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Stocks, Sauces & Soups.  178

Published by Job Owens Modi ed over 3 years ago

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Presentation on theme: "Stocks, Sauces & Soups."— Presentation transcript:

Advertisements 1 Stocks, Sauces & Soups
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slides powerpoint 2 Stocks

Are the seasoned liquids that form the foundation of sauces and soups.
tissues human

3 Stocks Composed of 4 ingredients 50% nourishing element 10%

mirepoix
Bouquet garni
40% liquid

4 Nourishing Element Most important element

Fresh bones (beef, lamb, chicken, sh, veal or game)
Meat trimmings
Fish trimmings for sh stock
Vegetables for vegetable stock

5 Mirepoix (meer-PWA)
Mix of coarsely chopped vegetables that add avor, nutrients and color
Usually include 2 parts onion, 1 part celery and 1 part carrot

6 Bouquet garni Combination of fresh herbs and vegetables

May include: carrots, leeks, celery, thyme, and parsley stems bundled with butcher twine
It is removed before stock is used

7 Liquid Almost always water

Always begin with cold water as it brings out the maximum avor and prevents stock from becoming cloudy

8 Stock types White- nourishing element is simmered

Brown- nourishing element is roasted
Fish- lean sh or shell sh
Vegetable- no meat products are used

9 Stock Vocabulary
Glaze- a stock that is reduced and concentrated, resulting in a avorful, thick, and syrupy liquid
Reduction- the process of evaporating part of the stock’s water through simmering or boiling
Base- a powdered or concentrated form of a stock (boullion cubes or paste)

10 Sauces Most sauces are avored, thickened liquids

They are formed by adding seasonings, avorings, and a thickening agent
Thickening agent- an ingredient typically a starch, that adds body to the sauce

11 Sauces- Thickening agents

The di erence between a stock and a sauce is that a sauce must be thickened
Most thickening agents are forms of starch
Gelatinization- a process where starch granules absorb moisture when placed in a liquid

12 Quality sauces have: No lumps A avor that is not oury or pasty

Sticks to the back of the spoon
Will not break apart when it cools down

13 Thickening agents include:

Flour
Cornstarch
Arrowroot
Instant starches
Bread crumbs
Tapioca

14 5 Grand (Basic) sauces: Mother Sauces

Bechamel
Veloute
Tomato
Sauce Espagnole
Hollandaise

15 Bechamel-cream or white sauce (roux)

Made from milk and white roux Roux- (roo) a thickener made of equl parts cooked our and a fat, such as clari ed
butter, oil, or shortening. To make a roux, the fat is heated in a pan, and the our is added. Stir until fully blended.

16 Veloute- light colored stock, light colored roux (blond sauce)

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as
chicken or sh stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass
butter and our to form the roux, a light chicken or sh stock, and salt and pepper for seasoning.

17 Tomato- tomato, seasonings and stock

18 Sauce Espagnole- thickened brown stock and tomato product

19 Hollandaise- egg yolks, butter, lemon juice and seasonings

20 Other Sauces Salsa- raw vegetables, fruits, spices and onion

Relishes- may be cooked, pickled or brined
Gravy- meat juices combined with cream/milk/or water
Compound butters- herbs added to butters
Independent sauces- BBQ

21 How to choose the right sauce?

Ask:
What will be the style of service? Plated or self-serve?
How is the main ingredient of the dish being
cooked? Bold sauces are best for roasted meats, while lighter sauces are best for white meats
How does the sauce’s avor work with the dish’s avor?

22 Soups
Two basic kinds –
Clear – avored stocks, broths, and consomme’s. Ex: chicken noodle, vegetable
Thick – cream soups and puree’ soups such as bisques, chowders, lentil, split pea

23 Variations include
dessert soups
fruit soups
cold soups
gumbo

24 How to Prepare Soups

Most are cooked at a gentle simmer with occasional stirring.
Chopped fresh herbs, lemon juice, or hot pepper sauce can brighten avor. Add at the end of cooking time.
Overcooked soups have soft/mushy vegetables, little avor

25 Preparing Thick Soups

Cream soups are thickened with an added starch, such as roux. Never boil – milk fats will scorch & break down.
Puree soups are thickened by the starch found in main ingredient such as potatoes, and should be thick but
pourable.

26 Bisques are cream soups made from stock avored with shell sh shells.
Chowders are cream soups
thickened with a roux and
have bite size pieces of
vegetables & /or meat.

27 Quiz! Name the 4 ingredients in a stock. Name the 4 types of stocks.

Name and describe the 5 mother sauces.
Name and describe 3 other sauces.

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