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:
1Section 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.
2Stock 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.
3Stock 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.
4Types of Stock There are four main types of stocks: white brown fish vegetable
5Sauce Basics Liquids in sauces can be: white stock brown stock vinegar and tomato productsmilk
6Sauce 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.
7Sauce 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
12Mother 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.
13Roux 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.
14Roux 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?
15Types 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.
16Types of SoupA strong flavor is the most important characteristic of a consommé.consomméA concentrated, clear soup made from a rich broth.
17Types 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.
18Types of SoupSpecialty soups include:bisqueschowderscold soups
19Types 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
20Soup 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.