Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
Chapter 20 Stocks, Sauces, and Soups 1 Stocks are the liquids that
form the foundation of sauces and soups. Learning how to make
stocks can help you create flavorful sauces and soups. Section 20.1
Stocks Slide 2 Glencoe Culinary Essentials Chapter 20 Stocks,
Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 2 Learn to
make good stocks because they are the base for most sauces and
soups. Stock Basics stock The liquid that forms the foundation of
sauces and soups. base A stock that is purchased in a powdered or
concentrated form. Slide 3 Glencoe Culinary Essentials Chapter 20
Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 3
Stock is composed of four ingredients: nourishing element mirepoix
bouquet garni liquid, almost always water Stock Basics nourishing
element Provides flavor, nutrients, and color to stocks; composed
of fresh bones, meat trimmings, fish trimmings, or vegetable
trimmings. mirepoix A mix of coarsely chopped vegetables that is
used in a stock to add flavor, nutrients, and color. Slide 4
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
Chapter 20 Stocks, Sauces, and Soups 4 There are four main types of
stocks: white brown fish vegetable Types of Stock Slide 5 Glencoe
Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20
Stocks, Sauces, and Soups 5 Liquids in sauces can be: white stock
brown stock vinegar and tomato products milk Sauce Basics Slide 6
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
Chapter 20 Stocks, Sauces, and Soups 6 Thickening agents are a
major difference between stocks and sauces. Most sauces use
gelatinization in thickening. Sauce Basics thickening agent An
ingredient, such as cornstarch, that adds body to a sauce.
gelatinization The process of starch granules absorbing moisture
when placed in a liquid. Slide 7 Glencoe Culinary Essentials
Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and
Soups 7 A good sauce should have four characteristics: 1.no lumps
2.a flavor that is not floury or pasty 3.sticks to the back of a
spoon 4.will not break down in cooking Sauce Basics Slide 8 Glencoe
Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20
Stocks, Sauces, and Soups 8 Thickening agents may include: flour
cornstarch bread crumbs vegetable pures Sauce Basics Slide 9
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
Chapter 20 Stocks, Sauces, and Soups 9 Mother sauces are made by
combining a liquid with a thickening agent. Bchamel white Espagnole
demi-glace Tomato - red Veloute - tan Hollandaise - yellow Mother
Sauces Slide 10 Glencoe Culinary Essentials Chapter 20 Stocks,
Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 10 Mother
Sauces demi-glace (sauce espagnole) tomato sauce bchamel sauce
Slide 11 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and
Soups Chapter 20 Stocks, Sauces, and Soups 11 Mother Sauces velout
saucehollandaise sauce Slide 12 Glencoe Culinary Essentials Chapter
20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups
12 Sauces that are not made from a mother sauce include: salsa
relishes gravy Mother Sauces gravy A type of sauce made from meat
or poultry juices; a liquid such as milk, cream, or broth; and a
thickening agent such as a roux. Slide 13 Glencoe Culinary
Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks,
Sauces, and Soups 13 Roux is the most common thickening agent. Made
from equal parts fat and flour, may adjust for lower calorie/fat
option Roux Preparation roux A cooked mixture made from equal parts
of fat and flour by weight used to thicken sauces. Slide 14 Glencoe
Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20
Stocks, Sauces, and Soups 14 Follow these guidelines: Do not use
aluminum cookware. Do not use very high or very low temperatures.
Do not overthicken. Roux Preparation Why should you not use
aluminum cookware? Slide 15 Glencoe Culinary Essentials Chapter 20
Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 15
Types of soups include: clear thick specialty international Types
of Soup specialty soup A soup that highlights a specific region, or
reflects, or shows, the use of special ingredients or techniques.
Slide 16 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and
Soups Chapter 20 Stocks, Sauces, and Soups 16 A strong flavor is
the most important characteristic of a consomm. Types of Soup
consomm A concentrated, clear soup made from a rich broth. Slide 17
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
Chapter 20 Stocks, Sauces, and Soups 17 Specialty soups include:
bisques chowders cold soups Types of Soup chowder A specialty soup
made from fish, seafood, or vegetables. bisque A specialty soup
that is usually made from shellfish and contains cream. Slide 18
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
Chapter 20 Stocks, Sauces, and Soups 18 Specialty soups include:
bisques chowders cold soups Types of Soup Slide 19 Glencoe Culinary
Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks,
Sauces, and Soups 19 One of the most popular cold soups is
vichyssoise. International soups include: borscht French onion
gazpacho Types of Soup vichyssoise A cold version of potato-leek
soup. Slide 20 Glencoe Culinary Essentials Chapter 20 Stocks,
Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 20
Presentation of soup is important as an appetizer or as a meal. The
flavor and texture of the garnish should complement the soup. Soup
Presentation and Storage
