MODULE 3 PART 1 With Activity

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HE 211: MODULE III
MODULE III
COURSE MODULE
Principles of
Preparation
of Stocks and
Sauces
PART 1
COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

HE 211: MODULE III
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COURSE MODULE About Stocks
Stocks are flavorful liquids used in the

preparation of soups, sauces, and stews,
derived by gently simmering various
ingredients in water. They are based on
meat, poultry, fish, game, or seafood, and
flavored with mirepoix, herbs, and spices.
Vegetable stocks are prepared with an
assortment of produce, or intensely
flavored with a single ingredient, such as
mushrooms, tomatoes, or leeks.
There are different French terms used for stocks,
including; fond, broth, bouillon, fumet, and nage. The term fond,
meaning base, is a fitting definition for these liquids because they are
the foundation of many different food preparations. The terms
stock, broth, and bouillon can be confusing but they are essentially
quite similar. A broth is usually made from simmered meats, while a
stock is made from the bones. A bouillon, from the French term
bouillir, meaning to boil, can be any liquid produced by simmering
ingredients in water. Fumet is a concentrated liquid that often
contains wine, and nage, meaning to swim, refers to cooking

HE 211: MODULE III
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ingredients in a court bouillon, and is often associated with
Stocks are divided into white and brown categories. White stock is uncolored
and subtle flavored, while a brown stock uses roasted
components to create a rich color and robust flavor. Depending on the desired
outcome, any stock can be white or brown. A stock can also be as simple as the
Japanese preparation of Dashi, a light stock made with dried seaweed (Kombu),
dried bonito fish flakes (Katsuobushi), and
mushrooms (shiitakes).

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HE 211: MODULE III
COURSE MODULE
3.1 Variety of stocks, glazes, flavoring, and seasonings
B AS I C I N G R E D I E N T S
Stocks are prepared with a few basic ingredients including bones,

mirepoix, herbs and spices, and sometimes tomatoes or wine. They
are often prepared using leftover ingredients as a cost-effective
measure for the kitchen.
Always remember to make sure the ingredients are of good quality,

a stockpot should never be a dumping ground for old leftovers that
Meat trimmings can be added, as long as they are cleaned of

fat and gristle. Aromatic vegetables, usually onions, celery, and
carrots, are typically incorporated. Substituting leeks for the
onions, or adding garlic, enhances the flavor of a stock. Tomatoes
are incorporated in brown stock for color and flavor; they also add
acidity and help clarify the liquid.
When preparing a fumet, nage, or court bouillon, white wine

is added for flavor and acidity. Standard seasoning includes
parsley, bay leaf, thyme, and peppercorns. Other herbs and spices
augment the flavors as desired. Vegetable stocks begin with a
mirepoix of onions, celery, and carrots, enhanced by additional
vegetables, leeks, garlic, mushrooms, tomatoes, fennel, and
similar ingredients.

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HE 211: MODULE III
B ON ES
COURSE MODULE Start with high quality ingredients.
Use bones from younger animals, because they have more
cartilage that is rendered into gelatin, giving the stock better
viscosity.
M IR EP OIX AN D S A
Cut the bones small, about 3”, to extract the most flavors in
the shortest cooking time.
A combination of meaty and marrow bones gives the stock
a rich flavor and body.
Meat trimmings are okay, as long as they are fresh and
trimmed of excess fat.
Use lean fish bones with a neutral flavor; fatty fish (salmon
and tuna for example) have a strong, distinctive flavor that
is too assertive for most applications.
When using fish bones, remove the gills, which tend to
have an off-flavor.
ACHET D’ E PIC E S
 A proper balance of mirepoix

vegetabl es, herbs, and
spices, is essential to round
out the flavor.
 The mirepoix can be added at
the beginning or end of the
preparation process,
depending on whether it is a
white or brown stock. In a
white stock, the mirepoix is
added at the end of the
process for a fresher flavor.
In a brown stock, the
mirepoix is often roasted

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COURSE MODULE  Vegetable trimmings are okay to use as

long as they are fresh, and used in
balance with the other ingredients.
 Avoid turning the stockpot into a catch-all
for leftovers that should be composted or
thrown out.
 Parsley, bay leaf, thyme, and crushed
peppercorns are the standard seasoning.
Other herbs and spices are incorporated
depending on the desired results.
 Because stocks are basic mise en place
preparations, salt is usually not added
directly to them, but instead added to
later preparations.
L I QUI D
 Water is the common liquid used in stock preparation. To

create a clear stock, always start with cold water
 A cold remouillage (second wetting of the stock pot) can be
substituted for the water to enhance the flavor of the stock
RATIOS FOR STOCKS

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces Preparation
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COURSE MODULE COOKING A STOCK
Stocks are gently simmered, never boiled, to

extract their flavors. They must be started in cold water to
gently open and release impurities, caused by proteins in
the meat and bones to rise to the top and be easily
skimmed from the surface. The bones are sometimes
roasted with the mirepoix for a robust flavor or blanched
in water and rinsed for a clearer and lighter stock.
Vegetables, herbs and spices are usually added towards the
end of the cooking process (except when preparing a
brown stock) to preserve their freshness and flavor. Once
cooked the liquid is strained and can then be used
immediately or cooled and stored for later use. The
strained bones can be re-wet and cooked a second time
with a fresh mirepoix if desired as a way to stretch and
maximize the ingredients.
 Use a tall pot to prevent too much evaporation,

and one with a spigot to make straining the stock
easier.
 Blanch, sweat, or brown the bones (and mirepoix) if
desired.
 Start the stock in cold water. As it heats up,
blood and other impurities will dissolve in the
water and rise to the top.
 For ultimate clarity, skim off the impurities as
they rise to the surface.
 To avoid a cloudy stock do not stir while it is
cooking because the impurities will get trapped in
the liquid.
 Replenish liquid as needed if it evaporates but
avoid diluting the flavor and body of the stock.
 Simmer the stock gently – never allow it to boil.

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COURSE MODULE A. Start the Stock in Cold Water
The ingredients should always be covered with cold water. When bones are I
covered with cold water, blood and other impurities dissolve. As the water heats,
the impurities coagulate and rise to the surface, where they can be removed
easily by skimming. If the bones were covered with hot water, the impurities
would coagulate more quickly and remain dispersed in the stock without
rising to the top, making the stock cloudy.
If the water level falls below the bones during cooking, add water to cover
them. Flavor cannot be extracted from bones not under water, and
bones exposed to the air will darken and discolor a white stock.
B. Simmer the Stock Gently

The stock should be brought to a boil and then reduced to a simmer, a temperature
of approximately 185°F (85°C). While simmering, the ingredients release their flavors
into the liquid. If kept at a simmer, the liquid will remain clear as it reduces and a stock
develops.
Never boil a stock for any length of time. Rapid boiling of a stock, even for
a few minutes, causes impurities and fats to blend with the liquid, making it
cloudy.

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C. Skim the Stock
URSE MODULE
Frequently
D. Strain the Stock

Carefully

C
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Once a stock finishes

cooking, the liquid must be
A stock should be skimmed often to separated from the bones
remove the fat and impurities that rise to the vegetables and other solid
surface during cooking. If they are not ingredients. In order to keep the
removed, they may make the stock cloudy. liquid clear, it is important not to
disturb the solid ingredients when
removing the liquid. This is easily
accomplished if the stock is
cooked in a steam kettle or
stockpot with a spigot at the
bottom.
If the stock is cooked in a standard stockpot. to strain it:
1. Skim as much fat and as many impurities from the surface as possible before
removing the stockpot from the heat.
2. After removing the pot from the heat, carefully ladle the stock from the pot
without stirring it.
3. Strain the stock through a china cap lined with several layers of cheese- cloth

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COURSE MODULE E. Cool the Stock Quickly

Most stocks are prepared in large quantities, cooled and held for later use.
Great care must be taken when cooling a stock to prevent food-borne
illnesses or souring. A stock can be cooled quickly and safely with the
following procedure:
1. Keep the stock in a metal container. A plastic container insulates the

stock and delays cooling.
2. Vent the stockpot in an empty sink by placing it on blocks or a

rack. This allows water to circulate on all sides and below the pot
when the sink is filled with water.
3. Install an overflow pipe in the drain, and fill the sink with cold
water or a combination of cold water and ice. Make sure that the
weight of the stockpot is adequate to keep it from tipping over.
4. Let cold water run into the sink and drain out the overflow pipe.
Stir the stock frequently to facilitate even, quick cooling
F. Store the Stock Properly
Once the stock is cooled, transfer it to a sanitized covered

container (either plastic or metal) and store it in the refrigerator. As the
stock chills, fat rises to its surface and solidifies. If left intact, this layer of
fat helps preserve the stock. Stocks can be stored for up to one
week under refrigeration or frozen for several months.
G. Degrease the
Stock
Degreasing a stock is simple: When a
stock is refrigerated, fat rises to its surface, hardens
and is easily lifted or scraped away before the
stock is reheated.

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COURSE MODULE THICKENING AGENTS

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COURSE MODULE
Cooking Time
There is much debate over how long a stock should cook to
extract the greatest amount of flavor. The general wisdom is that fish
and vegetable stocks take about 45 minutes to one hour. A poultry
stock takes about four hours and meat stocks take up to eight hours.
The deciding factor in the length of cooking, especially for meat and
poultry stocks, is actually the size of the bones and other
ingredients. The smaller the bones are cut, the less time required for
extracting the maximum flavor. Famed French Chef Michel Roux
states that cooking a f ish stock for 30 minutes is sufficient. Poultry
and meat stocks should be cooked no more than 2 ½ hours.
Reference:
https://www.bcit.cc/site/handlers/filedownload.ashx?moduleinstanceid=8388&d
ataid=29491&FileName=soups_and_Sauces_Chapter_20.pdf
https://www.theculinarypro.com/stocks-soups-and-sauces-1

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COURSE MODULE 3.1.1 Chicken Stocks, Beef Stocks, Brown Veil Stocks,
Vegetable Stocks, and Fish Stocks

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COURSE MODULE White stock (Fond Blanc)

 White stock/fond is made with white meat or beef, veal bones,
chicken carcasses, and aromatic vegetables.
 The bones or meat are put in cold liquid and slowly brought to a boil.
 The mirepoix (a flavouring base of diced vegetables is sweated in

suitable fat/pork fat) and then added to the liquid before it develops any
color.
 The mixture is reduced to a simmer to finish cooking.
 This type of stock is used for

white sauce, blanquettes, fricassee, and poached dishes etc.
Method of Preparation and Ingredients for White Stock (Chicken, Veal,

Beef) Required Ingredients for a yield of 15 GAL / 56 LTRS:
 Bones Cut Small - 60LB / 27 KG

 Cold Water - 18 GAL / 68 LTRS
 Butter - 1 LB / 450 GRM
 Thyme - 1 TBSP
 Bouquet Garni - 1 LARGE
 Bay Leaf - 10-15 EA (EACH)
 For mirepoix:
o Onion Diced - 3LB / 1.36 KG
o Carrot diced - 3LB / 1.36 KG
o Celery diced - 3LB / 1.36 KG
o Leek diced - 3LB / 1.36 KG
Preparation Method for White Stock:
 Place Bones in a stockpot and cover then with the cold water.
 Bring slowly to a boil and skim the scum.
 Sauté mirepoix in butter until golden.
 Add sautéed mirepoix and aromatics to stock.
 Simmer 5-6 hours for chicken and 8-10 Hours for Veal.

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COURSE MODULE  Pass through a fine strainer.
 Label the stock container.
 Cool and refrigerate.
Brown stock (Fond Brun)

 The Brown stock is made with beef, veal, and poultry meat and bones.
 The bones are roasted until golden in color, not burnt. (Burnt bones and
mirepoix will damage the stock’s flavor and color).
 The mirepoix is added when the bones are three-quarters roasted;

tomato product may also be added.
 When the bones and mirepoix are golden in color, the cold liquid is
added and the mixture is slowly brought to a boil, then reduced to a
simmer to finish cooking.
 This stock is used for brown sauces and gravies, braised dishes, and meat glazes.
Method of Preparation and Ingredients for Brown Stock (Veal,

Beef) Required Ingredients for a yield of 15 GAL / 56 LTRS:
 Bones Cut Small - 60LB / 27 KG

 Cold Water or Remouillage - 18 GAL / 68 LTRS
 Tomato Product - Optional
 Thyme - 1 TBSP
 Bouquet Garni - 1 LARGE
 Bay Leaf - 10-15 EA
 For mirepoix:
o Onion Diced - 3LB / 1.36 KG

o Carrot diced - 3LB / 1.36 KG
o Celery diced - 3LB / 1.36 KG
o Leek diced - 3LB / 1.36 KG

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COURSE MODULE Preparation Method for Brown Stock:
 Place Bones in a roasting pan and brown in a 350F oven.
 When Bones are 3/4 done, place mirepoix over the bones and finish browning.
 When browned, remove bones and mirepoix and place in a

stockpot with aromatics.
 Remove the fat from the roasting pan.
 Deglaze roasting pan with water or Remouillage and add to the stockpot.
 Add the remaining cold water or Remouillage to cover the bones.
 Bring to a boil reduce to a simmer and skim.
 Summer for 8 to 10 hours.
 Pass through a fine strainer.
Remouillage: The word translates as a “rewetting”, which is a good way to

think of the way that remouillage is made. Bones used to prepare a “primary
stock” are reserved after the first stock is strained away from the bones.
The bones are then covered with water, and a “secondary stock” is
prepared.

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COURSE MODULE Vegetable or Neutral stock (Fond de legume):

 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.
 This relatively new type of stock is gaining in popularity in the culinary world.
 Vegetable stock is used generally in vegetarian cooking and volutes.
 It is often used as a replacement for bouillon and other meat stocks, like
chicken stock.
Method of Preparation and Ingredients for Vegetable

Stock Required Ingredients for a yield of 15 GAL / 56
LTRS:
 Vegetable trimmings
 Cold Water
 Thyme
 Bouquet Garni
 Bay Leaf
 Mirepoix
 Onion Diced
 Carrot diced
 Celery diced
Preparation Method for Vegetable Stock:
 Use approximately equal proportions of vegetables and water.

 The basic ingredients of a vegetable stock are
vegetable, herbs and spices.
 The vegetable stock needs to be simmered only 30 to 45 minutes.

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COURSE MODULE Fish Stock (Fume de Poisson):

 Fish stock is categorized separately from the other basic stocks
because of its limited usage.
 The basis of fish preparation is fumet or fond.
 It has been said that all fish produce a fumet are equal. Some fish produce
better quality stock than others.
 The result from some fish are stocks which are too gelatinous and fishy tasting.
 Fish are which are oily yield stock that has a bitter taste or that is milky.
 Classical preparation calls for the bones of specific fish for fumet.
 Dover sole, turbot, brill and whiting are recommended for their superior flavor.
 However, the important thing is that the fish is fresh and that its flesh is white.
Method of Preparation and Ingredients for Fish stock (Veal, Beef)
Required Ingredients for a yield of 3 GAL / 11 LTRS:
 Fishbone with heads - 12LB / 5.4 KG

 Cold Water - 2 GAL / 7 LTRS
 Butter - 2 OZ / 56 GRM
 Thyme - 1 Pinch
 Bay Leaf - 2 EA(Each)
 Mirepoix
 Onion Diced - 8 OZ / 250 GRM

 Celery diced - 4 OZ/ 113 GRM
 Leek diced - 4 OZ / 113 GRM

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COURSE MODULE Preparation Method for Fish Stock:
 Clean fish bones and head in cold running water.
 Break the large bones.
 Remove any black skin, blood clots and gills.
 Sauté mirepoix and aromatics in butter.
 Cover and let sweat in their own juices.
 Add fish bones, cover and let sweat for a few minutes.
 Add white wine and cover with cold water.
 Bring to a slow boil and simmer uncovered for up to 45 minutes.
Reference:
https://setupmyhotel.com/train-my-hotel-staff/chef-training/733-

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COURSE MODULE F R E N CH S A U C E H I S T O R Y
Classic French sauces have evolved over hundreds of years,

and are organized by a standardized system that has influenced
chefs and cuisines around the globe. Guillaume Tirel, also known as
Taillevant (1312- 1395), author of the oldest known French cookbook
called “Le Viandier”, included 17 sauces and used bread, egg
yolks, and vegetable purees to thicken his sauces.
s of Sauce Making
One of the early icons of French cuisine, Francois Pierre de
La Varennes (1618-1678) authored “Le Cuisinier Francais" , and is
credited as the first recorded evidence of the use of a roux to thicken
sauces instead of bread. His book included recipes for Béchamel
Sauce, and a sauce which is quite similar to a Hollandaise sauce.
He also incorporated the reduction of stocks to boost flavor.
The great French chef Antoine Careme (1784-1833),

considered the founding father of classic French cuisine and the
king of cooks, identified Espagnole, Velouté, Béchamel, and
Allemande as the grande or mother sauces.
Auguste Escoffier (1846-1935), the author of "Le Guide Culinaire" and
the chef credited with codifying classic French cuisine, further
classified the grande sauce family as espagnole, demi-glace,
Lenten espagnole,

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COURSE MODULE

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T H E PR I NCIP L E S OF S A UC E MAK I N G
COURSE MODULE
Sauces add flavor, texture, moistness, viscosity, and eye appeal to a
dish. They help pull together the various elements of a plate and make it
whole. Sauces add contrasting or complimentary favors and colors
to a plate thereby keeping the dish interesting and appealing
throughout the dining experience.
SAUCE VARIATIONS
A pan sauce is created in a similar fashion when a sautéed protein

produces caramelized bits that cling to the pan, along with the
juices that are rendered from the cooked items whether they are
meat, poultry, or fish. The sauce is completed with a reduction of
wine and aromatics (shallots, mushrooms, garlic, etc.), and
finished with whole butter or cream.
French Grande Sauces (also known as mother

sauces) including espagnole, béchamel, and velouté are roux-based
sauces prepared with stock or milk as their liquid. These
sauces
incorporate aromatics including onions, celery, and carrots (depending
on the sauce) that are sautéed to either a translucent stage, or browned
further for color and flavor. A sachet d’epice is added for seasoning. They
are not salted but seasoned when incorporated into other
preparations. Secondarysauces are derived from a mother sauce
including a demi-glace, Allemande, or supreme. These sauces are further
reduced with added ingredients of cream, stock, wine, or aromatics.

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CLASSIC FRENCH MOTHE R SAUCES

COURSE MODULE
From the grande and secondary sauces, small sauces or

derivatives, along with pan sauces, are prepared by
incorporating any combination of ingredients. Most small
sauces are based on the principle of reduction, or cooking
down various liquids with aromatics, wine, and herbs, to
meld, concentrate, and balance the flavor.
PRACTICAL SAUCE PREP IN THE KITCHEN
Sauce making begins with a flavor base of aromatics,

reductions of wine, vinegar, or other spirits, the addition
of flavorful liquids including stocks, milk, or cream, and a
variety of seasonings. Others are created through
emulsions of fats with liquids and eggs, or through
pureed suspensions of cooked aromatics, liquids, and
seasonings.

