Stocks

• A very flavorful liquid that is made by

gently cooking bones and other ingredients
such as vegetables in a liquid. This extracts
flavour, aroma, color and nutrients
 STOCKS:
• White Stock-a clear, pale liquid made by simmering poultry bones.
• Brown Stock-an amber colored liquid made by browning and then
simmering beef,veal or game bones.
• Fumet (foo-MAY)- a very light flavorful light-colored stock made
from fish bone
• Court Bouillon (Court boo-YON)- a very aromatic vegetable broth,
and is used for poaching fish or vegetables
 All stocks contain four (4) parts:

• Part I- Major flavouring ingredient

• consists of bones and trimmings from
meat poultry or fish. Bones may be from
any part of the animal, including the
neck, tail or leg.
• They must be prepared by blanching,
browning or sweating
 All stock contains four (4) parts

• Part II – Liquid
• Usually water, but may also include
wine or vinegar, or even bouillon and
remouillage.
• Foam or scum may accumulate on this
liquid as the bones cook, this is called
the “raft”, skim this off during cooking.
 All stock contains four (4) parts

• Part III – Mirepoix (meer-PWAH)

• The standard mirepoix is 50% onions,
25% carrots, and 25% celery
• A white mirepoix, for white stock or a
fumet, may have mushrooms
substituted for the carrots .
 All stock contains four (4) parts

• Part IV – Aromatics
• These are the herbs, spices
and flavorings that create a
savory smell
 Guidelines in preparing stock:
1. Follow the correct procedure for cooling and storing stock and make sure that any
stock you use is flavorful and wholesome.
2. Follow the cooking time for stock.
White beef stock: 8 -10 hours
White and brown veal and Game bird stock: 6-8 hours
White poultry and game bird stocks: 3-4 hours
Fish Stock: 45 minutes to 1 hour
Vegetables Stock: 45 minutes to 1 hour
 Guidelines in preparing stock:
3. The stock ingredients are boiled starting from cold water. This promotes
the extraction of protein which may be sealed by hot water
4. Stocks are simmered gently, with small bubbles at the bottom but not
breaking at the surface. If a stock is boiled it will be cloudy.
5. Salt is not usually added to stock
6. Meat is added before the vegetables and scum is skimmed off before
further ingredients are added.
 SAUCES
• Is a flavorful liquid, usually thickened that is used to
season, flavour, and enhance other foods, it adds:
• 1. Moistness
• 2. Flavor
• 3. Richness
• 4. appearance (color and shine)
• 5. appeal
 Variation of Sauce:
• Hot Sauce- made just before they are used
• Cold Sauce- cooked ahead of time then cooled and covered and
placed into the refrigerator to chill
 Basic Sauces for Meat, Vegetables and
Fish
1. White Sauce- its basic ingredient is milk which
is thickened with flour enhanced with butter
2. Veloute sauce –its chief ingredient is veal,
chicken and fish broth, thickened with blonde
roux
3. Hollandaise-is a rich, emulsified sauce made
from butter, egg yolks, lemon juice and cayenne
• Thickening agent- thickens sauce to the right consistency.
Starch granules are separated in two ways:
 mixing the starch with fat: ROUX
 mixing the starch with water: SLURRY
 FAT
A. Clarified butter: using clarified butter
results to finest sauce because of its
flavour.
B. Margarine: used as substitute for butter
C. Animal fat: chicken fat, beef, drippings and
lard
D. Vegetable oil and shortening: can be used
for roux, but it adds no flavor
 Hygienic Principles in making Sauce:

• Make sure all equipment is perfectly clean

• Hold sauce no longer than 1 ½ hours. Make only
enough to serve in this time, and discard any that is left
over
• Never mix an old batch of salt with a new batch
 SOUPS

Clear and Thick: includes stocks, broth,

and cosommes. A broth is made from water,
vegetables and meat, mirepoix and a bouquet
garni. A good broth should be pale, with a
distinct flavour of the main ingredient.
 SOUPS
A basic consommé consists of some combination of
meat, mirepoix, tomato product, seasonings, egg white,
and/or oignon brule (oy-NYON broo-LAY)

The oignon brule is an onion that has been burned by

grilling it, holding it over an open flame, or pressing it
onto a hot skillet to brown the outside and intensify it’s
flavor
 SOUPS

Thick Soups – which is made of cream soup, puree,

soups, bisques, chowders and specialty soups.
A cream soup is made with a thickener
 Ingredients of Soup:
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables
• Onion
• Garlic
• Water
 Ingredients of Soup:
• Eggs
• Cornstarch
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)
 Puree Soup

• Is thickened by the starch found in the main ingredient.

The starch is released when the ingredient is pureed.
The main ingredient may be cooked and pureed prior to
adding it to the liquid or the finished soup can be
pureed in a food processor blended prior to serving .
 Bisque (bisk)

• A cream soup made from shellfish, such as lobster,

shrimp or crab. The shells are pureed along the
ingredients, making it somewhat grainy in texture. A
bisque that is correctly prepared is pink/red in color, is
high in calcium and has a shellfish flavor
 Chowder

• A very hearty soup, usually creamed, and with large

chunks of ingredients