preparing stocks, sauces, and soups

• stocks = is a liquid produced by boiling meat, fish bones, or vegetables in water to give flavor to food
• soup = a usually hot, liquid food made from vegetables, meat, or fish
• sauces = is a viscous liquid that is used with meals to enhance the flavor
• stock = is a liquid base for soups, sauces, and many main course dishes.
• clear soup = this is a thin soup consisting mostly of broths, bouillons, consommés, and vegetable soup.
• thick soup = these are highly flavored soups with viscous or jellied liquid and some solids. This includes cream soups, purées chowders, and bisques.
• special and national soups = can be both clear and thick soups such as minestrone, olla podrida, oxtail, scotch broth, pot-au-feu, soup no.5 and shark fin soup
• roux = a mixture made from equal amounts of fat and flour, used especially to make a sauce or soup thicker
• Beurre manié = a thickening dough made of equal parts soft butter and flour by volume. It is used to thicken soups and sauces. The flour particles are covered with butter after kneading the flour and butter together.
• Béchamel or Cream sauce = this is originally prepared from veal stock. The term is now applied to the cream sauce. It is made from milk and/or cream with white roux. It is used with vegetable or cream dishes.
• Espagnole = this is a brown sauce made from onion, celery, butter, flour, and brown roux. It is used in many meat and poultry dishes.
• Hollandaise sauce = this is a yellow sauce made from egg yolk, butter, lemon juice, and gastric. It is used with fish, vegetables, and eggs.
• Tomato sauce = this is a red sauce prepared from tomato products, stock, seasoning, and roux. The ideal sauce for many meat, poultry, fish, vegetable, and pasta dishes.
• Velouté sauce = this is a white sauce made from chicken or fish with a light roux. It is used with chicken or fish dishes.
• clear and thick = 2 types of soup
• veal = meat of calves
• olla podrida = spanish soup
• minestrone = italian soup
• oxtail = english soup
• scotch broth = scottish soup
• pot-au-feu = french soup
• soup no. 5 and shark fin soup = chinese soup