2. • Stock is a highly flavored liquid made by
simmering bones with vegetables, herbs
and spices.
• While at home many recipes are made
with water, in the professional kitchen
stock is used since it adds
a depth of flavor and color
to a wide range of dishes.
3. • Stock is composed of three main
elements:
– Nutritive ingredients
– Aromatic ingredients
– liquid
4. • Nutritive ingredients consist primarily of
bones, which is the key ingredients to
stocks.
• Stocks are named after their nutritive
ingreident.
– Game bones= game stock
– Chicken bones= chicken stock
– Fish stock= Fumet (french name)
5. • Meat can also be added along with the
bones to add more flavor to the stock.
The more meat added to a stock, the
better the stock’s flavor intensity.
• In most food service operation, little to no
meat is added because meat is more
expensive that bones. If meat is added, it
is the toughest cuts since they are
inexpensive and provide the best flavor.
6. • While meat adds flavor to the stock, bones
add body.
• Gelatin is an animal protein that when
dissolved in hot liquid adds to a rich
mouth-feel. Mouthfeel is the sensation
created in the mouth by the body, texture,
and temperature of a food as it is eaten.
• Stocks that are low in gelatin
are thin like water and not
satisfying.
7. • Gelatin is not present in bones, rather it is
found in another protein found in the
bones called collagen.
• When collagen is simmered in liquid for a
long periods of time, it turns into gelatin
• Stocks that are rich in gelatin may solidify
when chilled.
8. • Different types of bones have varying levels of
collagen.
• Bones from younger animals contain higher
levels of collagen. As animals age, their bones
become harder and collagen levels drop.
• Collagen levels also vary from one part of the
animal to another. Certain parts of the animal,
such as joints, feet, and skin, have higher levels
of collagen than other parts of the animal.
9. • The it takes to extract the gelatin from the
bones depends on the size of bones and
the age of the animals.
– Fumet: 30 to 45 minutes
– Chicken stock: 3 to 5 hours
– Veal stock: 8 to 12 hours
– Beef stock: 10 to 15 hours
10. • Aromatic ingredients refer to the
vegetables, herbs and spices add to a
stock to improve its flavor.
• These ingredients improve overall flavor
by adding background flavors to the main
meaty flavor. Without aromatic
ingredients, stocks taste unsatisfactorily
one-dimensional.
11. • Salt is not added in stock since stock is
the base for many other preparations.
12. • The universal flavoring in stock is
mirepoix.
• Regular mirepoix: 2 parts onion, 1 part
celery, 1 part carrot
• White mirepoix: two parts onion, 1 part
celery, 1 part leek
13. • Other vegetables are added to the stock to
enhance flavor.
• See figure 20-3 on page 329
14. • Most stocks are flavored with
– Thyme
– Bay leaf
– Parsley
– Whole black peppercorns
• Herbs and spices are added to a stock in
the form of a sachet or bouquet garni.
15. • A sachet is a small cheese cloth bag
containing herbs and spices.
• While sachets can be made with fresh
herbs, sachets are ideal for finely chopped
dried herbs.
16. • A bouquet garni is a bundle of fresh herbs
tied to a piece of celery, leek or carrot.
• It does not incorporate spices or chopped
dried herbs.
• When using a bouquet garni, a small
sachet will also be needed to hold the
peppercorns.
17. • Most stocks are made by simmering the
nutritive and aromatic ingredients in water.
• Sometimes, a small amount of wine is also
added to the water. For instance, fumet is
made with water and white wine. Wine
adds acidity to the stock, which acidity
brightens the stocks flavor and improves
overall clarity.
18. • How much liquid? It depends on the
amount of bones.
• The rule of thumb is that bones should be
covered by one or two inches of water.
• Covering the meat and bones with too
much water yields a weakly flavored stock.
• If the bones are not completely covered
with water, they can’t add flavor to the
stock.
19. • Color- Different ingredients yield different
colored stocks. Fish stocks are valued for
their light, almost transparent color.
Chicken stock often had a rich golden hue.
Most beef or veal stocks are characterized
by a brown color.
• Clarity- A good stock should be clear.
Clarity means the stock should not be
cloudy, murky or muddy.
20. • Flavor- Quality stock has an intense flavor that
mirrors the nutritive and aromatic ingredients
used to make the stock.
