1. STOCKS, SOUPS AND SAUCES

2. The Four Essential Parts of a Stock Are:
Flavoring
Liquid
Aromatics
Mirepoix

3. Bones for Stock are Prepared by:
Blanching
Browning
Sweating

4. Stocks are Evaluated on Four Qualities
Flavor
Color
Aroma
Clarity

5. Place a C next to the soups that are clear, and a T next to the soups that are thick.
Consommé ______
Bisque ______
Broth ______
Cream ______
Puree ______

6. Answers
Consommé C
Bisque T
Broth C
Cream T
Puree T

7. Helpful Hints for Cream and Puree 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 mian 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.

8. Helpful Hints cont.
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.

9. Connect the specialty soup on the left with the country it comes from on the right.
Borscht Italy
Minestrone Louisiana
Gumbo Spain
Gazpacho France
Vichyssoise Russia

10. Answers Borscht Russia Minestrone Italy Gumbo Louisiana Gazpacho Spain
Vichyssoise France

11. Cooling And Finishing Techniques
Remove surface fat from soup before service
Blot with strips of unwaxed brown butcher paper to eliminate unwanted fat.
Soups should be garnished just before service.

12. The Five Grand Sauces Béchamel Veloute Espagnole (Brown) Tomato
Hollandaise

13. Miscellaneous Sauces
Coulis
Jus
Compound Butters
Salsa

14. How do Miscellaneous Sauces Function?
The 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 item by providing a lower-fat alternative to the usually heavy grand or derivative sauces.

15. Thickeners are important in preparing sauces
Thickeners are important in preparing sauces. Some types of thickeners include:
White
Blond roux
Brown roux
Beurre manie
Slurry
Liaison

16. 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.