Chapter 6: Stocks and Sauces Flashcards
are often called the Chef’s building blocks because they form the base for many soups and sauces.
STOCKS
A flavorful liquid made by simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.
STOCKS
INGREDIENTS OF A STOCK
- Bones
- Mirepoix
- Liquid
- Aromatics
- Acid Products
- Scraps and Leftovers
- Onions for flavoring
are the major ingredient of stocks (except water, of course). Most of the flavor and body of stocks are derived from this
BONES
TYPES OF STOCKS (4)
WHITE STOCK
BROWN STOCK
FISH STOCK
VEGETABLE STOCK
[TYPES OF STOCKS]
is made from beef or veal bones, or a combination of the two. Chicken bones or even pork bones are sometimes added in small quantity. is a clear, pale liquid made by simmering poultry bones.
WHITE STOCK
[TYPES OF STOCKS]
is made from beef or veal bones that have been browned in an oven.
BROWN STOCK
[TYPES OF STOCKS]
is made from fish bones and trimmings left over after filleting. Uses bones, heads, skin and trimmings from lean, white deep-sea fish. Bones from lean white fish give the best stock. Fat fish are not normally used. The term fumet is often used for a flavorful fish stock, especially one made with wine.
FISH STOCK
[TYPES OF STOCKS]
Is a neutral stock composed of vegetables and aromatic herbs sautéed gently in butter, then cooked in the liquid.
Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used for preparing the veg stock since they will not be eaten.
VEGETABLE STOCK
aromatic vegetables consist of 25% carrots, 50% onions, 25% celery that are chopped coarsely.
MIREPOIX
these are herbs and spices, and flavorings that create a savory smell.
AROMATICS
is a very aromatic vegetable broth, and is used for poaching fish or vegetables.
COURT BOUILLON
is a stock made from bones that have already been cooked in another food preparation. When simmered in water a second time, the result is a pale and weak- flavored liquid.
REMOUILLAGE
is the best source of gelatin in bones. Younger animals have lots of _______ in their skeletons. As they become older, this hardens into solid bone, which is harder to dissolve into stocks.
CARTILAGE
When certain connective tissues (called ______ ) break down, they form gelatin. This gives body to a stock, an important feature of its quality. A well-made stock thickens or even solidifies when chilled.
COLLAGEN
may be defined as a flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.
SAUCES
3 basic ingredients of a Sauce:
- Liquids
- Aromatic and seasonings
- Thickeners
A sauce adds the following qualities to foods:
- Moistness
- Flavor
- Richness
- Appearance (color and shine)
- Interest and appetite appeal
a THICKENING AGENT
STARCHES
is a cooked mixture of equal parts by weight of fat and flour.
ROUX
The cooking ____employed for making roux are as follows:
* Clarified butter
* Margarine
* Animal fats
* Vegetable oil and shortening
FAT
is a mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid. Egg yolks have the power to thicken a sauce slightly due to the coagulation of egg proteins when heated.
Liaison
5 MOTHER SAUCES
BECHAMEL
ESPAGNOLE
TOMATO
HOLLANDAISE
VELOUTE
[SAUCES]
Standard white sauce,, was made with lean veal and herbs and spices simmered with the sauce for an hour or with white veal stock added to the sauce and then reduced.
is made by thickening hot milk with a simple white roux.
BECHAMEL SAUCE
[SAUCES]
made by thickening white stock with a roux and then simmering it for a while.
VELOUTE SAUCE
[SAUCES]
made by thickening brown stock with a roux.
It is the starting point for the hearty, flavorful sauces that accompany red meats, it is necessary to give it extra flavor and richness with mirepoix.
ESPAGNOLE OR BROWN SAUCE
[SAUCES]
is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks.
is considered an egg-thickened sauce, but the egg doesn’t thicken by coagulation as it does in a liaison or in a custard sauce. Instead, it works by emulsification.
HOLLANDAISE
[SAUCES]
This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it’s got much more flavor and requires a few more steps to make.
as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens. The texture of the puréed tomatoes is sufficient to give the sauce the proper texture, even when no starch thickener is used.
TOMATO SAUCE