Stocks sauces and soups
This presentation is the property of its rightful owner.
Sponsored Links
1 / 8

Stocks, Sauces and Soups PowerPoint PPT Presentation


  • 75 Views
  • Uploaded on
  • Presentation posted in: General

Stocks, Sauces and Soups. What is Stock?. A flavorful liquid made by gently simmering bones and or vegetables. 4 Essential Parts to Stock. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped.

Download Presentation

Stocks, Sauces and Soups

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Stocks sauces and soups

Stocks, Sauces and Soups


What is stock

What is Stock?

A flavorful liquid made by gently simmering bones and or vegetables.


4 essential parts to stock

4 Essential Parts to Stock

  • Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped.

  • Aromatics – herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not.

  • Liquid – most often water

  • Major flavoring ingredient –

    bones or vegetables


Preparing stock

Preparing Stock

  • Combine bones or vegetables in cold water or liquid

  • Bring to a simmer

  • Skim as necessary

  • Add mirepoix and aromatics at the appropriate time

  • Simmer until correct flavor and color

  • Strain, use immediately or cool and store

    • Ice bath, stir often

    • Small containers

    • Chill blaster


Grand or mother sauces

Grand or Mother Sauces

  • Bechamel – milk and white roux

  • Veloute – veal, chicken or fish stock and a white roux

  • Brown or Espagnole – brown stock and brown roux

  • Tomato – stock and tomatoes

  • Hollandaise – eggs, butter and lemon


Thickeners for sauce and soup

Thickeners for sauce and soup

  • Roux – white, blond or brown - Equal parts of flour and fat, melt butter stir in flour, cook and stir. Color depends on how long you cook it.

  • Beurremanie – equal parts of solid butter and flour, added in pea sized balls.

  • Slurry – cornstarch mixed with cold liquid

  • Liaison – egg yolks and heavy cream


  • Soups

    Soups

    • Clear (stock) and thick (cream)

    • Appetizer Soup – simple, small, clean

    • Side Dish Soup – complements meal, smaller portion

    • Main Dish Soup- hearty, lots of protein, larger portion

    • Dessert Soup – cold, fruity,

      smoothie in a bowl


    Thick soups

    Thick Soups

    • Cream – made by adding thickeners – smooth texture

    • Puree – thickened by starch in ingredients such as potatoes

    • Bisque – cream soup made from shell fish

    • Chowders – cream soup with chunks


  • Login