1. The Bones of Cooking

2. Flavorful liquid Flavorful liquid – Water, seasoned with herbs and spices – Fruit juices – Tomato juices

3. Broth is simmered in a flavored liquid for a long time Broth is simmered in a flavored liquid for a long time Made with meat, poultry, fish or vegetables Made with meat, poultry, fish or vegetables Broths can be served as a finished product Broths can be served as a finished product Stock is simmered in a flavored liquid for a long time Stock uses the bones, meat and flesh, shells and peels Stocks are used to create other dishes and are not eaten alone

4. When using homemade stock in a recipe When using homemade stock in a recipe – Bring to boil – Kills microorganisms such as salmonella – Throw away cold stock that has foam or bubbles on the surface

5. Positives Positives – Quick – inexpensive Negatives Negatives – Main ingredient is salt Canned Broth Soup Base Bouillon Cubes or Granules

6. French Cuisine Onions—50% Onions—50% Carrots—25% Carrots—25% Celery—25& Celery—25&

7. For a brown stock, add onion skins For a brown stock, add onion skins Depending upon time stock will cook, change size or mirepoix Depending upon time stock will cook, change size or mirepoix – Quick cooking time = small dice

8. Bouquet Garni Bouquet Garni – Pepper, bay leaves, thyme, parsley, and garlic – Added to stock at the beginning – Whole herbs are taken out at the end – Salt is not added to a stock because the end product is uncertain

9. Start with cold water Start with cold water Simmer gently Simmer gently Skim frequently Skim frequently Strain Strain Cool Cool Store Store

10. Reduction Reduction – Simmering until some liquid evaporates – Concentrates flavors – Broths and Bouillons will not reduce because they lack collagen from bones.

11. Roux-equal parts of fat and flour cooked to form a paste Roux-equal parts of fat and flour cooked to form a paste – White Roux—cooked briefly until bubbly, used in white sauces – Blonde Roux—cooked slightly longer until it takes on a carmelized look. Has an ivory color – Brown Roux—Cooked until darker color and nutty aroma develops. Used in brown sauces.

12. Must be cooked to develop starches Must be cooked to develop starches The longer a roux cooks, the less thickening power it has. The longer a roux cooks, the less thickening power it has. A brown roux requires twice as much in order to thicken a product. A brown roux requires twice as much in order to thicken a product. Must be cooked for 20 minutes to become fully incorporated Must be cooked for 20 minutes to become fully incorporated

13. Very popular, inexpensive thickening agent. Very popular, inexpensive thickening agent. Provides a glossy finish to sauce Provides a glossy finish to sauce Breaks down and can not be reheated Breaks down and can not be reheated

14. Must be mixed with a cold liquid before added to hot stock=Slurry Must be mixed with a cold liquid before added to hot stock=Slurry – Allows grains to separate and begin thickening without clumping – Thickens immediately, but must be cooked to eliminate raw flavor

15. Mashed starchy legumes and vegetables thicken the same as grains Mashed starchy legumes and vegetables thicken the same as grains – Potatoes – Beans – Peas

16. Clear Soup Clear Soup – Consumme Broth is clarified to make it clear Broth is clarified to make it clear – Cream Soup Thickened with starch, pureed and cream is added Thickened with starch, pureed and cream is added Pureed soup (potato) is blended Pureed soup (potato) is blended

17. Chowder Chowder – Neither thick, nor clear—chunky by nature Bisque—must have shellfish, thickened with cream Bisque—must have shellfish, thickened with cream

18. Fruit Soups Fruit Soups – Uses fruit juice as a base and uses yogurt as a thickening agent. Tapioca may also be used as a thickening agent Cold Soups Cold Soups – Served as appetizers – refreshing

19. Meat is cut into small pieces Meat is cut into small pieces Dredge meat in flour and brown in fat Dredge meat in flour and brown in fat Vegetables and herbs are sauteed in remaining fat Vegetables and herbs are sauteed in remaining fat Meat and liquid are returned to pot Meat and liquid are returned to pot Simmer until meat is tender, usually 2-3 hours Simmer until meat is tender, usually 2-3 hours

20. Prepared by simmering small pieces of meat in a tightly covered pan. Prepared by simmering small pieces of meat in a tightly covered pan. – Include vegetables, meat, poultry or fish – Contain less water than soup

21. Purpose is to enhance flavor of the food—not cover it up! Purpose is to enhance flavor of the food—not cover it up! The sauce is everything! It should be considered before the meal begins. The sauce is everything! It should be considered before the meal begins.

22. VelouteEspagnole TomatoHollandaise Bechamel

23. Cream Sauce Cheese Sauce Veloute Cardinal- lobster Normandy- mushrooms, egg yolks and cream Espagnole Hunter’s Sauce Bordelaise

24. Tomato creole spanish Hollandaise Bearnaise Chantilly Oil and Vinegar Vinaigrette Marinades