Transcript stock

Chapter 6
Stocks, Sauces, and
Soups
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
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
2
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
3
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
5
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
6
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
7
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
9
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
10
Basic Kinds of Soup
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
11
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
14