• Body- This refers to the amount of gelatin in a
stock. S tocks have varying levels of gelatin
depending on the type of nutritive ingredients
and length of cooking. In general, stocks should
be as gelatin-rich as possible depending on the
type of stock. Many well-made stocks will
partially solidify when cooled.
21. • White Stock- made from raw or slightly
cooked bones and white mirepoix. White
stock can have a light pale to deep golden
color.
• Brown Stock-made from roasted bones
and roasted or sautéed mirepoix. Brown
stock are noted for their rich roasted flavor
and caramel color.
22. • The most common white stocks are made from poultry
(usually chicken), fish, or veal bones. As these bones
are different in size and composition, they are prepared
differently prior to making stock.
– Chicken bones are rinsed in cold water to remove excess blood.
– Fish bones are coarsely chopped and then rinsed in cold water
to remove excess blood. Gills are removed from fish heads. If
the heads are large, they are cut into three-inch pieces and
rinsed well in cold water.
– Large bones, such as veal bones, are cut into two-to three-inch-
long pieces. Some chefs blanch bones before using.
23. • Some chefs blanch bones before using them to prepare
a white stock. When preparing a stock, blanching refers
to the process of placing bones in cold water, bringing
the water to a boil and then discarding the water (This
blanching technique differs from blanching done in
vegetable cookery)
• Blanching produces clear stocks since most of the
bone’s impurities are discarded with the blanching water.
Blanching also removes some of the bone’s flavor. For
this reason, larger bones such as veal bones can be
blanched while fish bones are never blanched.
24. • Brown stock can be made from all bones
except fish bones. Brown stocks differ
from white stock in that brown stock as are
made from well-roasted nutritive
ingredients and vegetables. While the
stock simmers, these roasted ingredients
release their brown color and roasted
flavor to the stock.
25. • Another difference between white and brown
stocks is that a cooked tomato product is often
added, the tomato product often being tomato
paste. It contributes color and depth of flavor to
the stock.
• Unlike white stocks, chefs never blanch bones
for brown stocks. Blanching is not necessary
since the proteins that cloud cloud a white stock
are coagulated during the roasted process.
26. • Cloudy Stock
– Stock improperly or never skimmed
– Stock boiled instead of simmered
– Nutritive ingredients were first covered with
hot water instead of cold water
– Bones not blanched for a white stock.
27. • No flavor
– Stock not cooked long enough
– Too much water added to the stock
ingredients
• Little Body
– Too much water added to the stock
ingredients
– Stock not cooked long enough
– Bones with little collagen were used
28. • Pale-colored brown stock
– Nutritive ingredients not roasted enough
– Too much water was added to the stock
ingredients
• Stock has spoiled
– Stock was not chilled properly
– Stock stored in cooler too long
29. • Should be cooled properly (2-4 rule)
keeping out of the temperature danger
zone for too long.
• Should be stored in refrigerator below 41
degrees in a covered container. Can keep
for 5 days.
• If need to store for longer than 5 days,
then it needs to be put in the freezer.
30. • In many ways, stock is a perfect medium in
which microorganism can flourish. Stock is high
in protein, low in salt, high in moisture and close
to a pH of 7.
• Signs that a stock has “turned,” or spoil, include:
– Offensive smell
– Cloudy appearance
– Ropy or stringy texture
– Bubbles rising to the surface of the stock
31. • Bouillon and broth are two names for the
same preparation, which is a stock-like
preparation except with a larger proportion
of meat than bones and a greater variety
of vegetables.
• Bouillons and broths are clear and contain
less gelatin than stocks due to the lack of
bones. They are classically reserved for
soup prodiction.
32. • Technically, vegetable stocks are not true stocks
since they are not made from bones.
Nonetheless, vegetable stocks are prepared in
many professional kitchens, since it is essential
vegetarian cooking but also used in a wide
variety of nonvegetarian cuisine.
• The variety of vegetable stocks that can be
prepared are endless because there are so
many different types of vegetables. Both white
and brown vegetable stocks can be made.
33. • The one main difference between
vegetable stock and the others is that
there is no collagen in vegetable stock
since there are no bones (which collagen
is derived from). As a result, vegetable
stocks lack the mouthfeel of meat-based
stocks and do not solidify when chilled.
34. • Along with stocks, sauces are considered
one of the building blocks of the culinary
arts.
• Sauces are thickened liquids that
complement other foods.
• There are literally thousands of sauces,
and even more ways they can be paired
with different foods.
