stocks and sauces aarhglist=pl707a7c1798195d37
DESCRIPTION
Stocks Composed of 4 ingredients 50% nourishing element 10% mirepoix Bouquet garni 100% liquidTRANSCRIPT
Stocks and Sauces
https://www.youtube.com/watch?v=k4Fu3JAARhg&list=PL707A7C1798195D37
Stocks
• Are the liquids that form the foundation of sauces and soups.
Stocks
• Composed of 4 ingredients• 50% nourishing element• 10% mirepoix• Bouquet garni• 100% liquid
Nourishing Element
• Most important element• Fresh bones (beef, lamb, chicken, fish, veal or
game)• Meat trimmings• Fish trimmings for fish stock• Vegetables for vegetable stock
Mirepoix (meer-PWA)
• Mix of coarsely chopped vegetables that add flavor, nutirents and color
• Usually include 2 parts onion, 1 Part celery and 1 part carrot
Bouquet garni
• Combination of fresh herbs and vegetables• May include: carrots, leeks, celery, thyme, and
parsley stems bundled with butcher twine• It is removed before stock is used
Liquid
• Almost always water• Always begin with cold water as it brings out
the maximum flavor and prevents stock from becoming cloudy
• Ratio of liquid to nourishing element should be 1 to 2
Stock types
• White- nourishing element is simmered• Brown- nourishing element is roasted• Fish- lean fish or shellfish• Vegetable- no meat products are used
Stock Vocabulary
• Glaze- a stock that is reduced and concentrated, resulting in a flavorful, thick, and syrupy liquid
• Reduction- the process of evaporating part of the stock’s water through simmering or boiling
• Base- a powdered or concentrated form of a stock (boullion cubes or paste)
Sauces
• Most sauces are flavored, thickened liquids• They are formed by adding seasonings,
flavorings, and a thickening agent• Thickening agent- an ingredient typically a
starch, that adds body to the sauce
Sauces- Thickening agents
• The difference between a stock and a sauce is that a sauce must be thickened
• Most thickening agents are forms of starch• Gelatinization- a process where starch
granules absorb moisture when placed in a liquid
Quality sauces have:
• No lumps• A flavor that is not floury or pasty• Sticks to the back of the spoon• Will not break apart when it cools down
Thickening agents include:
• Flour • Cornstarch• Arrowroot• Instant starches• Bread crumbs
5 Basic sauces: Mother Sauces
• Bechamel- cream or white sauce (roux)• Veloute- light colored stock, light colored roux
(blond sauce)• Tomato- tomato, seasonings and stock• Sauce Espagnole- thickened brown stock and
tomato product • Hollandaise- egg yolks, butter, lemon juice and
seasonings
Other Sauces
• Salsa- raw vegetables, fruits, spices and onion
• Relishes- may be cooked, pickled or brined
• Gravy- meat juices combined with cream
• Compound butters- herbs added to butters
• Independent sauces- BBQ
Quiz!
1. Name the 4 ingredients in a stock.2. Name the 4 types of stocks.3. Name and describe the 5 mother sauces.4. Name and describe 3 other sauces.