1. 1 Stocks, Soups, and Sauces

2. 2 Stocks  Are often called the chef’s building blocks because they form the base for many soups and stocks.

3. 3 A STOCK IS…  A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.

4. 4 Types of Stock  White Stock  Brown Stock  Fumet  Court Bouillon  Glace  Remouillage  Bouillon

5. 5 The Four Essential Parts of a Stock Are  Mirepoix  Aromatics  Liquid  Major Flavoring Ingredient

6. 6 Bones For Stock Are Prepared By:  Blanching  Browning  Sweating

7. 7 What Four Qualities Are Stocks Evaluated On?  1. Flavor  2. Color  3. Aroma  4. Clarity

8. 8 Cooling and Storing Stock Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator. Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator. Break down the large amounts of stock into smaller amounts. Break down the large amounts of stock into smaller amounts. Place stock in small containers in the refrigerator. Stir occasionally

9. 9 Preparing Soups  Any good soup is made with the best ingredients available.  Clear Soups & Thick Soups are the two basic types of soup

10. 10 Which Soups Are Clear And Which Soups Are Thick?  Consommé  Bisque  Broth  Cream  Purée  Clear Soup  Thick Soup  Clear Soup  Thick Soup

11. 11 Helpful Hints For Cream And Purée Soups:  If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. Never use heavy cream- it can hide the flavor of the main ingredient.  If the soup has a sour or “off” flavor, or has curdled, discard it. Cream soups have a brief storage time once the cream has been added.  To store cream soups longer, be sure that the base is properly chilled and stored. Finish only the amount needed for a single service period.  If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check the flavor. If it doesn’t taste scorched in the clean pan, it is safe to continue cooking.

12. 12 From Which Country Does Each Specialty Soup Originate?  Borscht  Gazpacho  Gumbo  Minestrone  Vichyssoise  Russia  Spain  Louisiana  Italy  France

13. 13 Cooling And Finishing Techniques Remove surface fat from soup before service. Remove surface fat from soup before service. Blot with strips of un-waxed brown butcher paper to eliminate unwanted fat. Blot with strips of un-waxed brown butcher paper to eliminate unwanted fat. Soups should be garnished just before service. Soups should be garnished just before service.

14. 14 Sauces  Add moisture and richness to food  Introduce complementary and contrasting flavors  Enhance the appearance of food  Add texture to the dish

15. 15 The Five Grand Sauces  Béchamel  Veloute  Espagnole (Brown)  Tomato  Hollandaise

16. 16 Miscellaneous Sauces CCCCoulis JJJJus CCCCompound Butters SSSSalsa

17. 17 How Do Miscellaneous Sauces Function?  They Function in much the same way that grand sauces do. They add flavor, moisture, texture, and color to the dish.  They also allow chefs to change the menu items by providing a lower-fat alternative to the usually heavy grand or derivative sauces.

18. 18 Thickeners Are added to sauces to give them additional richness and body

19. 19 Examples of Thickeners:  Beurre manié  Liaison  Slurry  Roux  White roux  Blond roux  Brown roux

20. 20 To Pair the Correct Sauce with a Meal TTTThe sauce should be suitable for the style of service. TTTThe sauce should be suitable for the main ingredient’s cooking technique. TTTThe sauce’s flavor must be appropriate for the flavor of the food it is accompanying.