1. Stock Ingredients Bones Meat Mirepoix Acid products Scraps/leftovers
Seasonings and spices
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2. Bones Major ingredient in stocks (except for vegetable)
Chicken – chicken bones
White Stock – Beef or Veal
Brown Stock – Beef or Veal browned
Fish – lean white fish bones

3. Cartilage Best source of gelatin in bones
Younger animals have higher content
Knuckle bones high in cartilage
Gives stock its body and flavor

4. What Is Mirepoix?
A basic flavoring preparation made from a combination of carrots, celery, and onions.
Ratio For 1 lb:
Onions 8 oz
Celery oz
Carrots 4 oz
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5. Acid Products Help dissolve connective tissue
Tomatoes – contributes acid and flavors to brown stocks.
Wine – adds flavor to fish stocks.

6. Seasoning & Spices Common ingredients for sachet: Thyme Bay leaves
Peppercorns
Parsley stems
Cloves, whole
Garlic (optional)
No SALT!

7. Proportions for Stock
Bones 50%
Mirepoix 10%
Water 100%

8. Review Procedure Blanching Bones White Stocks Brown Stocks
Vegetable Stocks

9. Functions of Sauces Moisten Flavor Add richness Enhance appearance
Add interest and increase appetite appeal
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10. Structure of Sauces Liquid Thickener
Additional seasonings and flavorings
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11. What Is Roux?
A cooked mixture of equal parts by weight of fat and flour
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12. How to Make Sauces Leading sauce = Liquid + Thickening agent
Small sauce = Leading sauce + Additional flavorings
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13. The Leading Sauces Béchamel Velouté Brown (Espagnole) Tomato
Hollandaise
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14. Soup Classifications Clear Thick Specialty and national
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15. Clear Soups Based on clear, unthickened broth or stock Broth Bouillon
Vegetable
Consommé
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16. Thick Soups Opaque and thickened with roux or puréed Cream soups
Purées
Bisques
Chowders
Potage
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17. Stocks Required for Clear Soups
Consommé—depends on a strong, rich, flavorful stock
Vegetable soup—depends on clear stock
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18. Cream soups are judged on:
Thickness—consistency of heavy cream
Texture—smooth; no graininess or lumps
Taste—distinct flavor of the main ingredient
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