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A World Leader in Hospitality Management
The Stocks, Sauces and Soups
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The stocks / Fonds
The importance of stock in the kitchen is indicated by the
French word for stock fond , meaning foundation orbase .
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The Stocks
S tock is a avored, clear and thin liquid avored
It forms the basis of many dishes, particularlysoups and sauces .
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Ingredients
Bones beef, veal, game, chicken, sh
Mirepoix brown stocks
Bouquet garni white stocks
Spices pepper, thyme, rosemary, cloves, bay, etc
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Basic Stocks
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Basic Stocks
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Preparing a Brown Stock
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Convenience Bases
A commercially-produced product
Available in a powdered, paste, or cube form
Generally considered inferior to a well-made stock
Possibly can save labor cost
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Sauces
Sauce is a avoured thickened liquid plus seasoning,used to enhance food items.
Sauces are not consumed by themselves; they addavour, moisture, and visual appeal to another dish.
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Sauces
Sauces are divided in ve categories:
Brown sauces
White sauces Butter sauces
Oil sauces
Special sauces
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Brown Sauces
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White Sauces
With roux With Cream
Veal Velout Sauce allemande
Chicken Velout Sauce suprme
Fish Velout Sauce au vin blanc
Bchamel sauce Sauce la crme
Derivative
Tarragon sauce
Albufra sauce
Lobster sauce
Mornay sauce(cheese)
White Stock Tomato Portugaise
Base
Veal Stock
Chicken Stock
Fish Stock
Milk
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Butter Sauces
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Oil Sauces
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Special Sauces
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Thickening agents
Roux white roux & brown roux
Roux Procedure Melt fat Add our and mix thoroughly Cook to the desired color
Incorporating Roux into a Liquid hot roux into a cold stock into
Room temperature into a hot stock
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Procedure & incorporating roux
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Other Thickening Agents
Beurre mani
Cornstarch
Liaison - Egg yolk and cream liason
Instant starches
Vegetable pures
Bread crumbs
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The Soups
Soups are divided into four main groups:
Clear soups
Thickened soups Special soups
National soups
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Clear and thickened soups
Category Basic soup Derivation
Clear soups Bouillon Bouillon auxlgumes
Clear soups Bouillon +clarification =consomm
ConsommdubarryConsommmadrilne
Thickened soups Cream soups
(liaison)
Crme Argenteuil
Crme de volailleThickened soups Pure soups Pure crecy
Pumpkin cream
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