1. Strand 8
Students will identify the components of various stocks, soups, and sauces.

2. Standard 1: Stocks
*Mirepoix: mix of coarsely chopped vegetables (onion, carrot, celery) used in stock to add flavor, nutrients, and color (no carrots in fish stock)
To develop flavor, stock needs to simmer for a certain amount of time. Do not boil!

3. Types of Stock White/poultry: simmer 2-4 hours
Brown/beef or veal: roast the bones first for best color and flavor; simmer for 6-8 hours
Fish: simmer minutes
Vegetable: simmer minutes

4. Standard 2: Soup types
Clear/stock: broth, consomme, clear vegetable and noodle soups such as chicken noodle
Thick: creamed, pureed, bisque, chowder
Unusual/regional: gazpacho, gumbo, borscht

5. Standard 3: Thickeners for soup
*Roux: equal parts fat and flour heated into a paste
*Slurry: cornstarch and liquid
Starchy foods: potatoes, pasta
*Beurre manie: equal parts flour and butter kneaded to make a paste

6. Standard 4: Five Mother Sauces
*Bechamel: white sauce made of milk thickened with a white roux, flavored with onion, bay leaf, nutmeg
Best when made using an onion pique to flavor the milk
Used in some cream soups, also in moussaka, lasagna, souffle, croquettes, on a Croque Monsieur, and with vegetables and pastas
Used in mornay/cheese sauce, crème sauce, soubise (diced sweated onions added)

7. Five Mother Sauces
*Veloute: made by thickening a white stock with a blond roux
Served with fish or chicken, depending on the stock used
Used in creamed soups (any time you would use a light fish or poultry gravy)
Used in allemande (lemon juice, egg yolk, cream), supreme (cream and butter to finish), poulette (mushrooms, chopped parsley, and lemon juice)

8. Five Mother Sauces
*Espagnole: made by slowly reducing brown stock, a small amount of tomato product, mirepoix, and brown roux for hours
Served with roasted beef or veal dishes
Used in bourguignon (red wine and onions/shallots), demi-glace, chasseur (mushrooms/shallots or tomato), and bordelaise (red wine and shallots)

9. Five Mother Sauces *Tomato: made from tomatoes and thickened by puree.
Served with pasta, fish, vegetables, poultry, ground meats and sausages, breads and dumplings like gnocchi
Used in marinara, creole sauce (onions, celery, green pepper)

10. Five Mother Sauces
*Hollandaise: a hot emulsified sauce that combines egg yolks and warm clarified butter.
Used with eggs (eggs benedict), vegetables, light poultry, fish, and beef dishes
Used in bearnaise sauce (addition of a reduction of vinegar and shallots and fresh tarragon), dijon (addition of dijon mustard), chantilly (folded-in whipped cream