35. • Improve the appearance of food by adding color
and shine
• Contribute flavors that complement or accent the
flavors of a particular dish.
• Add moisture to keep the dish from tasting dry
and unappetizing.
• Add richness, especially if the sauce is high in
fat.
• Add visual appeal to a simple center of the plate
item and command a higher value on the menu.
36. • Nearly all sauces are thickened liquids.
This is one of the ways stocks differ from
sauces.
• Sauces are traditionally thickened to
nappe consistency, which means that a
sauce is thick enough to coat the back of a
spoon.
38. • Starch is a category of carbohydrates. Starches
commonly used to thicken sauces include flour,
cornstarch and arrowroot.
• When starches are combined with hot liquid,
they absorb liquid in a process called
gelatinization. This process explains how
starches thicken liquids. As more starch is
added to a hot liquid, the thicker the liquid
becomes. Liquid must reach a full boil in order
for the starch to reach its full thickening
potential.
39. • The most classic starch based thickener.
• Roux is a mixture of equal parts flour and
fat by weight that is cooked to varying
degrees of doneness and used to thicken
liquids. Cooking the starch granules and
fat coats the individual starch granules
with fat, which then distributes evenly in
hot liquid.
40. • There are three different types of rouxs, however
they all are made using the same fat and starch
proportion:
– White roux- cooked until the raw flour taste
disappears (usually 3 to 5 minutes). The color of the
white roux should not darken during cooking.
– Blond roux- cooked until the color turns an even straw
color (10 minutes)
– Brown roux- cooked until the color turns brown (20 to
30 minutes). Some chefs make a brown roux in a
300F oven to keep the roux from scorching.
41. • When using a roux in a sauce, the roux
needs to be cooled first. Cooled roux is
added to a hot sauce. This prevents the
possibility of lumps.
42. • A slurry is a mixture of cold liquid and
starch. Slurries must be mixed well so the
starch is evenly distributed in the liquid to
avoid lumps.
• To thicken, a slurry is slowly poured into a
boiling liquid while whisking constantly.
The liquid must be constantly stirred to
avoid lumps that form since the slurry
thickens extremely quickly.
43. • Starches commonly used to make slurries:
– Cornstarch: Consisting entirely of starch derived from
corn, cornstarch is inexpensive and produces a
glossy sauce. Sauces thickened with cornstarch
gradually become thinner the longer they are held
hot.
– Arrowroot: Another pure starch, arrowroot is derived
from a tropical root. It is expensive and produces a
glossy sauce. Unlike cornstarch, arrowroot will not
lose its thickening ability if held hot
44. • Starches commonly used to make slurries:
– Flour: Unlike cornstarch and arrowroot, flour
is not a pure starch. As a result, it does not
produce the same glossy transparent
appearance as sauces thickened with pure
starches. A slurry made with flour is called a
whitewash. Whitewashes are often used
when making American-style gravy.
45. • Beurre Manie is a mixture of softened
whole butter and flour. It is occasionally
used to thicken sauces and stews at the
last minute. Unlike a roux, the longer it is
in the liquid, the more pronounced the
flavor of raw flour will be. For this reason,
roux is most often preferred over beurre
manie.
46. • Reducing a sauce is not only a way to
concentrate flavor, but also a way to
thicken some liquids.
• Reduction is accomplished by boiling a
sauce so some of the water evaporates.
• Reduction-based sauces are expensive to
make since they cook for long periods of
time and the volume is greatly reduced.
47. • Another way of thickening liquids is to add
finely ground solids to them. Many
different pureed fruits, vegetables, seeds
and nuts can be used to thicken sauces.
• A sauce made from pureed fruits or
vegetables is called a coulis.
48. • Thickening sauces with egg yolks requires
practice, as adding them directly to a hot sauce
will cause them to curdle.
• To keep the yolk from curdling, add a small
amount of cream (yolk + cream= liaison) to the
scrambled yolk and use the tempering process.
• The egg yolk thickened sauce should never go
over 179F or the mixture will curdle (unless it
was previously thickened with a starch
thickener)
49. • An emulsion is a homogenous mixture of fat and
water. Properly made emulsions will thicken a
sauce. Making hot, emulsion-based sauces
requires practice. To successfully thicken a
sauce using emulsion, it is important to pay
close attention to the following:
– Maintain the recommended temperature ranges
– Use natural emulsifiers such as those found in egg
yolks or mustard to create and hold the emulsion
together
– Add the fat portion slowly to the water portion of the
emulsion while stirring constantly
50. • Bread is one of the oldest and most rustic
ingredients used to thicken sauces.
