STOCKS, SOUPS AND SAUCES

STOCKS, SOUPS AND STOCKS, SOUPS AND SAUCESSAUCES

The Four Essential Parts of a The Four Essential Parts of a Stock Are:Stock Are:

FlavoringFlavoring LiquidLiquid AromaticsAromatics MirepoixMirepoix

Bones for Stock are Prepared Bones for Stock are Prepared by:by:

BlanchingBlanching

BrowningBrowning

SweatingSweating

Stocks are Evaluated on Four Stocks are Evaluated on Four QualitiesQualities

FlavorFlavor

ColorColor

AromaAroma

ClarityClarity

Place a C next to the soups Place a C next to the soups that are clear, and a T next to that are clear, and a T next to

the soups that are thick.the soups that are thick. ConsomméConsommé ____________

BisqueBisque ____________

BrothBroth ____________

CreamCream ____________

PureePuree ____________

AnswersAnswers ConsomméConsommé CC

BisqueBisque TT

BrothBroth CC

CreamCream TT

PureePuree TT

Helpful Hints for Cream and Helpful Hints for Cream and Puree SoupsPuree Soups

If a cream soup becomes too thick, If a cream soup becomes too thick, add water or stock until the correct add water or stock until the correct consistency is achieved. Never use consistency is achieved. Never use heavy cream-it can hide the flavor of heavy cream-it can hide the flavor of the mian ingredient.the mian ingredient.

If the soup has a sour or “off” flavor, If the soup has a sour or “off” flavor, or has curdled, discard it. Cream or has curdled, discard it. Cream soups have a brief storage time once soups have a brief storage time once the cream has been added.the cream has been added.

Helpful Hints cont.Helpful Hints cont. To store cream soups longer, be sure To store cream soups longer, be sure

that the base is properly chilled and that the base is properly chilled and stored. Finish only the amount stored. Finish only the amount needed for a single service period.needed for a single service period.

If the soup has a scorched taste, If the soup has a scorched taste, transfer it immediately to a cool, transfer it immediately to a cool, clean pot and check the flavor. If it clean pot and check the flavor. If it doesn’t taste scorched in the clean doesn’t taste scorched in the clean pan, it is safe to continue cooking.pan, it is safe to continue cooking.

Connect the specialty soup on Connect the specialty soup on the left with the country it the left with the country it comes from on the right.comes from on the right.

BorschtBorscht ItalyItaly

MinestroneMinestrone LouisianaLouisiana

GumboGumbo SpainSpain

GazpachoGazpacho FranceFrance

VichyssoiseVichyssoise RussiaRussia

AnswersAnswers BorschtBorscht RussiaRussia

MinestroneMinestrone ItalyItaly

GumboGumbo LouisianaLouisiana

GazpachoGazpacho SpainSpain

VichyssoiseVichyssoise FranceFrance

Cooling And Finishing Cooling And Finishing TechniquesTechniques

Remove surface fat from soup before Remove surface fat from soup before serviceservice

Blot with strips of unwaxed brown Blot with strips of unwaxed brown butcher paper to eliminate unwanted butcher paper to eliminate unwanted fat.fat.

Soups should be garnished just Soups should be garnished just before service.before service.

The Five Grand SaucesThe Five Grand Sauces BéchamelBéchamel

VelouteVeloute

Espagnole (Brown)Espagnole (Brown)

TomatoTomato

HollandaiseHollandaise

Miscellaneous SaucesMiscellaneous Sauces CoulisCoulis

JusJus

Compound ButtersCompound Butters

SalsaSalsa

How do Miscellaneous Sauces How do Miscellaneous Sauces Function?Function?

The function in much the same way The function in much the same way that grand sauces do. They add flavor, that grand sauces do. They add flavor, moisture, texture, and color to the dish.moisture, texture, and color to the dish.

They also allow chefs to change the They also allow chefs to change the menu item by providing a lower-fat menu item by providing a lower-fat alternative to the usually heavy grand alternative to the usually heavy grand or derivative sauces.or derivative sauces.

Thickeners are important in Thickeners are important in preparing sauces. Some types preparing sauces. Some types

of thickeners include:of thickeners include: WhiteWhite Blond rouxBlond roux Brown rouxBrown roux Beurre manieBeurre manie SlurrySlurry LiaisonLiaison

To Pair the Correct Sauce with To Pair the Correct Sauce with a Meal:a Meal:

The sauce should be suitable for the The sauce should be suitable for the style of service.style of service.

The sauce should be suitable for the The sauce should be suitable for the main ingredient’s cooking technique.main ingredient’s cooking technique.

The sauce’s flavor must be The sauce’s flavor must be appropriate for the flavor of the food appropriate for the flavor of the food it is accompanying.it is accompanying.