© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

Chapter 6 Stocks, Sauces, and Soups

The Essential Partsof Stock

A stock is a flavorful liquid made by gently simmering bones and/or vegetables.

Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces.

There are four essential parts to all stocks: A major flavoring ingredient, usually bones A liquid, most often water Mirepoix Aromatics

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Mire Poix & Aromatics Mirepoix is a French word that refers to the mixture of

coarsely chopped onions, carrots, and celery that provide a flavor base for stock. 50% onion, 25% celery, 25% carrots

Aromatics, such as bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell.

• Bouquet garni- “bag of herbs”- a bundle of fresh herbs, such as type, parsley stems, and a bay leaf tied together.

• Sachet d’épices- similar to a bouquet garni, but in a bag made of cheesecloth.

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Types of Stocks

White Stock Clear, pale liquid made by simmering poultry, beef or fish bones

Brown Stock An amber liquid made by simmering bones that were brownedFumet (foo-MAY)

Similar to fish stock, highly flavored, made with fish bones

Court bouillon (court boo-YON)

Aromatic vegetable broth used for poaching fish or vegetables

Glace A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock

Remouillage (ray-moo-LAJ)

A weak stock made from bones that have already been used in another preparation

Bouillon (BOO-yon)

A liquid that results from simmering meats or vegetables, also referred to as broth

Jus A rich, lightly reduced stock used as a sauce for roasted meats

Vegetable stock Usually made from mirepoix, leeks, and turnips. Tomatoes, garlic and seasonings may be added to flavor or darken the stock, but tomatoes must be strained with a cheesecloth. This is also referred to as a tomato concasse’. Vegetables may be roasted.

Preparing Bones for Stocks

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To use bones for stock, you must first cut them to the right size and 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 blanch, cover the bones with cold water in a stock pot. Bring

them to a slow boil. When the pot is at a full boil, remove the floating water or scum.

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. • To sweat, cook the bones and/or vegetables in a small amount

of fat over low heat until they soften and release moisture.

Other important information

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Flavor, color, body, and clarity determine the quality of stock. A stock should be flavorful, but not so strong that it overpowers the other ingredients in the finished dish.

To make stock, the ratio of liquid to flavoring ingredients is standard. Chicken, beef, veal and game stock: 8 lbs of bones to 6 qts of water, adding 1 lb. of mire poix Fish/shellfish stock or fumet: 11 lbs of bones or shells to 5 qts of water, adding 1 lb. of mire

poix Vegetable stock: 4 lbs of vegetables to 4 qts of water, adding ¾ lb. of mire poix

Follow proper food safety practices when cooling stock to minimize the time the stock spends in the temperature danger zone. Within first 2 hours cool from 135°F to 70°F. Then cool to below temperature danger zone

within the next 4 hours. Cool to 35°F to ensure its safety. To cool quickly and safetly-- put the food into smaller, shallower containers OR place in an

ice-water bath OR use ice paddles to stir food. Fresh stock is good for 4 days. Frozen stock may be held for 3 months.

Degreasing Stock

Degreasing gives the stock a clearer and purer color.

Degreasing also removes some of the fat content, making the stock more healthful.

Degrease stock by skimming, scraping, or lifting hard fat.

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Degreasing is the process of removing fat that has cooled and hardened from the surface of the stock.

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Grand Sauces (Mother Sauces)

A saucier is a cook who specializes in making sauces. There are five classical grand sauces that are the basis for most other

sauces are called the mother sauces because they are used to create many other sauces. Béchamel: Made from milk and white roux Velouté: Made from veal, chicken, or fish stock and a white or blond roux Brown or Espagnole sauce: Made from brown stock and brown roux Tomato sauce: Made from a stock and tomatoes Hollandaise: This is an emulsion made from eggs, butter, and lemon.

A demi-glace is a rich brown sauce made from equal parts espagnole sauce and veal stock.

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A sauce is a liquid or semisolid product that is used in preparing other foods. Sauces add flavor, moisture, and visual appeal to another dish.

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Grand Sauce Derivative Sauce Additional Ingredients

Béchamel - Cream- Cheddar Cheese- Soubise (soo-BEEZ)

- Cream (instead of milk)- Cheddar Cheese- Pureed cooked onions

Velouté - Veal - Allemande (ah-leh-MAHND)- Hungarian- Curry

- Egg yolks- Egg yolks, Hungarian paprika- Egg yolks, curry spices

Velouté- Chicken

- Mushroom- Supreme- Hungarian

- Cream, mushrooms- Reduced with heavy cream- Cream, Hungarian paprika

Velouté- Fish - White wine- Bercy- Herb

- White wine- White wine, shallots, butter, parsley- White wine, herbs

Brown (espagnole)

- Bordelaise (bohr-dl-AYZ)- Chasseur- Lyonnaise (lee-oh-NEHZ)- Madiera

-Red wine, parsley-Mushrooms, shallots, white wine and tomato concasse’-Sautéed onions, butter, white wine, vinegar-Madiera wine

Tomato - Creole- Portuguese

-Sweet peppers, onions, chopped tomatoes-Onions, chopped tomatoes, garlic, parsley

Hollandaise - Béarnaise (behr-NAYZ)- Maltaise

-Tarragon, white wine, vinegar, shallots-Blood orange juice, and zest

Thickeners in Sauces

Roux is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. The color depends on the temperature and time taken to cook the fat-flour mixture. White Roux- cooked for a very short time, bland and a little starchy,

has the most thickening power, used in béchamel Blond Roux- cooked until the flour turns golden and has a nutty

aroma and flavor, used in velouté Brown Roux- cooked until it develops a brown color, nutty in flavor Dark brown Roux- cooked until it develops a dark brown color, nutty

and rich in color, has the least thickening ability

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Sauces need a liquid component. A key ingredient in sauce is the thickener, which adds richness and body.

