The stocks sauces and soups (Cookery).pptx

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Stocks, Sauces, and Soups
STOCKS

STOCKS
• 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 wide range of dishes.

Basic Stocks Ingredients
1. Nutritive Ingredients
- It is consist primarily of bones, which is the
key ingredients to stocks.
 Fresh bones
 Meat trimmings
 Fish Trimmings for fish stock
 Vegetables for vegetables stock

2. Aromatic Ingredients
- It refer to the herbs and spices add to a stock
to improve its flavor and these ingredients improve
overall flavor by adding background flavors to the
main meaty flavor.

3. Mirepoix
- The universal flavoring in stock which is mix
of coarsely chopped vegetables that add flavor,
nutrients and color.

• Regular mirepoix: 2 parts onion, 1 part celery, 1
part carrot
• White mirepoix: 2 parts onion, 1 part celery, 1 part
leek

4. Liquid
- Most stocks are made by simmering the
nutritive and aromatic ingredients in water an
sometimes, a small amount of wine is also added to
the water.

Aromatics
 Bouquet garni: “bag of herbs,” bundle of fresh herbs,
such as thyme, parsleys stems, and bay leaf
 Sachet d’espices: the same herbs with the addition
of black peppercorns tied in a cheesecloth bag.
 Aromatics are not added into the stock until the
stock has an hour to two hours left to simmer
 Side note: if you are straining the stock your herbs and spices
do not need to be placed in a bag.

Types of Stock
 White Stock – chicken bones
 Brown Stock – beef or veal bones
 Fumet – fish stock
 Court Bouillon – water containing herbs and spices
(used for cooking fish)
 Glace – stock reduction
 Remouillage – second stock
 Jus – unthickened juice from a roast
 Vegetable Stock

Question
 What is the difference between a stock and a broth?

Beef Stock (brown stock)
 http://www.marthastewart.com/950209/brown-bee
f-stock#950209
 Brown stock is roasted poultry, beef or fish bones
with roasted vegetables and tomato paste. Pan is
deglazed with red wine.

Chicken Stock (White stock)
 http://www.marthastewart.com/950207/basic-chick
en-stock#950207
 Simmering poultry, beef or fish bones with onion,
celery and carrots

Vegetable Stock
 http://www.marthastewart.com/949654/vegetable-s
tock
 Any leftover vegetable scraps can basically be made
into a vegetable stock.
 For a specific intense flavor of a particular vegetable,
use more of that vegetable.

Preparing Bones
 Blanching
 Browning
 Sweating

Preparing Ingredients for Stock
 Mirepoix should be cut to size suited for the type of
stock
 Bouquet garni or sachet d’epices can be added to the
simmering stock.

Stock Ratio/Recipe
 Chicken, beef, veal, and game stock: 8# of bones to
6qt water, 1# mirepoix
 Fish/shellfish stock or fumet: 11# bones or shells to
6qt water, 1# mirepoix
 Vegetable stock: 4# vegetables, 4qt water, ¾#
mirepoix

Cooling Stock
 Separate stock into smaller portions
 Use ice bath
 Ice wand
 Blast chiller
 What is the time frame for cooling?

To Degrease or Not to Degrease?
 Degreasing is the process of removing the fat that
has cooled and hardened from the surface of the
stock

Question
 What are the four important parts of stock?

The Mother Sauces and Their Offspring

What is a Sauce?
 A sauce is a liquid or semisolid product that is used
in preparing other foods.
 Saucier: a cook who specializes in making sauces
 Grand/Mother sauces: the basis for most other
sauces.

Why are sauces important?
 A sauce adds:
 Moistness
 Flavor
 Richness
 Appearance
 Interest and appetite appeal

The Structure of a Sauce
 Liquid
 A liquid ingredient (stocks) provide the body or base of most
sauces
 Thickening Agents
 Starches are the most commonly used thickening agents
 Other Flavoring Ingredients
 Most of the hundreds of sauces listed in the standard
repertoires are made by adding one or more flavoring
ingredients in one of the five mother sauces

Grand/Mother Sauces
 Bechamel (BAY-shah-MELL) – made from milk and
white roux
 Veloute (veh-loo-TAY) – veal, chicken, or fish stock
and white or blonde roux
 Brown/Espagnole (ess-spah-NYOL) – brown stock
and brown roux
 Tomato – stock and tomatoes
 Hollandaise (HALL-en-daze) – and emulsion made
from eggs, butter, and lemon

What is a Roux?
 Roux (roo) – a cooked mixture of equal parts by
weight of fat and flour
 Fat used:
 Clarified butter
 Margarine
 Animal fats
 Vegetable oil/shortening
 Flour
 Bread flour or all purpose

Types of Roux
 White roux: cooked for a short period of time, just
enough to cook out the raw flavor of the flour
 Blond roux: (pale roux) cooked longer, until roux
begins to turn slightly dark in color
 Brown roux: cooked until light brown in color and a
nutty aroma

Roux Procedure
 Melt fat
 Add correct amount of flour and stir until fat and
flour are thoroughly mixed
 Cook to required degree for white, blond, or brown
roux
 Cook in a small saute pan
 Cool before adding to stock or other liquid, because
it will cause lumps
 Liquid may be hot or cooled, but not ice cold. It will
cause the fat to set back up.

Other Thickening Agents
 Beurre manie (burr mahnyay) soft butter and flour
worked together
 Whitewash – thin mixture of flour and water
 Cornstarch (slurry) – mixture of cold water and
cornstarch
 Arrowroot – expensive and used like cornstarch
 Bread crumbs – will thicken liquid quickly because it
is already cooked
 Vegetable purees, ground nuts, and other solids

Egg Yolks and Cream Liaison
 Egg yolks have a slight power to thicken due to
coagulation
 Pure egg yolks coagulate at 140*F
 To increase this temperature, heavy cream is added
to the yolks to raise their cooking temperature to
180*F
 Liaison: binding agent made from cream and eggs
 Primarily used to give richness of flavor and smoothness of
texture to a sauce

Finishing Techniques
 Reducing
 Straining
 Deglazing
 Enriching with butter or cream
 Monter au beurre (mohn tay oh burr)
 Seasoning
 Salt
 Lemon juice
 Pepper
 Sherry
 Madeira

Quality Testing
 Consistency and body
 No lumps
 Flavor
 No starchy flavor
 Proper seasoning
 Appearance
 Smooth with good shine

The stocks sauces and soups (Cookery).pptx

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The stocks sauces and soups (Cookery).pptx