2014 Summer Institutes Level 1

FRMCA Level 1, Chapter 6

Stocks, Sauces, and Soups

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2014 Summer Institutes
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Session Objectives

Identify the four essential parts of stock and the proper ingredients for
each.

List and explain the various types of stock and their ingredients.

Demonstrate three methods for preparing bones for stock.

Explain how and why to degrease stock.

Identify the grand sauces and describe other sauces made from them.

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Session Objectives continued

List the proper ingredients for sauces.

Prepare several kinds of sauces.

Match sauces to appropriate food.

Explain the preparation of the basic ingredients for broth, consomm,

pure, clear, and cream soups.

Prepare several kinds of soups.

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Types of Stock

Stock: A flavorful liquid made by gently simmering bones and/or

vegetables.

Often called the chefs building blocks

Forms the base for many soups and sauces

Types of stock: White stock, brown stock, fumet, court bouillon, glace,
remouillage, bouillon, jus, and vegetable stock

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Types of Stock continued

White stock: Clear, pale liquid made by simmering poultry, beef, or fish bones

Brown stock: Amber liquid made by simmering browned poultry, beef, veal, or
game bones

Fumet: Very similar to fish stock, made with fish bones

Court bouillon: Aromatic vegetable broth used for poaching fish or

vegetables

Glace: Reduced stock with jelly-like consistency, made from brown stock,
chicken stock, or fish stock

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Types of Stock continued

Remouillage: Weak stock made from bones previously used in another

preparation

Bouillon: Liquid resulting from simmering meats or vegetables

Jus: Rich, lightly reduced stock used as a sauce for roasted meats

Vegetable stock: Usually made from mirepoix, leeks, and turnips

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 The Essential Parts of Stock

Four essential parts to all stocks:

A major flavoring ingredient

A liquid, most often water

Mirepoix: The mixture of 50%

coarsely chopped onions, 25%
carrots, and 25% celery that
provides a flavor base

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The Essential Parts of Stock continued

Aromatics: The herbs, spices and flavorings that create a savory

smell. Common examples include bouquet garni and sachet dpices.

Bouquet garni: Bundle of herbs, typically thyme, parsley stems, and a bay
leaf

Sachet dpices: A bag of herbs and spices

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 Using Bones for Stocks

First, cut bones to the right size.

Then, prepare them by
blanching, browning, or
sweating.
Blanching the bones rids them
of some of the impurities that
can cause cloudiness in a stock.
To brown bones, roast them in a
hot (400F) oven for about an
hour, until they are golden
brown.
Sweating causes bone and
mirepoix to release flavor more
quickly when liquid is added.

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 Preparing Stocks

Flavor, color, body, and clarity determine the quality of stock.

Stocks should be flavorful, but the favor should not overpower the
ingredients in the finished dish.

The ratio of liquid to flavoring ingredients is standard in stocks.

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 Degreasing Stock

Degreasing: The process of

removing fat that has cooled and
hardened from the surface of the
stock

Degrease stock by skimming,

scraping, or lifting hard fat.

Degreasing gives stock a

clearer and purer color.
Degreasing removes some of
the fat content, making the
stock more healthful.

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 Sauces

Sauce: A liquid or semisolid product

used in preparing other foods

Sauces add flavor, moisture, and

visual appeal to another dish.

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 Grand Sauces

Five grand sauces provide the basis for most other sauces:

Bchamel: Milk and white roux

Velout: Veal, chicken, or fish stock and a white or blond roux

Brown or Espagnole sauce: Brown stock and brown roux

Tomato sauce: A stock and tomatoes

Hollandaise: An emulsion made from eggs, butter, and lemon

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Derivative Sauces

Grand Sauce Derivative Sauce Additional Ingredients

Bchamel Cream Cream (instead of milk)
Cheddar cheese Cheddar cheese
Soubise Pureed cooked onions
Veal velout Allemande Egg yolks
Hungarian Egg yolks, Hungarian paprika
Curry Egg yolks, curry spices
Chicken velout Mushroom Cream, mushrooms
Supreme Reduced with heavy cream
Hungarian Cream, Hungarian paprika

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Derivative Sauces continued

Grand Sauce Derivative Sauce Additional Ingredients

Fish velout White wine White wine
Bercy White wine, shallots, butter,
parsley
Herb White wine, herbs
Brown Bordelaise Red wine, parsley
(espagnole) Chasseur Mushrooms, shallots, white
wine, tomato concass
Lyonnaise Sauted onions, butter, white
wine, vinegar
Madeira Madeira wine

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Derivative Sauces continued

Grand Sauce Derivative Sauce Additional Ingredients

Tomato Creole Sweet peppers, onions,
chopped tomatoes
Portuguese Onions, chopped tomatoes,
garlic, parsley
Hollandaise Barnaise Tarragon, white wine, vinegar,
shallots
Maltaise Blood orange juice and zest

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 Basic Ingredients in Sauces

Sauces need a liquid component.

A key ingredient in sauce is the
thickener, which adds richness and
body.

Roux: Equal parts by weight of

cooked flour and a fat, such as
clarified butter, oil, or shortening.
Cooking time determines its
thickening ability.

Beurre mani: Equal parts by

weight of flour and soft, whole
butter.

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Basic Ingredients in Sauces continued

Slurry: Cornstarch mixed with a cold liquid, can be used instead of roux

Liaison: A mixture of egg yolks and heavy cream, used to finish some
sauces

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 Preparing Different Types of Sauces

Compound butter: A mixture of

raw butter and various flavoring
ingredients, such as herbs,
nuts, citrus zest, shallots,
ginger, and vegetables

Coulis: A thick pured sauce

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Preparing Different Types of Sauces
continued

Salsa: 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-li: A sauce made from the

juices from cooked meat and
brown stock

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 Preparing Different Kinds of Sauces
continued

To strain sauce with the wringing method:

1. Place a clean cheesecloth over a bowl.

2. Pour the sauce through the cheesecloth into the bowl.

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 Basic Kinds of Soup

There are two basic kinds of soup:

Clear soups include flavored
stocks, broths, and consomms.
Consomm is made by adding
a mixture of ground meat,
mirepoix, tomatoes, egg whites,
and oignon brl to stock or
broth. This mixture is called
clearmeat.
Thick soups include cream soups
and pure soups, such as bisques,
chowders, cream of tomato, lentil,
and split pea soup.

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Basic Kinds of Soups continued

The main difference between a pure and a cream soup is that cream
soups are usually thickened with an added starch, such as roux.

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 Preparing Soups

Pure soups are thickened by

the starch found in the pured
main ingredient, such as
potatoes.

Bisque is a cream soup usually

made from pured crustacean
shells, such as lobster, shrimp,
or crab.

Chowders are hearty, thick

soups made in much the same
way as cream soups.

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 Basic Kinds of Soup continued

Variations of the basic soups:

Dessert soups
Fruit soups
Cold soups
Traditional regional soups

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