Stocks
A flavorful liquid made by gently simmering bones and/ or vegetables.
Stock
A mixture of coarsely chopped onions, carrots, and celery.
Mirepoix
Flavored stocks, broths, and consommes.
Clear soups
A cook who specializes in making sauces.
Saucier
A mixture of raw butter and various flavoring ingredients.
Compound butter
This process gives the stock a clearer and purer color. It also makes the stock more healthful.
Fat removal
Herbs, spices, and flavorings that create a savory smell.
Aromatics
This type of soup is traditionally made from pureed shells from shellfish such as lobster, shrimp, or crab.
Bisque
Milk and a white roux.
Bechamel Sauce
Brown stock and a brown roux.
Brown/ Espagnole Sauce
What are the 4 essential parts of a stock?
A major flavoring ingredient
A liquid
Mirepoix
Aromatics
Roasting bones in a hot oven for about an hour until they are golden brown. This will give the stock a richer flavor and deeper color.
Browning bones
This type of soup is thickened by the starch found in the main ingredient.
Puree soups
Which type of roux has the most thickening power?
Which type of roux has the least thickening power?
Most = white roux
Least = brown roux
Veloute Sauce.
What are the 2 steps of the cooling process?
135 degrees F to 70 degrees F within 2 hours
70 degrees F to 41 degrees F within 4 hours
Name 3 actions that you can take to safely cool a stock without putting ice inside of the stock.
Pour stock into smaller containers.
Stir the stock.
Place stock container in an ice bath.
A floating layer of egg whites, meat, and vegetable solids, and fats.
A raft
What are three basic ingredients in a sauce?
Liquid component
Aromatics
Thickener
Liason
Explain blanching bones and sweating bones. How are they different? How are they similar?
Blanching: put bones in a stockpot, cover with cold water, bring to a slow boil.
Sweating: cook bones in a small amount of fat over low heat until they soften and release moisture.
Both are bone preparation for stock.
Explain the terms bouquet garni and sachet depices. How are they different? How are they similar?
Bouquet garni is a bundle of fresh herbs tied together (with a string).
Sachet depices is a bag of herbs and spices (cheese cloth bag)
Both add aromatics to stocks
This type of soup should never be boiled.
Explain why it should never be boiled.
Cream soups.
Boiling can cause the milk fat to break down, making the soup thin and watery.
Explain the terms roux, beurre manie, and slurry. How are they different? How are they similar?
Roux: made of equal parts cooked flour and fat
Beurre manie: made of equal parts flour and butter shaped into a small ball
Slurry: cornstarch mixed with a cold liquid
They are all thickeners.
An emulsion made from eggs, butter, and lemon.
Hollandaise Sauce