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COURSE MODULE Start with a F lavor Base
Begin by sautéing or
sweating (gently cooking in fat) an aromatic
Develop Con sistenc y
Flour can be added at this stage (known as

the singer method) or thickened later with a
prepared roux, refined starch, or other
thickening agent. Some preparations are
thickened by suspensions, such as tomato
sauces, and need no added starch, still others,
including meat-based jus, may be left
unthickened, relying on reduction to concentrate
flavors while gelatin from the meats add body.
Add L iquids, Season, and Simmer
Stock, milk, wine or other liquids are added and the sauce
is brought to a simmer. If a prepared roux is used it is
added at this stage. A sachet d’epice or bouquet garni is
added to flavor the sauce. The sauce is simmered and
reduced in volume for the appropriate amount of time to
develop flavor and.
Cleaning a sauce is a critical

step in creating a clear sauce, a French
term known as depouillage. Bring the
sauce to a simmer and offset the pot
on the burner so that, as the scum
that rises to the top, it rolls to one
Skim the Sauce

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COURSE MODULE
Strain/ Puree
Sauces may be pureed in a food mill or blen
Evaluate and Adjust Consistency and Texture
A sauce should have a consistency that is light yet thick enough to coat the b
T AS T E , E V AL U AT E & AD J U S T
Taste

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COURSE MODULE Consistency & Texture
 Thin sauces release aromas that are more immediately

noticed by the sense of smell
 Thickening agents obstruct the flavor of a sauce
requiring more salt and seasoning
 Thickened sauces tend to linger on the tongue longer
and prolong the flavor better than thin sauces
Too Thin? - If the consistency of a sauce is too thin or too weak it can
be adjusted by reducing the sauce on the stove. Other alternatives
include adding more thickening agent, cream, a swirl of butter, or a
liaison of egg yolk and cream.
Too Thick? - If it is too thick it can be thinned with a little water,

stock or other liquid. Be careful to taste and adjust seasoning.
Thinning with water will dilute the flavor so it is normally not
recommended except in the case where it may be too intense.
Sauces that sit in a steam table will evaporate over time becoming
too thick or salty; in this situation it may be appropriate to adjust with
water.
Holding Sauces for Service
If the sauce is prepared in advance and held for service a skin may
form on the surface of the sauce. Here are a few ways to prevent this
from happening.
Butter - A little butter swirled on the surface will help prevent this.
When using this technique, the sauce may appear greasy as it sits.
The proper technique for ladling the sauce out is not to stir it . Rather,
dip the ladle directly into the sauce and lift the ladle directly up to
minimize the amount of butter on the surface of the sauce.
Parchment Paper – make a cartouche of “false lid” out of

parchment, butter it, and place it directly on the surface of the
sauce.
Plastic Wrap - Other methods for preventing a skin include placing

plastic wrap or parchment paper directly on the surface of the
sauce so no air gap is present to dry out the surface.

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COURSE MODULE
In the 19th century, Marie-Antoine Carême anointed
Béchamel, Velouté, Espagnole, and tomato sauce as the building
blocks for all other sauces in his work L'Art de la Cuisine Française au
Dix-Neuvième Siecle. Later on, Hollandaise got added to the family. Since
then, many people consider others sauces—sweet and savory from all
around the world—as unofficial extended relatives of these five sauces.
Though some will argue for the importance of chimichurri and

chocolate sauce, it's a knowledge of the five French mother sauces that
will prove essential. They may seem intimidating, but mother sauces will
nurture your kitchen confidence. With a few simple ingredients (mostly
flour, butter, and a liquid) and a

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COURSE MODULE couple easy techniques, these five sauces, all equally important to your cooking
repertoire, serve as the starting point for a slew of other classics.
Once you get the feel for these sauces, you’ll be able to whisk
them up whenever you want to get fancy. And soon enough, you'll feel
confident enough to break tradition and take that Mother Sauce
somewhere she’s never gone before. Here's what you need to know
about the building blocks of sauces:
Beyond flavor, the most important element of any sauce is its

ability to smother and cling to whatever it gets drizzled, dolloped, or
poured on. That means making the sauce thick and stable, which is
accomplished with three techniques: a roux, an emulsifier, and a
reduction (liquid that's slowly cooked down until thick).
Four out of the five mother sauces start with a roux. Roux is a fancy
name for flour mixed with fat. Equal parts butter and flour get cooked
over medium heat, then a liquid gets added. This mixture then boils,
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thickens

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COURSE MODULE
What is a roux?
A roux is paste that is used as a thickener. It is simply flour

cooked in fat. As the proteins in the flour are heated, they
expand and disperse evenly throughout the liquid that
they are mixed with. Raw flour can be used as a
thickening agent; however, cooking the flour first takes
away the floury taste and creates a more even and smooth
texture.

