stocks soups sauces

7/25/2019 Stocks Soups Sauces

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Professional Cooking I

Stocks, Soups & Sauces


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The Foundation:Stock


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The Foundation:

Stock A clear, avorful, unthickened liquid

resulting from simmering meat, sh

or vegetales in a liquid! A liquid ase used for the making of

sou"s and sauces and as an ingredientin ste#s, raised and other dishes!

An im"ortant ingredient, the qualit$ of#hich im"acts the overall qualit$ of thedish!


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The Foundation:

Stock %asic Ingredients

one and&or meat from veal, eef, lam,

"ork or game' one and&or meat from"oultr$ and game irds' ones or shellsand&or trimmings including the head and&ormeat of sh or shellsh' vegetales

(ire"oi), ouquet garni, hers *iquid Seasoning


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The Foundation:

Stock (eat

"rovide avor not generall$ used to make stock! Stock is

the e)traction of the essence from the onesand other trimmings of the item!

%ones + Fish eads "rovide avor and gelatin -od$.

Trimmings "rovide avor


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The Foundation:

Stock (ire"oi)

Standard /01 onion or onion famil$ memer, 2/1

carrot, 2/1 celer$ -$ #eight.

3hite mire"oi) /01 onion or onion famil$ memer, /01

celer$ -$ #eight.

The standard avoring mi)ture used innumerous "re"arations in the kitchen!


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The Foundation:

Stock %ouquet garni

undle of hers "arsle$ th$me rosemar$

asil savor$ chives


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The Foundation:

Stock *iquid

3ater 3ine Fruit 4uice 5egetale 4uice or stock 6emouillage

#eak stock made from ones that havealread$ een used to make stock!


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The Foundation:

Stock Seasoning

Should al#a$s e done in moderation

to#ard the end of cooking! Should onl$ e done #hen the end use of

the stock is kno#n! If the end use is notkno#n do not season the stock!

Includes "e""er, garlic, other s"ices! Salt should onl$ e used after the nal

reduction of the stock!


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The Foundation:

Stock %ro#n

Cleaned and %ro#ned ones, ro#ned mire"oi), liquid,seasoning

3hite Cleaned ones, mire"oi), liquid, seasoning

Cleaning the ones Clean ones $ lightl$ rinsing to remove e)cess lood %lanch ones onl$ #hen the sauce #ill e used in a

"re"aration #here the lightest "ossile color is desired!

3hite mire"oi) is onl$ used #hen the lightest"ossile color is desired!


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The Foundation:

Stock %asic Ste"s for Cooking Stock

Clean ones

Pre"are mire"oi) %ro#n ones and mire"oi) for ro#n stock Place all ingredients in stock "ot Add cold liquid %ring to slo# oil 6educe to simmer, skim often Strain, cool, store


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The Foundation:

Stock %asic Stocks

%ro#n veal or eef stock

Cleaned ro#ned veal or eef ones, ro#nedstandard mire"oi), #ater, "e""ercorns

7892 hours cooking time for com"lete avore)traction!

3hite chicken stock Cleaned chicken ones, standard or #hite

mire"oi), #ater, "e""ercorns 28 hours cooking time for com"lete e)traction!


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The Foundation:

Stock %asic Stocks

3hite Fish Stock Cleaned sh head, ones, and trimmings

from a #hite or other non8oil$ sh,standard or #hite mire"oi), #ater or#hite #ine, fresh lemon, "e""ercorns

;0 minutes 8 9 hour cooking time forcom"lete e)traction -do not overcook orthe result #ill e a harsh avor.


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The Foundation:

Stock %asic Stocks

Shellsh Stock Cleaned shrim" or other shellsh shells

and heads, standard or #hite mire"oi),#ater or #hite #ine, fresh lemon,"e""ercorns

20 minutes to / minutes cooking timefor com"lete e)traction -do not overcookor the result #ill e a harsh avor.


