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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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