• Toasted or untoasted bread crumbs can
be added to a sauce.
• Bread crumbs are rarely used today
because the produce a somewhat pasty
texture.
51. • As the number of sauces increased
through the centuries, a method to classify
and streamline sauce preparation became
necessary. In the early 1900’s French
chefs created a system of sauces (so
many of the sauces have French names)
• The French sauce system consists of five
mother sauces which a large number of
derivative sauces are produced.
52. • Mother sauce- the base sauce from which
other sauces can quickly be made
• Derivative sauce- a sauce this is made
from a mother sauce.
• Some chefs refer to derivative sauces as a
compound or small sauce.
53. • White sauce (béchamel sauce)
• Velouté sauce
• Brown sauce (demi-glace sauce)
• Tomato sauce
• Hollandaise sauce
54. • White sauce consists of milk thickened
with a white roux and flavored with onion,
bay leaf, and a small amount of nutmeg
(classically called béchamel sauce)
• Derivative sauces: cheddar sauce, créme
sauce, soubise sauce, mornay sauce
• Usually accompanies vegetables, poultry,
veal and fish dishes
55. • The French term velouté means “velvety,”
made by thickening a white stock with a
blond roux. The finished sauce should
have an attractive beige appearance.
• Derivative Sauces: Allemande sauce,
Supreme Sauce
• Accompanies many dishes, as well as the
base for many soups
56. • At its most basic, brown sauce is a
thickened brown stock
• There are three principle ways of making
this mother sauce.
– Demi-glace sauce- classically made by reducing espagnole
sauce to proper nappé consistency
– Espagnole sauce- made by slowly reducing brown stock, a small
amount of tomato0 product and brown roux for hours.
– A shortened version of demi-galce sauce is jus lié, a reduced
browns tock that is thickened with a cornstarch or arrowroot
slurry.
57. • Brown sauces have the largest family of
derivative sauces.
• Bordelaise sauce, Charcutiére sauce,
Chasseur sauce, Madére sauce, Robert
sauce & Bercy sauce
58. • Tomato sauce is an example of a pureé-
thickened sauce (although some recipes include
a small amount of flour). There are many ways
of making tomato sauce, but a basic consists of
tomatoes cooked with flavoring elements such
as vegetables, herbs and even pieces of raw or
cured meats.
• Derivatives or variations include adding
ingredients like: paprika, cream, fresh herbs,
pureed roasted garlic, sweet red peppers and
chilies
59. • Hollandaise sauce is a hot emulsified sauce that
combines egg yolks and warm clarified butter.
• Hot emulsified sauces take practice to master.
To produce a stable emulsion, the sauce must
be prepared with extreme care.
• If the sauce is prepared improperly, the
emulsion will break which means the egg yolk
and clarified butter will separate. Broken sauces
are not servable.
61. • There are many other sauces that do not
fit into the French system of mother
sauces.
• The butter sauces, salsas, relishes and
chutneys are just a few examples.
62. • Beurre blanc is the name of a delicate
emulsified sauce that is composed almost
entirely of butter.
• Despite the large amount of butter, the
sauce gives the impression of lightness.
• It is a versatile sauce that can be flavored
many different ways.
63. • Broken butter sauces are basically melted
butter.
• The most well-known broken butter sauce,
beurre noisette, is the french name for
browned butter finished with lemon juice.
• It is served with fish dishes and some
vegetables.
64. • Increasingly, chefs are experimenting with
different types of sauces to provide new
textures and flavors.
• The textures of salsas, relishes and
chutneys range from being sauce-like to
thick and chunky.
• These sauces originate from different
parts of the world and incorporate a wide
range of flavors.
65. • Salsas are less acidic than relishes.
• While salsas vary considerably, they
originate in Latin America and tend to be
spicy hot due to chilies.
66. • Relishes are typically a combination of
coarsely chopped vegetables and fruits
marinated with a large amount of vinegar.
• Many relishes are also noticeably sweet.
67. • Chutneys originate in India.
• They are similar to relishes, but use
different spices.
• Chutneys range from spicy hot or mild.
• Some chutneys are cooked while others
are simply a mixture of raw ingredients.
