1. Section Stocks
Stocks are the liquids that form the foundation of sauces and soups.
Learning how to make stocks can help you create flavorful sauces and soups.

2. Stock Basics
Learn to make good stocks because they are the base for most sauces and soups.
stock
The liquid that forms the foundation of sauces and soups.
base
A stock that is purchased in a powdered or concentrated form.

3. Stock Basics Stock is composed of four ingredients: nourishing element
Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings.
Stock is composed of four ingredients:
nourishing element
mirepoix
bouquet garni
liquid, almost always water
mirepoix
A mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color.

4. Types of Stock There are four main types of stocks: white brown fish
vegetable

5. Sauce Basics Liquids in sauces can be: white stock brown stock
vinegar and tomato products
milk

6. Sauce Basics
Thickening agents are a major difference between stocks and sauces.
Most sauces use gelatinization in thickening.
thickening agent
An ingredient, such as cornstarch, that adds body to a sauce.
gelatinization
The process of starch granules absorbing moisture when placed in a liquid.

7. Sauce Basics A good sauce should have four characteristics: no lumps
a flavor that is not floury or pasty
sticks to the back of a spoon
will not break down in cooking

8. Sauce Basics Thickening agents may include: flour cornstarch
bread crumbs
vegetable purées

9. Mother Sauces
Mother sauces are made by combining a liquid with a thickening agent.
Béchamel – white
Espagnole – demi-glace
Tomato - red
Veloute - tan
Hollandaise - yellow

10. demi-glace (sauce espagnole)
Mother Sauces
demi-glace (sauce espagnole)
béchamel sauce
tomato sauce

11. Mother Sauces
velouté sauce
hollandaise sauce

12. Mother Sauces Sauces that are not made from a mother sauce include:
salsa
relishes
gravy
gravy
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.

13. Roux Preparation Roux is the most common thickening agent.
Made from equal parts fat and flour, may adjust for lower calorie/fat option
roux
A cooked mixture made from equal parts of fat and flour by weight used to thicken sauces.

14. Roux Preparation Follow these guidelines:
Do not use aluminum cookware.
Do not use very high or very low temperatures.
Do not overthicken.
Why should you not use aluminum cookware?

15. Types of Soup Types of soups include: clear thick specialty
international
specialty soup
A soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques.

16. Types of Soup
A strong flavor is the most important characteristic of a consommé.
consommé
A concentrated, clear soup made from a rich broth.

17. Types of Soup Specialty soups include: bisques chowders cold soups
A specialty soup that is usually made from shellfish and contains cream.
chowder
A specialty soup made from fish, seafood, or vegetables.

18. Types of Soup
Specialty soups include:
bisques
chowders
cold soups

19. Types of Soup One of the most popular cold soups is vichyssoise.
A cold version of potato-leek soup.
One of the most popular cold soups is vichyssoise.
International soups include:
borscht
French onion
gazpacho

20. Soup Presentation and Storage
Presentation of soup is important as an appetizer or as a meal.
The flavor and texture of the garnish should complement the soup.