2. STOCKS & SAUCES Chapter 20

3. Stock Also called broth These are the liquids that form the foundation of sauces and soups.

4. Base Powdered or concentrated form of stock Saves time and money, but what they add in convenience, they lack in flavor

5. What makes a Stock? 1.Nourishing Element 2.Mirepoix 3.Bouquet Garni 4.Liquid

6. Nourishing Elements Most important ingredient Provide flavor, nutrients and color Include bones, meat trimmings, and vegetables.

7. Mirepoix (meer-PWA) This is a mix of coarsely chopped vegetables Adds flavor, nutrients and color Usually aromatic vegetables are used

8. Bouquet Garni Combination of fresh herbs and vegetables that are tied in a bundle. It is added directly to liquid and allowed to simmer Remove before using stock.

9. Liquids Makes up the largest portion of a stock It should be cold when you add it Usually water Ration should be 2 parts water, 1 part other ingredients

10. Types of Stock White Stock –Made from chicken turkey or veggies Brown Stock –Made from beef or veal Vegetable Stock –Changes depending upon veggies used FOR BEST FLAVOR, SIMMER BONES IN STOCKS AS FOLLOWS: Fish: 30-45 min Chicken: 3-4 hours Beef or Veal: 6-8 hours

11. Glaze & Reduction This is a stock that has been reduced or concentrated They are thick, flavorful and syrupy which turn solid when refrigerated Only use a small amount to flavor Glazes are created through reduction, which is the process of evaporating part of a stock’s water by simmering or boiling

12. Cooling and Storing Rapid Kool method –Place a frozen container in the stock to cool faster Shallow Pan method –Pan should be less than 4” deep and then placed in fridge Vented Water Bath method –Place overflow pipe in sink drain. Allow water to circulate around the pot in the sink when cold water is running. You can store stock in the fridge for several days as long as it is in a covered container.

13. Skim the Fat Fat rises to the surface and becomes slid when cooled. Will act as a preservative of the stock until you are ready to use it, then simply scoop it out with a spoon to reduce fat.

14. SAUCES A flavored, thickened liquid Formed from adding flavorings, seasonings and liquids to a stock

15. Liquids Basic liquids include: White stock Brown stock Milk Clarified Butter Tomato products

16. Seasoning & Flavorings These add the finishing touches to a sauce EX: salt, pepper, mustard, vinegar, spices and herbs

17. Characteristics of a ‘Good’ Sauce No lumps Flavor that is NOT floury or pasty Sticks to the back of a spoon Will not break apart when cooled

18. Thickening Agents Is a thickening agent that adds body to a sauce Flour Cornstarch Arrowroot Bread Crumbs Instant starches

19. Thickening Agent (Cont.) Veggie Puree –Food that has been mashed, strained or finely chopped into smooth pulp Potatoes are a commonly used starchy vegetable

20. Gelatinization Starch granules will absorb moisture when placed in a liquid, causing thickening

21. Roux Fats used: clarified butter, margarine, animal fats, vegetable oil & shortening Most commonly used thickening agent consists of equal parts fat and flour, forming a paste

22. Roux Color depends on length of cooking time Short cooking time produces white, medium produces blonde and long produces brown

23. Avoiding lumps Add cold stock to the hot roux using a whisk to stir briskly OR Dissolve cold roux with hot liquid before adding to a stock

24. Reduction Process of simmering down a liquid to about ½ to ¼ in size Enhances the flavor