1. Unit 255 Prepare & Cook Basic Hot & Cold Sauces
Basic Stocks
Thickening Agents
Basic Sauces
D Smith

2. Definition of a Stock
A Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs.
Clear in appearance
Delicate flavour
Clear of grease

3. Storage of Stocks.
When cooked stocks must be strained and cooled within 90 minutes and stored in a fridge, stocks can be frozen.
All stocks must be re-boiled after storage prior to being used.

4. Type of Stocks White Beef Stock Brown Beef Stock Vegetable Stock
Chicken Stock
Fish Stock

5. Faults in Stock Production.
STOCK CLOUDY.
Incorrect ingredients, poorly prepared.
Incorrect cooking.
Stock not skimmed.
Old stock.
STOCK LACKS FLAVOUR.
Incorrect ratio of ingredients to liquid.
Cooking time too short.

6. Glazes
A Glaze is a reduction of stock, which is formed by Evaporation of the liquid.
It can be stored and used to enhance the flavour of other stocks and sauces.
It can be reconstituted by adding water to form a stock.

7. Tips on Stocks Never season a stock. Never boil a stock.
Never add Potatoes, Swede, Turnip.
Always re-boil stocks.
Convenience Stock.

8. Thickening Agents.
There are 3 main types of thickening agent used in the production of a sauce.
ROUX
BEURRE MANIE
STARCHES

9. ROUX
A Roux is a mixture of FLOUR & FAT, gently cooked together over low heat.
White Roux:
Cooked for 2 -3 mins this allows the flour to COOK OUT, White in colour.
Blond Roux:
Cooked for mins, until a Sandy colour.
Brown Roux:
Cooked for mins, until Brown in colour

10. BEURRE MANIE. This is an equal mixture of Flour & Butter.
Kneaded together and then whisked into the liquid in small quantities, thickening as it cooks out.
This is also known as a cold roux or pounded butter.

11. STARCHES.
Cornflour, Arrowroot, Potato Flour, Rice Flour & Barley Flour.
These are used as a thickening agent.
Arrowroot & cornflour are the most commonly used .
The starch must be mixed with cold water before adding to the hot liquid.

12. OTHER THICKENING AGENTS.
EGG YOLKS (PROTEIN BASED).
VEGETABLES & FRUITS.
BLOOD (JUGGED HARE).
GLAZES.

13. CLASSIFICATION OF SAUCES.
BECHAMEL
VELOUTE
ESPAGNOLE (BROWN SAUCE)
TOMATO
JUS LIE

14. BECHAMEL TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES
WHITE ROUX
MILK
MINS
PARSLEY, ONION, CHEESE, MUSTARD, EGG ANCHOVY.

15. VELOUTE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BLOND
STOCK
45 MINS
CHICKEN, MUSHROOM, FISH, CAPER

16. ESPAGNOLE. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES
BROWN ROUX
STOCK
6 HOURS
MADEIRA, BROWN ONION, CHASSEUR, PIQUANT, DEMI GLACE.

17. TOMATO TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIES BLOND ROUX
STOCK
MINS
CAN BE USED AS A BASE SAUCE FOR MANY OTHERS

18. JUS LIE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES ARROWROOT
STOCK
2 HRS FOR STOCK & 10 MIN TO COOK OUT ARROWROOT.
CAN BE USED INSTEAD OF DEMI GLACE.

19. COLD SAUCES Vinaigrette Basic recipe 3 parts Oil to 1 part Vinegar.
Various types of Oils and Vinegar’s can be used, with the addition of herbs and spices.

20. Mayonnaise
Can be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare.
This sauce must be stored below 5c.
If producing a fresh Mayonnaise pasteurised Egg Yolks must be used.

21. Horseradish. Mint Sauce.
Horseradish is a sauce traditionally served with Roast Beef, it can be served with Chicken Maryland or Smoked Trout.
Mint Sauce.
Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton.