Prepare Stocks and Sauces

D1.HCC.CL2.17
Trainee Manual
Food Production
AHRM- Davao
19 PAGES

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Glossary of Terms
Term Explanation

Accompaniment Something that is served with a dish, on the side

Uncooked flour and butter blended together, used to correct

Beurre Manie
thickening of a sauce

Blend Combining multiple ingredients

A clear flavourful broth that is made by simmering beef,

Bouillon
chicken, vegetable or other ingredients.

A round piece of parchment or grease-proof paper that

covers the surface of a stew, soup, stock or sauce to reduce
Cartouche
evaporation, to prevent a skin from forming and/or to keep
components submerged.

Chinois Cone strainer used to strain solids from liquids

Coagulation Setting of protein, eggs , flour, blood

Consistency Thickness of a mixture or sauce

Also called a Consommé

A clear soup, is made by adding a mixture of ground meats,
Consume together with mirepoix (a combination of carrots, celery, and
onions), tomatoes, and egg whites into
either bouillon or stock.

where the temperature is at a set level, under refrigeration or

Controlled atmosphere
held at hot temperature above 60ºC

A product that has been prepared. This means that meals

Convenience Products
are ready to eat or require basic activities such as reheating

Combining of 2 normally separate ingredients such as oil and

Emulsification
water

Espagnole Brown Sauce

Meat cooked very slowly in very little liquid; braised or

Estouffade
casseroled.

Fonds Blanc French name for white stock

Fonds de Gibier French name for game stock

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Fonds de Legumes French name for vegetable stock

Fonds de Poisson French name for Fish Stock

Fonds de Volaille French name for chicken stock

Garnish Decoration of a dish

Glace de viande French name for meat glaze

Glace de volaille French name for chicken stock

Liaison is a mixture of egg yolks and heavy cream that is used

Liaison
to thicken a sauce.

Puree Food that is pulped by food processor, thick liquidised food

Roux Mixture of cooked flour and fat, used to thicken liquids

Simmer Slow boiling

Skim to remove from the top

found in vegetable matter, when heat is applied in liquid,

Starch
swells and hold liquid in suspension

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Element 1:
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Introduction
What is a ‘stock’?
Stocks are used throughout the culinary world as the basic
liquids used in cooking dishes for human consumption.
 Stock is a flavoured and aromatic liquid.

The quality of the stock will depend on the quality of the

ingredients used to produce and the skill and expertise of the
cook making the stock.
Good quality ingredients can be used but is bad practices
are used then the quality will not be in the stock.
Stocks found in the kitchen:
 Chicken stock
 Beef stock
 Fish stock
 Vegetable stock
 Veal stock
 Game stock
 Stock syrup
 Convenience stock
 Master stocks.

These are the basis of all sauces and soups used in the kitchen. Casseroles and braises will
also have stocks added for extra flavour.
From these basic stock basic ‘mother sauces’ will be made and derivatives sauces will be made
from the mother sauces.

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What is required to make a good quality stock?
 Good quality ingredients
 Skill and Expertise of staff
 Time.

Some stocks can be made in 20 minutes cooking time while others may take 8-12 hours to
extract the flavours and structural ingredients that are required in a good stock.
What is required in a good stock?
 Flavour
 Clarity
 Structural component attributes.

Structural component attributes is the gelatine that is acquired from the collagen. When collagen
is cooked in water for long periods of time it will break down and dissolve into the liquid and
form gelatine.
This gelatine will cause liquids to set or solidify when cooled. The amount of gelatine to liquid
will determine the density of the gel and how hard the liquid will set.
Flavour is extracted from the flesh that is still attached to the bones, when bones are used and
also from the extras that are used to make stocks.
Extras might include vegetables and aromatics which are added for their flavour and aroma
attributes.
Clarity is the purity that can be obtained when some stocks are made and correct processes
have been followed. If boiled too much rather than just poaching calcium can leach from bones
and so ‘cloud’ the stock making the stock unclear.
The following ingredients are used in the following stocks:
 Bones
 Mirepoix
 Aromatics
 Water.

The following stocks may have these ingredients:

 Chicken
 Beef
 Game
 Fish
 Veal.

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Ratio of ingredients used to make a good stock
 10 litres water
 5kg Bones, flesh needs to be attached to bones
 2 kg Mirepoix
 Onion, carrot, celery
 Aromatics
 Peppercorns
 Herbs.

Sometimes bones are roasted in oven to give a stronger flavour.

