SEASONING

STOCK
GROUP 4:
Mikaylee Ross Veloso
Hannah Monique Capoy
Queenie Stiff Tocal
Liza Macahor
Anthony Pasaje
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.

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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.

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).
 THE BASICS OF MAKING
STOCK
 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 are past their prime.
 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.
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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.

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 THE FIVE MOTHER
SAUCES
The 5 mother sauces, originating from French cuisine,
were codified by chef Marie Antoine-Carême in the
early 20th century, serving as the foundation for all
other sauces. In 1833, Marie Antoine Carême
published a classification of French sauces in his
reference cookbook L’art de la cuisine française au
XIXe siècle ("The Art of French Cuisine in the 19th
Century").

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 1.Béchamel
You may know béchamel sauce as
the white sauce that is used in
many dishes, such as chicken pot
pie, macaroni and cheese,
scalloped potatoes, lasagne, and
gravy. In classical cuisine,
béchamel can be poured over
fish, eggs, or steamed chicken to
add a unique creamy texture that
often makes food taste hearty and
comforting, despite its neutral
taste on its own.
2. Velouté
Velouté means velvet in French,
which is the texture you will find
with this original mother sauce.
To make a velouté, cooks create a
roux with butter and flour and
add a clear stock to it. Chicken,
turkey, and fish stock are most
commonly used, but these days,
you will also find a vegetarian
velouté.
3. Espagnole
This dark brown sauce, one of Carême's
original mother sauces, gives that signature
richness to boeuf bourguignon, lamb, duck,
veal, and other hearty dishes. Espagnole is the
basis for demi-glace, sauce Robert, and
bordelaise sauce.
Like the other mother sauces, espagnole starts
with a roux. In this case, the flour paste is
cooked until the flour browns. It's important
that cooks stir the roux while it browns so the
paste does not scorch.
 4. Sauce Tomate
Sauce tomate, or tomato sauce, bears slight
resemblance to the Italian style tomato
sauce served with pasta. This mother sauce
is often served on top of pastas (especially
gnocchi) or polenta, or with grilled meat or
vegetables. In Carême's day, sauce tomato
was thickened with a roux, but this is no
longer the case. Carême classified sauce
tomate as a mother sauce in the early 20th
century.
5. Hollandaise
You may recognize Hollandaise sauce
from eggs benedict or as a topping for
lightly steamed asparagus. The sauce
can also accompany richer foods, like
meats. Like sauce tomate, this sauce
was a later addition to Carême's list.

Hollandaise sauce is an emulsion

where egg yolks are suspended in
melted butter to create a creamy, rich
sauce. Optional flavorings for
Hollandaise include cayenne pepper,
white wine vinegar, or lemon juice.
Hollandaise is the basis for several
other classical French sauces, including
sauce Bearnaise.
WHAT IS A FOOD THICKENER?

a food thickener is a thickening agent that increases the viscosity of a liquid mix without
interfering with its other properties. Knowing how to thicken food is essential for preparing many
recipes; most sauces, gravies, soups, and even desserts are thickened with some kind of starch.
Each thickening agent has properties best suited for specific recipes. One of the most commonly
used methods for thickening sauces and other recipes is through the gelatinization of starches.
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1. Corn Starch
The most common of all the starches, corn starch is
derived from corn, making it vegan and gluten-free, as
well as transparent and relatively flavorless. This
completely versatile starch is used in savory and sweet
dishes alike: gelatinizing fruit pie fillings or thickening
your hefty, stick-to-your-bones soups.

•Thickens soups, sauces, gravies, and pie fillings

•Coats foods before frying to create a crispy exterior
•Vegan & Gluten-Free
2. Xanthan Gum
As a plant-based, all-purpose thickening agent and
stabilizer, xanthan gum is commonly used to thicken
sauces and gravies, and it is famous in the gluten-free
baking community! Plus, mixing this with yogurt, ice
cream, sherbet, and frozen yogurt adds substance and
thickness, as well as prevents ice crystals from
forming.

•Thickens soups, sauces, gravies, and pie fillings

•Stabilizes ice cream and other frozen treats
•Mimics the elasticity and viscosity of gluten in
gluten-free baked goods
•Vegan & Gluten-Free

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3. Gelatin
Coming in powder or sheet forms, gelatin is made
from the collagen that is found in various animal
body parts. Gelatin can be used as a stabilizer or
texturizer, but it is most commonly used as a
thickener for marshmallows, gummy snacks,
trifles, aspics, mousse, mirror glazes, panna cotta,
and other gelatin desserts.

•Thickens puddings, ice cream, and panna cotta

•Creates a firm texture in gummy candies,
marshmallows, and other desserts
•Not recommended for use with pineapple, guava,
kiwi, or ginger root
•Gluten-Free
 4. Pectin
Pectin is a natural starch that is found in the seeds,
rinds, and membranes of citrus fruits, and it is
especially high in structured, firmer fruits such as
apples and quinces. Unlike gelatin, pectin is not made
from animal collagen, meaning it's vegan-friendly.
Mainly used for thickening jams, jellies, and
marmalades, this natural thickener gels the macerated
fruits when combined with acid and sugar and cooked
at around 220 degrees Fahrenheit.

•Thickens jams, jellies, marmalades, and preserves

•Vegan & Gluten-Free

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5. Potato Starch
Potato starch is just as its name suggests: starch
that is extracted from potatoes. As an amazing
thickening and binding agent, it is ever popular in
many gluten-free recipes. With a low gelatinizing
temperature, relatively colorless, odorless, and
tasteless, and a strong binding texture, potato
starch is used for cooking and baking applications
alike.
•Thickens soups, sauces, gravies, and pie fillings
•Coats foods before frying to create a crispy
exterior
•Not recommended for use in dishes with a long
cooking or baking time
•Vegan & Gluten-Free
6. Tapioca Starch
Extracted from the cassava plant, tapioca starch is a
very fine, starchy, white powder that is a great
thickening agent for food. Slightly sweet, tapioca
starch is sometimes used in place of cornstarch, potato
starch, and even wheat flour in gluten-free baking!
Tapioca starch gives baked goods a crispy crust and
chewy center, and is superior to arrowroot starch and
potato starch.
•Thickens soups, sauces, and desserts
•Creates a crisp, chewy texture in gluten-free baked
goods
•Vegan & Gluten-Free

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7. Arrowroot

Derived from various tropical plants such as arrowroot

plant, tapioca, and cassava, arrowroot powder is a
colorless and flavorless thickener that has twice the
thickening power of flour, and stands up against acids
that normally break down other starches.
•Thickens soups, sauces, gravies, and pie fillings
•Coats foods before frying to create a crispy exterior
•Vegan & Gluten-Free
8. Agar-Agar
Made from red algae, this thickener is a jelly-like
substance that is perfect for substitution with
gelatin when making vegetarian and vegan foods.
Agar-agar, often referred to as "kanten" or "agar",
is odorless, flavorless, and colorless, keeping your
recipes to their tried-and-true perfection.
•Used in Asian desserts as a plant-based substitute
for gelatin in vegan recipes

•Utilized in preserves, jellies, and jams

•Vegan & Gluten-Free

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 WHITE SAUCES

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1. Cream sauce
Known as sauce crème in France, cream
sauce is one of the simplest béchamel
variations out there. Although this sauce
looks simple on the surface, there are a
number of pitfalls to be aware of when
making it. As we mentioned before,
prolonged cooking will create a thick,
cement-like sauce that's impossible to
work with.
2. Alfredo Sauce
Traditional Alfredo is a simple
white/cream sauce. It is made from butter,
heavy cream, and parmesan cheese. While
the original style is great, I simply like to
add garlic, salt, pepper, and Italian
seasoning to make Alfredo sauce taste even
better!

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3. CARUSO SAUCE

Caruso sauce or salsa Caruso is a

warm sauce made of cream, ham,
cheese, beef extract, and mushrooms.
Recipes may also include nuts or
onions. It is served with pasta
(typically cappelletti).
4. Mushroom 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.

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5.MORNAY SAUCE
Mornay sauce is a classic béchamel sauce (one of
the five French mother sauces) enriched with
Gruyère cheese and sometimes Parmesan. It's an
ideal accompaniment for eggs—a French
classic, eggs Mornay, is simply a variation on
Eggs Benedict made with Mornay sauce in place of
the usual hollandaise.
6. Velouté sauce
A velouté sauce is a savory sauce that is
made from a roux and a light stock. It is
one of the "mother sauces" of
French cuisine listed by chef
Auguste Escoffier in the early twentieth
century, along with espagnole, tomato,
béchamel, and mayonnaise or
hollandaise. Velouté is French for 'velvety
'.

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 THE END
THANK YOUUUU!!!!!

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