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First, a fat—butter, oil, rendered animal fat—is melted in a heavy-bottomed pan. When it is
has been heated, an equal amount of flour is added. The mixture must be whisked
constantly, as it will burn very easily, until it has been cooked to the desired color.
There are three major categories of roux that are dependent on the length of cooking.
A white roux, used commonly in light, creamy sauces like béchamel, has the shortest
cooking time. The flour has been lightly browned but it is still very pale in color. Just beyond
the white roux is the blonde roux. It is darker in color and can be recognized by the
almost nutty smell that develops as the flours continue to brown. The darkest roux the
brown roux which, having cooked the longest, has the deepest smell, flavor, and color.
One thing to note is that the longer a roux is cooked—and the darker it becomes—the
less ability it has to thicken. Therefore you will need more of a darker roux to thicken to
the same degree than the same quantity of a lighter roux.
A watched pot never boils but an unwatched roux will always burn.
The thing that's so tricky about making a roux is how many variables there are in the
process. For a two-ingredient recipe, there are a shocking amount of outcomes. Heat,
type of fat, timing, stirring utensil, even the movement of the cook's arm all contribute to
the end result. That being said, there is really only one thing that matters when making a
roux: patience.

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COURSE MODULE This really is one of those slow-and-steady-wins-the-race moments.
Step 1:
Start with your fat. Usually, a recipe calling for a roux will tell you
what sort of fat to use, as it will affect the flavor so greatly. If it doesn't, a
good starting place is butter.
Step 2
Heat your butter in a heavy over low heat. When the butter has
melted and the foaming subsides, add your flour. The quantities should
be the same. For example, if you use two tablespoons of butter, you'll
want to use two tablespoons of flour.
Step 3
Moment the flour meets the butter, you'll need to start stirring, either with a
whisk or a flat-edged wooden spoon. You will want a utensil that will allow
you to keep the mixture moving, to prevent the roux from burning.

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COURSE MODULE At first, the mixture will be fairly liquid but keep stirring. As it
continues to cook, it will thicken into a more paste-like substance. Soon,
the color will begin to deepen.
Step
Keep stirring. You will be able to smell the flour cooking—a warm,
pleasant, nutty scent. Keep stirring. The only thing you need to worry about is
stirring.
The amount of time it will take to cook is dependent on many things, your
stove, the fat you use, the type of roux your recipe calls for. For instance, a
white roux might only take a couple of minutes, whereas a dark roux will
take much longer. My mother once took a cooking class down in New

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swore that the amount of time it takes to make a proper dark roux for a
gumbo is equal to the amount of time it takes to drink an entire six pack
of beer. The important thing is to take your time. And did I mention, stir?
Step 5:
Once your roux is browned to your liking, add hot stock or milk,
continuing to whisk vigorously. And voila, your sauce!
Here are the basic formulas of the five mother sauces:
Béchamel: Roux + Dairy (traditionally milk or cream)

Velouté: Roux + White Stock (traditionally chicken, but also vegetable or
fish) Espagnole: Roux + Brown Stock (traditionally veal or
beef) Tomato: Roux + Tomatoes (or, go the Italian route by skipping the
roux and simply reducing tomatoes over medium-low heat until
thick) Hollandaise: Egg Yolks + Clarified Melted Butter + Acid (like lemon
juice or white wine)

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COURSE MODULE Now that you understand the basics, let’s talk about each mother sauce
in more detail (and what to pair them with):
1. Béchamel
If you’ve eaten homemade macaroni and cheese, a classic

croque madame, or lasagna, chances are you’ve experienced the rich
creaminess of Béchamel. It can be made in its most basic form by just
combining roux and cream, or it can be mixed with other ingredients
to create new sauces: Mornay is made by adding Gruyère or Parmesan,
and mustard sauce is made by adding—you guessed it—mustard.
Here are some other ways to use Béchamel:

 Swap in Béchamel for some of the cream in a gratin.
 Pour it over polenta cakes and broil for a few minutes until bubbly and
golden brown.
Once you've mastered basic Béchamel, here how to get more creative:
Spike a classic Béchamel with soy and miso for a new take on Trent
Pierce’s Miso- Creamed Kale or Nobu’s Fried Asparagus.

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COURSE MODULE 2. Velouté
Like good old Béchamel, Velouté begins with a white roux, but then
it gets mixed with white stock made from fish, chicken, or veal. Technically
not a finished sauce, it's used as a flavorful starting point for gravies,
mushroom sauces (hello chicken pot pie), and shrimp sauce (hello shrimp
bisque).
Here are some other ways to use Velouté:

 Whip up Velouté with veal stock, then use it to make Swedish Meatballs.
 Smother biscuits with an herby gravy for breakfast.
Once you've mastered basic Velouté, here's how to get more creative:
Make velouté vegetarian with a mushroom-based stock for this Vegetarian
Mushroom Thyme Gravy.

