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 6.1 Stocks

2. The Essential Parts of Stock  There are four essential parts to all stocks:  A nourishing element  A liquid, most often water  Mirepoix (meer-PWAH)  Aromatics 2 6.1 Chapter 6 | Stocks, Sauces, and Soups

3. Mire Poix  A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock.  50% Onions  25% Carrots  25% Celery  For a white sauce, carrots are sometimes replaced with parsnips, leeks, and chopped mushrooms. 3

4. Aromatics  The herbs, spices, and flavorings that create a savory smell.  Bouquet Garni (boo-KAY gahr-NEE): French for a “bag of herbs,” is a bundle of fresh herbs tied together with butchers twine. Uses herbs like thyme, parsley, bay leaf By using this aromatic, small leaves fall off the stems and remain in the sauce.  Sachet d’espices (sah-SHAY day-PEESE): Truly is a bag of herbs such as parsley, dried thyme, bay leaf, cracked peppercorns, tied together in a cheesecloth bag. The cheesecloth allows the flavors to release into the soup but not the leaves. Not necessary if the sauce is going to strained 4

5. Stocks  A stock is a flavorful liquid made by gently simmering bones and/or vegetables.  This process extracts the flavor, aroma, color, body, and nutrients of the ingredients.  Stocks are often called the chef’s “building blocks.”  They form the base for many soups and sauces.  Some stocks can take up to 24 hours to properly cook, but stocks are one of the most cost-effective ways to use vegetables, meat, and fish trimmings. 5 6.1 Chapter 6 | Stocks, Sauces, and Soups

6. Types of Stock  There are many types of stock:  White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock 6

7. Convenience Items  Prepared stocks, stock or sauce bases, and commercial concentrates cut costs of food and labor in the kitchen.  It is always ideal to prepare all items from scratch, but it may not always be possible due to budget issues or skill levels.  The key to choosing a quality convenience product is careful evaluation.  The quality of the stock affects the quality of all the dishes prepared from it.  Commercially prepared stocks may contain a large amount of sodium, depending on how they are produced. 7

8. Preparing Stocks  To use bones for stock, you must first cut them to the right size and then prepare them by blanching, browning, or sweating. Blanching: rids the bones of some of the impurities that can cause cloudiness in a stock. –Cover with cold water and bring to a slow boil then remove any floating waste of scum. Browning: roast the bones in a hot (400°F) oven for about an hour, until they are golden brown. –Cover with water and bring to a simmer—gives a richer flavor and deeper color. Sweating: causes bone and mirepoix to release flavor more quickly when liquid is added. 8 6.1 Chapter 6 | Stocks, Sauces, and Soups

9. Preparing Ingredients for Stock  Flavor, color, body, and clarity determine the quality of stock.  A stock should be flavorful, but not so strong that it overpowers the other ingredients in the finished dish.  Stock should almost be crystal clear when hot.  Mirepoix should be trimmed and cut into a size suited for the type of stock. Stocks w/short cooking times: SMALL PIECES Stocks w/long cooking times: LARGE PIECES 9

10. Ratios  To make stock, the ratio of liquid to flavoring ingredients is standard. The following make ONE GALLON of stock:  Chicken, Beef or Veal: 8 lbs bones to 6 qts water (1 lb mirepoix)  Fish/Shellfish: 11 lbs bones to 5 qts water (1 lb mirepoix)  Vegetable: 4 lbs vegetables to 4 qts water (3/4 lb mirepoix)  Follow proper food safety practices when cooling stock to minimize the time the stock spends in the temperature danger zone.  Ice paddle, ice bath, etc. 10

11. Degreasing Stock  Degreasing is the process of removing fat that has cooled and hardened from the surface of the stock.  Degreasing gives the stock a clearer and purer color.  Degreasing also removes some of the fat content, making the stock more healthful.  Degrease stock by skimming, scraping, or lifting hard fat. 11 6.1 Chapter 6 | Stocks, Sauces, and Soups

12. Section 6.1 Summary  Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix.  There are many types of stock, including white stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock.  When using bones for stock, you must cut them to the right size and prepare them by blanching, browning, or sweating.  Degreasing is the process of removing fat that has cooled and hardened from the surface of the stock by lifting or scraping it away before the stock is reheated.  To cool stock, follow good food safety practices and limit the time the stock spends in the temperature danger zone (TDZ). 12 6.1 Chapter 6 | Stocks, Sauces, and Soups

