1. Stocks, Sauces, and Soups
Stocks and Sauces

2. The Essential Parts of Stock
A major flavoring ingredient
A liquid, most likely water
Mirepoix
Aromatics
Most important qualities to a stock are:
Clarity
Flavor
Body

3. What is Mirepoix
French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base to stocks.
Percentages:
50% onions
25% carrots
25% celery
Different types of Mirepoix
White mirepoix – sub parsnips, additional onions, leeks and mushrooms
The Holy Trinity – Cajun mirepoix – onion, green bell pepper, and celery

4. Aromatics
Bouquet garni: “bag of herbs,” bundle of fresh herbs, such as thyme, parsleys stems, and bay leaf
Sachet d’espices: the same herbs with the addition of black peppercorns tied in a cheesecloth bag.
Aromatics are not added into the stock until the stock has an hour to two hours left to simmer
Side note: if you are straining the stock your herbs and spices do not need to be placed in a bag.

5. Types of Stock White Stock – chicken bones
Brown Stock – beef or veal bones
Fumet – fish stock
Court Bouillon – water containing herbs and spices (used for cooking fish)
Glace – stock reduction
Remouillage – second stock
Jus – unthickened juice from a roast
Vegetable Stock

6. Question
What is the difference between a stock and a broth?

7. Beef Stock (brown stock)
Brown stock is roasted poultry, beef or fish bones with roasted vegetables and tomato paste. Pan is deglazed with red wine.

8. Chicken Stock (White stock)
Simmering poultry, beef or fish bones with onion, celery and carrots

9. Vegetable Stock http://www.marthastewart.com/949654/vegetable-stock
Any leftover vegetable scraps can basically be made into a vegetable stock.
For a specific intense flavor of a particular vegetable, use more of that vegetable.

10. Preparing Bones
Blanching
Browning
Sweating

11. Preparing Ingredients for Stock
Mirepoix should be cut to size suited for the type of stock
Bouquet garni or sachet d’epices can be added to the simmering stock.

12. Stock Ratio/Recipe
Chicken, beef, veal, and game stock: 8# of bones to 6qt water, 1# mirepoix
Fish/shellfish stock or fumet: 11# bones or shells to 6qt water, 1# mirepoix
Vegetable stock: 4# vegetables, 4qt water, ¾# mirepoix

13. Cooling Stock Separate stock into smaller portions Use ice bath
Ice wand
Blast chiller
What is the time frame for cooling?

14. To Degrease or Not to Degrease?
Degreasing is the process of removing the fat that has cooled and hardened from the surface of the stock

15. Question
What are the four important parts of stock?

16. The Mother Sauces and Their Offspring

17. What is a Sauce?

18. What is a Sauce?
A sauce is a liquid or semisolid product that is used in preparing other foods.
Saucier: a cook who specializes in making sauces
Grand/Mother sauces: the basis for most other sauces.

19. Why are sauces important?

20. Why are sauces important?
A sauce adds:
Moistness
Flavor
Richness
Appearance
Interest and appetite appeal

21. The Structure of a Sauce
Liquid
A liquid ingredient (stocks) provide the body or base of most sauces
Thickening Agents
Starches are the most commonly used thickening agents
Other Flavoring Ingredients
Most of the hundreds of sauces listed in the standard repertoires are made by adding one or more flavoring ingredients in one of the five mother sauces

22. Grand/Mother Sauces
Bechamel (BAY-shah-MELL) – made from milk and white roux
Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux
Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux
Tomato – stock and tomatoes
Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon

23. What is a Roux?

24. What is a Roux?
Roux (roo) – a cooked mixture of equal parts by weight of fat and flour
Fat used:
Clarified butter
Margarine
Animal fats
Vegetable oil/shortening
Flour
Bread flour or all purpose

25. Types of Roux
White roux: cooked for a short period of time, just enough to cook out the raw flavor of the flour
Blond roux: (pale roux) cooked longer, until roux begins to turn slightly dark in color
Brown roux: cooked until light brown in color and a nutty aroma

26. Roux Procedure Melt fat
Add correct amount of flour and stir until fat and flour are thoroughly mixed
Cook to required degree for white, blond, or brown roux
Cook in a small saute pan
Cool before adding to stock or other liquid, because it will cause lumps
Liquid may be hot or cooled, but not ice cold. It will cause the fat to set back up.

27. Other Thickening Agents
Beurre manie (burr mahnyay) soft butter and flour worked together
Whitewash – thin mixture of flour and water
Cornstarch (slurry) – mixture of cold water and cornstarch
Arrowroot – expensive and used like cornstarch
Bread crumbs – will thicken liquid quickly because it is already cooked
Vegetable purees, ground nuts, and other solids

28. Egg Yolks and Cream Liaison
Egg yolks have a slight power to thicken due to coagulation
Pure egg yolks coagulate at 140*F
To increase this temperature, heavy cream is added to the yolks to raise their cooking temperature to 180*F
Liaison: binding agent made from cream and eggs
Primarily used to give richness of flavor and smoothness of texture to a sauce

29. Finishing Techniques Reducing Straining Deglazing
Enriching with butter or cream
Monter au beurre (mohn tay oh burr)
Seasoning
Salt
Lemon juice
Pepper
Sherry
Madeira

30. Small Sauces

31. Small Sauces

32. Small Sauces

33. Small Sauces

34. Small Sauces

35. Quality Testing Consistency and body Flavor Appearance No lumps
No starchy flavor
Proper seasoning
Appearance
Smooth with good shine