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• Stock


  A liquid in which meat or meat bones, fish or fish bones, and various vegetables have been cooked to extract flavor. 'Fonds de cuisine' (foundations of cooking)
• Brown Stock or Fond Brun


  Browning meat and bones of beef, veal or game through roasting with aromatic vegetables. It is an amber liquid
• Fumet


  Made with fish bones in which bones and mirepoix are allowed to cook before the liquid is added. It is a highly flavored stock
• Court Bouillon


  A flavored liquid for poaching and quick cooking foods. Traditional uses include poaching fish and seafood. It usually has wine or vinegar
• Remouillage


  "Rewetting" stock made from bones that have already been used once. This stock is less strong. It is a second stock which is usually reduced to make a glaze
• Master stock


  Chinese stock primarily for poaching meats, flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics
• Bouillon


  In French cuisine, is simply "broth", made by simmering a mirepoix and aromatic herb
• Four Qualities in Evaluating Stock

  • Flavor
  • Color
  • Aroma
  • Clarity
• Nourishing Element


  The most important ingredient in making stock which provide colors, nutrients, and flavor
• Mirepoix


  A mix of coarsely chopped vegetables that is used to add color, flavor, and nutrient to the stock
• Liquid


  Makes up the largest portion of the stock
• Sauce


  The crowning glory of any dish
• Types of Sauces


  • Hot Sauces (made just before they are to be used)
  • Cold sauces (cooked ahead of time, then cooled, covered and placed in the refrigerator to chill)
• Mother Sauces


  • Hollandaise (Made with egg yolks, clarified butter, and lemon juice)
  • Béchamel (Made with a roux (butter and flour) and milk)
  • Velouté (Made with a roux and a light stock (fish, chicken, or veal))
  • Espagnole (Brown Sauce) (Made with a brown roux, tomatoes, and brown stock)
  • Tomato Sauce (Made with tomatoes, aromatics, and sometimes stock)
• Derivative Sauces


  Sauces derived from the mother sauces by adding extra ingredients or modifying the cooking process
• Mayonnaise


  An emulsion of egg yolks and oil, often flavored with mustard and vinegar
• Hollandaise


  An emulsion of egg yolks and clarified butter
• Vinaigrette


  A mixture of oil, vinegar, mustard, and seasonings
• Soup


  Made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid
• Types of Soup


  • Clear/Thin Soup (clear, flavorful broths that are amber to brown in color when cooked)
  • Thick soup (a cream soup based on béchamel sauce and is finished with a heavy cream)
  • Purées (vegetable soups thickened with starch)
  • Bisques (made from puréed shellfish or vegetables thickened with cream)
  • Cream soups (may be thickened with béchamel sauce)
  • Veloutés (thickened with eggs and cream)
  • Chowders (thick soup resembling a stew made with meat or fish and vegetables, often flavored with cheese)
• Dessert Soups


  • Ginataan (a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl serve hot or cold)
  • Osheriku (a Japanese adzuki beans soup)
  • Tonge Sui (a Chinese soup)
• Cold Soup


  Variations on the traditional soup wherein the temperature when served is kept at below temperature
• Poultry


  • Chicken
  • Fowl
  • Turkey
  • Duck
  • Goose
• Game


  Includes such birds and animals suitable for food as are pursued and taken in field and forest. They are legally hunted
• Dressed


  Slaughtered birds that have been bled, de feathered and the organs are removed
• Squab


  A young, immature pigeon with extra tender meat
• Steps In Dressing Poultry

  1. Prepare boiling water for scalding

  2. Make a cut under the ear

  3. Hold the chicken head down several minutes to let the blood run off

  4. Pour cold water over the chicken to wet the feathers then dip it into the hot water

  5. Pull off the feathers

  6. Patiently remove the pin feathers

  7. Hold it over the fire by turning the fowl around to single all the sides

  8. Rub the entire body with salt then rinse it well

  9. Cut off the neck and pull out the windpipe together with the stomach

  10. Make an opening below the breast bone and reach for the entrails or separate the wings, cut beside the breast and there you can remove the entrails
• Jointing A Chicken Or Duck

  1. Cut the skin joining legs to body

  2. Cut off legs close to the body

  3. Break the legs joints

  4. Remove the wings and slice towards wing joints

  5. Cut off the breast and cut in half
• Sauce


  Liquid, creamy or semi-solid food served on or used in preparing other foods
• A sauce is the crowning glory of any dish
• How sauces enhance food preparations


  Sauces are capable of adding variety to the dishes by imparting color, flavor, texture, and even drama to a great extent
• Variation of Sauces


  • Hot Sauces - made just before they are to be used
  • Cold sauces - cooked ahead of time, then cooled, covered and placed in the refrigerator to chill
• Classification of Sauces


  • Mother Sauces
  • Derivative Sauces
  • Emulsified Sauces
  • Cold Sauces
  • Sweet Sauces
  • Asian Sauces
  • Reduction Sauces
  • Salsas and Chutneys
  • Dipping Sauces
• Mother Sauces


  • Hollandaise
  • Béchamel
  • Velouté
  • Espagnole (Brown Sauce)
  • Tomato Sauce
• Derivative Sauces


  • Mornay (from Béchamel)
  • Cheddar Cheese Sauce (from Béchamel)
  • Bearnaise (from Hollandaise)
  • Demi-Glace (from Espagnole)
• Emulsified Sauces


  • Mayonnaise
  • Hollandaise
• Cold Sauces


  • Vinaigrette
  • Aioli
  • Salsa Verde
• Sweet Sauces


  • Chocolate Sauce
  • Caramel Sauce
  • Fruit Coulis
• Asian Sauces


  • Soy Ginger Sauce
  • Teriyaki Sauce
  • Hoisin Sauce
• Reduction Sauces


  • Balsamic Glaze
  • Red Wine Reduction