Transcript Hospitality

2015 Summer Institutes Level 1
FRMCA Level 1, Chapter 6
Stocks, Sauces, and Soups
1
Session Objectives
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Identify the four essential parts of stock and the proper ingredients for
each.
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List and explain the various types of stock and their ingredients.
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Demonstrate three methods for preparing bones for stock.
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Explain how and why to degrease stock.
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Identify the grand sauces and describe other sauces made from them.
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Session Objectives continued
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List the proper ingredients for sauces.
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Prepare several kinds of sauces.
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Match sauces to appropriate food.
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Explain the preparation of the basic ingredients for broth, consommé,
purée, clear, and cream soups.
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Prepare several kinds of soups.
3
Types of Stock
Stock: A flavorful liquid made by gently simmering bones and/or
vegetables.
•Often called the chef’s “building blocks”
•Forms the base for many soups and sauces
•Types of stock: White stock, brown stock, fumet, court bouillon, glace,
remouillage, bouillon, jus, and vegetable stock
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Types of Stock continued
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White stock: Clear, pale liquid made by simmering poultry, beef, or
fish bones
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Brown stock: Amber liquid made by simmering browned poultry, beef,
veal, or game bones
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Fumet: Very similar to fish stock, made with fish bones
•
Court bouillon: Aromatic vegetable broth used for poaching fish or
vegetables
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Glace: Reduced stock with jelly-like consistency, made from brown
stock, chicken stock, or fish stock
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Types of Stock continued
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Remouillage: Weak stock made from bones previously used in
another preparation
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Bouillon: Liquid resulting from simmering meats or vegetables
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Jus: Rich, lightly reduced stock used as a sauce for roasted meats
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Vegetable stock: Usually made from mirepoix, leeks, and turnips
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The Essential Parts of Stock
Four essential parts to all stocks:
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A major flavoring ingredient
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A liquid, most often water
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Mirepoix: The mixture of 50%
coarsely chopped onions, 25%
carrots, and 25% celery that
provides a flavor base
6.1
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The Essential Parts of Stock continued
•
Aromatics: The herbs, spices and flavorings that create a savory
smell. Common examples include bouquet garni and sachet d’épices.
– Bouquet garni: Bundle of herbs, typically thyme, parsley stems, and a bay
leaf
– Sachet d’épices: A bag of herbs and spices
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Using Bones for Stocks
•
•
First, cut bones to the right size.
Then, prepare them by
blanching, browning, or
sweating.
– Blanching the bones rids them
of some of the impurities that
can cause cloudiness in a
stock.
– To brown bones, roast them in
a hot (400°F) oven for about
an hour, until they are golden
brown.
– Sweating causes bone and
mirepoix to release flavor more
quickly when liquid is added.
6.1
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Preparing Stocks
6.1
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Flavor, color, body, and clarity determine the quality of stock.
•
Stocks should be flavorful, but the favor should not overpower the
ingredients in the finished dish.
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The ratio of liquid to flavoring ingredients is standard in stocks.
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Degreasing Stock
Degreasing: The process of
removing fat that has cooled and
hardened from the surface of the
stock
•
Degrease stock by skimming,
scraping, or lifting hard fat.
– Degreasing gives stock a
clearer and purer color.
– Degreasing removes some of
the fat content, making the
stock more healthful.
6.1
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Sauces
Sauce: A liquid or semisolid product
used in preparing other foods
•
6.2
Sauces add flavor, moisture, and
visual appeal to another dish.
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Grand Sauces
Five grand sauces provide the basis for most other sauces:
•Béchamel: Milk and white roux
•Velouté: Veal, chicken, or fish stock and a white or blond roux
•Brown or Espagnole sauce: Brown stock and brown roux
•Tomato sauce: A stock and tomatoes
•Hollandaise: An emulsion made from eggs, butter, and lemon
6.2
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Derivative Sauces
Grand Sauce
Derivative Sauce
Additional Ingredients
Béchamel
Cream
Cheddar cheese
Soubise
Cream (instead of milk)
Cheddar cheese
Pureed cooked onions
Veal velouté
Allemande
Hungarian
Curry
Egg yolks
Egg yolks, Hungarian paprika
Egg yolks, curry spices
Chicken velouté
Mushroom
Supreme
Hungarian
Cream, mushrooms
Reduced with heavy cream
Cream, Hungarian paprika
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Derivative Sauces continued
Grand Sauce
Derivative Sauce
Additional Ingredients
Fish velouté
White wine
Bercy
White wine
White wine, shallots, butter,
parsley
White wine, herbs
Herb
Brown
(espagnole)
Bordelaise
Chasseur
Lyonnaise
Madeira
Red wine, parsley
Mushrooms, shallots, white
wine, tomato concassé
Sautéed onions, butter, white
wine, vinegar
Madeira wine
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Derivative Sauces continued
Grand Sauce
Derivative Sauce
Additional Ingredients
Tomato
Creole
Sweet peppers, onions,
chopped tomatoes
Onions, chopped tomatoes,
garlic, parsley
Portuguese
Hollandaise
Béarnaise
Maltaise
Tarragon, white wine, vinegar,
shallots
Blood orange juice and zest
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Basic Ingredients in Sauces
Sauces need a liquid component.
A key ingredient in sauce is the
thickener, which adds richness
and body.
•Roux: Equal parts by weight of
cooked flour and a fat, such as
clarified butter, oil, or shortening.
Cooking time determines its color
and thickening ability.
•Beurre manié: Equal parts by
weight of flour and soft, whole
butter.
6.2
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Basic Ingredients in Sauces continued
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Slurry: Cornstarch mixed with a cold liquid, can be used instead of
roux
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Liaison: A mixture of egg yolks and heavy cream, used to finish some
sauces
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Preparing Different Types of Sauces
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Compound butter: A mixture of
raw butter and various flavoring
ingredients, such as herbs,
nuts, citrus zest, shallots,
ginger, and vegetables
•
Coulis: A thick puréed sauce
6.2
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Preparing Different Types of Sauces
continued
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Salsa: A cold mixture of fresh
herbs, spices, fruits, and/or
vegetables. It can be used as a
sauce for meat, poultry, fish, or
shellfish
•
Jus-lié: A sauce made from the
juices from cooked meat and
brown stock
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Preparing Different Kinds of Sauces
continued
To strain sauce with the wringing method:
1. Place a clean cheesecloth over a bowl.
2. Pour the sauce through the cheesecloth into the bowl.
6.2
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Basic Kinds of Soup
There are two basic kinds of soup:
•Clear soups include flavored
stocks, broths, and consommés.
– Consommé is made by adding
a mixture of ground meat,
mirepoix, tomatoes, egg whites,
and oignon brûlé to stock or
broth. This mixture is called
clearmeat.
•Thick soups include cream soups
and purée soups, such as bisques,
chowders, cream of tomato, lentil,
and split pea soup.
6.3
22
Basic Kinds of Soups continued
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The main difference between a purée and a cream soup is that cream
soups are usually thickened with an added starch, such as roux.
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Preparing Soups
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Purée soups are thickened by
the starch found in the puréed
main ingredient, such as
potatoes.
•
Bisque is a cream soup usually
made from puréed crustacean
shells, such as lobster, shrimp,
or crab.
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Chowders are hearty, thick
soups made in much the same
way as cream soups.
6.3
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Basic Kinds of Soup continued
Variations of the basic soups:
• Dessert soups
• Fruit soups
• Cold soups
• Traditional regional soups
6.3
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