1. Chapter 6
Stocks, Sauces, and Soups

2. 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 ……………………………………………………………..
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Chapter 6 | Stocks, Sauces, and Soups

3. 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 ____________.
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Chapter 6 | Stocks, Sauces, and Soups

4. 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 _____________________________________

5. 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
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Chapter 6 | Stocks, Sauces, and Soups

6. Degreasing Stock
Degreasing: process of removing fat …………………………………………………………..
Degreasing also removes some of the fat content, making the stock more ______________.
Degrease stock by ____________________________________ hard fat.
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Chapter 6 | Stocks, Sauces, and Soups

7. 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
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Chapter 6 | Stocks, Sauces, and Soups

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

9. 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.
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Chapter 6 | Stocks, Sauces, and Soups

10. 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 ___________
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Chapter 6 | Stocks, Sauces, and Soups

11. 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.
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Chapter 6 | Stocks, Sauces, and Soups

12. 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 _____________

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

14. Preparing Soups
Most soups are cooked at a _______simmer and stirred occasionally.
Soups should also be ___________ just before service.
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Chapter 6 | Stocks, Sauces, and Soups