HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS

School of International Hospitality and Tourism Management

CHAPTER 11
STOCKS AND SAUCES

After studying this chapter,

 You will be able to:
 Prepare a variety of sauces
 Recognize and classify sauces
 Use thickening agents
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

STOCK
 A flavored liquid
 A good stock is the key to a great soup, sauce or braised dish
 The French appropriately call a stock fond (base), as stock is the basis for many classic
and modern dishes

Types of Stock
 White stock
• Raw bones and vegetables simmered in water with seasonings
 Brown stock
• Bones and vegetables that have first been browned then simmered in water with
seasonings
 Fish stock or fumet
• Fish bones or crustacean shells cooked slowly with vegetables and seasonings in
water
 Court bouillon
• Vegetables and seasonings simmered in water with an acidic liquid

Ingredients in Stock
 Bones
 Beef, veal, chicken, fish
 Lamb, turkey, game, ham
 Mirepoix
 Mixture of 50% onions, 25% carrots and 25% celery
 Seasonings
 Principally peppercorns, bay leaves, thyme, parsley stems and, optionally, garlic
 Do not add salt
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

Mirepoix

Principles of Stock Making

 Start the stock in cold water
 Simmer the stock gently
 Skim the stock frequently
 Strain the stock carefully
 Cool the stock quickly
 Store stock properly
 Degrease the stock

Cooling and Handling Stock

 A two-stage cooling method is recommended for keeping stock out of the temperature
danger zone
 First, cool the stock from 135° to 70°F (52°C-21°C) within 2 hours
 Second, reduce the temperature from 79°F to below 41°F (21°C to below 5°C) in an
additional 4 hours, for a total of 6 hours

WHITE STOCK
 Neutral stock made from beef, veal or chicken bones
 Blanching bones
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

 Wash and cut up bones, place them in a stockpot and cover with cold water
 Bring the water to a boil over high heat
 As soon as water comes to a boil, skim the rising impurities; drain the water from
the bones and discard
 Refill the pot with cold water and proceed with the stock recipe

BROWN STOCK
 Made from chicken, veal, beef or game bones

 Caramelizing
 Do not blanch the bones
 Place the cut up bones in a roasting pan one layer deep; it is better to roast several
pans of bones than to overfill one pan
 Roast the bones for approximately 1 hour in a hot oven, 375°F; stirring
occasionally, brown the bones thoroughly, but do not allow them to burn
 Transfer the roasted bones from the pan to the stockpot

Caramelizing the Bones

 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

 Deglazing the pan

 Place the pan on the stove top over medium heat; add enough water to cover the
bottom of the pan approximately ½ inch deep
 Stir and scrape the pan bottom to dissolve and remove all the caramelized
materials while the water heats
 Pour the deglazing liquid over the bones in the stock pot

Deglazing the Pan

 Caramelizing Mirepoix
 Add a little of the reserved fat from the roasted bones to the roasting pan after it
has been deglazed
 Sauté the mirepoix, browning the vegetables well and evenly without burning
them
 Add caramelized mirepoix to stockpot

Caramelizing Mirepoix
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

FISH STOCK & FUMET

 Made with the bones and heads of fish and crustacean shells
 Oily fish are not generally used
 Bones are not blanched, due to loss of flavor
 Fumets differ from stock because they are strongly flavored and contain an acidic
ingredient such as white wine or lemon juice
 Require less time than other stocks; 35 to 40 minutes is usually sufficient to extract full
flavor

VEGETABLE STOCK
 Should be clear and light colored
 Contains no gelatin and has little body
 May be used as a substitute for meat stocks in vegetarian dishes
 Strongly flavored vegetables from the cruciferous family or those that are bitter should be
avoided
 Potatoes and other starchy vegetables will cloud the stock and should be avoided

COMMERCAL BASE
 Powder or paste flavoring added to water, used to replace stock
 Even the best base is a poor substitute for a well-made stock
 Bases vary greatly in quality and price
 Sodium (salt) is the main ingredient in many bases

COURT BOUILLON
 Commonly used to poach fish and shellfish
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

 A flavored liquid, usually water and wine or vinegar, in which vegetables and seasonings
have been simmered to impart their flavors and aromas
 Not actually stock, but prepared in the same manner

GLAZE
 A dramatically reduced stock
 1 gallon of stock produces 1 to 2 cups of glaze
 Glace de viande is made from brown stock
 Glace de volaille is made from white stock

SAUCES
 With a few exceptions, a sauce is a liquid plus thickening agent plus seasonings
 Follow these procedures for fine sauce making:
1. Make good stocks
2. Use thickening agents properly to achieve the desired texture, flavor and
appearance
3. Use seasonings properly to achieve the desired flavors

Thickening Agents
 Roux is the principal means used to thicken sauces
 Roux is a combination of equal parts, by weight, of flour and fat
 White roux
 Cooked only briefly, used in white sauces
 Blond roux
 Cooked slightly longer to take on a little color, used in ivory-colored
sauces
 Brown roux
 Cooked until it develops a darker color and a nutty aroma, used in brown
sauces
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

White, Blonde and Brown Roux

Incorporating Roux into Liquid

 There are two ways to incorporate roux into a liquid without causing lumps
 Cold stock can be added to hot roux while stirring vigorously with a whisk
 Room-temperature roux can be added to hot stock while stirring vigorously with a
whisk
Other Thickening Agents
 Cornstarch  Liaison
 Slurry
 Emulsification
 Arrowroot  Permanent
 Semi permanent
 Beurre manié

SAUCE FAMILIES
Leading or mother sauces are the foundation for the entire classic repertoire of hot sauces

The five leading sauces:

1. 1.Béchamel (white)
2. Velouté (blond)
3. Espagnole (brown)
4. Tomato (red)
5. Hollandaise (butter)
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

Béchamel Family (white)

 Cream
 Cheese
 Mornay
 Nantua
 Soubise

The Velouté Family

 Fish sauces  Ivory
 Bercy
 Allemande sauces
 Cardinal
 Horseradish
 Normandy
 Mushroom
 Suprême sauces
 Poulette
 Albufera
 Aurora
 Hungarian

Espagnole (Brown Sauce)

 Demi-glace
 Jus Lié
 Bordelaise
 Chasseur
 Châteaubriand
 Chevreuil
 Madeira or port
 Marchand de vin
 Mushroom
 Périgueux
 Piquan
 Poivrad
 Robert
 Charcutière

The Tomato Sauce Family

 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

 Creole
 Spanish
 Milanais

The Hollandaise Family

 Béarnaise
 Choron
 Foyot
 Grimrod
 Maltaise
 Mousseline (Chantilly sauce)

Butter in Sauce
 Compound butter
 Monter au beurre
 Beurre blanc
 Beurre rouge

Other Sauces
 Pan gravy
 Pan sauces
 Coulis
 Contemporary sauces
 Essence
 Broth
 Flavored oils
 Mole
 Pesto

ACTIVITY 11.1
STOCKS AND SAUCES
 HPC102 – KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS
School of International Hospitality and Tourism Management

Instruction: Make a procedure on how to make a white stocks/ chicken stock. Indicate the
ingredients or the things that you need and put some tips in making a white stock.

What you need/ Ingredients:

Procedure:

Tips: