Week 2 Stocks Sauces Roux Definitions Stock Broth

Week 2 Stocks – Sauces - Roux

Definitions � Stock � Broth � Mirepoix � Sachet / Boquet Garni � Reduction � Glaze � Slurry � Roux � Beurre Manie � Au Sec Clarified Butter Compound butter Emulsion Mis en Place Remoullage Depouillage

Ingredients � 1. Nourishing element � _____ �Size �Connective tissue �Cartilage

Ingredients �Mirepoix (_____of bones) �Size of cut depends _____ • Onions 50% • Carrots 25% • Celery 25%

Ingredients �Water • Start with _____ water

Ingredients �Sachet • Add towards the _____ of the cooking process

Ratio of Ingredients �Bones _____ �Water _____ �Mirepoix _____ �Example � 100 lb chicken bones � 100 qt water � 20 lb vegetables

Procedure for White Stocks � 1. _____bones � 2. Place in _____ � and bring to boil, reduce to slow simmer � 3. _____ � 4. Add _____ � 5. Add _____ � 6. strain / label / date / refrigerate

Cooking times �Vegetable _____ �Fish/ Shrimp _____ �Chicken _____ �Veal _____ �Beef _____

Vegetable Stocks � 1. avoid _____ ingredients � 2. Avoid strong vegetables • Beets/ leafy greens � 3. Cook 30 -45 minutes � 4. _____ first

Brown Stocks �Same as white stocks but… � 1. Mirepoix is _____ � 2. Bones are _____ � 3. usually _____ product incorporated

Brown Stocks � 1. _____ � 2. Coat bones in _____ � 3. Roast bones until _____ � 4. Add bones to cold water and turn on � 5. _____ mirepoix minus celery in roasting pan � 6. deglaze � 7. Add _____ to liquid � 8. Simmer then add aromatics � 9. Strain / label / date / refrigerate

Glaze �_____ �Nappe of stock 80 -90%

Clarified Butter �Pure _____ fat �Water and milk solids _____

ROUX �Mixture of Fat and Flour by equal weight �Cooked for 30 seconds to 30 minutes depending on… � _________

Roux �White Roux �Blond Roux �Brown Roux �Steps � 1. _____ � 2. Add _____ and stir � 3. Cook to desired doneness

Incorporating Roux � 1. Make _____ � 2. Allow _____ to cool slightly � 3. Slowly add liquid (cool) to roux while whipping � 4. Heat liquid to boil � 5. Simmer until flour taste is gone