The document defines stock as a flavorful liquid made by simmering bones and/or vegetables. It lists the essential parts of stock as mirepoix, aromatics, liquid, and a major flavoring ingredient such as bones or vegetables. It provides instructions for preparing stock and lists common thickening agents for sauces and soups such as roux, beurre manie, and slurry. It also defines different types of sauces, soups and their characteristics.
The document defines stock as a flavorful liquid made by simmering bones and/or vegetables. It lists the essential parts of stock as mirepoix, aromatics, liquid, and a major flavoring ingredient such as bones or vegetables. It provides instructions for preparing stock and lists common thickening agents for sauces and soups such as roux, beurre manie, and slurry. It also defines different types of sauces, soups and their characteristics.
The document defines stock as a flavorful liquid made by simmering bones and/or vegetables. It lists the essential parts of stock as mirepoix, aromatics, liquid, and a major flavoring ingredient such as bones or vegetables. It provides instructions for preparing stock and lists common thickening agents for sauces and soups such as roux, beurre manie, and slurry. It also defines different types of sauces, soups and their characteristics.
The document defines stock as a flavorful liquid made by simmering bones and/or vegetables. It lists the essential parts of stock as mirepoix, aromatics, liquid, and a major flavoring ingredient such as bones or vegetables. It provides instructions for preparing stock and lists common thickening agents for sauces and soups such as roux, beurre manie, and slurry. It also defines different types of sauces, soups and their characteristics.
gently simmering bones and or vegetables. 4 Essential Parts to Stock
Mirepoix – 2 parts onion, 1 part carrot, 1
part celery roughly chopped. Aromatics – herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not. Liquid – most often water Major flavoring ingredient – bones or vegetables Preparing Stock
Combine bones or vegetables in cold water or liquid
Bring to a simmer Skim as necessary Add mirepoix and aromatics at the appropriate time Simmer until correct flavor and color Strain, use immediately or cool and store ¡ Ice bath, stir often
¡ Small containers
¡ Chill blaster
Grand or Mother Sauces
Bechamel – milk and white roux
Veloute – veal, chicken or fish stock and a white roux Brown or Espagnole – brown stock and brown roux Tomato – stock and tomatoes Hollandaise – eggs, butter and lemon Thickeners for sauce and soup
Roux – white, blond or brown - Equal parts of flour
and fat, melt butter stir in flour, cook and stir. Color depends on how long you cook it. Beurre manie – equal parts of solid butter and flour, added in pea sized balls. Slurry – cornstarch mixed with cold liquid Liaison – egg yolks and heavy cream Soups
Clear (stock) and thick (cream)
Appetizer Soup – simple, small, clean Side Dish Soup – complements meal, smaller portion Main Dish Soup- hearty, lots of protein, larger portion Dessert Soup – cold, fruity, smoothie in a bowl Thick Soups
Cream – made by adding
thickeners – smooth texture Puree – thickened by starch in ingredients such as potatoes Bisque – cream soup made from shell fish Chowders – cream soup with chunks