Professional Documents
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Stocks Sauces and Soups
Stocks Sauces and Soups
http://www.marthastewart.com/950209/brown-bee
f-stock#950209
Brown stock is roasted poultry, beef or fish bones
with roasted vegetables and tomato paste. Pan is
deglazed with red wine.
Chicken Stock (White stock)
http://www.marthastewart.com/950207/basic-chic
ken-stock#950207
Simmering poultry, beef or fish bones with onion,
celery and carrots
Vegetable Stock
http://www.marthastewart.com/949654/vegetable-
stock
Any leftover vegetable scraps can basically be made
into a vegetable stock.
For a specific intense flavor of a particular vegetable,
use more of that vegetable.
Preparing Bones
Blanching
Browning
Sweating
Preparing Ingredients for Stock
A sauce adds:
Moistness
Flavor
Richness
Appearance
Interest and appetite appeal
The Structure of a Sauce
Liquid
A liquid ingredient (stocks) provide the body or base of most
sauces
Thickening Agents
Starches are the most commonly used thickening agents
Other Flavoring Ingredients
Most of the hundreds of sauces listed in the standard
repertoires are made by adding one or more flavoring
ingredients in one of the five mother sauces
Grand/Mother Sauces
Melt fat
Add correct amount of flour and stir until fat and
flour are thoroughly mixed
Cook to required degree for white, blond, or brown
roux
Cook in a small saute pan
Cool before adding to stock or other liquid, because
it will cause lumps
Liquid may be hot or cooled, but not ice cold. It will
cause the fat to set back up.
Other Thickening Agents
Reducing
Straining
Deglazing
Enriching with butter or cream
Monter au beurre (mohn tay oh burr)
Seasoning
Salt
Lemon juice
Pepper
Sherry
Madeira
Small Sauces
Small Sauces
Small Sauces
Small Sauces
Small Sauces
Quality Testing