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COURSE MODULE 3. Espagnole
Although some think blond roux have more fun, Espagnole proves
that dark roux know how to party, too. Also known as brown sauce,
Espagnole begins with a mirepoix (carrots, celery, and onions), beef
stock, and deglazed brown bits (fond) from beef bones. From there,
tomato paste and spices may be added.
To make a demi-glace, a rich French brown sauce, combine the

Espagnole with more beef stock; to create Bordelaise, a red wine sauce
that pairs well with steak and mushrooms, mix the demi-glace with red
wine and herbs. Serve this with filet mignon for an excellent dinner.
Here are some other ways to use Espagnole and its variations:
 Pair roast lamb with a demi-glace.
 Drizzle a little Bordelaise over mushroom risotto.
Once you've mastered basic Espagnole, here's how to get more
creative: Take Espagnole somewhere new by adding tamarind paste and
making Dan Barber’s Braised Short Ribs.

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COURSE MODULE 4. Tomato
Probably the first mother sauce you ever tasted (over a heaping
bowl of spaghetti), tomato sauce is often a mixture of just onions, garlic,
and tomatoes. Although some traditionalists may start with a roux, most
tomato sauces merely rely on a tomato reduction to build flavor and create
thickness.
Here are some other ways to use tomato sauce:
 One word: pizza.

 Turn tomato sauce into breakfast with shakshuka.
Once you've mastered basic tomato sauce, here's how to get more
creative: Marcella Hazan's tomato sauce can't be beat, but if you want
to think outside of Italy, use your tomato sauce to make Lentil
Cakes with Tikka Masala instead.

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COURSE MODULE 5. Hollandaise
Think of Hollandaise as a fancy mayonnaise that uses clarified

butter in place of oil and gets drizzled over asparagus and eggs without
judgment. Instead of using a roux or a reduction, Hollandaise
uses the method of emulsification: the act of using a binding agent (in
this case, an egg yolk) to force two ingredients that don't mix well together
(here, butter and lemon juice) to like each other immensely. Hollandaise
takes patience, as you'll need to temper the mixture so that the eggs do
not curdle. The sauce can break easily, but you can patch things back
together by adding a little heavy cream and whisking until the sauce
returns to its smooth state; or use Amanda's trick for fixing broken aioli—a
close relative of Hollandaise sauce—by using the broken emulsification
to start your next batch. Sound like a lot of hard work? This Fried Green
Tomato Benedict makes it all worth the trouble.
When mixed with unsweetened whipped cream, Hollandaise suddenly
becomes airy Mousseline that can be poured over fish or vegetables.
Béarnaise is another close relative to Hollandaise. But unlike Hollandaise,

which has lemon juice in it, Béarnaise is perfumed with tarragon, shallots,
and white wine vinegar.

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COURSE MODULE Here are some other ways to use Hollandaise:

 Drizzle it over crab cakes, or use it as a dipping sauce.
 Substitute it for mayo in roasted potato salad.
Once you've mastered basic Hollandaise, here's how to get more
creative: Let another breakfast staple enjoy the creaminess of
Hollandaise with this Savory Oatmeal recipe. Or take your next
Caramelized Pork Bahn Mi to new heights by replacing the mayonnaise
with a Sriracha-spiked Hollandaise sauce.
Other Sauces
Mushroom Cream
Sauce
Mushroom sauce is a white or
brown sauce prepared using
mushrooms as its primary ingredient. It
can be prepared in different styles using
various ingredients, and is used to top a
variety of foods.
In cooking, mushroom sauce is

sauce with mushrooms as the primary
ingredient. Often cream- based, it can
be served with veal, chicken and poultry,
pasta, and other foods such as
vegetables. Some sources also suggest
pairing mushroom sauce with fish
Peppercorn Sauce

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Peppercorn sauce is a culinary

cream sauce prepared with
peppercorn, which is prepared as a
reduction of the cream in the cooking
process.[1] Various types of peppercorn
can be used in its preparation, such
as black, green and pink, among
others. Peppercorn sauce may be
served with beef steak such as filet
mignon and other beef

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COURSE MODULE
Tomato Concasse
tenderloin cuts, lamb, rack of lamb, chicken and

fish dishes, such as those prepared with tuna and
salmon.
Concasse, from
the French concasser, "to crush or grind", is a
cooking term meaning to rough chop any
ingredient, usually vegetables or fruit. This term is
particularly applied to tomatoes, where tomato
concasse is a tomato that has been peeled,
seeded (seeds and skins removed), and
chopped to specified dimensions. Specified
dimensions can be rough chop, small dice,
medium dice, or large dice.
The most popular use for tomato
concasse is in an Italian bruschetta,
typically small dice concasse mixed with olive
oil and fresh basil, and sometimes other
ingredients such as onion, olives, or anchovies.
Tomato concasse is also added to
Béarnaise sauce to produce Choron sauce
which is served with lobster dishes buttered.

