11

Stocks, Soups, and Stocks, Soups, and SaucesSauces

22

Stocks Stocks

Are often called Are often called the chef’s building the chef’s building blocks because blocks because they form the base they form the base for many soups for many soups and stocksand stocks..

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A STOCK IS…A STOCK IS…

A flavorful liquid made by gently A flavorful liquid made by gently simmering bones and/or vegetables simmering bones and/or vegetables in a liquid to extract their flavor, in a liquid to extract their flavor, aroma, color, body and nutrients.aroma, color, body and nutrients.

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Types of StockTypes of Stock

White Stock White Stock Brown StockBrown Stock FumetFumet Court BouillonCourt Bouillon GlaceGlace RemouillageRemouillage BouillonBouillon

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The Four Essential Parts of The Four Essential Parts of a a

Stock AreStock Are

MirepoixMirepoix AromaticsAromatics LiquidLiquid Major Flavoring Ingredient Major Flavoring Ingredient

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Bones For Stock Are Bones For Stock Are Prepared By:Prepared By:

BlanchingBlanching BrowningBrowning SweatingSweating

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What Four Qualities Are What Four Qualities Are Stocks Evaluated On?Stocks Evaluated On?

1. Flavor1. Flavor2. Color2. Color3. Aroma3. Aroma4. Clarity4. Clarity

88

Cooling and Storing StockCooling and Storing Stock

Put the stockpot in the ice-bath and stir often. Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator.When cool, place in the refrigerator.

Break down the large amounts of stock into smaller amounts. Break down the large amounts of stock into smaller amounts.

Place stock in small containers in the refrigerator.Place stock in small containers in the refrigerator.

Stir occasionally Stir occasionally

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Preparing SoupsPreparing Soups

Any good soup is made with the best Any good soup is made with the best ingredients available.ingredients available.

Clear Soups & Thick Soups Clear Soups & Thick Soups are the two basic types of soup are the two basic types of soup

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Which Soups Are Clear And Which Soups Are Clear And Which Soups Are Thick?Which Soups Are Thick?

ConsomméConsommé BisqueBisque BrothBroth CreamCream PuréePurée

Clear SoupClear SoupThick SoupThick SoupClear SoupClear SoupThick SoupThick SoupThick SoupThick Soup

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Helpful Hints For Cream And Helpful Hints For Cream And Purée Soups:Purée Soups:

If a cream soup becomes too thick, add water or If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. Never stock until the correct consistency is achieved. Never use heavy cream- it can hide the flavor of the main use heavy cream- it can hide the flavor of the main ingredient.ingredient.

If the soup has a sour or “off” flavor, or has curdled, If the soup has a sour or “off” flavor, or has curdled, discard it. Cream soups have a brief storage time discard it. Cream soups have a brief storage time once the cream has been added.once the cream has been added.

To store cream soups longer, be sure that the base is To store cream soups longer, be sure that the base is properly chilled and stored. Finish only the amount properly chilled and stored. Finish only the amount needed for a single service period.needed for a single service period.

If the soup has a scorched taste, transfer it If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check the flavor. immediately to a cool, clean pot and check the flavor. If it doesn’t taste scorched in the clean pan, it is safe If it doesn’t taste scorched in the clean pan, it is safe to continue cooking.to continue cooking.

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From Which Country Does Each From Which Country Does Each Specialty Soup Originate? Specialty Soup Originate?

BorschtBorscht GazpachoGazpacho GumboGumbo MinestroneMinestrone VichyssoiseVichyssoise

RussiaRussia SpainSpain LouisianaLouisiana ItalyItaly FranceFrance

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Cooling And Finishing Cooling And Finishing TechniquesTechniques

Remove surface fat from soup before service.Remove surface fat from soup before service. Blot with strips of un-waxed brown butcher Blot with strips of un-waxed brown butcher

paper to eliminate unwanted fat.paper to eliminate unwanted fat. Soups should be garnished just before service.Soups should be garnished just before service.

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SaucesSauces

Add moisture and richness to foodAdd moisture and richness to food Introduce complementary and Introduce complementary and

contrasting flavorscontrasting flavors Enhance the appearance of foodEnhance the appearance of food Add texture to the dish Add texture to the dish

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The Five Grand SaucesThe Five Grand Sauces

BéchamelBéchamelVelouteVelouteEspagnole (Brown)Espagnole (Brown)TomatoTomatoHollandaiseHollandaise

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Miscellaneous SaucesMiscellaneous Sauces

CoulisCoulis JusJus Compound ButtersCompound Butters SalsaSalsa

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How Do Miscellaneous How Do Miscellaneous Sauces Function?Sauces Function?

They Function in much the same way They Function in much the same way that grand sauces do. They add flavor, that grand sauces do. They add flavor, moisture, texture, and color to the dish.moisture, texture, and color to the dish.

They also allow chefs to change the They also allow chefs to change the menu items by providing a lower-fat menu items by providing a lower-fat alternative to the usually heavy grand or alternative to the usually heavy grand or derivative sauces.derivative sauces.

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ThickenersThickeners

Are added to sauces to give them Are added to sauces to give them additional richness and bodyadditional richness and body

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Examples of Thickeners:Examples of Thickeners:

Beurre maniéBeurre manié LiaisonLiaison SlurrySlurry RouxRoux

White rouxWhite roux Blond rouxBlond roux Brown rouxBrown roux

2020

To Pair the Correct Sauce To Pair the Correct Sauce with a Mealwith a Meal

The sauce should be suitable for the The sauce should be suitable for the style of service.style of service.

The sauce should be suitable for the The sauce should be suitable for the main ingredient’s cooking technique.main ingredient’s cooking technique.

The sauce’s flavor must be appropriate The sauce’s flavor must be appropriate for the flavor of the food it is for the flavor of the food it is accompanying.accompanying.