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 or base.

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The Stocks
! ! ! Stock is a avored, clear and thin liquid avored! ! !It forms the basis of many dishes, particularly soups 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 add avour, 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
!
Base Veal Stock Chicken Stock Fish Stock Milk With roux Veal Velout Chicken Velout Fish Velout Bchamel sauce With Cream Sauce allemande Sauce suprme Sauce au vin blanc Sauce la crme

Derivative Tarragon sauce Albufra sauce Lobster sauce Mornay sauce(cheese)

White Stock

Tomato

Portugaise

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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 Clear soups Clear soups Basic soup Bouillon !

Derivation Bouillon aux lgumes Consomm dubarry Consomm madrilne Crme Argenteuil Crme de volaille Pure crecy Pumpkin cream

Bouillon + clarification = consomm Cream soups (liaison) Pure soups

Thickened soups Thickened soups

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