Section 20.1 Stocks Stocks are the liquids that form the foundation of sauces and soups. Learning how to make stocks can help you create flavorful sauces and soups.

Stock Basics Learn to make good stocks because they are the base for most sauces and soups. stock The liquid that forms the foundation of sauces and soups. base A stock that is purchased in a powdered or concentrated form.

Stock Basics Stock is composed of four ingredients: nourishing element Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings. Stock is composed of four ingredients: nourishing element mirepoix bouquet garni liquid, almost always water mirepoix A mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color.

Types of Stock There are four main types of stocks: white brown fish vegetable

Sauce Basics Liquids in sauces can be: white stock brown stock vinegar and tomato products milk

Sauce Basics Thickening agents are a major difference between stocks and sauces. Most sauces use gelatinization in thickening. thickening agent An ingredient, such as cornstarch, that adds body to a sauce. gelatinization The process of starch granules absorbing moisture when placed in a liquid.

Sauce Basics A good sauce should have four characteristics: no lumps a flavor that is not floury or pasty sticks to the back of a spoon will not break down in cooking

Sauce Basics Thickening agents may include: flour cornstarch bread crumbs vegetable purées

Mother Sauces Mother sauces are made by combining a liquid with a thickening agent. Béchamel – white Espagnole – demi-glace Tomato - red Veloute - tan Hollandaise - yellow

demi-glace (sauce espagnole) Mother Sauces demi-glace (sauce espagnole) béchamel sauce tomato sauce

Mother Sauces velouté sauce hollandaise sauce

Mother Sauces Sauces that are not made from a mother sauce include: salsa relishes gravy gravy A type of sauce made from meat or poultry juices; a liquid such as milk, cream, or broth; and a thickening agent such as a roux.

Roux Preparation Roux is the most common thickening agent. Made from equal parts fat and flour, may adjust for lower calorie/fat option roux A cooked mixture made from equal parts of fat and flour by weight used to thicken sauces.

Roux Preparation Follow these guidelines: Do not use aluminum cookware. Do not use very high or very low temperatures. Do not overthicken. Why should you not use aluminum cookware?

Types of Soup Types of soups include: clear thick specialty international specialty soup A soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques.

Types of Soup A strong flavor is the most important characteristic of a consommé. consommé A concentrated, clear soup made from a rich broth.

Types of Soup Specialty soups include: bisques chowders cold soups A specialty soup that is usually made from shellfish and contains cream. chowder A specialty soup made from fish, seafood, or vegetables.

Types of Soup Specialty soups include: bisques chowders cold soups

Types of Soup One of the most popular cold soups is vichyssoise. A cold version of potato-leek soup. One of the most popular cold soups is vichyssoise. International soups include: borscht French onion gazpacho

Soup Presentation and Storage Presentation of soup is important as an appetizer or as a meal. The flavor and texture of the garnish should complement the soup.