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Sauce:Classical 6oots


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Sauce A hot or cold seasoned liquid either

served #ith or cooked in a dish -New

LaRousse Gastonomique. Fluid dressing or to""ing #hich adds


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Sauce Functionalit$

(oisturinrich %ind A""earance Interest and A""etite A""eal


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Sauce Com"onents

*iquid&Semi8liquid aseThickening agent Flavoring and seasoning


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Thickening Agents

6ou) /01 fat and /01 our

3hite for echamel %lond for velout? %ro#n for es"agnole

>gg @olk *iaison

ther starches: Cornstarch, Arro#root


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French Classical SauceS$stem

ot (other Sauces

%echamel 5elout? Bemi8lace&>s"agnoleTomato

>mulsion ollandaise


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French Classical SauceS$stem

Cold >mulsions

(a$onnaise French

ther

Salad Bressings Bessert Sauces Classical


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Escofer ApplicationToday


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Returningto theRoots o Escofer


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>scoDer A""lication Toda$

It is to the "roduction of the

"erfect stocks that thesauce cook should devote

himselfEAuguste >scoDer, *e uide Culinaire, 929, (a$o#er %ooks:

Ge# @ork


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In fact the introduction of rou) intoFrench cooker$ $ the S"anish

cooks of Anne of Austria musthave "assed almost unnoticed soinsignicant #as their role at the

time = the stocks eing suDcientin their o#n right!

Auguste >scoDer, *e uide Culinaire, 929, (a$o#er %ooks: Ge# @ork


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6eturn to rich stocks and rothsHsans thickening agent! ered Jus >nriched rothJus de *ie

6eductions


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6eturn to use of integrated sauces %raising liquids Poaching liquids Begla


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Ge)t Ste"s

>s"agnole&Bemi8lace = #ine and 4usreduction 5elout? = her and 4us reductionTomato = concase and #ine or stock

reduction %echamel = "e""er infused cream

reduction


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Seasoned vegetale 4uicereduction

Seasoned fruit 4uice reduction


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Sauce

A hot or cold seasoned liquid eitherserved #ith or cooked in a dish -New

LaRousse Gastonomique. Fluid dressing or to""ing #hich adds


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Sou"


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Sou"

A thin sauce! A claried, reduced, avor

enhanced and #ell garnishedstock!

A #ell garnished, avorful liquid or

semi8liquid served at an$ "oint inthe meal!


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Sou"

(ost commonl$ "re"ared $classication

Clear&Thin roth, consomm?

Thick

"ur?e, cream, velout?, vegetale S"ecialt$

Gational&6egional 8 Cho#der


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Sou"

%rothThin sou" Stock

Pro"er reduction Seasoning of stock!

Kualit$ 8 roust, rich avor and aroma


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Sou"

Consomm?Thin, clear sou"

Stock Pro"er reduction Clarication Seasoning of stock!

arnish 8 runoise of vegetale, meat, etc! Kualit$ 8 cr$stal clear, rich te)ture, full

avor


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Sou"

Pur?eThick sou" Starch$ vegetales cooked in liquid Ingredients "ur?ed Kualit$ 8 smooth, cream$ consistenc$,

rich avor


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Sou"

CreamThick sou"

(eat, vegetales, "oultr$, sh, or shellsh %ase 8 milk' echamel sauce' stock Ingredients often "ur?ed Finished #ith cream -o"tional. Kualit$ 8 rich avor, smooth and cream$

ase


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Sou"

5elout?Thick sou"

(eat, vegetales, "oultr$, sh, or shellsh %ase 8 a""ro"riate velout? sauce Ingredients often "ur?ed Finished #ith liasion of egg $olk and

cream! Kualit$ 8 rich avor and smooth, cream$

ase


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Sou"

5egetaleThick sou" 5egetales, meat, "oultr$ %ase 8 a""ro"riate stock Got "ur?ed, chunk$

Kualit$ 8 evenl$ cooked, consistentsi


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Sou"

Cho#der National soup - thick Shellfsh, fsh, potato, corn Base - shellfsh or fsh stock, milk,

bechamel, velout Not pured, chunky

Finished sometimes with cream Quality - rich, thick, creamy base evenly

cooked in!redients "ull-bodied #avor

stocks soups sauces

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