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