1. Stocks, Sauces, and Soups

2. Stock
The French word for stock is fond, meaning bottom, ground, or base.
A stock is the liquid that forms the foundation of sauces and soups. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation.

3. Elements of a Stock
A stock is composed of four ingredients: the nourishing element, mirepoix, bouquet garni, and liquid.
5 parts nourishing element 1 part mirepoix bouquet garni 10 parts liquid

4. Nourishing Element
The nourishing element provides flavor, nutrients, and color. Some nourishing elements may bring other benefits to the stock, such as bones, which add gelatin
Fresh bones (beef, lamb, chicken, fish, veal, or game) Meat trimmings Fish trimmings for fish stock Vegetables for vegetable stock

5. Mirepoix (mir-pwa)
Mirepoix is a mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color.
two parts onions, one part celery, and one part carrots.

6. Bouquet Garni
Bouquet garni is a combination of fresh herbs and vegetables, such as carrots, leeks, celery, thyme, and parsley stems, that are tied in a bundle with butcher’s twine.
Bouquet garni is a combination of fresh herbs and vegetables, such as carrots, leeks, celery, thyme, and parsley stems, that are tied in a bundle with butcher’s twine.

7. Liquid
The liquid used to make stock should be cold when you begin to cook.
This brings out the maximum flavor of the ingredients and prevents the stock from turning cloudy

9. Types of Stocks
White, brown, fish, and vegetable stocks are the main types of stocks.

10. White Stock
A white stock is made from chicken, beef, veal, or fish bones simmered with vegetables.
To keep the stock as clear as possible, you may blanch the bones before adding them. However, some chefs think doing so causes flavor to be lost.

12. Brown Stock
Brown stock is made from either beef, veal, chicken, or game.
It gets its color from roasting the ingredients without water, in a hot oven. The browned bones, mirepoix, and tomatoes or tomato product combine to give a brown stock its color.

13. Prepare Brown Stock
The steps to make white stocks and brown stocks are mostly the same.
The main difference is that for brown stocks, the bones and mirepoix are browned by roasting.

14. Fish Stock
Fish stock is made by slowly cooking the bones of lean fish or shellfish.
The procedure to make fish stock is the same as to make a white stock, although the cooking time for fish stock is shorter.
If lemon juice or other acids are added to the water, the result is a flavorful liquid called a fumet (fyu-ma).

15. Vegetable Stock
Vegetable stocks, which do not include meat products, are an important addition to many healthful dishes.
The basic ingredients of a vegetable stock are vegetables, herbs, spices, and water.
Vegetable stock needs to be simmered only 30 to 45 minutes.
All-purpose vegetable stock does not include strongly flavored vegetables, such as artichokes, brussels sprouts, or cauliflower. These vegetables tend to overpower other flavors. Some dark-green, leafy vegetables, such as spinach, develop an unpleasant odor when they are cooked for too long.

16. Cooling and Storing Stocks
Always cool stock before you store it. There are three ways to cool stock.
When the stock is cool, transfer it to a plastic container with a tight fitting lid, and label and date it.

17. Sauce
Generally, a sauce is a flavored, thickened liquid. It is usually formed by adding a thickening agent, seasonings, and flavorings to stock.
Two sauces that are not made with stock are béchamel (be-sha-mel), a basic French white sauce made with milk and a thickener, and hollandaise sauce. Hollandaise (ha-lan-daz) sauce is made from lemon juice, butter, and eggs.

18. Sauce Ingredients
Sauces are made of liquid ingredients, thickening agents, and seasonings and flavorings.

19. Liquid Ingredients
The liquid ingredient in most sauces serves as the base, or body.
You will commonly use some type of stock as the base for a sauce
Vinegar or tomato products may be added to sauces for acidity. Sometimes milk is used as a base. Clarified or drawn butter is another liquid ingredient in sauces.

20. Thickening Agents Most thickening agents are forms of starch.
A good sauce will have these four characteristics: - No lumps - A flavor that is not floury or pasty - Sticks to the back of a spoon - Will not break apart when it cooks down
Thickening agents include flour, cornstarch, arrowroot, instant starches, bread crumbs, and vegetable purées.

21. Seasonings and Flavorings
Salt, pepper, mustard, vinegar, spices, and herbs can all change the flavor of a sauce.

22. Mother Sauces
The five basic sauces are known as mother sauces, or grand sauces.

24. Sauce Espagnole
Made from thickened brown stock, sauce espagnole (es-pa-nyol), which is French for Spanish sauce, also contains some type of tomato product.
Demi-glace (de-me-glas) is made from sauce espagnole. It is half espagnole sauce and half brown stock that has been reduced by half

25. Tomato Sauce
Tomato sauce is made by simmering a tomato product with flavorings, seasonings, and stock or another liquid.
Although basic tomato sauce is made with vegetables only, some variations add meat.

26. Béchamel Sauce
This mother sauce is made by thickening milk with a white roux, seasonings, and flavorings.
A roux is a cooked mixture made from equal parts of fat and flour by weight

27. Velouté
also known as blond sauce, is made by thickening a light colored stock with a light-colored roux.

28. Hollandaise Sauce
hollandaise sauce is made from emulsified egg yolks, clarified butter, seasonings, and often lemon juice.

29. Other Sauces
Salsa Salsas can include a combination of raw vegetables or fruits, spices, onions, and chiles.

30. Gravy is a type of sauce made from meat or poultry juices; a liquid such as milk, cream, or broth; and a thickening agent such as a roux. Pan gravy is made from the deglazed pan drippings of roasted meat or poultry.

31. Roux Preparation A roux is the most commonly used thickening agent
Many chefs use 60% flour and 40% fat to decrease the calories and fat in sauces.