Chapter 6 Stocks, Sauces, and Soups

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

Chapter 6

Stocks, Sauces, and Soups

The Essential Partsof Stock

There are ________ _________parts to all stocks: A major ___________ ingredient A ____________, most often water ____________ ________________

____________ is a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock.

______________, such as bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell.

26.1 Chapter 6 | Stocks, Sauces, and Soups

Types of Stocks

Stocks are often called the chef’s “________ _________ blocks.” They form the base for many soups and sauces.

There are many types of stock: ______ stock, _______ stock, fumet, _____ _______, glace, remouillage,

bouillon, jus, and vegetable stock

To use _______ for stock, you must first cut them to the right size and then prepare them by ______, browning, or _________.

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A stock is a __________ ___________made by gently simmering bones and/or vegetables.


Preparing Stocks

Blanching the bones rids them of some of the impurities that can cause ___________ in a stock.

To brown bones, roast them in a hot (400°F) oven for about an hour, until they are ________ _____________.

____________ causes bone and mirepoix to release flavor more quickly when liquid is added.

Flavor, __________, body, and clarity determine the quality of stock. A stock should be ___________, but not so strong that it overpowers the other ingredients in the finished dish.

To make stock, the ratio of liquid to flavoring ingredients is ____________.

Follow proper food safety practices when cooling stock to minimize the time the stock spends in the _______ ________ __________.


Degreasing Stock

Degreasing gives the stock a _________ and purer color.

Degreasing also removes some of the _____ ______, making the stock more healthful.

Degrease stock by _________, scraping, or lifting hard fat.

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_______________ is the process of removing fat that has cooled and hardened from the surface of the stock.


Section 6.1 Summary

Stocks contain four essential parts: a major flavoring ingredient, liquid, __________, and ___________.

There are many types of stock, including white stock, brown stock, _________, court bouillon, glace, ___________, bouillon, jus, and vegetable stock.

When using bones for stock, you must cut them to the right size and prepare them by _________, browning, or sweating.

Degreasing is the process of removing fat that has cooled and hardened from the surface of the stock by _____ or scraping it away before the stock is _____________.

To cool stock, follow good food __________ practices and limit the time the stock spends in the ________ ______ _______ (TDZ).


Grand Sauces

Sauces add flavor, moisture, and ______ ______to another dish. A __________ is a cook who specializes in making sauces. There are five classical grand sauces that are the basis for most

other sauces: _____________: Made from milk and white roux ______________: Made from veal, chicken, or fish stock and a white or

blond roux ________ __ _________ ______: Made from brown stock and brown

roux _________________: Made from a stock and tomatoes _______________: This is an emulsion made from eggs, butter, and

lemon.

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A ______________ is a liquid or semisolid product that is used in preparing other foods.


Basic Ingredients in Sauces

___________ is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.

__________ __________ is a thickener made of equal parts flour and soft, whole butter.

A ____________, cornstarch mixed with a cold liquid, can be used instead of roux.

A ___________ is a mixture of egg yolks and heavy cream, often used to finish some sauces.

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Sauces need a liquid component. A key ingredient in sauce is the ____________, which adds richness and body.


Preparing DifferentKinds of Sauces

_________ __________is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.

____________ is a thick puréed sauce. ____________ is a cold mixture of fresh herbs, spices, fruits,

and/ or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish.

Jus-lié is a sauce made from the ________ from cooked meat and _____________ stock.

The easiest way to strain sauce is the __________ method. In this method, place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl.


Section 6.2 Summary

There are ________ classical grand sauces that are the basis for most other sauces. These are béchamel, __________, brown or espagnole sauce, ________ sauce, and hollandaise.

Thickeners, such as roux, _______ __________, slurry, and liaison, add ______________ and body to sauces.

There are other sauces that are not classified as grand sauces or as derivatives of grand sauces. These include compound butters, ______, and __________. In addition, some sauces are made with the natural juices from meat, such as jus-lié or au jus.

You should match sauces to the type of food you are serving. Consider factors such as the main ingredient of the dish and how the flavors will _____________ each other.


Basic Kinds of Soup

__________ __________include flavored stocks, broths, and consommés.

Thick soups include cream soups and _______ soups, such as bisques, ___________, cream of tomato, lentil, and split pea soup.

There are many variations of these basic soups: __________ soups __________ soups ___________ soups _______________ regional soups

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There are __________ basic kinds of soup—_____soups and _____ soups.


Preparing Soups

Most soups are cooked at a ______ ________and stirred occasionally.

Finishing techniques are important when preparing soup for service. Soups should also be __________ just before service.

Stock or broth is the basic ingredient in _____ soups. Broth is made from a combination of water; vegetables; ______, fish, chicken, or ________; mirepoix; and bouquet garni.

One type of clear soup is __________. This is a rich, flavorful broth or stock that has been ____________.


Preparing Soups (cont.)

There are two kinds of thick soup— _______ soups and ___________ soups.

The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as ____________: Purée soups are thickened by the starch found in the puréed

______ ____________, such as potatoes. ___________ is a cream soup usually made from puréed

shellfish shells, such as lobster, shrimp, or crab. Chowders are hearty, ______ soups made in much the same

way as ______________soups.


Section 6.3 Summary

There are two basic kinds of soup—_____ and ______. Clear soups include flavored stocks, ________, and consommés. Thick soups include cream and purée soups.

Stock or broth is the basic ingredient in clear soups. __________ is a rich, flavorful broth or stock that has been clarified.

Cream soups are made with a thickener, such as __________. The main flavor in cream soups should be the major ingredient.

The main difference between a _____ and cream soup is that cream soups are usually thickened with an added __________.

__________ soups are thickened by the starch found in the puréed main ingredient (such as potatoes).

There are many kinds of soup, including _____ soups, _____ soups, and ______________-based soups.


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Chapter 6 Stocks, Sauces, and Soups