1. Stocks, Soups, and Sauces
Chapter 20

2. Bell Ringer What do you think of this pop art by Andy Warhol?

3. Making Soups Sauté aromatic vegetables Liquid Seasonings
Onions, celery, carrots
Liquid
Stock
Canned or convenience broths or bouillon cubes
Vegetable juice
Seasonings

4. Stocks
Are often called the chef’s building blocks because they form the base for many soups and stocks.

5. A STOCK IS…
A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.

6. Types of Stock White Stock Brown Stock Fumet Court Bouillon Glace
Remouillage
Bouillon

7. The Four Essential Parts of a Stock Are
Mirepoix
Celery onions and carrots
Aromatics
Liquid
Major Flavoring Ingredient
Meer pwah

8. Bones For Stock Are Prepared By:
Blanching
Browning
Sweating

9. What Four Qualities Are Stocks Evaluated On?
1. Flavor
2. Color
3. Aroma
4. Clarity

10. Preparing Soups
Any good soup is made with the best ingredients available.
Clear Soups & Thick Soups are the two basic types of soup

11. Which Soups Are Clear And Which Soups Are Thick?
Consommé
Bisque
Broth
Cream
Purée
Clear Soup
Thick Soup
Con-some-A

12. From Which Country Does Each Specialty Soup Originate?
Borscht
Gazpacho
Gumbo
Minestrone
Vichyssoise
Russia
Spain
Louisiana
Italy
France
Vishy swas

13. Sauces Add moisture and richness to food
Introduce complementary and contrasting flavors
Enhance the appearance of food
Add texture to the dish

14. Basic White Sauce Roux Medium thick: 2 tbsp butter & flour
Blending of equal parts flour and fat (butter)
Fat coats the flour granuals to keep them from clumping when milk is added
Medium thick: 2 tbsp butter & flour
Thinner: 1 tbsp butter & Flour

15. Basic Sauces Pan Gravy Au Jus Made with meat juices
Pan dripping from which the fat ahs been skimmed

16. To Pair the Correct Sauce with a Meal
The sauce should be suitable for the style of service.
The sauce should be suitable for the main ingredient’s cooking technique.
The sauce’s flavor must be appropriate for the flavor of the food it is accompanying.

17. Follow Sanitation Procedures!