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Stocks, Soups, and Sauces. Pro Start Chapter 10 Year 2. Stocks . Are often called the chef’s building blocks because they form the base for many soups and stocks . A STOCK IS….

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stocks soups and sauces

Stocks, Soups, and Sauces

Pro Start Chapter 10

Year 2

stocks
Stocks
  • Are often called the chef’s building blocks because they form the base for many soups and stocks.
a stock is
A STOCK IS…
  • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.
types of stock
Types of Stock
  • White Stock
  • Brown Stock
  • Fumet
  • Court Bouillon
  • Glace
  • Remouillage
  • Bouillon
the four essential parts of a stock are
Mirepoix

Aromatics

Liquid

Major Flavoring Ingredient

The Four Essential Parts of a Stock Are
bones for stock are prepared by
Bones For Stock Are Prepared By:
  • Blanching
  • Browning
  • Sweating
what four qualities are stocks evaluated on
What Four Qualities Are Stocks Evaluated On?
  • 1. Flavor
  • 2. Color
  • 3. Aroma
  • 4. Clarity
cooling and storing stock
Cooling and Storing Stock
  • Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator.
  • Break down the large amounts of stock into smaller amounts.

Place stock in small containers in the refrigerator.

Stir occasionally

preparing soups
Preparing Soups
  • Any good soup is made with the best ingredients available.
  • Clear Soups & Thick Soups are the two basic types of soup
which soups are clear and which soups are thick
Consommé

Bisque

Broth

Cream

Purée

Clear Soup

Thick Soup

Clear Soup

Thick Soup

Thick Soup

Which Soups Are Clear And Which Soups Are Thick?
helpful hints for cream and pur e soups
Helpful Hints For Cream And Purée Soups:
  • If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. Never use heavy cream- it can hide the flavor of the main ingredient.
  • If the soup has a sour or “off” flavor, or has curdled, discard it. Cream soups have a brief storage time once the cream has been added.
  • To store cream soups longer, be sure that the base is properly chilled and stored. Finish only the amount needed for a single service period.
  • If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check the flavor. If it doesn’t taste scorched in the clean pan, it is safe to continue cooking.
from which country does each specialty soup originate
Borscht

Gazpacho

Gumbo

Minestrone

Vichyssoise

Russia

Spain

Louisiana

Italy

France

From Which Country Does Each Specialty Soup Originate?
cooling and finishing techniques
Cooling And Finishing Techniques
  • Remove surface fat from soup before service.
  • Blot with strips of un-waxed brown butcher paper to eliminate unwanted fat.
  • Soups should be garnished just before service.
sauces
Sauces
  • Add moisture and richness to food
  • Introduce complementary and contrasting flavors
  • Enhance the appearance of food
  • Add texture to the dish
the five grand sauces
The Five Grand Sauces
  • Béchamel
  • Veloute
  • Espagnole (Brown)
  • Tomato
  • Hollandaise
miscellaneous sauces
Miscellaneous Sauces
  • Coulis
  • Jus
  • Compound Butters
  • Salsa
how do miscellaneous sauces function
How Do Miscellaneous Sauces Function?
  • They Function in much the same way that grand sauces do. They add flavor, moisture, texture, and color to the dish.
  • They also allow chefs to change the menu items by providing a lower-fat alternative to the usually heavy grand or derivative sauces.
thickeners
Thickeners

Are added to sauces to give them additional richness and body

examples of thickeners
Examples of Thickeners:
  • Beurre manié
  • Liaison
  • Slurry
  • Roux
    • White roux
    • Blond roux
    • Brown roux
to pair the correct sauce with a meal
To Pair the Correct Sauce with a Meal
  • The sauce should be suitable for the style of service.
  • The sauce should be suitable for the main ingredient’s cooking technique.
  • The sauce’s flavor must be appropriate for the flavor of the food it is accompanying.
references
References
  • ProStart – “Becoming a Restaurant and Foodservice Professional” Year Two

National Restaurant Association Educational Foundation