Stocks, Soups, and Sauces

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ANA MARIE
LAPPAY
NOV.02.19
Stocks

 Are often called the chef’s building

blocks because they form the base
for many soups and stocks.

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 A STOCK IS…

 A flavorful liquid made by gently

simmering bones and/or vegetables in a
liquid to extract their flavor, aroma,
color, body and nutrients.

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Types of Stock

 White Stock
 Brown Stock
 Fumet
 Court Bouillon
 Glace
 Remouillage
 Bouillon
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 The Four Essential Parts of a
Stock Are

 Mirepoix
 Aromatics
 Liquid
 Major Flavoring Ingredient

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Bones For Stock Are Prepared By:

 Blanching
 Browning
 Sweating

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7 What Four Qualities Are Stocks
Evaluated On?

1. Flavor
2. Color
3. Aroma
4. Clarity
Cooling and Storing Stock

 Put the stockpot in the ice-bath and stir often.

When cool, place in the refrigerator.

 Break down the large amounts of stock into smaller amounts.

 Place stock in small containers in the refrigerator.

 Stir occasionally

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 Preparing Soups

 Any good soup is made with the best

ingredients available.
 Clear Soups & Thick Soups
are the two basic types of soup
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10 Which Soups Are Clear And
Which Soups Are Thick?
 Consommé Clear Soup
 Bisque Thick Soup
 Broth Clear Soup
 Cream Thick Soup
 Purée Thick Soup
Helpful Hints For Cream And Purée Soups:
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 If a cream soup becomes too thick, add water or stock until

the correct consistency is achieved. Never use heavy cream-
it can hide the flavor of the main ingredient.
 If the soup has a sour or “off” flavor, or has curdled, discard
it. Cream soups have a brief storage time once the cream has
been added.
 To store cream soups longer, be sure that the base is
properly chilled and stored. Finish only the amount needed
for a single service period.
 If the soup has a scorched taste, transfer it immediately to a
cool, clean pot and check the flavor. If it doesn’t taste scorched
in the clean pan, it is safe to continue cooking.
12 From Which Country Does Each
Specialty Soup Originate?

 Borscht  Russia
 Gazpacho  Spain
 Gumbo  Louisiana
 Minestrone  Italy
 Vichyssoise  France
 Cooling And Finishing Techniques

 Remove surface fat from soup before service.

 Blot with strips of un-waxed brown butcher paper to
eliminate unwanted fat.
 Soups should be garnished just before service.

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 Sauces

 Add moisture and richness to food

 Introduce complementary and contrasting
flavors
 Enhance the appearance of food
 Add texture to the dish

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15 The Five Grand Sauces

Béchamel
Veloute
Espagnole (Brown)
Tomato
Hollandaise
16 Miscellaneous Sauces

 Coulis
 Jus
 Compound Butters
 Salsa
17 How Do Miscellaneous Sauces
Function?
 They Function in much the same way that
grand sauces do. They add flavor,
moisture, texture, and color to the dish.
 They also allow chefs to change the menu
items by providing a lower-fat alternative
to the usually heavy grand or derivative
sauces.
 Thickeners

Are added to sauces to give them

additional richness and body

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Examples of Thickeners:

 Beurre manié
 Liaison
 Slurry
 Roux
 White roux
 Blond roux
 Brown roux

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20 To Pair the Correct Sauce with a
Meal
 The sauce should be suitable for the style of service.
 The sauce should be suitable for the main ingredient’s cooking
technique.
 The sauce’s flavor must be appropriate for the flavor of the food
it is accompanying.
21 References

 ProStart – “Becoming a Restaurant and Foodservice

Professional” Year Two
National Restaurant Association Educational Foundation
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