Stocks are always started in cold water. This is to allow for the transfer of flavour out of the
bones and flash into the water.
If hot water is used then the flesh will seal and close the pores in the flesh and less flavour will
be extracted
Stocks will be cooked for various times:
 Fish stocks 20 minutes
 Chicken stocks 2-4 hours
 Beef stocks 8-12 hours.

Other stocks
Vegetable stocks
Only vegetables are used. No strongly flavoured ingredients. Formulas will vary from kitchen to
kitchen.
Game stocks
Carcasses of game animals and birds might be used to make stock for game sauce.
These tend to be roasted before being placed into pot with mirepoix, aromatics red wine and
water.
Master stocks
These are an Asian cooking liquids that can have secret ingredients but basic ingredients might
be chicken stock, soy sauce, cooking wine and aromatics like ginger, garlic, cinnamon and
lemon grass.
Sugar syrup of Stock syrup
Sugar syrup can be found in all kitchens. The strength will vary and will be decided by the pastry
chef of head chef of the establishment.
Nominal sample is 1 part water and 1 part sugar.

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Convenience stocks
Convenience products are used as substitutes for freshly made products, i.e. soups, stocks and
sauces. They are meant to save labour and may save some food costs.
While they do not match the quality of freshly made products, they serve a purpose for some
larger institutions who appreciate the ‘convenience’ of pre-made products.
Convenience products are particularly useful for ‘emergency’ situations.
Convenience stocks and boosters come in several forms, e.g. powder, granules, liquid and
blocks or cubes.
They are considered to be useful as a flavour additive, giving strength to a weak
flavoured stock or sauce.
From a quality perspective, they can tend to be high in salt and preservatives, which will affect
flavour, especially if the instructions are not followed.
If convenience products are being used in dietary cookery, the chef needs to check the
ingredients on the label to ensure they are suitable for a particular diet.
Convenience stocks are useful for establishments who do not have the facilities or resources to
produce their own stocks.
It should be noted, though, that there are very few commercial kitchens that would not have the
required facilities.
The main reason for using convenience products is the cost of ingredients and staff.
Quality convenience products have a legitimate place in the marketplace and industry.

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Introduction
Preparing ingredients for making stock:
Chicken Stock
 Chicken carcase
 Mirepoix equal parts onion carrots celery
maybe some leek
 Herbs, usually thyme
 Bay leaves
 Peppercorns, black.

Cover with water and place on stovetop and bring to the boil, then turn down to simmer for 2-3
hours on average.

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Preparation:
 Peel onions and chop roughly
 Peel carrots and chop roughly
 Wash celery, chop roughly
 Wash excess blood off the chicken carcase
 Place all into a pot and cover with water.

Beef Stock
 Beef bones
 Beef meat, trimmings and off cuts
 Mirepoix
 Herbs, usually thyme
 Bay leaves
 Peppercorns, black
 Parsley stalks.

This can all be covered with water and brought to simmer for 8 - 9 hours. This is considered a
white stock.
If a darker stronger flavour is preferred then the ingredients are roasted in oven before placing
into stockpot.
Fish Stock
 Fish bones, from non oily fish is best
 Onion
 Fennel
 Bay leaf
 Peppercorns.

Fish bones are washed and everything is placed into a pot covered with water and brought up to
simmer temperature and cooked for just 20 minutes.
Some chefs will add:
 Lemon juice
 Dry white wine
 Parsley stalks.

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Introduction
All stocks will come off the stove top with some colour.
If darker colours and stronger flavours are preferred then the ingredients can be roasted in the
oven before being placed into the stockpots.
Chicken
Alternatively: roast chicken carcasses in oven to achieve the following:
 Darker colour to stock
 Roast flavour to stock
 Set blood on surface of carcass.

When stock has come to the boil a grey scum will form on the surface.
This is the blood from the carcasses coagulating and rising to the top.
 This needs to be skimmed off to prevent it breaking up and being re-absorbed back into the
liquid. This can make the stock cloudy.

Fish
Normally fish bones are rinsed in cold water to remove any surface blood.
Some people may choose to chop fish carcasses into smaller pieces, these will need to be
washed again as breaking of the spine will release more blood into the water as the stock
cooks.
Fish stocks are only cooked for approximately 20 minutes.
This time is counted from when it comes to the boil.
 Instructions will say ‘bring to the boil’
 But then instruction say ‘do not boil’ for extended periods.

Bring to the boil is just a point of reference. Heat as quickly as possible so improve efficiencies.
When boiling point is reached, turn heat down and simmer the stock for required time.
 There must always be movement.

The movement is required so impurities can rise to the surface. There they can be skimmed off.
This applies to all stocks.
When required cooking time has elapsed the stocks need to be drained off reserving the liquid
and discarding the bones and aromatics.

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Beef and Veal
All ingredients are placed into a pot and brought to the boil then simmered for 8-9 hours.
This is called a white stock. The veal stock will be of a lighter flavour than beef.
The normal beef stock is where the bones and any off cuts of meats are roasted in the oven.
This will impart a flavour that will then be transferred into the liquid.
The oven heat will also render out some of the fats still attached to the bones. Any fat still
attached to the bones will also change in flavour, resulting in more flavour exchanges in final
product.
The mirepoix can also be roasted in oven to impart flavours. Tomato paste can also be added
the roasted to colour. Do not burn.
When beef bones, off cuts of meat and mirepoix has been roasted, they are all placed into stock
pots and covered with cold water before being brought to the boil.
Beef cuts of lesser quality meat can also be roasted and added to stocks for extra flavour.
Some beef bones are well cleaned of meats so impart less flavour, so the addition of extra lower
cost cuts are beneficial to the finished product.
Beef stocks are normally cooked for 8-9 hours. This is needed to extract the ‘gelatine’ out of the
meat.
Collagen is a group of naturally occurring proteins found in meats. It is long connective stands
that run the length of each muscle. It is what makes the muscles flex as animals move.
 Activity: Students should research collagen for further information.
As the collagen is exposed to prolong cooking in liquids it will break down and become gelatine.
The gelatine is then captured in the water.
When stock is drained and reduced further this gelatine will set when
cool.
Straining the Stock
When the stock has finished cooking it will need to be strained.

 Separating the liquids from the solids.

Care needs to be taken to obtain all the flavoured liquid with no residue of solids.
Most stocks will have a residue of fat on surface but this can be separated off when stock has cooled and
the fat has solidified or gone hard.
Some stockpots will have taps in the bottom that will allow for easy draining, the normal pot will have to
be manhandled to strain the stock.
Strain using a Chinoise, which is a conical sieve that will capture the bulk of the bones and aromatics.
A second straining through a finer strainer will remove finer residue.
When strained the stock needs to be cooled quickly to room temperature then placed into clean
containers and chilled to below 5°C.
Labelled and stored fresh for up to 4 days or frozen for up to 3 months.

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Element 2:
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Glaze and essences are reduced stocks free of impurities.
A meat glaze or ‘jus’ is produced in the following way.
After the basic stock is made it will be strained of all impurities.
This liquid is then placed into a pot and reduced further to approximately one tenth (1/10) of the
original amount of liquid.
This is done on the stove tops with the stock reducing slowly by simmering. As the stock
simmers residue will rise to the top and form in a ‘raft’ that will gather on the surface.
The cook will ‘skim’ this raft off with a ladle or spoon so the impurities will not break off and go
back into the stock.
The flavour of these reducing liquids can be enhanced with
the addition of other aromatics such as wine and herbs.
The herbs would be removed after a certain time to reduce
chance of overcooking and turning bitter.
Some beef stocks will be improved with the addition freshly
roasted meats and fresh aromatics. When cooked for
several hours all solids are removed and the final reduction of
liquid continues.
When desired consistency is achieved, the glaze is cooled and stored until required.
Essence
In cooking an essence is a name given to a reduction of flavoured water that will not thicken.
Vegetable essences of one or several vegetables that have been cooked and solids removed.
These will be clear as no solids have been allowed to stay in liquid.
Essence of pumpkin is obtained by cooking pumpkin in water with some salt and maybe thyme.
Remove the pumpkin without the pumpkin breaking down, the starch will make the essence
cloudy, then reduce the water to a minimal amount.
Some vegetables can be cooked then skins removed and then pureed.
These can be similar to fruit coulis but is not a true essence.

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Element 3:
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Introduction
A sauce is a flavoured liquid that is served with a meat or
vegetable product.
The object or role of the sauce it to:
 Lubricate the product
 Add flavour and interest.
Some sauces carry the flavour of the meal as in a stew or
casserole.
Sauces can be served an as accompaniment to a grilled piece of meat so is flavoured to
compliment the flavour of the grilled meat:
 Grilled red meat will be served with a ‘jus’ of beef stock and red wine.

There are many sauces for all types of foods.

Food type Sauce

 Demi glace
 Jus
Red meats
 Jus lie
 Bordelaise

 Veloute
Chicken
 Supreme

 Veloute
Fish  White wine sauce
 Beurre blanc

Seafood  Veloute

Vegetables  Béchamel

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What is needed to make a good sauce?
 Well flavoured stock
 Thickening agent
 Aromatic additives.

