 before class starts As an Executive Chef you have assigned a newly hired cook to make the Brown Beef Stock for the upcoming week. Two hours later you walk through the kitchen and you notice that the stock is at a rapid boil, the bones are pale in color and sitting high above the water level, a box of salt is sitting by the kettle and the Bouquet Garni is still on the cook's prep table, the mirepoix is small diced with no caramelization and the cold water tap has been tagged out by maintenance leaving hot water as the only source of water for the kettle. The cook sees you in the kitchen and approaches you to let you know that he has completed his assignment and that the stock is cooking and he is ready to pull and cool the stock. Answer the following questions based upon the Case Study What did the cook do wrong in the production of the brown stock? What problems are caused by these errors? What were the correct steps that the cook should have taken to produce a brown stock? . Should the cook pull the stock at this point? Why or why not Can anything be done with the stock or bones so that the cook's efforts are not completely wasted