Stocks and Sauces
by: Isaiah j. Bankhead
Stock
- 4 elements that make up a stock
- 5 types of stock
- Cooling and storing stock
4 Element that make up stock
- Nourishing Elements: Fresh bones, meat trimmings, fish trimmings or stock, vegetables.
- Mirepoix: Onions, celery, and carrots.
- Bouquet Garni: Herbs and vegetables.
- Liquid: Water, the largest portion, should be cold when you start.
5 Types of Stock
- White Stock- Made from chicken, beef, veal, or fish bones simmered with vegetables.
- Brown Stock- Same as white except all ingredients are roasted without water.
- Vegetable Stock- No meat.
- Fish Stock- Made by slowly cooking bones of lean fish or shellfish.
- Glazes- Reduced and concentrated stock
Cooling and Storing Stock
- Always cool a stock before storing in refrigerator.
- Put in air tight container and label (include date).
- Should be good for several days.
- Once cool, remove layer of fat at top before reheating.
Sauces
- Outline the 5 mother sauces
- Explain 3 thickening agents
- Describe what makes up a Roux and steps to prepare it
5 mother sauces
- Espagnole Sauce- Made from thickening brown stock.
- Tomato Sauce- Made from simmering a tomato product.
- Bechamel Sauce- Made by thickening milk with a white roux, seasonings and flavorings.
- Veloute- Made by thickening a light-colored stock with a light roux.
- Hollandaise- Made from emulsified egg yolks, clarified butter, seasonings, and often, lemon juice.
3 Thickenings Agents
- Flour
- Cornstarch
- Arrowroot