Chapter 6 Stocks Sauces and Soups Copyright 2011

Chapter 6 Stocks, Sauces, and Soups © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

The Essential Parts of Stock § There are _________parts to all stocks: § § A major ______ ingredient A ______, most often water ________________ § ______ is a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock. § _______, such as bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 2

Types of Stocks A stock is a ___________made by gently simmering bones and/or vegetables. § Stocks are often called the chef’s “_____ blocks. ” They form the base for many soups and sauces. § There are many types of stock: § ______ stock, _______ stock, fumet, _______, glace, remouillage, bouillon, jus, and vegetable stock § To use _______ for stock, you must first cut them to the right size and then prepare them by ______, browning, or _____. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 3

Preparing Stocks § Blanching the bones rids them of some of the impurities that can cause ______ in a stock. § To brown bones, roast them in a hot (400°F) oven for about an hour, until they are _____________. § ______ causes bone and mirepoix to release flavor more quickly when liquid is added. § Flavor, _____, body, and clarity determine the quality of stock. A stock should be ______, but not so strong that it overpowers the other ingredients in the finished dish. § To make stock, the ratio of liquid to flavoring ingredients is ______. § Follow proper food safety practices when cooling stock to minimize the time the stock spends in the ________. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 4

Degreasing Stock ________ is the process of removing fat that has cooled and hardened from the surface of the stock. § Degreasing gives the stock a _____ and purer color. § Degreasing also removes some of the ______, making the stock more healthful. § Degrease stock by _____, scraping, or lifting hard fat. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 5

Section 6. 1 Summary § Stocks contain four essential parts: a major flavoring ingredient, liquid, _____, and ______. § There are many types of stock, including white stock, brown stock, _____, court bouillon, glace, ______, bouillon, jus, and vegetable stock. § When using bones for stock, you must cut them to the right size and prepare them by _____, browning, or sweating. § Degreasing is the process of removing fat that has cooled and hardened from the surface of the stock by _____ or scraping it away before the stock is _______. § To cool stock, follow good food _____ practices and limit the time the stock spends in the _______ (TDZ). 6. 1 Chapter 6 | Stocks, Sauces, and Soups 6

Grand Sauces A _______ is a liquid or semisolid product that is used in preparing other foods. § Sauces add flavor, moisture, and ______to another dish. § A _____ is a cook who specializes in making sauces. § There are five classical grand sauces that are the basis for most other sauces: § _______: Made from milk and white roux § _______: Made from veal, chicken, or fish stock and a white or blond roux § ____ __ ______: Made from brown stock and brown roux § _________: Made from a stock and tomatoes § ________: This is an emulsion made from eggs, butter, and lemon. 6. 2 Chapter 6 | Stocks, Sauces, and Soups 7

Basic Ingredients in Sauces need a liquid component. A key ingredient in sauce is the ______, which adds richness and body. § ______ is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. § __________ is a thickener made of equal parts flour and soft, whole butter. § A ______, cornstarch mixed with a cold liquid, can be used instead of roux. § A ______ is a mixture of egg yolks and heavy cream, often used to finish some sauces. 6. 2 Chapter 6 | Stocks, Sauces, and Soups 8

Preparing Different Kinds of Sauces § __________is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. § ______ is a thick puréed sauce. § ______ is a cold mixture of fresh herbs, spices, fruits, and/ or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish. § Jus-lié is a sauce made from the ____ from cooked meat and _______ stock. § The easiest way to strain sauce is the _____ method. In this method, place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl. 6. 2 Chapter 6 | Stocks, Sauces, and Soups 9

Section 6. 2 Summary § There are ____ classical grand sauces that are the basis for most other sauces. These are béchamel, _____, brown or espagnole sauce, ____ sauce, and hollandaise. § Thickeners, such as roux, __________, slurry, and liaison, add _______ and body to sauces. § There are other sauces that are not classified as grand sauces or as derivatives of grand sauces. These include compound butters, ______, and _____. In addition, some sauces are made with the natural juices from meat, such as jus-lié or au jus. § You should match sauces to the type of food you are serving. Consider factors such as the main ingredient of the dish and how the flavors will _______ each other. 6. 2 Chapter 6 | Stocks, Sauces, and Soups 10

Basic Kinds of Soup There are _____ basic kinds of soup—_____soups and _____ soups. § __________include flavored stocks, broths, and consommés. § Thick soups include cream soups and _______ soups, such as bisques, ______, cream of tomato, lentil, and split pea soup. § There are many variations of these basic soups: § § 6. 3 __________ soups ________ regional soups Chapter 6 | Stocks, Sauces, and Soups 11

Preparing Soups § Most soups are cooked at a ________and stirred occasionally. § Finishing techniques are important when preparing soup for service. Soups should also be _____ just before service. § Stock or broth is the basic ingredient in _____ soups. Broth is made from a combination of water; vegetables; ______, fish, chicken, or ____; mirepoix; and bouquet garni. § One type of clear soup is _____. This is a rich, flavorful broth or stock that has been ______. 6. 3 Chapter 6 | Stocks, Sauces, and Soups 12

Preparing Soups (cont. ) § There are two kinds of thick soup— _______ soups and ______ soups. § The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as ______: § Purée soups are thickened by the starch found in the puréed ____________, such as potatoes. § ______ is a cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab. § Chowders are hearty, ______ soups made in much the same way as _______soups. 6. 3 Chapter 6 | Stocks, Sauces, and Soups 13

Section 6. 3 Summary § There are two basic kinds of soup—_____ and ______. Clear soups include flavored stocks, ____, and consommés. Thick soups include cream and purée soups. § Stock or broth is the basic ingredient in clear soups. _____ is a rich, flavorful broth or stock that has been clarified. § Cream soups are made with a thickener, such as _____. The main flavor in cream soups should be the major ingredient. § The main difference between a _____ and cream soup is that cream soups are usually thickened with an added _____. § _____ soups are thickened by the starch found in the puréed main ingredient (such as potatoes). § There are many kinds of soup, including _____ soups, and _______-based soups. 6. 3 Chapter 6 | Stocks, Sauces, and Soups 14