BASIC COMPONENT OF STOCKS:

1. Water

2. Flavoring

3. Vegetable trimming

FLAVORINGS USED IN MAKING STOCKS:

1. Mirepoix

2. Bouquet Garni

3. Sachet d’Epice

4. Onion Pique

5. Onion Brulee

CATEGORIES OF STOCKS:

1. Fond Blanc

2. Fond Brun

VARIOUS TYPES OF STOCKS

1.Fish Stock

2. Court Bouillon

3. Vegetable Stock

4. White Stock

5.Turkey Stock

6. Brown Stock

7. Veal Stock
BOUILLON

It is prepared by the prolonged, careful boiling of meats, aromatic vegetables and seasoning.

Procedures in preparing BOUILLON:

1. Blanch and rinse meat and bones for them to coagulate and to remove clouding materials and

surface fat.

2. Bring blanched meat and bones to boil from cold water.

3. Slowly simmer w/out lid to prevent cloudiness

4. Add roast onion to give color and flavor and also for caramelizing and browning.

5. Add aromatic vegetables and seasoning one hour before the end of the cooking process.

Pointers in Preparation of Stocks

1. Avoid using too much seasoning or any food which has a strong or bitter flavor as these will

over power the characteristic flavor of meat stock.

2. Do not use starchy substances such as old gravy, sauce, or bread

3. In seasoning stocks, it is better to use whole spices like peppercorns and other spices like

coriander, celery seeds and bay leaf but in small quantities.

4. Paprika and cayenne should be added in very small pinches. Salt should be used sparingly as

the stock maybe reduced.

5. Be sure to use bouquet garni

6. When preparing foods with the stockpot, always blanch bones for white stock. Chop all bones

but vegetables must come in whole to avoid clouding.

 SAUCES

It is a fluid dressing for meat, poultry, fish, desserts and other culinary preparations, designed to

add appearance, flavor and texture to the food.

A good sauce should be:

• Smooth

• Rich in flavor

• Consistency

• Complements with the flavor of the food

CATEGORIES OF SAUCES:

1. Warm Sauces

2. Cold Sauces

THE GRAND MOTHER SAUCES

1. Espagnole

2. Bechamel

3. Concasse

4. Veloute

5. Hollandaise

THICKENERS and BINDERS

1. Cornstarch

2. Slurry

3. Roux

4. Starches

5. Tapioca Powder
 6. Beurre Marie

7. A Liaison

8. Bread Crumbs

TABLE OF SAUCES

TYPES OF SAUCE DESCRIPTION REMARKS

WHITE SAUCE
a. Bechamel Sauce
Mustard Sauce Bechamel + Mustard
Soubise Sauce Béchamel Sauce + Sauteed-
Pureed Onions
Nantua Sauce Shrimp, Butter, Cream +
Bechamel Sauce
Mornay Sauce Bechamel + Gruyere + Parmesan
Cheddar Cheese Sauce Bechamel + Cheddar + Mustard +
Worcestershire Sauce
b. Veloute Sauce
Normandy sauce Fish Veloute Sauce + Egg Yolk +
heavy Cream
Anchovy Sauce Normandy + Anchovies
White Wine Sauce White Wine Reduction + Fresh
Veloute
Allemande Sauce Veal veloute + egg yolk + heavy
Cream
Poulette Sauce Allemande + SAuteed
Mushrooms + Chopped Parsley +
lemon juice
Hungarian Sauce White wine reduction + sauteed
onions + paprika+ chicken
veloute
Supreme Sauce Veloute + Heavy Cream
2. BUTTER SAUCES
Beurre Noisette
Beurre blanc
Hollandaise Sauce Butter sauce + Egg yolk + Lemon
Juice
Maltaise Sauce Hollandaise + Dijon Mustard
Hollandaise Sauce + Orange juice
Bearnaise Sauce Butter Sauce + Shallots +
Tarragon + peppercorns (
crushed)
Foyot Sauce Bearnaise Sauce + Meat Glaze
Choron Sauce Bearnaise Sauce + Tomato Sauce
Beurre Blanc Emulsified Butter w/ fish or
seafood
Beurre Rouge Emulsified butter w/ Red wine
reduction
Maitre d’hotel butter
 Shrimp Butter Sauce
 Shallot Butter Sauce
 Garlic Butter Sauce
 Anchovy Butter Sauce
3. DEMI GLAZE
Bercy Sauce White wine reduction + chopped
Shalots + Simmered w/ Basic
demi glaze
Chasseur Sauce Sauteed Mushroom +White wine
reduction+ basic demi glaze
Lyonnaise Sauce Onions+ White wine vinegar+
demi glaze
Robert Sauce Onions + Mustard+White wine
simmered in demi glaze
Merchaud De Vin Sauce Classic red wine reduction
Classic red wine + chopped
shallots + demi glaze
4. RED SAUCE
Creole Sauce
Portugese Sauce Hearty Tomato sauce + sautéed
onions, garlic, diced tomatoes +
parsley
Aurora Sauce Tomato Sauce + Allemande
Sauce