Chapter 6 Stocks, Sauces, and Soups

The Essential Parts of 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

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

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 _____________________________________

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

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

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

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

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

Preparing Different Kinds 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

Basic Kinds of Soup Clear soups include: 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

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 _____________

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

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