Stocks Sauces Soups Stocks Are the seasoned liquids

Stocks, Sauces & Soups

Stocks • Are the seasoned liquids that form the foundation of sauces and soups.

Stocks • • • Composed of 4 ingredients 50% nourishing element 10% mirepoix Bouquet garni 40% liquid

Nourishing Element • Most important element • Fresh bones (beef, lamb, chicken, fish, veal or game) • Meat trimmings • Fish trimmings for fish stock • Vegetables for vegetable stock

Mirepoix (meer-PWA) • Mix of coarsely chopped vegetables that add flavor, nutrients and color • Usually include 2 parts onion, 1 part celery and 1 part carrot

Bouquet garni • Combination of fresh herbs and vegetables • May include: carrots, leeks, celery, thyme, and parsley stems bundled with butcher twine • It is removed before stock is used

Liquid • Almost always water • Always begin with cold water as it brings out the maximum flavor and prevents stock from becoming cloudy

Stock types • • White- nourishing element is simmered Brown- nourishing element is roasted Fish- lean fish or shellfish Vegetable- no meat products are used

Stock Vocabulary • Glaze- a stock that is reduced and concentrated, resulting in a flavorful, thick, and syrupy liquid • Reduction- the process of evaporating part of the stock’s water through simmering or boiling • Base- a powdered or concentrated form of a stock (boullion cubes or paste)

Sauces • Most sauces are flavored, thickened liquids • They are formed by adding seasonings, flavorings, and a thickening agent • Thickening agent- an ingredient typically a starch, that adds body to the sauce

Sauces- Thickening agents • The difference between a stock and a sauce is that a sauce must be thickened • Most thickening agents are forms of starch • Gelatinization- a process where starch granules absorb moisture when placed in a liquid

Quality sauces have: • • No lumps A flavor that is not floury or pasty Sticks to the back of the spoon Will not break apart when it cools down

Thickening agents include: • • • Flour Cornstarch Arrowroot Instant starches Bread crumbs Tapioca

• • • 5 Grand (Basic) sauces: Mother Sauces Bechamel Veloute Tomato Sauce Espagnole Hollandaise

Bechamel-cream or white sauce (roux) Made from milk and white roux Roux- (roo) a thickener made of equl parts cooked flour and a fat, such as clarified butter, oil, or shortening. To make a roux, the fat is heated in a pan, and the flour is added. Stir until fully blended.

Veloute- light colored stock, light colored roux (blond sauce) • In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken or fish stock, and salt and pepper for seasoning.

Tomato- tomato, seasonings and stock

Sauce Espagnole- thickened brown stock and tomato product

Hollandaise- egg yolks, butter, lemon juice and seasonings

Other Sauces • Salsa- raw vegetables, fruits, spices and onion • Relishes- may be cooked, pickled or brined • Gravy- meat juices combined with cream/milk/or water • Compound butters- herbs added to butters • Independent sauces- BBQ

How to choose the right sauce? Ask: • What will be the style of service? Plated or self-serve? • How is the main ingredient of the dish being cooked? Bold sauces are best for roasted meats, while lighter sauces are best for white meats • How does the sauce’s flavor work with the dish’s flavor?

Soups Two basic kinds – • Clear – flavored stocks, broths, and consomme’s. Ex: chicken noodle, vegetable • Thick – cream soups and puree’ soups such as bisques, chowders, lentil, split pea

Variations include • dessert soups • fruit soups • cold soups • gumbo

How to Prepare Soups • Most are cooked at a gentle simmer with occasional stirring. • Chopped fresh herbs, lemon juice, or hot pepper sauce can brighten flavor. Add at the end of cooking time. • Overcooked soups have soft/mushy vegetables, little flavor

Preparing Thick Soups Cream soups are thickened with an added starch, such as roux. Never boil – milk fats will scorch & break down. Puree soups are thickened by the starch found in main ingredient such as potatoes, and should be thick but pourable.

• Bisques are cream soups made from stock flavored with shellfish shells. • • Chowders are cream soups thickened with a roux and have bite size pieces of vegetables & /or meat.

Quiz! 1. 2. 3. 4. Name the 4 ingredients in a stock. Name the 4 types of stocks. Name and describe the 5 mother sauces. Name and describe 3 other sauces.