Mastering Stocks, Sauces, and Soups: Essential Techniques and Recipes

1. Chapter 6 Stocks, Sauces, and Soups

2. The Essential Partsof Stock • There are four essential parts to all stocks: • 1. • 2. • 3. • 4. • Mirepoix: refers to the mixture of coarsely chopped ________(50%) ______(25%) and ______ (25%) that provide a flavor base for stock. • Aromatics: such as bouquet garni and sachet d’épices, are the …………………………………………………………….. 6.1 Chapter 6 | Stocks, Sauces, and Soups

3. Types of Stocks A stock is a ……………………………………. • To use bones for stock, you must first ____ them to the right size and then prepare them by _________, __________, or ____________. 6.1 Chapter 6 | Stocks, Sauces, and Soups

4. Types of stocks __________stock: clear, pale liquid ______________ stock: amber colored; uses browned bones Fumet: made with _______ bones Court bouillon: made with ________________ ______: reduced stock with jelly-like consistency Jus: ________________________________ Vegetable stock: made with _____________________________________

5. Preparing Stocks • _____________: rids them of some of the impurities that can cause cloudiness in a stock. • To _______ bones, roast them in a (400°F) oven for about an hour, until they are golden brown. • __________ causes bone and mirepoix to release flavor more quickly when liquid is added. • _____ stock to minimize the time the stock spends in the temperature danger zone (cool in an ice water bath) • Frozen stocks can be held for ____ months 6.1 Chapter 6 | Stocks, Sauces, and Soups

6. Degreasing Stock Degreasing: process of removing fat ………………………………………………………….. • Degreasing also removes some of the fat content, making the stock more ______________. • Degrease stock by ____________________________________ hard fat. 6.1 Chapter 6 | Stocks, Sauces, and Soups

7. Grand Sauces A _________ is a liquid or semisolid product that is used in preparing other foods. • There are ______classical grand sauces that are the basis for most other sauces: • _________________ milk and white roux • ___________________ brown stock and brown roux • _____________________ stock and tomatoes • ______________ an emulsion made from eggs, butter, and lemon. • _______ veal, chicken, or fish stock and a white roux ____________ are rarely used by themselves 6.2 Chapter 6 | Stocks, Sauces, and Soups

8. Derivative sauces ____________________: equal parts espagnole sauce and veal stock ______________sauce: tomato sauce , onions, garlic, parsley ___________________________: Hollandaise, Tarragon, white wine, vinegar

9. Basic Ingredients in Sauces A key ingredient in sauce is the ______________, which adds richness and body. • ______: a thickener made of equal parts cooked flour and a fat (clarified butter, oil, or shortening) • Beurre manié: thickener made of equal parts …………………………………………… • _____________: cornstarch mixed with a cold liquid, can be used instead of roux. • _____________: mixture of egg yolks and heavy cream, often used to finish some sauces. 6.2 Chapter 6 | Stocks, Sauces, and Soups

10. Preparing DifferentKinds of Sauces • ______________________: mixture of butter and various flavoring ingredients (herbs, nuts, citrus zest, shallots, and vegetables) • ______________: thick puréed sauce. • _____________: cold mixture of fresh herbs, spices, fruits, and/ or vegetables. • _____________: sauce made from the juices from cooked meat and brown stock. • Straining methods: 1. _______ method (with cheesecloth) 2. China cap or ___________ 6.2 Chapter 6 | Stocks, Sauces, and Soups

11. Basic Kinds of Soup There are two basic kinds of soup—clear soups and thick soups. • Clear soups include: 1. ___________________ (water, vegetables, bones, mirepoix, bouquet garni) 2. consommés (rich, flavorful stock that is ________________) 3. 4. 6.3 Chapter 6 | Stocks, Sauces, and Soups

12. Thick soups Thick soups include: 1. cream soups: _________________________ 2. purée soups: thickened by the _______ found in the pureed main ingredient (potatoes) 3. bisques: _____________ shells and vegetables then strained resulting in grainy texture 4. chowders: hearty thick soup; thickened with _____________

13. Basic soups There are many variations of these basic soups: Fruit soups: _____________, a savory tomato soup Cold soups: _______________________ Traditional regional soups: 1. 2. 3.

14. Preparing Soups • Most soups are cooked at a _______simmer and stirred occasionally. • Soups should also be ___________ just before service. 6.3 Chapter 6 | Stocks, Sauces, and Soups