Thickening agents are varied but the common component is starch. Starch has the ability to
absorb liquid and hold it in suspension.
Starch is found in wheat flour, maize flour (corn) and many vegetables like beans and lentils.
Thickening agents

Mixture of wheat flour and butter that has been cooked together.

Roux White roux, fawn roux, brown roux. These are achieved through prolonged
cooking of the roux which turns the starch granules brown the more they
are cooked

Starch Maize starch, arrowroot, rice flour and potato flour

Beurre manie Uncooked mixture of flour and butter

Can be added to hot liquids and will emulsify with care to coat foods giving
Butter
a pleasing shine to the product

Cream will thicken and bond to foods if simmered gently but if overcooked
Cream
will be reduced to just fat and will go clear.

Mixture of cream and egg: mixed together then added to liquids hot liquids
off the heat will thicken the liquid.
Egg liaison
Must not be allowed to boil as it will split the liaison and egg will separate
out.

Modified Starches
The most common thickening agents for sauces are starches, both sweet and savoury.
Starch is a carbohydrate. Starch has the ability when mixed with water and exposed to heat, the
starch will open and absorb the moisture and hold that moisture in suspension.
This is referred to a starch gel.
Starch gel is not stable. Some of the moisture can leach out but
when heated that moisture will be re-absorbed back into the
suspension.
When freezing the moisture expands and fractures the starch cell
causing syneresis, leaching of moisture, from the starch cell.

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A modified starch has been treated either in the factory or the plants DNA has been altered so
the amylase portion of the starch cell is able to hold onto the moisture so moisture loss after
thawing is avoided.

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Introduction
Preparation of ingredients for sauces:
 Good quality stock free of impurities
 Thickening agents that have been prepared correctly:
 Roux:
– Blond
– Fawn
– Brown.
The colour of the roux will be determined by the requirements of the sauce:
 The darker the sauce, the darker the roux.
Sauces need to cling to the food product. They need to thicken.

Thickening agents
Liquids that have no natural thickening properties, thickening agents have to be added.
Starch
Starch is the best ingredient for this purpose because it has very little taste.
It is also added easily to sauces in water slurry or added directly to solids and absorbs moisture
from cooking process.
Liaisons
Liaisons of egg and cream are added after the product
comes off the heat or boil.
It is added at the last moment and the dish is not normally
able to be reheated as this will cause the egg to separate or
curdle. Liaisons are not used for dishes that have to be re-
heated at a later date.
Cream
Cream thickens as it is simmered. Simmer until it clings to the foods will leave a pleasing
coating on the food.
If too much reduction takes place all that is lost and fat is left. Re-hydrate with white stock and
resume the reduction to required consistency.
Thickened cream is cream of choice in most kitchens.

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Remember; this is only 35% fat, reduction of 50% takes it to 70% fat. Any more reduction leaves
only fat. Moisture is needed in a good cream reduction sauce.

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Introduction
Sauces can be:
 Hot and cold
 Savoury and sweet.
Savoury sauce will normally be served with meat, fish and vegetable dishes.
Sweet sauces will normally be served with desserts.
Savoury sauces like Tomato, Worcestershire are normally served cold over hot foods along with
pickles and chutneys.
Cold sauces may be:
 Mayonnaise based: which will require refrigeration to prolong the life of the sauce.
 Cream based: which will require refrigeration
 Sugar based: which is best kept under refrigeration but will not grow bacteria if left out of
controlled atmosphere for 24 hours.

Sauces for Beef

Jus Reduced beef stock with red wine and aromatics

It will have a lot of gelatine from the meats and bones
It should have a pleasant mouth feel, if it feels sticky in mouth the consistency is
wrong
If it tastes bitter then method of production has been wrong

Espagnole Classic French brown sauce. Basis of many classical sauces such as demi glace

Demi Glace Espagnole and Estouffade (brown beef stock) cooked together

Jus Lie Thickened brown beef stock using a plain starch like arrowroot

Sauce Bercy Jus lie with glace de viande

Sauce Diable Demi glaze with addition of peppercorns, vinegar and white wine

Sauces for Chicken

Veloute Chicken stock thickened with blond roux

Veloute sauce with addition of more stock, egg yolks and mushroom trimmings
Sauce Allemande
for flavour, reduced and finished with cream and lemon juice

