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 four essential parts to all stocks: § 1. § 2. § 3. § 4. § Mirepoix: refers to the mixture of coarsely chopped ____(50%) ______(25%) and ______ (25%) that provide a flavor base for stock. § Aromatics: such as bouquet garni and sachet d’épices, are the ………………………………. . 6. 1 Chapter 6 | Stocks, Sauces, and Soups 2

Types of Stocks A stock is a …………………. § To use bones for stock, you must first ____ them to the right size and then prepare them by _____, or ______. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 3

Types of stocks § _____stock: clear, pale liquid § _______ stock: amber colored; uses browned bones § Fumet: made with _______ bones § Court bouillon: made with ________ § ______: reduced stock with jelly-like consistency § Jus: ________________ § Vegetable stock: made with ___________________

Preparing Stocks § _______: rids them of some of the impurities that can cause cloudiness in a stock. § To _______ bones, roast them in a (400°F) oven for about an hour, until they are golden brown. § _____ causes bone and mirepoix to release flavor more quickly when liquid is added. § _____ stock to minimize the time the stock spends in the temperature danger zone (cool in an ice water bath) § Frozen stocks can be held for ____ months 6. 1 Chapter 6 | Stocks, Sauces, and Soups 5

Degreasing Stock Degreasing: process of removing fat ……………………………. . § Degreasing also removes some of the fat content, making the stock more _______. § Degrease stock by ___________ hard fat. 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. § There are ______classical grand sauces that are the basis for most other sauces: § _________ milk and white roux § __________ brown stock and brown roux § ___________ stock and tomatoes § _______ an emulsion made from eggs, butter, and lemon. § _______ veal, chicken, or fish stock and a white roux ______ are rarely used by themselves 6. 2 Chapter 6 | Stocks, Sauces, and Soups 7

Derivative sauces § __________: equal parts espagnole sauce and veal stock § _______sauce: tomato sauce , onions, garlic, parsley § ______________: Hollandaise, Tarragon, white wine, vinegar

Basic Ingredients in Sauces A key ingredient in sauce is the _______, which adds richness and body. § ______: a thickener made of equal parts cooked flour and a fat (clarified butter, oil, or shortening) § Beurre manié: thickener made of equal parts ……………………… § _______: cornstarch mixed with a cold liquid, can be used instead of roux. § _______: mixture of egg yolks and heavy cream, often used to finish some sauces. 6. 2 Chapter 6 | Stocks, Sauces, and Soups 9

Preparing Different Kinds of Sauces § ___________: mixture of butter and various flavoring ingredients (herbs, nuts, citrus zest, shallots, and vegetables) § _______: thick puréed sauce. § _______: cold mixture of fresh herbs, spices, fruits, and/ or vegetables. § _______: sauce made from the juices from cooked meat and brown stock. § Straining methods: 1. _______ method (with cheesecloth) 2. China cap or ______ 6. 2 Chapter 6 | Stocks, Sauces, and Soups 10

Basic Kinds of Soup There are two basic kinds of soup—clear soups and thick soups. § Clear soups include: 1. __________ (water, vegetables, bones, mirepoix, bouquet garni) 2. consommés (rich, flavorful stock that is ________) 3. 4. 6. 3 Chapter 6 | Stocks, Sauces, and Soups 11

Thick soups § Thick soups include: 1. cream soups: _____________ 2. purée soups: thickened by the _______ found in the pureed main ingredient (potatoes) 3. bisques: _______ shells and vegetables then strained resulting in grainy texture 4. chowders: hearty thick soup; thickened with _______

Basic soups § There are many variations of these basic soups: § Fruit soups: _______, a savory tomato soup § Cold soups: ____________ § Traditional regional soups: • 1. • 2. • 3.

Preparing Soups § Most soups are cooked at a _______simmer and stirred occasionally. § Soups should also be ______ just before service. 6. 3 Chapter 6 | Stocks, Sauces, and Soups 14