Stock and Sauces

• It is a clear, thin liquid flavored with soluble substances extracted from simmering meat, poultry, fish, and their bones and from vegetables, hearbs, and spices over time.

  Stock
• In French cooking, stock is called fond, meaning foundation or base, as this is used as the base for most soups, sauces, braised foods, and stews.
• It is a stock made from meat or a combination of meat and bones simmered in water with little to no flavorings, unlike stocks, it is not reduced, which means it is not as flavorful as stock

  Broth
• It is a type of stock that is obtained by simmering beef, veal, chicken, or pork bones.

  White stock
• It causes the white, cloudy quality of white stock

  Collagen and other proteins in the bones
• Browning the bones before simmering will result in this type stock

  Brown stock
• It can be done by searing them on a pot or pan or roasting them in the oven, gives stock a depper, caramelized flavor and less cloudy quality

  Browning
• It is a a stock made from chicken bones

  Chicken Stock
• It is a stock that is made from beef, veal bones, or a combination of the two, chicken bones or even pork bones are sometimes added in small quantities

  Beef stock
• It is a stock made from fish bones and trimmings left after filleting.

  Fish Stock
• From which bones give the best stock?

  Lean white fish
• It is a stock purely made from vegetables; no bones are used

  Vegetable stock
• These are the major ingredients of stocks, most of the flavor and body of stocks are derived from tthe bones of beef, veal, chicken, fish, and occasionally, lamb, pork, and game

  Bones
• It is a combination of onions, carrots, and celery used in flavoring stocks, sauces, soups, meats, poultry, fish, and vegetables

  Mirepoix
• It is a mirepoix that uses parsnips and/or leeks instead of carrots, it is used to keep the stock as colorless as possible, especially for fish stock

  White mirepoix
• Mirepoix general proportions by weight

  50% onions, 25% celery, and 25% carrots
• These are used to enhance the flavors of the stock

  Seasonings
• The usual seasonings added to stock

  Peppercorns, bay leaves, thyme, parsley stems, and sometimes, garlic
• What are the seasonings used as that are simmered for long period?

  Bouquet garni (sachet d'epices)
• The basic proportion of stock ingredients

  100% water, 80% bones, 10% mirepoix
• Prescribed time for simmering the beef for white stock

  8 - 10 hours
• Prescribed time for simmering the veal for white stock

  6 - 8 hours
• Prescribed time for simmering the chicken for chicken stock

  3 to 4 hours
• Prescribed time for simmering fish bones for fish stock

  30 - 45 minutes
• Prescribed time for simmering vegetables for vegetable stock

  30 - 45 minutes
• It is a flavorful, usually thickened liquid used to season, flavor, and enhance food, generally enhance qualities of moistness, flavor, richness, appearance, and appetite appeal to food products

  Sauce
• What is George Escoffier's contributions to Classical French Cuisine?

  Mother suaces (Leading Sauces)
• These provide the body or base of most sauces

  Liquid ingredient
• What is the liquid ingredient used in Veloute sauce?

  White stock
• What is the liquid ingredient used in Espagnole?

  Brown stock
• What is the liquid ingredient used Bechamel?

  Milk
• What is the liquid ingredient used in Tomato sauce?

  Tomato + stock or vegetable puree
• What is the liquid ingredient used in Hollandaise sauce?

  Clarified butter
• These are used for making sauces with the right texture and consistency

  Thickening agents
• These are used by chefs to describe the texture of a sauce that has the right texture to coat food

  Nappe
• It is a cooked mixture of butter and wheat flour that helps to thicken the sauce, cooked to remove the raw, starchy taste of flour

  Roux
• It is the palest roux and is mainly used for milk-based sauces

  White roux
• It is a roux that has a plae ivory color and is used for veloutes

  Blond/pale roux
• It is a roux that has a light brown color and a nutty aroma, contributes color and flavor to brown sauces

  Brown roux