2. Stock is a highly flavored liquid made by simmering bones with vegetables, herbs and spices.
While at home many recipes are made with water, in the professional kitchen stock is used since it adds a depth of flavor and color to a wide range of dishes.

3. Stock is composed of three main elements:
Nutritive ingredients
Aromatic ingredients
liquid

4. Stocks are named after their nutritive ingreident.
Nutritive ingredients consist primarily of bones, which is the key ingredients to stocks.
Stocks are named after their nutritive ingreident.
Game bones= game stock
Chicken bones= chicken stock
Fish stock= Fumet (french name)

5. Meat can also be added along with the bones to add more flavor to the stock. The more meat added to a stock, the better the stock’s flavor intensity.
In most food service operation, little to no meat is added because meat is more expensive that bones. If meat is added, it is the toughest cuts since they are inexpensive and provide the best flavor.

6. While meat adds flavor to the stock, bones add body.
Gelatin is an animal protein that when dissolved in hot liquid adds to a rich mouth-feel. Mouthfeel is the sensation created in the mouth by the body, texture, and temperature of a food as it is eaten.
Stocks that are low in gelatin are thin like water and not satisfying.

7. Gelatin is not present in bones, rather it is found in another protein found in the bones called collagen.
When collagen is simmered in liquid for a long periods of time, it turns into gelatin
Stocks that are rich in gelatin may solidify when chilled.

8. Different types of bones have varying levels of collagen.
Bones from younger animals contain higher levels of collagen. As animals age, their bones become harder and collagen levels drop.
Collagen levels also vary from one part of the animal to another. Certain parts of the animal, such as joints, feet, and skin, have higher levels of collagen than other parts of the animal.

9. The it takes to extract the gelatin from the bones depends on the size of bones and the age of the animals.
Fumet: 30 to 45 minutes
Chicken stock: 3 to 5 hours
Veal stock: 8 to 12 hours
Beef stock: 10 to 15 hours

10. Aromatic ingredients refer to the vegetables, herbs and spices add to a stock to improve its flavor.
These ingredients improve overall flavor by adding background flavors to the main meaty flavor. Without aromatic ingredients, stocks taste unsatisfactorily one-dimensional.

11. Salt is not added in stock since stock is the base for many other preparations.

12. The universal flavoring in stock is mirepoix.
Regular mirepoix: 2 parts onion, 1 part celery, 1 part carrot
White mirepoix: two parts onion, 1 part celery, 1 part leek

13. Other vegetables are added to the stock to enhance flavor.
See figure 20-3 on page 329

14. Most stocks are flavored with
Thyme
Bay leaf
Parsley
Whole black peppercorns
Herbs and spices are added to a stock in the form of a sachet or bouquet garni.

15. A sachet is a small cheese cloth bag containing herbs and spices.
While sachets can be made with fresh herbs, sachets are ideal for finely chopped dried herbs.

16. A bouquet garni is a bundle of fresh herbs tied to a piece of celery, leek or carrot.
It does not incorporate spices or chopped dried herbs.
When using a bouquet garni, a small sachet will also be needed to hold the peppercorns.

17. Most stocks are made by simmering the nutritive and aromatic ingredients in water.
Sometimes, a small amount of wine is also added to the water. For instance, fumet is made with water and white wine. Wine adds acidity to the stock, which acidity brightens the stocks flavor and improves overall clarity.

18. How much liquid? It depends on the amount of bones.
The rule of thumb is that bones should be covered by one or two inches of water.
Covering the meat and bones with too much water yields a weakly flavored stock.
If the bones are not completely covered with water, they can’t add flavor to the stock.

19. Color- Different ingredients yield different colored stocks
Color- Different ingredients yield different colored stocks. Fish stocks are valued for their light, almost transparent color. Chicken stock often had a rich golden hue. Most beef or veal stocks are characterized by a brown color.
Clarity- A good stock should be clear. Clarity means the stock should not be cloudy, murky or muddy.

20. Flavor- Quality stock has an intense flavor that mirrors the nutritive and aromatic ingredients used to make the stock.
Body- This refers to the amount of gelatin in a stock. S tocks have varying levels of gelatin depending on the type of nutritive ingredients and length of cooking. In general, stocks should be as gelatin-rich as possible depending on the type of stock. Many well-made stocks will partially solidify when cooled.

