TLE (L1+L2)

• Stock

  ￫ Is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body, and nutrients.

  ￫ Are often called the chef’s building blocks because they form the base for many soups and stocks.
• Elements of Stock

  Nourishing ingredients, Liquid, Aroma and spices
• Nourishing Ingredients

  ￫ These ingredients provide a distinct flavor to the stock. These include meats, bones and vegetables.
• Liquid

  ￫ This may be water or wine added to make stock.
• Aroma and Spices

  ￫ These are used to enhance the flavor of the stock.
• Types of Aroma and Spices

  Mirepoix, Matignon, Bouquet Garni, Spice Sachet
• Mirepoix

  ￫ It consists of carrot, onion, and celery in equal quantities. These are cut into rough dice and used as a base for chicken casserole.
• Matignon

  ￫ Ingredients are cut into uniform slices since they are also used in other dishes.
• Bouquet Garni

  ￫ Is a bunch of herbs tied into a bundle, and is used for making sauces and braised dishes to impart flavor.
• Spice Sachet

  ￫ It is a combination of spices and herbs enclosed and tied in a clean cloth sack so that spices will not be mixed with the food while cooking.
• Classifications of stocks

  White Stock, Chicken Stock, Brown Stock, Fish Stock, Vegetables Stock
• White Stock

  ￫ Associated with white meat like chicken and bones of the veal. Used for white sauce, fricassee, etc.
• Chicken Stock

  ￫ It should be pale yellow because of the chicken fat. Seen when cooking native chicken or free range, it should also have a rich chicken flavor.
• Brown Stock

  ￫ Usually made from beef bones and bones of other red meat like veal and mutton. Cooking takes 6 hours. 
• Fish Stock

  ￫ It is made with fish bones, along with mirepoix.
• Vegetable Stock

  ￫ It is derived from the combination of preferably one or two vegetables with no meat or fish as flavor enhancer. 
• How is stock made?

  It is made by gently simmering bones, meat, seafood and other vegetables in water or wine to extract their flavor
• Soup

  ￫ Is a liquid dish that is flavored and seasoned and is usually cooked and served as the second course of the french classical menu.
• Classification of Soups

  Clear soups, Thick Soups
• Clear Soups

  ￫ These soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats.
• Types of clear soup

  Broth and bouillon, Vegetable soup, Consomme, Julienne soup
• Broth and bouillon

  ￫ Refer to simple, clear soups without solid ingredients obtained from simmered vegetables.
• Vegetable soup

  ￫ It is a clear, seasoned stock or broth with the addition of one or more vegetables.
• Consommé

  ￫ It is a rich flavorful stock or broth that has been clarified to make the end product perfectly clear and transparent.
• Julienne soup

  ￫ This is a delicately flavored soup containing shredded vegetables and is aptly named after the French word, “Julienne,” meaning a particular way of cutting the vegetables.
• Julienne

  ￫ A French word that means a particular way of cutting the vegetables.
• Thick Soups

  ￫ Are opaque rather than transparent. It is thickened by adding a thickening agent, pureeing one or more ingredients.
• Types of Thick soups

  Cream soup, Purées, Bisques, Chowders, Potage
• Cream Soup

  ￫ These are thickened with any of the following: mixture of flour and butter, added milk or cream (roux, beurre manie, liaison).
• Purées

  ￫ These are soup that are naturally thickened by the puréeing one or more of their ingredients. However, they are not as smooth and creamy as cream soups.
• Bisques

  ￫ These are thickened soup made from shellfish. They are usually prepared like cream soups and are almost always finished with cream.
• Chowders

  ￫ These are hearty American soups made from fish, shellfish, and/or vegetables. They usually contain milk and potatoes.
• Potage

  ￫ This is a term sometimes associated with certain thick, hearty soups, but it is actually a general for soup. A clear soup is called potage in french.
• Specialty and national soups

  ￫ This is a catch-all-category that includes soups that do not fit well into the main categories and soups that are native to particular countries or regions.