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

Fond - Stock Ingredients of Stocks 1. _________ 2. _________ 3. _________ 4. _________ * _________

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 _________ of stock 80-90% Nappe

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