FOODS II Chapter 20 Stocks, Sauces, and Soups

A. Stock basics 1. A stock is a liquid that forms the foundation of sauces and soups. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. 2. Elements of a Stock A. A stock is composed of:  50% nourishing element  10% Mirepoix  Bouquet garni  100% liquid B. Nourishing Element- provides flavor, nutrients, and color. 1.) The most important ingredient in a stock is the nourishing element. 2.) A nourishing element includes any one or a combination of the following:  Fresh bones (beef, lamb, chicken, fish, veal, or game)  Meat Trimmings  Fish Trimmings for fish stock  Vegetables for vegetable stock 3.) Mirepoix-a mix of coarsely chopped vegetables-Usually 2 parts onions, 1 part celery and 1 part carrots 4.) Bouquet Garni- a combination of fresh herbs, and vegetables (leeks, onions, celery) that are tied in a bundle with butcher’s twine. This is removed before the stock is used in other foods. 5.) Liquid- Almost always in the form of water, makes up the largest portion of stock. B. Types of Stock 1.) White Stock-Made from chicken, beef, veal or fish bones simmered with vegetables 2.) Brown Stock-Made from either beef, veal, chicken or game. It gets its color from roasting the ingredients without water in a hot oven. 3.) Fish Stock- Made by slowly cooking the bones of lean fish or shellfish a.) If lemon juice or other acids are added to the water; the result is a flavorful liquid called a fumet. A fumet is more strongly flavored than regular fish stock since it is reduced by 50%. b.) For the best flavor, simmer fish bones for 30-45 minutes. 4.) Vegetable Stock-the basic ingredients include: vegetables, herbs, spices, and water. 5.) Glazes- A glaze is a stock that is reduced and concentrated. The result is a flavorful, thick, and syrupy liquid that turns solid when it is refrigerated. Glazes are created through reduction. Reduction is a process of evaporating part of the stock’s water through simmering or boiling. C. Cooling and Storing Stocks 1.) Always cool a stock before storing it. Never place hot stock in refrigerator to cool it. 2.) There are three ways to cool a stock. These include: A.) Method 1: Rapid Kool, which is a brand container that can be filled with water and then frozen. The container is then put in into the stock to speed up the cooling process B.) Method 2: Pour the stock into a container less than 4 inches deep and place in the refrigerator. C.) Place the stockpot on a rack or on block in the sink. This is called venting. It will allow the cold water to move beneath and around the pot as the sink fills with water. Insert an overflow pipe over the drain to allow the water to circulate. Next, turn on the cold water tap. Continue to run cold water into the sink forcing the extra water to drain out the overflow pipe as it becomes warm from the stockpot.

D. Sauce Basics-are one of the best ways to add flavor and excitement to any dish. 1.) A sauce is a flavored, thickened liquid that is formed by adding a thickening agent, seasonings and flavorings to a stock. A thickening agent is an ingredient such as cornstarch that add body to the sauce. 2.) Sauce Ingredients-Sauces are made of liquid ingredients, thickening agents, and seasonings and flavorings. A. Liquid Ingredients-The liquid ingredient in most sauces serves as the base, or body. B. Thickening Agents-A major difference between stocks and sauces is that a sauce must be thickened. Most thickening agents are forms of starch. Starch granules will absorb moisture then placed in a liquid, a process called gelatinization. 1. A good sauce will have four Characteristics-No lumps, a flavor that is not floury or pasty, sticks to the back of a spoon, will not break apart when it cooks down 2. Thickening Agents include flour, cornstarch, arrowroot, instant starches, bread crumbs, and vegetable purees. A.) Flour-bread or all-purpose flour is most often used to thicken the fat from the pan in in which an entree has been sautéed. B.) Cornstarch-Cornstarch is a powdery, dense flour with almost twice the thickening power of flour. C.) Arrowroot-Similar to cornstarch but more expensive. It is made from the roots of several tropical plants. D.) Instant Starches-have been dried after being cooked. They can thicken a liquid without being heated. E.) Bread Crumbs-can thicken a liquid quickly but it will not be smooth. F.) Vegetable Purees- A puree is a food that has been mashed, strained, or finely chopped into a smooth pulp. Vegetable purees and coulis are healthful choices because they do not rely on the fat content of the heavier sauces. C. Seasonings and Flavorings-Enhance the flavor of the dish D. Mother Sauces- Also known as grand sauces include the five basic sauces. 1.) Sauce Espagnole-Made from thickened brown stock. Demi-glace is made from sauce espagnole. 2.) Tomato Sauce-Made by simmering a tomato product with flavorings, seasonings and stock or another liquid. 3.) Bechamel Sauce-Also known as a cream sauce or a white sauce—made by thinking with a roux. A roux is a cooked mixture made from equal parts fat and flour by weight 4.) Veloute-French word for velvety; also known as a blond sauce 5.) Hollandaise Sauce-Made from emulsified egg yolks, clarified butter, seasonings, and often lemon juice. E. Other Sauces 1.) Salsa-They can be used for more than dipping vegetables and chips 2.) Relishes- The sauce may be cooked or pickled, meaning preserved in a seasoned solution of vinegar or brine. 3.) Gravy- A type of sauce made from meat and poultry juices. F. Roux Preparation-Many Sauces are formed from a stock and roux 1.) Ingredients: Clarified butter, Margarine, Animal Fats, Vegetable Oil, Shortening.