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 ________ _________parts to all stocks:  A major ___________ ingredient  A ____________, most often water  ____________  ________________  ____________ is a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock.  ______________, such as bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell. 2 6.1 Chapter 6 | Stocks, Sauces, and Soups

3. Types of Stocks  Stocks are often called the chef’s “________ _________ blocks.” They form the base for many soups and sauces.  There are many types of stock:  ______ stock, _______ stock, fumet, _____ _______, glace, remouillage, bouillon, jus, and vegetable stock  To use _______ for stock, you must first cut them to the right size and then prepare them by ______, browning, or _________. 3 A stock is a __________ ___________made by gently simmering bones and/or vegetables. 6.1 Chapter 6 | Stocks, Sauces, and Soups

4. Preparing Stocks  Blanching the bones rids them of some of the impurities that can cause ___________ in a stock.  To brown bones, roast them in a hot (400°F) oven for about an hour, until they are ________ _____________.  ____________ causes bone and mirepoix to release flavor more quickly when liquid is added.  Flavor, __________, body, and clarity determine the quality of stock. A stock should be ___________, but not so strong that it overpowers the other ingredients in the finished dish.  To make stock, the ratio of liquid to flavoring ingredients is ____________.  Follow proper food safety practices when cooling stock to minimize the time the stock spends in the _______ ________ __________. 4 6.1 Chapter 6 | Stocks, Sauces, and Soups

5. Degreasing Stock  Degreasing gives the stock a _________ and purer color.  Degreasing also removes some of the _____ ______, making the stock more healthful.  Degrease stock by _________, scraping, or lifting hard fat. 5 _______________ is the process of removing fat that has cooled and hardened from the surface of the stock. 6.1 Chapter 6 | Stocks, Sauces, and Soups

6. Section 6.1 Summary  Stocks contain four essential parts: a major flavoring ingredient, liquid, __________, and ___________.  There are many types of stock, including white stock, brown stock, _________, court bouillon, glace, ___________, bouillon, jus, and vegetable stock.  When using bones for stock, you must cut them to the right size and prepare them by _________, browning, or sweating.  Degreasing is the process of removing fat that has cooled and hardened from the surface of the stock by _____ or scraping it away before the stock is _____________.  To cool stock, follow good food __________ practices and limit the time the stock spends in the ________ ______ _______ (TDZ). 6 6.1 Chapter 6 | Stocks, Sauces, and Soups

7. Grand Sauces  Sauces add flavor, moisture, and ______ ______to another dish.  A __________ is a cook who specializes in making sauces.  There are five classical grand sauces that are the basis for most other sauces:  _____________: Made from milk and white roux  ______________: Made from veal, chicken, or fish stock and a white or blond roux  ________ __ _________ ______: Made from brown stock and brown roux  _________________: Made from a stock and tomatoes  _______________: This is an emulsion made from eggs, butter, and lemon. 7 A ______________ is a liquid or semisolid product that is used in preparing other foods. 6.2 Chapter 6 | Stocks, Sauces, and Soups

8. Basic Ingredients in Sauces  ___________ is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.  __________ __________ is a thickener made of equal parts flour and soft, whole butter.  A ____________, cornstarch mixed with a cold liquid, can be used instead of roux.  A ___________ is a mixture of egg yolks and heavy cream, often used to finish some sauces. 8 Sauces need a liquid component. A key ingredient in sauce is the ____________, which adds richness and body. 6.2 Chapter 6 | Stocks, Sauces, and Soups

9. Preparing Different Kinds of Sauces  _________ __________is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.  ____________ is a thick puréed sauce.  ____________ is a cold mixture of fresh herbs, spices, fruits, and/ or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish.  Jus-lié is a sauce made from the ________ from cooked meat and _____________ stock.  The easiest way to strain sauce is the __________ method. In this method, place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl. 9 6.2 Chapter 6 | Stocks, Sauces, and Soups

10. Section 6.2 Summary  There are ________ classical grand sauces that are the basis for most other sauces. These are béchamel, __________, brown or espagnole sauce, ________ sauce, and hollandaise.  Thickeners, such as roux, _______ __________, slurry, and liaison, add ______________ and body to sauces.  There are other sauces that are not classified as grand sauces or as derivatives of grand sauces. These include compound butters, ______, and __________. In addition, some sauces are made with the natural juices from meat, such as jus-lié or au jus.  You should match sauces to the type of food you are serving. Consider factors such as the main ingredient of the dish and how the flavors will _____________ each other. 10 6.2 Chapter 6 | Stocks, Sauces, and Soups

11. Basic Kinds of Soup  __________ __________include flavored stocks, broths, and consommés.  Thick soups include cream soups and _______ soups, such as bisques, ___________, cream of tomato, lentil, and split pea soup.  There are many variations of these basic soups:  __________ soups  ___________ soups  _______________ regional soups 11 There are __________ basic kinds of soup—_____soups and _____ soups. 6.3 Chapter 6 | Stocks, Sauces, and Soups

12. Preparing Soups  Most soups are cooked at a ______ ________and stirred occasionally.  Finishing techniques are important when preparing soup for service. Soups should also be __________ just before service.  Stock or broth is the basic ingredient in _____ soups. Broth is made from a combination of water; vegetables; ______, fish, chicken, or ________; mirepoix; and bouquet garni.  One type of clear soup is __________. This is a rich, flavorful broth or stock that has been ____________. 12 6.3 Chapter 6 | Stocks, Sauces, and Soups

13. Preparing Soups (cont.)  There are two kinds of thick soup— _______ soups and ___________ soups.  The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as ____________:  Purée soups are thickened by the starch found in the puréed ______ ____________, such as potatoes.  ___________ is a cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab.  Chowders are hearty, ______ soups made in much the same way as ______________soups. 13 6.3 Chapter 6 | Stocks, Sauces, and Soups

14. Section 6.3 Summary  There are two basic kinds of soup—_____ and ______. Clear soups include flavored stocks, ________, and consommés. Thick soups include cream and purée soups.  Stock or broth is the basic ingredient in clear soups. __________ is a rich, flavorful broth or stock that has been clarified.  Cream soups are made with a thickener, such as __________. The main flavor in cream soups should be the major ingredient.  The main difference between a _____ and cream soup is that cream soups are usually thickened with an added __________.  __________ soups are thickened by the starch found in the puréed main ingredient (such as potatoes).  There are many kinds of soup, including _____ soups, _____ soups, and ______________-based soups. 14 6.3 Chapter 6 | Stocks, Sauces, and Soups