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COURSE MODULE
Chimichurri Sauce
Chimichurri (Spanish: [tʃimiˈtʃuri]) is an

uncooked sauce used both in cooking and as a
table condiment for grilled meat. A specialty of
Argentina and Uruguay,[1] the sauce comes in a
green (chimichurri verde) and a red (chimichurri
rojo) version. It is made of finely chopped
parsley, minced garlic, olive oil, oregano and
red wine vinegar.
Beurre Blanc Sauce
Beurreblanc—literally
translated from French as
"white butter"—is ahot
emulsified butter sauce
made with a reduction of
vinegar and/or white wine
(normally Muscadet) and
grey shallots into which,
softened, whole butter is
whisked in off the heat to
prevent separation. The
small amount of emulsifiers
naturally found in butter are
used to form an oil-in- water
emulsion. Although similar
to hollandaise in concept, it
is considered neither a
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COURSE MODULE
A good beurre blanc is rich and buttery, with a neutral flavor that
responds well to other seasonings and flavorings, thereby lending itself to
the addition of herbs and spices. It should be light yet still liquid and thick
enough to cling to food also known as nappe.
Beurre blanc is prepared by reducing wine, vinegar, shallots, and
herbs (if used) until it is nearly dry. Although not necessary, cream can
be added at this point as a stabilizer to the sauce. Lemon juice is
sometimes used in place of vinegar, and stock can be added, as well.
Cold, one-inch cubes of butter are then gradually incorporated into the
sauce as the butter melts and the mixture is whisked.
The sauce can separate by either overheating or cooling. If it
heats past 58 °C (136 °F), some of the emulsifying proteins begin to break
down and release the butterfat they hold in emulsion. If the sauce cools
below 27 °C (81 °F), the butterfat will solidify.
Lab Activity:
PROJECT PLAN
Direction: Choose any 1 stock/sauces then make a project plan out

of it. A project plan will be provided, all you have to do is fill out
what is needed.
(You can search recipes on the internet)
Note: Pass it on USTEP.
Deadline: October 4, 2021

Page|
Reference:
https://food52.com/blog/8828-how-to-make-a-roux
https://food52.com/blog/12209-the-five-mother-sauces-
every-cook-should-know
https://www.theculinarypro.com/sauces
https://en.wikipedia.org/wiki/Mushroom_sauce
https://en.wikipedia.org/wiki/Peppercorn_sauce
https://en.wikipedia.org/wiki/Chimichurri

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HE 211: MODULE III

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE About Stocks

Stocks are flavorful liquids used in the

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

ingredients in a court bouillon, and is often associated with

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

Stocks are prepared with a few basic ingredients including bones,

Always remember to make sure the ingredients are of good quality,

Meat trimmings can be added, as long as they are cleaned of

When preparing a fumet, nage, or court bouillon, white wine

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

 A proper balance of mirepoix

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE  Vegetable trimmings are okay to use as

 Water is the common liquid used in stock preparation. To

RATIOS FOR STOCKS

COURSE MODULE COOKING A STOCK

Stocks are gently simmered, never boiled, to

 Use a tall pot to prevent too much evaporation,

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE A. Start the Stock in Cold Water

B. Simmer the Stock Gently

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

C. Skim the Stock

D. Strain the Stock

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

Once a stock finishes

If the stock is cooked in a standard stockpot. to strain it:

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE E. Cool the Stock Quickly

1. Keep the stock in a metal container. A plastic container insulates the

2. Vent the stockpot in an empty sink by placing it on blocks or a

F. Store the Stock Properly

Once the stock is cooled, transfer it to a sanitized covered

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE THICKENING AGENTS

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE White stock (Fond Blanc)

 The mirepoix (a flavouring base of diced vegetables is sweated in

 The mixture is reduced to a simmer to finish cooking.

 This type of stock is used for

Method of Preparation and Ingredients for White Stock (Chicken, Veal,

 Bones Cut Small - 60LB / 27 KG

Preparation Method for White Stock:

 Bring slowly to a boil and skim the scum.

 Sauté mirepoix in butter until golden.

 Add sautéed mirepoix and aromatics to stock.

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE  Pass through a fine strainer.

 Label the stock container.

 Cool and refrigerate.

Brown stock (Fond Brun)

 The mirepoix is added when the bones are three-quarters roasted;

Method of Preparation and Ingredients for Brown Stock (Veal,

 Bones Cut Small - 60LB / 27 KG

o Onion Diced - 3LB / 1.36 KG

COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces

COURSE MODULE Preparation Method for Brown Stock:

 Place Bones in a roasting pan and brown in a 350F oven.

 When browned, remove bones and mirepoix and place in a