1 FRMCA Level 1, Chapter 6 Stocks, Sauces, and Soups 2012 Summer Institutes Level 1

2 Session Objectives Identify the four essential parts of stock and the proper ingredients for each. List and explain the various types of stock and their ingredients. Demonstrate three methods for preparing bones for stock. Explain how and why to degrease stock. Identify the grand sauces and describe other sauces made from them.

3 Session Objectives continued List the proper ingredients for sauces. Prepare several kinds of sauces. Match sauces to appropriate food. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. Prepare several kinds of soups.

4 Types of Stock Stock: A flavorful liquid made by gently simmering bones and/or vegetables. Often called the chef’s “building blocks” Forms the base for many soups and sauces Types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock

5 Types of Stock continued White stock: Clear, pale liquid made by simmering poultry, beef, or fish bones Brown stock: Amber liquid made by simmering browned poultry, beef, veal, or game bones Fumet: Very similar to fish stock, made with fish bones Court bouillon: Aromatic vegetable broth used for poaching fish or vegetables Glace: Reduced stock with jelly-like consistency, made from brown stock, chicken stock, or fish stock

6 Types of Stock continued Remouillage: Weak stock made from bones previously used in another preparation Bouillon: Liquid resulting from simmering meats or vegetables Jus: Rich, lightly reduced stock used as a sauce for roasted meats Vegetable stock: Usually made from mirepoix, leeks, and turnips

7 Four essential parts to all stocks: A major flavoring ingredient A liquid, most often water Mirepoix: The mixture of 50% coarsely chopped onions, 25% carrots, and 25% celery that provides a flavor base The Essential Parts of Stock 6.1

8 The Essential Parts of Stock continued Aromatics: The herbs, spices and flavorings that create a savory smell. Common examples include bouquet garni and sachet d’épices. –Bouquet garni: Bundle of herbs, typically thyme, parsley stems, and a bay leaf –Sachet d’épices: A bag of herbs and spices

9 First, cut bones to the right size. Then, prepare them by blanching, browning, or sweating. –Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. –To brown bones, roast them in a hot (400°F) oven for about an hour, until they are golden brown. –Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. Using Bones for Stocks 6.1

10 Preparing Stocks Flavor, color, body, and clarity determine the quality of stock. Stocks should be flavorful, but the favor should not overpower the ingredients in the finished dish. The ratio of liquid to flavoring ingredients is standard in stocks. 6.1

11 Degreasing: The process of removing fat that has cooled and hardened from the surface of the stock Degrease stock by skimming, scraping, or lifting hard fat. –Degreasing gives stock a clearer and purer color. –Degreasing removes some of the fat content, making the stock more healthful. Degreasing Stock 6.1

12 Sauce: A liquid or semisolid product used in preparing other foods Sauces add flavor, moisture, and visual appeal to another dish. Sauces 6.2

13 Grand Sauces Five grand sauces provide the basis for most other sauces: Béchamel: Milk and white roux Velouté: Veal, chicken, or fish stock and a white or blond roux Brown or Espagnole sauce: Brown stock and brown roux Tomato sauce: A stock and tomatoes Hollandaise: An emulsion made from eggs, butter, and lemon 6.2

14 Derivative Sauces Grand SauceDerivative SauceAdditional Ingredients BéchamelCream Cheddar cheese Soubise Cream (instead of milk) Cheddar cheese Pureed cooked onions Veal veloutéAllemande Hungarian Curry Egg yolks Egg yolks, Hungarian paprika Egg yolks, curry spices Chicken veloutéMushroom Supreme Hungarian Cream, mushrooms Reduced with heavy cream Cream, Hungarian paprika

15 Derivative Sauces continued Grand SauceDerivative SauceAdditional Ingredients Fish veloutéWhite wine Bercy Herb White wine White wine, shallots, butter, parsley White wine, herbs Brown (espagnole) Bordelaise Chasseur Lyonnaise Madeira Red wine, parsley Mushrooms, shallots, white wine, tomato concassé Sautéed onions, butter, white wine, vinegar Madeira wine

16 Derivative Sauces continued Grand SauceDerivative SauceAdditional Ingredients TomatoCreole Portuguese Sweet peppers, onions, chopped tomatoes Onions, chopped tomatoes, garlic, parsley HollandaiseBéarnaise Maltaise Tarragon, white wine, vinegar, shallots Blood orange juice and zest

17 Sauces need a liquid component. A key ingredient in sauce is the thickener, which adds richness and body. Roux: Equal parts by weight of cooked flour and a fat, such as clarified butter, oil, or shortening. Cooking time determines its thickening ability. Basic Ingredients in Sauces 6.2

18 Beurre manié: Equal parts by weight of flour and soft, whole butter. Basic Ingredients in Sauces 6.2

19 Basic Ingredients in Sauces continued Slurry: Cornstarch mixed with a cold liquid, can be used instead of roux Liaison: A mixture of egg yolks and heavy cream, used to finish some sauces

20 Compound butter: A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables Coulis: A thick puréed sauce Preparing Different Types of Sauces 6.2

21 Salsa: A cold mixture of fresh herbs, spices, fruits, and/or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish Jus-lié: A sauce made from the juices from cooked meat and brown stock Preparing Different Types of Sauces continued

22 Preparing Different Kinds of Sauces continued To strain sauce with the wringing method: 1. Place a clean cheesecloth over a bowl. 2. Pour the sauce through the cheesecloth into the bowl. 6.2

23 There are two basic kinds of soup: Clear soups include flavored stocks, broths, and consommés. –Consommé is made by adding a mixture of ground meat, mirepoix, tomatoes, egg whites, and oignon brûlé to stock or broth. This mixture is called clearmeat. Thick soups include cream soups and purée soups, such as bisques, chowders, cream of tomato, lentil, and split pea soup. Basic Kinds of Soup 6.3

24 Basic Kinds of Soups continued The main difference between a purée and a cream soup is that cream soups are usually thickened with an added starch, such as roux.

25 Purée soups are thickened by the starch found in the puréed main ingredient, such as potatoes. Bisque is a cream soup usually made from puréed crustacean shells, such as lobster, shrimp, or crab. Chowders are hearty, thick soups made in much the same way as cream soups. Preparing Soups 6.3

26 Basic Kinds of Soup continued Variations of the basic soups: Dessert soups Fruit soups Cold soups Traditional regional soups 6.3