13. © 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 6.3 Soups 13

14. Basic Kinds of Soup  Clear soups include flavored stocks, broths, and consommés.  Examples: Chicken Noodle, Minestrone  Thick soups include cream soups and purée soups.  Examples: Bisques, chowders, cream of tomato, lentil, and split pea soup. 14 There are two basic kinds of soup—clear soups and thick soups. 6.3 Chapter 6 | Stocks, Sauces, and Soups

15. Variations of Basic Soups  Dessert soups  Fruit soups  Winter melon soup or gazpachogazpacho  Cold soups  Borscht (beet soup) or vichyssoise (a French soup made of pureed leeks, onions, potatoes, and cream)  Traditional regional soups  New England Clam Chowder or Gumbo 15

16. Preparing Soups  Most soups are cooked at a gentle simmer and stirred occasionally.  If soups are cooked too long, the flavor can become flat and the nutrient value will be lost.  Finishing techniques are important when preparing soup for service.  Chef should remove the surface fat before service.  Adding chopped herbs, lemon juice, or a dash of pepper sauce can brighten the flavor.  Soups should also be garnished just before service. 16 6.3 Chapter 6 | Stocks, Sauces, and Soups

17. Clear Soups  Stock or broth is the basic ingredient in clear soups.  Broth should be clear to pale amber in color and have the flavor of the major ingredient. It is made from a combination of: Water Vegetables Meat from beef, fish, chicken, or veal Mirepoix Bouquet garni  One type of clear soup is consommé—a rich, flavorful broth or stock that has been clarified.  Made by adding “clearmeat”—ground meat, mirepoix, egg whites, and an oignon brule—to stock or broth. As the mixture simmers, the impurities become trapped in a “raft” which is the floating layer of the clearmeat.  Consommé Demonstration Consommé Demonstration 17

18. Thick Soups  There are two kinds of thick soup—cream soups and purée soups.  The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as roux whereas puréed soups are thicken by the natural starch found in the puréed main ingredient—such as potatoes.  Purée soups are coarser than cream soups, but should be liquid enough to pour from a ladle.  Cream Soups should be thick with a smooth texture. They should NEVER be boiled.  Boiling causes the milk fat to break down. 18 6.3 Chapter 6 | Stocks, Sauces, and Soups

19. Other Types of Thick Soups  Bisques are cream soups usually made from puréed shellfish shells, such as lobster, shrimp, or crab. Bisques  The shells are puréed along with the vegetables, making the texture slightly grainy.  The bisque should be strained, garnished, and then served. It should have a pale pink or red color and the flavor of the shellfish.  Chowders are hearty, thick soups made in much the same way as cream soups—they are not puréed before the cream or milk is added. Chowders  They are thickened with a roux and typically large pieces of the main ingredients (usually potatoes or seafood) and garnishes. 19

20. Section 6.3 Summary  There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups.  Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified.  Cream soups are made with a thickener, such as roux. The main flavor in cream soups should be the major ingredient.  The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch.  Purée soups are thickened by the starch found in the puréed main ingredient (such as potatoes).  There are many kinds of soup, including cold soups, fruit soups, and vegetable-based soups. 20 6.3 Chapter 6 | Stocks, Sauces, and Soups

21. © 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 6.2 Sauces 21

22. Grand Sauces  A sauce is a liquid or semisolid product that is used in preparing other foods.  They add flavor, moisture, and visual appeal to dishes.  A saucier is a cook who specializes in making sauces.  There are five classical grand sauces that are the basis for most other sauces. They are also known as “Mother Sauces.”  Béchamel: Made from milk and white roux  Velouté: Made from veal, chicken, or fish stock and a white or blond roux  Brown or Espagnole sauce: Made from brown stock and brown roux  Tomato sauce: Made from a stock and tomatoes  Hollandaise: This is an emulsion made from eggs, butter, and lemon. 22 6.2 Chapter 6 | Stocks, Sauces, and Soups

23. Derivatives of Grand Sauces  Grand Sauces are very rarely used by themselves—they are often used to make derivative sauces. 23

24. 24 Grand SauceDerivative SauceAdditional Ingredients Béchamel Cream Cheddar Cheese Soubise (soo-BEEZ) Cream (instead of milk) Cheddar Cheese Pureed cooked onions Veal Veloute Allemande (ah-leh-MAHND) Hungarian Curry Egg Yolks Egg Yolks and Paprika Egg Yolks and Curry Spices Chicken Veloute Mushroom Supreme Hungarian Cream, mushrooms Reduced with heavy cream Cream, Hungarian Paprika Fish Veloute White wine Bercy Herb White wine White wine, shallots, butter, parsley White wine, herbs Brown (Espagnole) Bordelaise (bohr-dl-AYZ) Chasseur Lyonnaise Madeira Red wine, parsley Mushrooms, shallots, white wine, tomato concasse Sautéed onions, butter, white wine, vinegar Madeira wine Tomato Creole Portuguese Sweet pepper, onion, chopped tomato Onion, tomato, garlic, parsley Hollandaise Bearnaise (behr-NAYZ) Maltaise Tarragon, white wine, vinegar, shallots Blood orange juice and zest