21. White Stock- made from raw or slightly cooked bones and white mirepoix
White Stock- made from raw or slightly cooked bones and white mirepoix. White stock can have a light pale to deep golden color.
Brown Stock-made from roasted bones and roasted or sautéed mirepoix. Brown stock are noted for their rich roasted flavor and caramel color.

22. The most common white stocks are made from poultry (usually chicken), fish, or veal bones. As these bones are different in size and composition, they are prepared differently prior to making stock.
Chicken bones are rinsed in cold water to remove excess blood.
Fish bones are coarsely chopped and then rinsed in cold water to remove excess blood. Gills are removed from fish heads. If the heads are large, they are cut into three-inch pieces and rinsed well in cold water.
Large bones, such as veal bones, are cut into two-to three-inch-long pieces. Some chefs blanch bones before using.

23. Some chefs blanch bones before using them to prepare a white stock
Some chefs blanch bones before using them to prepare a white stock. When preparing a stock, blanching refers to the process of placing bones in cold water, bringing the water to a boil and then discarding the water (This blanching technique differs from blanching done in vegetable cookery)
Blanching produces clear stocks since most of the bone’s impurities are discarded with the blanching water. Blanching also removes some of the bone’s flavor. For this reason, larger bones such as veal bones can be blanched while fish bones are never blanched.

24. Brown stock can be made from all bones except fish bones
Brown stock can be made from all bones except fish bones. Brown stocks differ from white stock in that brown stock as are made from well-roasted nutritive ingredients and vegetables. While the stock simmers, these roasted ingredients release their brown color and roasted flavor to the stock.

25. Another difference between white and brown stocks is that a cooked tomato product is often added, the tomato product often being tomato paste. It contributes color and depth of flavor to the stock.
Unlike white stocks, chefs never blanch bones for brown stocks. Blanching is not necessary since the proteins that cloud cloud a white stock are coagulated during the roasted process.

26. Cloudy Stock Stock improperly or never skimmed
Stock boiled instead of simmered
Nutritive ingredients were first covered with hot water instead of cold water
Bones not blanched for a white stock.

27. No flavor Little Body Stock not cooked long enough
Too much water added to the stock ingredients
Little Body
Bones with little collagen were used

28. Pale-colored brown stock
Nutritive ingredients not roasted enough
Too much water was added to the stock ingredients
Stock has spoiled
Stock was not chilled properly
Stock stored in cooler too long

29. Should be cooled properly (2-4 rule) keeping out of the temperature danger zone for too long.
Should be stored in refrigerator below 41 degrees in a covered container. Can keep for 5 days.
If need to store for longer than 5 days, then it needs to be put in the freezer.

30. Signs that a stock has “turned,” or spoil, include:
In many ways, stock is a perfect medium in which microorganism can flourish. Stock is high in protein, low in salt, high in moisture and close to a pH of 7.
Signs that a stock has “turned,” or spoil, include:
Offensive smell
Cloudy appearance
Ropy or stringy texture
Bubbles rising to the surface of the stock

31. Bouillon and broth are two names for the same preparation, which is a stock-like preparation except with a larger proportion of meat than bones and a greater variety of vegetables.
Bouillons and broths are clear and contain less gelatin than stocks due to the lack of bones. They are classically reserved for soup prodiction.

32. Technically, vegetable stocks are not true stocks since they are not made from bones. Nonetheless, vegetable stocks are prepared in many professional kitchens, since it is essential vegetarian cooking but also used in a wide variety of nonvegetarian cuisine.
The variety of vegetable stocks that can be prepared are endless because there are so many different types of vegetables. Both white and brown vegetable stocks can be made.

33. The one main difference between vegetable stock and the others is that there is no collagen in vegetable stock since there are no bones (which collagen is derived from). As a result, vegetable stocks lack the mouthfeel of meat-based stocks and do not solidify when chilled.

34. Along with stocks, sauces are considered one of the building blocks of the culinary arts.
Sauces are thickened liquids that complement other foods.
There are literally thousands of sauces, and even more ways they can be paired with different foods.

