1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 6 Stocks, Sauces, and Soups

2. The Essential Parts of Stock  There are four essential parts to all stocks:  1.  2.  3.  4.  Mirepoix: refers to the mixture of coarsely chopped ________(50%) ______(25%) and ______ (25%) that provide a flavor base for stock.  Aromatics: such as bouquet garni and sachet d’épices, are the …………………………………………………………….. 2 6.1 Chapter 6 | Stocks, Sauces, and Soups

3. Types of Stocks  To use bones for stock, you must first ____ them to the right size and then prepare them by _________, __________, or ____________. 3 A stock is a ……………………………………. 6.1 Chapter 6 | Stocks, Sauces, and Soups

4. Types of stocks  __________stock: clear, pale liquid  ______________ stock: amber colored; uses browned bones  Fumet: made with _______ bones  Court bouillon: made with ________________  ______: reduced stock with jelly-like consistency  Jus: ________________________________  Vegetable stock: made with _____________________________________

5. Preparing Stocks  _____________: rids them of some of the impurities that can cause cloudiness in a stock.  To _______ bones, roast them in a (400°F) oven for about an hour, until they are golden brown.  __________ causes bone and mirepoix to release flavor more quickly when liquid is added.  _____ stock to minimize the time the stock spends in the temperature danger zone (cool in an ice water bath)  Frozen stocks can be held for ____ months 5 6.1 Chapter 6 | Stocks, Sauces, and Soups

6. Degreasing Stock  Degreasing also removes some of the fat content, making the stock more ______________.  Degrease stock by ______________________ ______________ hard fat. 6 Degreasing: process of removing fat ………………………………………………………….. 6.1 Chapter 6 | Stocks, Sauces, and Soups

7. Grand Sauces  There are ______classical grand sauces that are the basis for most other sauces:  _________________ milk and white roux  ___________________ brown stock and brown roux  _____________________ stock and tomatoes  ______________ an emulsion made from eggs, butter, and lemon.  _______ veal, chicken, or fish stock and a white roux ____________ are rarely used by themselves 7 A _________ is a liquid or semisolid product that is used in preparing other foods. 6.2 Chapter 6 | Stocks, Sauces, and Soups

8. Derivative sauces  ____________________: equal parts espagnole sauce and veal stock  ______________sauce: tomato sauce, onions, garlic, parsley  ___________________________: Hollandaise, Tarragon, white wine, vinegar

9. Basic Ingredients in Sauces  ______: a thickener made of equal parts cooked flour and a fat (clarified butter, oil, or shortening)  Beurre manié: thickener made of equal parts ……………………………………………  _____________: cornstarch mixed with a cold liquid, can be used instead of roux.  _____________: mixture of egg yolks and heavy cream, often used to finish some sauces. 9 A key ingredient in sauce is the ______________, which adds richness and body. 6.2 Chapter 6 | Stocks, Sauces, and Soups

10. Preparing Different Kinds of Sauces  ______________________: mixture of butter and various flavoring ingredients (herbs, nuts, citrus zest, shallots, and vegetables)  ______________: thick puréed sauce.  _____________: cold mixture of fresh herbs, spices, fruits, and/ or vegetables.  _____________: sauce made from the juices from cooked meat and brown stock.  Straining methods: 1. _______ method (with cheesecloth) 2. China cap or ___________ 10 6.2 Chapter 6 | Stocks, Sauces, and Soups

11. Basic Kinds of Soup  Clear soups include: 1. ___________________ (water, vegetables, bones, mirepoix, bouquet garni) 2. consommés (rich, flavorful stock that is ________________) 3. 4. 11 There are two basic kinds of soup—clear soups and thick soups. 6.3 Chapter 6 | Stocks, Sauces, and Soups

12. Thick soups  Thick soups include: 1. cream soups: _________________________ 2. purée soups: thickened by the _______ found in the pureed main ingredient (potatoes) 3. bisques: _____________ shells and vegetables then strained resulting in grainy texture 4. chowders: hearty thick soup; thickened with _____________

13. Basic soups  There are many variations of these basic soups:  Fruit soups: _____________, a savory tomato soup  Cold soups: _______________________  Traditional regional soups: 1. 2. 3.

14. Preparing Soups  Most soups are cooked at a _______simmer and stirred occasionally.  Soups should also be ___________ just before service. 14 6.3 Chapter 6 | Stocks, Sauces, and Soups