1. Soup and Sauce Basics Session One-Stocks 1 Fond du Cuisine CHRM 1120 Session One: Stock “The foundation of the kitchen.”

2. Soup and Sauce BasicsSession One-Stocks2 Agenda  Introduction and Syllabus  Define Stocks  Stocks and Sauces Video  Review  Thickeners  Laboratory Assignments  Move into Lab

3. Soup and Sauce BasicsSession One-Stocks3 Homework  Read Chapters on Soup in On Cooking  Select a Chef to write 250 word paper.

4. Soup and Sauce BasicsSession One-Stocks4 Define Stock “Indeed, stock is everything in cooking….without it, nothing can be done. If one’s stock is good, what remains of the work is easy. If on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.” Auguste Escoffier, Le Guide Culinaire. Auguste Escoffier, Le Guide Culinaire.

5. Soup and Sauce BasicsSession One-Stocks5 Why do we care?  In classical French cuisine, stock masking is the most basic of all skills, but in the modern American kitchen this skill is much less important for many reasons. –Cost –Labor –Equipment and time

6. Soup and Sauce BasicsSession One-Stocks6 Why do we care?  To master the foundations of cooking.  Stocks (along with fabrication and cooking methods) are the most important aspects of this foundation.  Fresh TRUE flavors in a sauce cannot come from a can or a base.  Real stocks = real food

7. Soup and Sauce BasicsSession One-Stocks7 KEY VOCABULARY:  MIREPOIX  BOUQUET GARNI  CLEARMEAT  CONSOMMÉ  CAREMELIZATION  ALBUMEN  BROWN STOCK  BISQUE  GLACE  STOCK  SKIM  DEMI-GLAZE  SIMMER  BOIL  LEEK

8. Soup and Sauce BasicsSession One-Stocks8 Basic Components of Stock  Extraction Ingredients –Clean Bones (Meat for broth or Natural Stock)  Mirepoix –Carrot, Onion, Celery (Sometimes leek)  Sachet –Parsley Stem, Bay Leaf, Peppercorn, Herbs  Cold Water or Rewash, Remoullage

9. Soup and Sauce BasicsSession One-Stocks9 PRINCIPLES OF STOCK MAKING  Never Boil  Simmer the stock very gently  Skim it frequently  Strain it carefully  Cool it quickly  Store it properly  Degrease it before using

10. Soup and Sauce BasicsSession One-Stocks10 SEASONING  Salt only—and then sparingly  One ounce per gallon of reduced stock will enhance the flavor of the product.  If glace—omit salt, the end result will be too salty after concentration

11. Soup and Sauce BasicsSession One-Stocks11 Four Basic Stocks  MEAT: beef or veal  POULTRY: chicken, turkey, game birds or a combination.  FISH: mild fleshed fish such as halibut, sole, cod or pike. Strong fish such as mackerel or salmon should not be used as these are oily fish and can make the stock too fishy.  VEGETABLE: carrots, celery, onions, and leeks are the basic foundation for a good vegetable stock. However, vegetables such as broccoli, cauliflower or cabbage should not be used in a stock due to the high sulfur content, and odor.

12. Soup and Sauce BasicsSession One-Stocks12 Specialty stocks  for specific sauces or soups –lamb stock for scotch broth soup –shrimp shells or lobster bodies for bisque –tomato stock for súgu –Oriental vegetable stock

13. Soup and Sauce BasicsSession One-Stocks13 Mise en Place

14. Soup and Sauce BasicsSession One-Stocks14 STOCK PREPARATION TECHNIQUES  Clean fresh bones— roasted for dark  To the bones, a mirepoix of carrots, celery and onions is added  Pince for dark stocks  Deglaze with flavorful liquid

15. Soup and Sauce BasicsSession One-Stocks15 STOCK PREPARATION TECHNIQUES  Leeks, onion brulee, and a bouquet garni in pot  Tall heavy-bottomed pot  Cold liquid is added to the pot to cover the bones.

16. Soup and Sauce BasicsSession One-Stocks16 STOCK PREPARATION TECHNIQUES  Bring to gentle boil, reduce heat to simmer (keep between 170°F- 190°F  Skim skum every hour, some of the clouding impurities are removed.

17. Soup and Sauce BasicsSession One-Stocks17 STOCK PREP Varies by Chef  Larger the bone mass, the longer the simmer time –Beef and veal stocks do well to simmer overnight –Poultry stocks can be finished in as little as 4 hours.. –Fish stocks take 2 hours –Vegetable stock also is a quick cooking stock, 1-2 hours.  Drained and Strained  Cooled and Stored Properly

18. Soup and Sauce BasicsSession One-Stocks18 Sour BitterSalty Umami Sweet Five tastes Lemon Vinegar Sorrel Pickles Sour Cream Soya Sauce Anchovies Bacon Cheeses Caviar Sugar Honey Peaches Pork Fruit Salt and Other Mineral Compounds ONLY Almonds Beer Coffee Saffron Greens

19. Soup and Sauce BasicsSession One-Stocks19 Commercial Bases  Product made of salt, and the major component such as chicken or beef. In well made bases, roasted chicken or beef would come first.  In cheaply made ones, the first ingredient is salt, followed by sugar and other artificial ingredients.  Why are they so popular?  Inexpensive, easy to use, consistent, and fast.  Pros –Consistency –Perception of quality –Fast  Cons –lack of quality –Too salty –sloppy

20. Soup and Sauce BasicsSession One-Stocks20 Review  Should salt be added to a stock? Only occasionally when a stock is not going to be reduced, and only slightly to enhance the natural flavor of the stock.  What is the difference between a stock and a broth? Stock is made from bones, while broth is made with meat.  What is a glace/glaze? A coating made by reducing down to the sticky protein, stock. It is used for flavor enhancement of a sauce where a more noticeable flavor would be needed.

21. Soup and Sauce BasicsSession One-Stocks21 Review  What is the mixture of ingredients called that is used to clarify a stock for consommé? Clearmeat Raft  What are the four basic stocks? Beef, Poultry, Fish, Vegetable  What are the five basic tastes? Sweet, sour salty bitter, umami  What is Umami? Savory, from meat, mushroom, and fermented