25. Basic Ingredients in Sauces  Sauces need a liquid component, but some may contain more solid elements than liquid—salsa for example.  The key ingredient in sauce is the thickener, which adds richness and body.  Roux  Beurre manié  A slurry  A liaison 25 6.2 Chapter 6 | Stocks, Sauces, and Soups

26. Roux  Roux is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. To make a roux: 1.Melt the fat in a pan. 2.Add the flour. 3.Stir until the flour and fat are fully blended. The color of the roux is determined by how long the mixture has been heated. –White Roux: Cooked for a short period of time; used in sauces where little color is needed like béchamel. –Blond Roux: Cooked a little longer until the flour turns golden and has a nutty aroma; used in ivory-colored sauces like veloute. –Brown/Dark Brown Roux: Used in dishes that require a dark brown color; very nutty and roasted flavor; least amount of thickening ability. 26

27. Beurre Manie  Beurre manié is a thickener made of equal parts flour and soft, whole butter. Used to thicken sauces quickly at the end of the cooking process. To make a Beurre Manie: 1.Mix flour and butter together. 2.Shape mixture into small pea-sized balls 3.Add the balls to the cooking sauce 27

28. Slurry  A slurry, cornstarch mixed with a cold liquid, can be used instead of roux. Cornstarch cannot be added directly to a sauce; it will make a sauce lumpy. To make a slurry: 1.Dissolve cornstarch in a COLD liquid. 2.Add the liquid to the sauce 3.Do not bring a sauce to a boil for very long if thickened with cornstarch or slurry—the starch will break down and create a watery sauce. 28

29. Liaison  A liaison is a mixture of egg yolks and heavy cream, often used to finish some sauces such as Allemande sauce.  Adds rich flavor and smoothness to the sauce without making it too thick.  Must temper to prevent the egg yolks from curdling. To make a liaison: 1.Mix together egg yolks and cream. 2.Slowly mix a little bit of the hot sauce with the egg and cream mixture (this raises the temperature). 3.Add the warmed-up egg mixture to the remaining sauce. 29

30. Preparing Different Kinds of Sauces  There are various kinds of sauces other than the grand sauces and derivatives.  These sauces allow chefs to change a menu item by adding flavor, moisture, texture, and color to a dish.  These sauces are usually a lower-fat alternative to grand sauces.  Compound butter: a mixture of raw butter and various flavoring ingredients such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Butters can be used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces.  Coulis: a thick sauces made of puréed fruits or vegetables  Salsa: a cold mixture of fresh herbs, spices, fruits, and/ or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish. 30 6.2 Chapter 6 | Stocks, Sauces, and Soups

31. Sauces Made with Natural Juices  Jus-lié is a sauce made from the juices from cooked meat and brown stock.  Meats served with their own juice are call “au jus” (oh ZHEW).  To finish these sauces, the consistency must be adjusted. Add stock or wine to thin it out or allow the sauce to reduce at a low heat to thicken.  The sauce may need to be strained to ensure a smooth texture. The easiest way to strain sauce is the wringing method. –Place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl. Sauces can also be strained through a Chinois or China Cap.  Last step is to always adjust the seasoning with salt, lemon juice, cayenne, or white pepper. 31

32. Matching Sauces to Food  Several factors help to determine the right sauce for a dish:  The style of service: Will the food be plated or served on a buffet?  The preparation method of the main ingredient: Bold sauces and garnishes work well with roasted meats. Lighter sauces are best for white meat and food cooked with light techniques such as poaching or steaming.  How well the two items work together: The sauce should complement, not clash with, the flavor and texture of the dish. 32

33. Section 6.2 Summary  There are five classical grand sauces that are the basis for most other sauces. These are béchamel, velouté, brown or espagnole sauce, tomato sauce, and hollandaise.  Thickeners, such as roux, beurre manié, slurry, and liaison, add richness 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, salsa, and coulis. 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 complement each other. 33 6.2 Chapter 6 | Stocks, Sauces, and Soups