2014 Summer Institutes Level 1

2014 Summer Institutes Level 1 FRMCA Level 1, Chapter 6 Stocks, Sauces, and Soups

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Session Objectives • Identify the four essential parts of stock and the proper ingredients for each. • List and explain the various types of stock and their ingredients. • Demonstrate three methods for preparing bones for stock. • Explain how and why to degrease stock. • Identify the grand sauces and describe other sauces made from them.

Session Objectives continued • List the proper ingredients for sauces. • Prepare several kinds of sauces. • Match sauces to appropriate food. • Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. • Prepare several kinds of soups.

Types of Stock Stock: A flavorful liquid made by gently simmering bones and/or vegetables. • Often called the chef’s “building blocks” • Forms the base for many soups and sauces • Types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock

Types of Stock continued • White stock: Clear, pale liquid made by simmering poultry, beef, or fish bones • Brown stock: Amber liquid made by simmering browned poultry, beef, veal, or game bones • Fumet: Very similar to fish stock, made with fish bones • Court bouillon: Aromatic vegetable broth used for poaching fish or vegetables • Glace: Reduced stock with jelly-like consistency, made from brown stock, chicken stock, or fish stock

Types of Stock continued • Remouillage: Weak stock made from bones previously used in another preparation • Bouillon: Liquid resulting from simmering meats or vegetables • Jus: Rich, lightly reduced stock used as a sauce for roasted meats • Vegetable stock: Usually made from mirepoix, leeks, and turnips

The Essential Parts of Stock Four essential parts to all stocks: • A major flavoring ingredient • A liquid, most often water • Mirepoix: The mixture of 50% coarsely chopped onions, 25% carrots, and 25% celery that provides a flavor base 6.1

The Essential Parts of Stock continued • Aromatics: The herbs, spices and flavorings that create a savory smell. Common examples include bouquet garni and sachet d’épices. • Bouquet garni: Bundle of herbs, typically thyme, parsley stems, and a bay leaf • Sachet d’épices: A bag of herbs and spices

Using Bones for Stocks • First, cut bones to the right size. • Then, prepare them by blanching, browning, or sweating. • Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. • To brown bones, roast them in a hot (400°F) oven for about an hour, until they are golden brown. • Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. 6.1

Preparing Stocks • Flavor, color, body, and clarity determine the quality of stock. • Stocks should be flavorful, but the favor should not overpower the ingredients in the finished dish. • The ratio of liquid to flavoring ingredients is standard in stocks. 6.1

Degreasing Stock Degreasing: The process of removing fat that has cooled and hardened from the surface of the stock • Degrease stock by skimming, scraping, or lifting hard fat. • Degreasing gives stock a clearer and purer color. • Degreasing removes some of the fat content, making the stock more healthful. 6.1

Sauces Sauce: A liquid or semisolid product used in preparing other foods • Sauces add flavor, moisture, and visual appeal to another dish. 6.2

Grand Sauces Five grand sauces provide the basis for most other sauces: • Béchamel: Milk and white roux • Velouté: Veal, chicken, or fish stock and a white or blond roux • Brown or Espagnole sauce: Brown stock and brown roux • Tomato sauce: A stock and tomatoes • Hollandaise: An emulsion made from eggs, butter, and lemon 6.2

Derivative Sauces

Derivative Sauces continued

Basic Ingredients in Sauces Sauces need a liquid component. A key ingredient in sauce is the thickener, which adds richness and body. • Roux: Equal parts by weight of cooked flour and a fat, such as clarified butter, oil, or shortening. Cooking time determines its thickening ability. • Beurre manié: Equal parts by weight of flour and soft, whole butter. 6.2

Basic Ingredients in Sauces continued • Slurry: Cornstarch mixed with a cold liquid, can be used instead of roux • Liaison: A mixture of egg yolks and heavy cream, used to finish some sauces

Preparing Different Types of Sauces • Compound butter: A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables • Coulis: A thick puréed sauce 6.2

Preparing Different Types of Sauces continued • 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 • Jus-lié: A sauce made from the juices from cooked meat and brown stock

Preparing Different Kinds of Sauces continued To strain sauce with the wringing method: • Place a clean cheesecloth over a bowl. • Pour the sauce through the cheesecloth into the bowl. 6.2

Basic Kinds of Soup There are two basic kinds of soup: • Clear soups include flavored stocks, broths, and consommés. • Consommé is made by adding a mixture of ground meat, mirepoix, tomatoes, egg whites, and oignon brûlé to stock or broth. This mixture is called clearmeat. • Thick soups include cream soups and purée soups, such as bisques, chowders, cream of tomato, lentil, and split pea soup. 6.3

Basic Kinds of Soups continued • The main difference between a purée and a cream soup is that cream soups are usually thickened with an added starch, such as roux.

Preparing Soups • Purée soups are thickened by the starch found in the puréed main ingredient, such as potatoes. • Bisque is a cream soup usually made from puréed crustacean shells, such as lobster, shrimp, or crab. • Chowders are hearty, thick soups made in much the same way as cream soups. 6.3

Basic Kinds of Soup continued Variations of the basic soups: • Dessert soups • Fruit soups • Cold soups • Traditional regional soups 6.3

2014 Summer Institutes Level 1