Presentation on theme: "Section 20.1 Stocks Stocks are the liquids that form the foundation of sauces and soups. Learning how to make stocks can help you create flavorful sauces."— Presentation transcript:
1 Section StocksStocks are the liquids that form the foundation of sauces and soups.Learning how to make stocks can help you create flavorful sauces and soups.
2 Stock BasicsLearn to make good stocks because they are the base for most sauces and soups.stockThe liquid that forms the foundation of sauces and soups.baseA stock that is purchased in a powdered or concentrated form.
3 Stock Basics Stock is composed of four ingredients: nourishing element Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings.Stock is composed of four ingredients:nourishing elementmirepoixbouquet garniliquid, almost always watermirepoixA mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color.
4 Types of Stock There are four main types of stocks: white brown fish vegetable
5 Sauce Basics Liquids in sauces can be: white stock brown stock vinegar and tomato productsmilk
6 Sauce BasicsThickening agents are a major difference between stocks and sauces.Most sauces use gelatinization in thickening.thickening agentAn ingredient, such as cornstarch, that adds body to a sauce.gelatinizationThe process of starch granules absorbing moisture when placed in a liquid.
7 Sauce Basics A good sauce should have four characteristics: no lumps a flavor that is not floury or pastysticks to the back of a spoonwill not break down in cooking
12 Mother Sauces Sauces that are not made from a mother sauce include: salsarelishesgravygravyA type of sauce made from meat or poultry juices; a liquid such as milk, cream, or broth; and a thickening agent such as a roux.
13 Roux Preparation Roux is the most common thickening agent. Made from equal parts fat and flour, may adjust for lower calorie/fat optionrouxA cooked mixture made from equal parts of fat and flour by weight used to thicken sauces.
14 Roux Preparation Follow these guidelines: Do not use aluminum cookware.Do not use very high or very low temperatures.Do not overthicken.Why should you not use aluminum cookware?
15 Types of Soup Types of soups include: clear thick specialty internationalspecialty soupA soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques.
16 Types of SoupA strong flavor is the most important characteristic of a consommé.consomméA concentrated, clear soup made from a rich broth.
17 Types of Soup Specialty soups include: bisques chowders cold soups A specialty soup that is usually made from shellfish and contains cream.chowderA specialty soup made from fish, seafood, or vegetables.
18 Types of SoupSpecialty soups include:bisqueschowderscold soups
19 Types of Soup One of the most popular cold soups is vichyssoise. A cold version of potato-leek soup.One of the most popular cold soups is vichyssoise.International soups include:borschtFrench oniongazpacho
20 Soup Presentation and Storage Presentation of soup is important as an appetizer or as a meal.The flavor and texture of the garnish should complement the soup.
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