35. Improve the appearance of food by adding color and shine
Contribute flavors that complement or accent the flavors of a particular dish.
Add moisture to keep the dish from tasting dry and unappetizing.
Add richness, especially if the sauce is high in fat.
Add visual appeal to a simple center of the plate item and command a higher value on the menu.

36. Nearly all sauces are thickened liquids
Nearly all sauces are thickened liquids. This is one of the ways stocks differ from sauces.
Sauces are traditionally thickened to nappe consistency, which means that a sauce is thick enough to coat the back of a spoon.

37. Starch
Reduction
Puree
Egg Yolk
Emulsion
Bread

38. Starch is a category of carbohydrates
Starch is a category of carbohydrates. Starches commonly used to thicken sauces include flour, cornstarch and arrowroot.
When starches are combined with hot liquid, they absorb liquid in a process called gelatinization. This process explains how starches thicken liquids. As more starch is added to a hot liquid, the thicker the liquid becomes. Liquid must reach a full boil in order for the starch to reach its full thickening potential.

39. The most classic starch based thickener.
Roux is a mixture of equal parts flour and fat by weight that is cooked to varying degrees of doneness and used to thicken liquids. Cooking the starch granules and fat coats the individual starch granules with fat, which then distributes evenly in hot liquid.

40. There are three different types of rouxs, however they all are made using the same fat and starch proportion:
White roux- cooked until the raw flour taste disappears (usually 3 to 5 minutes). The color of the white roux should not darken during cooking.
Blond roux- cooked until the color turns an even straw color (10 minutes)
Brown roux- cooked until the color turns brown (20 to 30 minutes). Some chefs make a brown roux in a 300F oven to keep the roux from scorching.

41. When using a roux in a sauce, the roux needs to be cooled first
When using a roux in a sauce, the roux needs to be cooled first. Cooled roux is added to a hot sauce. This prevents the possibility of lumps.

42. A slurry is a mixture of cold liquid and starch
A slurry is a mixture of cold liquid and starch. Slurries must be mixed well so the starch is evenly distributed in the liquid to avoid lumps.
To thicken, a slurry is slowly poured into a boiling liquid while whisking constantly. The liquid must be constantly stirred to avoid lumps that form since the slurry thickens extremely quickly.

43. Starches commonly used to make slurries:
Cornstarch: Consisting entirely of starch derived from corn, cornstarch is inexpensive and produces a glossy sauce. Sauces thickened with cornstarch gradually become thinner the longer they are held hot.
Arrowroot: Another pure starch, arrowroot is derived from a tropical root. It is expensive and produces a glossy sauce. Unlike cornstarch, arrowroot will not lose its thickening ability if held hot

44. Starches commonly used to make slurries:
Flour: Unlike cornstarch and arrowroot, flour is not a pure starch. As a result, it does not produce the same glossy transparent appearance as sauces thickened with pure starches. A slurry made with flour is called a whitewash. Whitewashes are often used when making American-style gravy.

45. Beurre Manie is a mixture of softened whole butter and flour
Beurre Manie is a mixture of softened whole butter and flour. It is occasionally used to thicken sauces and stews at the last minute. Unlike a roux, the longer it is in the liquid, the more pronounced the flavor of raw flour will be. For this reason, roux is most often preferred over beurre manie.

46. Reducing a sauce is not only a way to concentrate flavor, but also a way to thicken some liquids.
Reduction is accomplished by boiling a sauce so some of the water evaporates.
Reduction-based sauces are expensive to make since they cook for long periods of time and the volume is greatly reduced.

47. Another way of thickening liquids is to add finely ground solids to them. Many different pureed fruits, vegetables, seeds and nuts can be used to thicken sauces.
A sauce made from pureed fruits or vegetables is called a coulis.

48. Thickening sauces with egg yolks requires practice, as adding them directly to a hot sauce will cause them to curdle.
To keep the yolk from curdling, add a small amount of cream (yolk + cream= liaison) to the scrambled yolk and use the tempering process.
The egg yolk thickened sauce should never go over 179F or the mixture will curdle (unless it was previously thickened with a starch thickener)

49. An emulsion is a homogenous mixture of fat and water
An emulsion is a homogenous mixture of fat and water. Properly made emulsions will thicken a sauce. Making hot, emulsion-based sauces requires practice. To successfully thicken a sauce using emulsion, it is important to pay close attention to the following:
Maintain the recommended temperature ranges
Use natural emulsifiers such as those found in egg yolks or mustard to create and hold the emulsion together
Add the fat portion slowly to the water portion of the emulsion while stirring constantly

50. Bread is one of the oldest and most rustic ingredients used to thicken sauces.
Toasted or untoasted bread crumbs can be added to a sauce.
Bread crumbs are rarely used today because the produce a somewhat pasty texture.