Sauce Aurore Chicken veloute with tomato concasse, cream and butter added

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Sauce for fish

Veloute Fish stock thickened with blond roux

Sauce Bercy Veloute sauce with addition of more stock, shallots and white wine

Sauce au Vin Fish veloute with more stock and white wine and cream added
Blanc
White wine Sauce

Sauces for Vegetable

Béchamel Milk flavoured with onion and cloves, some nutmeg thickened with blond roux

Sauce Crème Béchamel with hot butter and cream added

Sauce mornay Béchamel with cheeses and egg liaison added, cayenne pepper

Egg based Emulsified Sauces

Cold Emulsified

Mayonnaise Egg yolks vinegar and vegetable oil whisked together to form an emulsion

Sauce Tartare Mayonnaise with gherkins, capers and parsley finely chopped mixed
through

Thousand Island Mayonnaise with tomato sauce, gherkins finely chopped with
Worcestershire sauce blended though

Sauce Verde Mayonnaise with finely chopped herbs such as tarragon, spinach, parsley
chervil and chives added; Also referred to as Green Goddess dressing

Hot Emulsified

Sauce Hollandaise Egg yolks and an acidic liquid whisked together over warm environment to
a temperature of up to 60ºC then clarified butter is mixed into emulsion

Sauce Maltaise Hollandaise with orange reduction blended through

Sauce Béarnaise Made same as hollandaise but with Tarragon in acidic reduction then fresh
tarragon finely chopped after sauce is finished

Sauce Choron Béarnaise with cooked tomato concasse blended through

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Cold Sauces
Beurre Blanc Acidic butter emulsion
An acidic reduction of white wine, stock has butter whisked into it
creating an emulsion that clings to the food and add flavour to the dish
Served with grilled fish

Anglaise Sauce Milk, sugar and egg yolks cooked to a temperature of 80ºC until it
thickens

Fruit coulis Soft fruits, normally raspberries or strawberries cooked with a small
amount of sugar, pureed then strained to remove seeds

Cocktail sauce Fresh cream with brandy, Worcestershire sauce added then chopped
herbs can be added

Sauce Vinaigrette Vinegar and oil blended together used for salads

Sugar Sauces Sugar is cooked to light caramel consistency and equal portion of fruit
juice is added. Re-boiled to dissolve caramel
Thickens upon cooling

Sauces can be made from many ingredients.

The basis of a good sauce is a good stock that has been well seasoned and has a balance of
flavours that compliments the food with which it is being served.
Consistency of a sauce is that it:
 Clings to the food
 Add visual appeal
 Gives moisture to mouth feel when consumed
 Correct viscosity:
 Flows on plate but does not run like water.

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Element 4:
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Introduction
When cooling stocks and sauces it is important to apply the 2hour-4 hour rule.
The 2/4 hour rule
Cooling Food
To be observed when preparing large quantities of food to be
cooled down and stored before further use.
“A food business must, when cooling cooked potentially
hazardous food, cool the food:
 (a) Within 2 hours – from 60C to 21C
 (b) Within a further 4 hours – from 21C to 5C.”
Reference:
Australia New Zealand Food Standards Code, Standard 3.2.2. Division 3.7, “Food Processing” (3).

Stocks produced from animal products will be high in protein so will need to be cooled rapidly to
minimise possibility of bacteria growing to a dangerous level.
Sauces thickened with starch are liable to fermentation if kept war for extended periods.
When cooling, product needs to be placed into shallow containers with a wide surface area.
If not rapid cooling equipment is available then the wide shallow containers will allow the heat to
dissipate quicker.
Stirring occasionally helps to let the heat out and prevents skins from forming on surface.
When room temperature has been reached the product should be placed into refrigeration until
a temperature of 5°c has been recorded.
Then the products can be placed into larger storage containers for better storage.
All products must be labelled with name and date of manufacture.
Stocks can be kept fresh in cool environment for up to 3 days; if longer storage is required then
freezing is required.

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All containers that are used for storage of food must be of food grade standard.
Stainless steel is best but good quality food grade plastic containers are acceptable.
Plastic containers must be in good condition with no cracks or scratches.
Containers must be able to be sealed easily and securely.
Stocks can be stored in containers larger than sauces.
Sauces are best stored in smaller containers.
Small containers for sauces allows for portions to be removed from controlled environment and
heated to serving temperature without too much being wasted.
The size of the storage containers will be determined by the rate of usage:
 1 litre
 5 litres
 10 litres.
How much sauce is required in a service period?
It is the continual reheating and cooling that causes problems with contamination.

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