Chapter 6 Stocks, Sauces, and Soups

1. Chapter 6 Stocks, Sauces, and Soups

2. The Essential Partsof Stock • There are ________ _________parts to all stocks: • A major ___________ ingredient • A ____________, most often water • ____________ • ________________ • ____________ is a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock. • ______________, such as bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell. 6.1 Chapter 6 | Stocks, Sauces, and Soups

3. Types of Stocks A stock is a __________ ___________made by gently simmering bones and/or vegetables. • Stocks are often called the chef’s “________ _________ blocks.” They form the base for many soups and sauces. • There are many types of stock: • ______ stock, _______ stock, fumet, _____ _______, glace, remouillage, bouillon, jus, and vegetable stock • To use _______ for stock, you must first cut them to the right size and then prepare them by ______, browning, or _________. 6.1 Chapter 6 | Stocks, Sauces, and Soups

4. Preparing Stocks • Blanching the bones rids them of some of the impurities that can cause ___________ in a stock. • To brown bones, roast them in a hot (400°F) oven for about an hour, until they are ________ _____________. • ____________ causes bone and mirepoix to release flavor more quickly when liquid is added. • Flavor, __________, body, and clarity determine the quality of stock. A stock should be ___________, but not so strong that it overpowers the other ingredients in the finished dish. • To make stock, the ratio of liquid to flavoring ingredients is ____________.  • Follow proper food safety practices when cooling stock to minimize the time the stock spends in the _______ ________ __________. 6.1 Chapter 6 | Stocks, Sauces, and Soups

5. Degreasing Stock _______________ is the process of removing fat that has cooled and hardened from the surface of the stock. • Degreasing gives the stock a _________ and purer color. • Degreasing also removes some of the _____ ______, making the stock more healthful. • Degrease stock by _________, scraping, or lifting hard fat. 6.1 Chapter 6 | Stocks, Sauces, and Soups

6. Section 6.1 Summary • Stocks contain four essential parts: a major flavoring ingredient, liquid, __________, and ___________. • There are many types of stock, including white stock, brown stock, _________, court bouillon, glace, ___________, bouillon, jus, and vegetable stock. • When using bones for stock, you must cut them to the right size and prepare them by _________, browning, or sweating. • Degreasing is the process of removing fat that has cooled and hardened from the surface of the stock by _____ or scraping it away before the stock is _____________. • To cool stock, follow good food __________ practices and limit the time the stock spends in the ________ ______ _______ (TDZ). 6.1 Chapter 6 | Stocks, Sauces, and Soups

7. Grand Sauces A ______________ is a liquid or semisolid product that is used in preparing other foods. • Sauces add flavor, moisture, and ______ ______to another dish. • A __________ is a cook who specializes in making sauces. • There are five classical grand sauces that are the basis for most other sauces: • _____________: Made from milk and white roux • ______________: Made from veal, chicken, or fish stock and a white or blond roux • ________ __ _________ ______: Made from brown stock and brown roux • _________________: Made from a stock and tomatoes • _______________: This is an emulsion made from eggs, butter, and lemon. 6.2 Chapter 6 | Stocks, Sauces, and Soups

8. Basic Ingredients in Sauces Sauces need a liquid component. A key ingredient in sauce is the ____________, which adds richness and body. • ___________ is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. • __________ __________ is a thickener made of equal parts flour and soft, whole butter. • A ____________, cornstarch mixed with a cold liquid, can be used instead of roux. • A ___________ is a mixture of egg yolks and heavy cream, often used to finish some sauces. 6.2 Chapter 6 | Stocks, Sauces, and Soups

9. Preparing DifferentKinds of Sauces • _________ __________is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. • ____________ is a thick puréed sauce. • ____________ is a cold mixture of fresh herbs, spices, fruits, and/ or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish. • Jus-lié is a sauce made from the ________ from cooked meat and _____________ stock. • The easiest way to strain sauce is the __________ method. In this method, place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl. 6.2 Chapter 6 | Stocks, Sauces, and Soups

10. Section 6.2 Summary • There are ________ classical grand sauces that are the basis for most other sauces. These are béchamel, __________, brown or espagnole sauce, ________ sauce, and hollandaise. • Thickeners, such as roux, _______ __________, slurry, and liaison, add ______________ and body to sauces. • There are other sauces that are not classified as grand sauces or as derivatives of grand sauces. These include compound butters, ______, and __________. In addition, some sauces are made with the natural juices from meat, such as jus-lié or au jus. • You should match sauces to the type of food you are serving. Consider factors such as the main ingredient of the dish and how the flavors will _____________ each other. 6.2 Chapter 6 | Stocks, Sauces, and Soups

11. Basic Kinds of Soup There are __________ basic kinds of soup—_____soups and _____ soups. • __________ __________include flavored stocks, broths, and consommés. • Thick soups include cream soups and _______ soups, such as bisques, ___________, cream of tomato, lentil, and split pea soup. • There are many variations of these basic soups: • __________ soups • __________ soups • ___________ soups • _______________ regional soups 6.3 Chapter 6 | Stocks, Sauces, and Soups

12. Preparing Soups • Most soups are cooked at a ______ ________and stirred occasionally. • Finishing techniques are important when preparing soup for service. Soups should also be __________ just before service. • Stock or broth is the basic ingredient in _____ soups. Broth is made from a combination of water; vegetables; ______, fish, chicken, or ________; mirepoix; and bouquet garni. • One type of clear soup is __________. This is a rich, flavorful broth or stock that has been ____________. 6.3 Chapter 6 | Stocks, Sauces, and Soups

13. Preparing Soups (cont.) • There are two kinds of thick soup— _______ soups and ___________ soups. • The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as ____________: • Purée soups are thickened by the starch found in the puréed ______ ____________, such as potatoes. • ___________ is a cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab. • Chowders are hearty, ______ soups made in much the same way as ______________soups. 6.3 Chapter 6 | Stocks, Sauces, and Soups

14. Section 6.3 Summary • There are two basic kinds of soup—_____ and ______. Clear soups include flavored stocks, ________, and consommés. Thick soups include cream and purée soups. • Stock or broth is the basic ingredient in clear soups. __________ is a rich, flavorful broth or stock that has been clarified. • Cream soups are made with a thickener, such as __________. The main flavor in cream soups should be the major ingredient. • The main difference between a _____ and cream soup is that cream soups are usually thickened with an added __________. • __________ soups are thickened by the starch found in the puréed main ingredient (such as potatoes). • There are many kinds of soup, including _____ soups, _____ soups, and ______________-based soups. 6.3 Chapter 6 | Stocks, Sauces, and Soups