Stock Ingredients Bones Meat Mirepoix Acid products Scrapsleftovers
Stock Ingredients Bones Meat Mirepoix Acid products Scraps/leftovers Seasonings and spices Transparency 8 -1
Bones Major ingredient in stocks (except for vegetable) Chicken – chicken bones White Stock – Beef or Veal Brown Stock – Beef or Veal browned Fish – lean white fish bones
Cartilage Best source of gelatin in bones Younger animals have higher content Knuckle bones high in cartilage Gives stock its body and flavor
What Is Mirepoix? A basic flavoring preparation made from a combination of carrots, celery, and onions. Ratio For 1 lb: Onions Celery Carrots 8 oz 4 oz Transparency 8 -2
Acid Products Help dissolve connective tissue Tomatoes – contributes acid and flavors to brown stocks. Wine – adds flavor to fish stocks.
Seasoning & Spices Common ingredients for sachet: Thyme Bay leaves Peppercorns Parsley stems Cloves, whole Garlic (optional) No SALT!
Proportions for Stock Bones 50% Mirepoix 10% Water 100%
Review Procedure Blanching Bones White Stocks Brown Stocks Vegetable Stocks
Functions of Sauces Moisten Flavor Add richness Enhance appearance Add interest and increase appetite appeal Transparency 8 -3
Structure of Sauces Liquid Thickener Additional seasonings and flavorings Transparency 8 -4
What Is Roux? A cooked mixture of equal parts by weight of fat and flour Transparency 8 -5
How to Make Sauces Leading sauce = Liquid + Thickening agent Small sauce = Leading sauce + Additional flavorings Transparency 8 -6
The Leading Sauces Béchamel Velouté Brown (Espagnole) Tomato Hollandaise Transparency 8 -7
Soup Classifications Clear Thick Specialty and national Transparency 9 -1
Clear Soups Based on clear, unthickened broth or stock Broth Bouillon Vegetable Consommé Transparency 9 -2
Thick Soups Opaque and thickened with roux or puréed Cream soups Purées Bisques Chowders Potage Transparency 9 -3
Stocks Required for Clear Soups Consommé—depends on a strong, rich, flavorful stock Vegetable soup—depends on clear stock Transparency 9 -4
Cream soups are judged on: Thickness—consistency of heavy cream Texture—smooth; no graininess or lumps Taste—distinct flavor of the main ingredient Transparency 9 -5
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