1. Stocks and Sauces https://www.youtube.com/watch?v=k4Fu3J AARhg&list=PL707A7C1798195D37

2. Stocks Are the liquids that form the foundation of sauces and soups.

3. Stocks Composed of 4 ingredients 50% nourishing element 10% mirepoix Bouquet garni 100% liquid

4. Nourishing Element Most important element Fresh bones (beef, lamb, chicken, fish, veal or game) Meat trimmings Fish trimmings for fish stock Vegetables for vegetable stock

5. Mirepoix (meer-PWA) Mix of coarsely chopped vegetables that add flavor, nutirents and color Usually include 2 parts onion, 1 Part celery and 1 part carrot

6. Bouquet garni Combination of fresh herbs and vegetables May include: carrots, leeks, celery, thyme, and parsley stems bundled with butcher twine It is removed before stock is used

7. Liquid Almost always water Always begin with cold water as it brings out the maximum flavor and prevents stock from becoming cloudy Ratio of liquid to nourishing element should be 1 to 2

8. Stock types White- nourishing element is simmered Brown- nourishing element is roasted Fish- lean fish or shellfish Vegetable- no meat products are used

9. Stock Vocabulary Glaze- a stock that is reduced and concentrated, resulting in a flavorful, thick, and syrupy liquid Reduction- the process of evaporating part of the stock’s water through simmering or boiling Base- a powdered or concentrated form of a stock (boullion cubes or paste)

10. Sauces Most sauces are flavored, thickened liquids They are formed by adding seasonings, flavorings, and a thickening agent Thickening agent- an ingredient typically a starch, that adds body to the sauce

11. Sauces- Thickening agents The difference between a stock and a sauce is that a sauce must be thickened Most thickening agents are forms of starch Gelatinization- a process where starch granules absorb moisture when placed in a liquid

12. Quality sauces have: No lumps A flavor that is not floury or pasty Sticks to the back of the spoon Will not break apart when it cools down

13. Thickening agents include: Flour Cornstarch Arrowroot Instant starches Bread crumbs

14. 5 Basic sauces: Mother Sauces Bechamel- cream or white sauce (roux) Veloute- light colored stock, light colored roux (blond sauce) Tomato- tomato, seasonings and stock Sauce Espagnole- thickened brown stock and tomato product Hollandaise- egg yolks, butter, lemon juice and seasonings

15. Other Sauces Salsa- raw vegetables, fruits, spices and onion Relishes- may be cooked, pickled or brined Gravy- meat juices combined with cream Compound butters- herbs added to butters Independent sauces- BBQ

16. Quiz! 1.Name the 4 ingredients in a stock. 2.Name the 4 types of stocks. 3.Name and describe the 5 mother sauces. 4.Name and describe 3 other sauces.