1. Week 2
Stocks – Sauces - Roux

2. Definitions Stock Broth Mirepoix Sachet / Boquet Garni Reduction Glaze
Slurry
Roux
Beurre Manie
Au Sec
Clarified Butter
Compound butter
Emulsion
Mis en Place
Remoullage
Depouillage

3. Fond - Stock Ingredients of Stocks 1. _________ 2. _________
3. _________
4. _________
* _________

4. Ingredients 1. Nourishing element _________ Size Connective tissue
Cartilage

5. Ingredients Mirepoix (_________of bones) Size of cut depends _________
Onions 50%
Carrots 25%
Celery 25%

6. Ingredients
Water
Start with _________ water

7. Ingredients
Sachet
Add towards the _________ of the cooking process

8. Ratio of Ingredients Bones _________ Water _________
Mirepoix _________
Example
100 lb chicken bones
100 qt water
20 lb vegetables

9. Procedure for White Stocks
1. _________bones
2. Place in _________
and bring to boil, reduce to slow simmer
3. _________
4. Add _________
5. Add _________
6. strain / label / date / refrigerate

10. Cooking times Vegetable _________ Fish/ Shrimp _________
Chicken _________
Veal _________
Beef _________

11. Vegetable Stocks 1. avoid _________ ingredients
2. Avoid strong vegetables
Beets/ leafy greens
3.Cook minutes
4. _________ first

12. Brown Stocks Same as white stocks but… 1. Mirepoix is _________
2. Bones are _________
3. usually _________ product incorporated

13. Brown Stocks 1. _________ 2. Coat bones in _________
3. Roast bones until _________
4. Add bones to cold water and turn on
5. _________ mirepoix minus celery in roasting pan
6. deglaze
7. Add _________ to liquid
8. Simmer then add aromatics
9. Strain / label / date / refrigerate

14. Glaze
_________ of stock 80-90%
Nappe

15. Clarified Butter
Pure _________ fat
Water and milk solids _________

16. ROUX Mixture of Fat and Flour by equal weight
Cooked for 30 seconds to 30 minutes depending on…
_________

17. Roux White Roux Blond Roux Brown Roux Steps 1. _________
2. Add _________ and stir
3. Cook to desired doneness

18. Incorporating Roux 1. Make _________
2. Allow _________ to cool slightly
3. Slowly add liquid (cool) to roux while whipping
4. Heat liquid to boil
5. Simmer until flour taste is gone