51. As the number of sauces increased through the centuries, a method to classify and streamline sauce preparation became necessary. In the early 1900’s French chefs created a system of sauces (so many of the sauces have French names)
The French sauce system consists of five mother sauces which a large number of derivative sauces are produced.

52. Mother sauce- the base sauce from which other sauces can quickly be made
Derivative sauce- a sauce this is made from a mother sauce.
Some chefs refer to derivative sauces as a compound or small sauce.

53. White sauce (béchamel sauce)
Velouté sauce
Brown sauce (demi-glace sauce)
Tomato sauce
Hollandaise sauce

54. White sauce consists of milk thickened with a white roux and flavored with onion, bay leaf, and a small amount of nutmeg (classically called béchamel sauce)
Derivative sauces: cheddar sauce, créme sauce, soubise sauce, mornay sauce
Usually accompanies vegetables, poultry, veal and fish dishes

55. The French term velouté means “velvety,” made by thickening a white stock with a blond roux. The finished sauce should have an attractive beige appearance.
Derivative Sauces: Allemande sauce, Supreme Sauce
Accompanies many dishes, as well as the base for many soups

56. At its most basic, brown sauce is a thickened brown stock
There are three principle ways of making this mother sauce.
Demi-glace sauce- classically made by reducing espagnole sauce to proper nappé consistency
Espagnole sauce- made by slowly reducing brown stock, a small amount of tomato0 product and brown roux for hours.
A shortened version of demi-galce sauce is jus lié, a reduced browns tock that is thickened with a cornstarch or arrowroot slurry.

57. Brown sauces have the largest family of derivative sauces.
Bordelaise sauce, Charcutiére sauce, Chasseur sauce, Madére sauce, Robert sauce & Bercy sauce

58. Tomato sauce is an example of a pureé-thickened sauce (although some recipes include a small amount of flour). There are many ways of making tomato sauce, but a basic consists of tomatoes cooked with flavoring elements such as vegetables, herbs and even pieces of raw or cured meats.
Derivatives or variations include adding ingredients like: paprika, cream, fresh herbs, pureed roasted garlic, sweet red peppers and chilies

59. Hollandaise sauce is a hot emulsified sauce that combines egg yolks and warm clarified butter.
Hot emulsified sauces take practice to master. To produce a stable emulsion, the sauce must be prepared with extreme care.
If the sauce is prepared improperly, the emulsion will break which means the egg yolk and clarified butter will separate. Broken sauces are not servable.

60. Derivative sauces: Béarnaise sauce, Chantilly sauce, Choron sauce, Maltaise sauce

61. There are many other sauces that do not fit into the French system of mother sauces.
The butter sauces, salsas, relishes and chutneys are just a few examples.

62. Beurre blanc is the name of a delicate emulsified sauce that is composed almost entirely of butter.
Despite the large amount of butter, the sauce gives the impression of lightness.
It is a versatile sauce that can be flavored many different ways.

63. Broken butter sauces are basically melted butter.
The most well-known broken butter sauce, beurre noisette, is the french name for browned butter finished with lemon juice.
It is served with fish dishes and some vegetables.

64. Increasingly, chefs are experimenting with different types of sauces to provide new textures and flavors.
The textures of salsas, relishes and chutneys range from being sauce-like to thick and chunky.
These sauces originate from different parts of the world and incorporate a wide range of flavors.

65. Salsas are less acidic than relishes.
While salsas vary considerably, they originate in Latin America and tend to be spicy hot due to chilies.

66. Relishes are typically a combination of coarsely chopped vegetables and fruits marinated with a large amount of vinegar.
Many relishes are also noticeably sweet.

67. Chutneys originate in India.
They are similar to relishes, but use different spices.
Chutneys range from spicy hot or mild.
Some chutneys are cooked while others are simply a mixture of raw ingredients.