6.2 Chapter 6 | Stocks, Sauces, and Soups

Other Thickeners Beurre manié is a thickener made of equal parts flour and soft, whole

butter. Form the flour/butter mixture into small pea-sized balls and add to cooking sauce to quickly thicken at the end of the cooking process

A slurry, cornstarch mixed with a cold liquid, can be used instead of roux. Dissolve the cornstarch in a cold liquid prior to adding to the food to prevent lumps. Don’t boil the sauce too long or the starch will break resulting in a watery sauce.

A liaison is a mixture of egg yolks and heavy cream, often used to finish some sauces. You must temper the liaison to prevent the egg yolks from curdling. To temper the sauce, slowly mix a little bit of the hot sauce mixture

with the eggs and cream mixture to raise the temperature. Then add the warmed mixture into the sauce.

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Preparing DifferentKinds of Sauces

Compound butter is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Maître d'hôtel butter- a blend of softened butter with lemon juice and chopped

parsley often used to garnish grilled meat or fish. Coulis is a thick puréed sauce. Salsa is 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 is a sauce made from the juices from cooked meat and brown stock.

Season sauces at the end.

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Straining Sauces The easiest way to strain sauce is the wringing method.

In this method, place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl.

A china cap is a pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients.

A china cap lined with cheesecloth may be used to strain sauces, or a chinois, a fine mesh china cap, may be used.

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Basic Kinds of Soup

Clear soups include flavored stocks, broths, and consommés. Ex. Minestrone, Chicken Noodle Soup

Thick soups include cream soups and purée soups, such as bisques, chowders, cream of tomato, lentil, and split pea soup.

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There are two basic kinds of soup—clear soups and thick soups.

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Variations of Soup Dessert soups- served hot or cold

Ginataan- a Filipino soup made from coconut milk, milk, fruits, and tapioca pearls

Fruit soups Winter melon Gazpacho- a savory soup with a tomato base

Cold soups Borscht- a beet soup Vichyssoise- a French style soup made of puréed leaks, onions,

potatoes, cream and chicken stock Traditional regional soups

New England Clam Chowder Gumbo (a Creole soup made with okra)

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Preparing Soups Most soups are cooked at a gentle simmer and stirred

occasionally. Cooking too long can cause flavor to become flat and

nutrients to be lost. Adding fresh herbs, lemon juice, or a dash of hot pepper

sauce to a soup can brighten the flavor. Finishing techniques are important when preparing soup

for service such as removing fat from the surface of the soup by blotting the soup before service.

Soups should also be garnished just before service.

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Clear Soups Stock or broth is the basic ingredient in clear soups.

Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni.

One type of clear soup is consommé. This is a rich, flavorful broth or stock that has been clarified. A consommé is made by adding a misture of ground meats with

mirepoix, tomatoes, egg whites, and oignon brûlé (oy-Nyon broo-LAY) to boullion or stock. Slowly simmer the misture until all the impurities come to the surface trapped in a raft, which is the floating layer of egg whites, mean and vegetable solids, and fats. Remove the raft, and the result is pure and clear, or clarified.

Oignon brûlé is an onion halved and charred.

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Thick Soups There are two kinds of thick soup—cream soups and purée soups.

Both start with liquid and either sachet d’épices or bouquet garni. A purée soup would then have the main ingredient blended into the base. A cream soup would be thickened with an added starch, such as roux. Purée soups are thickened by the starch found in the main ingredient, such

as potatoes. Cream soups are thickened by milk fat and a thickener. They should never

be boiled because this can cause the milk fat to break down, making the soup too thin.

Bisque is a cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab.

Chowders are hearty, thick soups made in much the same way as cream soups, but usually not pureed.

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Exam Prep

1. The essential part of a stock that is a mixture of coarsely chopped onions, carrots, and celery is calleda) Mirepoixb) Aromaticsc) Sachet d’epicesd) Bouquet garni

2. What liquid is usually used for making stock?a) Waterb) Boullionc) Beef brothd) Chicken broth

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3. Roasting bones to enhance the flavor and color of stock is a process known asa) Sweatingb) Browningc) Blanchingd) Par-boiling

4. The ratio of liquid to flavoring ingredients in vegetable stock isa) 1 lb of vegetables to 1 qt of water to yield 1 qt of stockb) 2 lbs of vegetables to 4 qt of water to yield 1 qt of stockc) 11 lbs of vegetables to 5 qts of water to yield 1 gal of stockd) 8 lbs of vegetables to 6 qts of water to yield 1 gal of stock

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5. After the stock has been stored, it must be degreased before it can be used. This is becausea) It is easier to heat up degreased stock.b) The grease will ruin the flavor of the stock, turning it rancid.c) All of the fat must be skimmed off in order for the stock to be

healthful.d) Degreasing makes the stock clearer and purer, while removing some

of the fat.

6) Bechamel, Veloute, and Hollandaise are all calleda. Thickenersb. Grand saucesc. Derivative saucesd. Compound butters

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7. A slurry, a liaison, and a roux are all considered to bea) soupsb) stocksc) aromaticsd) thickeners

8) What is a mixture of egg yolks and heavy cream that adds a rich flavor and velvety smoothness to the sauce without making it too thick?a. Slurryb. Liaiasonc. Hollandaised. Compound butter

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9. Stocks, broths, and consommés are all soups.a) Clearb) Thickc) Pureed d) Bisque

10)Thick soups can be thickened witha. Creamb. Cornstarchc. Bouquet garnid. Compound butter

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Review Chapter 6Go to www.quizlet.com/Christina_TillotsonCheck Exam Prep Questions to verify you have the correct answers.Then Study Review Questions and Vocabulary.