1. Chapter 20 Sauces and Stocks

2. Objectives Describe the characteristics of the basic types of stock
Explain how to prepare a stock
Prepare a vegetable stock
Describe the types of sauces
Explain the uses of sauces
Use thickening agents properly

3. What is a Stock?
A liquid that forms the foundation of sauces and soups
These can be made from simmering various combinations of bones, vegetables, and herbs. This extracts their flavors to create the foundation of a sauce or soup.

4. Different types of Stock
Base – a powdered or concentrated form.
These save time and money but sometimes lose the quality of flavor.
Mirepoix – A mix of coarsely chopped vegetables and herbs. Then you stain the mixture and use it like a stock.

5. What makes up a stock? 50% nourishing element 10% Mirepoix
Bouquet garni
100% liquid

6. Nourishing element Most important ingredient!!!!
It is made up of any one of the following combinations
Fresh bones
Meat trimmings
Vegetables

7. Mirepoix This is a mix of coarsely chopped veggies
It should include 2 parts onions, 1 part celery, one part carrots.

8. Bouquet Garni and Liquid
Bouquet Garni: This is a combination of fresh herbs and vegetables such as carrots, leeks, celery, thyme, and parsley stems.
Liquid: Almost always in the form of water-makes up the largest portion of stock.

9. Types of Stock
White: made from chicken, beef, veal, or fish bones simmered with vegetables
Brown: made from beef, veal, chicken, or game; it gets its color from roasting it without water in a hot oven
Fish: This is made by slowly cooking lean fish or shellfish
Fumet: lemon juice or other acids are added to the water
Vegetable stocks: This is a mix of veggies, herbs, spices, and water

10. Preparing Glazes What is a Glaze? What is a reduction?
Stock that is reduced and concentrated, usually becomes flavorful, thick, and syrupy
What is a reduction?
These are created through glazes by evaporating part of a stocks water through simmering and boiling

11. What are sauces???
These are flavored thickened liquids usually formed through adding seasonings, flavorings, and a thickening agent.
Thickening agent – an ingredient such as cornstarch or flour that adds body to a sauce
Flour, Cornstarch, Arrowroot, bread crumbs, vegetable purees
Made from roots of tropical plants

12. How do we get a puree?
By mashing, and chopping into a smooth pulp. These are also used to thicken sauces.
A coulis is a sauce made from a fruit or vegetable puree.
If you want to thin a puree add water, cream, or stock

13. The Mother Sauces!
Five sauces are considered mother sauces or leading sauces
Sauce Espangnole “Spanish Sauce” contains a tomato product and seasonings
Tomato Sauce is made by simmering a tomato product with flavorings, seasonings and stock of another liquid.
Béchamel Sauce is a cream or white sauce which is made by thickening milk with a white roux, seasonings and flavorings.
Roux is a cooked mixture made from equal parts fat and equal parts flour.

14. The Mother Sauces
Veloute “French for velvety” is known as a blond sauce, this is made by thickening a light colored stock with a light colored roux.
Hollandaise sauce is made from emulsifying egg yolks, butter, seasonings, and lemon juice .