Prostart: Stocks and Sauces

What is a Fumet stock?

Highly flavored stock made from fish bones

What is a Glace stock?

brown, chicken, or fish stock reduced down to a jelly-like consistency

What is a veg. stock?

Stock made from mirepoix, leeks, turnips, sometimes tomatoes, garlic, and seasoning

*avoid leafy greens- turns bitter

What is a Jus Stock?

Rich lightly reduced stock used for roasted meats

What is mirepoix?

50% onion, 25% celery, 25% carrots

What are aromatics?

herbs, spices, and flavorings

What are the two types of aromatics?

Bouquet garni and Sachet d’epices

What is Bouquet Garni?

Bundle of herbs tied together

What is Sachet d’epices?

cheesecloth with herbs and spices

What are the four major parts of stocks?

major flavoring ingredient, liquid, aromatics, mirepoix

If you reduce the stock down a lot, will it be more or less flavorful?

more flavorful

What are the three ways to prepare bones for stock?

blanching, roasting, and sweating

What are the ways to cool stock?

Put in multiple containers, ice bath, ice paddle

What is sauce?

a relish

Most sauces are made from

roux

White roux = (thick/thin) sauce

thick

What are the five mother sauces?

bechamel, veloute, brown/espignole, tomato, hollandaise

What is a bechamel?

milk and white roux

What is a veloute?

veal, chicken, or fish stock with white or blond roux

What is brown sauce?

brown stock and brown roux

What is a tomato sauce?

stock and tomatoes

What is a hollandaise sauce?

emulsified eggs, butter, and lemon juice

What are some sauce thickeners?

Beurre manie, slurry, and liason

What is beurre manie?

Equal parts flour and softened butter, spheres of butter covered in flour, thrown in in small amounts at end of cooking process

What is slurry?

equal parts cornstarch and cold water, make sure not lumpy, good for fruit sauces

What is liaison?

Egg yolks and heavy cream, must temper to prevent curdling

What does it mean to temper liaison?

take some of the hot sauce, add eggs & heavy cream to the sauce while whisking continuously

What is compound butter?

butter with flavoring ingredients such as herbs and spices

How do you make compound butter?

soften butter to almost whipped-like consistency, roll into long tube shape, chill and slice to use

What is a coulis?

fruit sauce made from cooked down fruit and often slurry to thicken

What is salsa?

A type of relish (also sauce)

What is a Jus Lie?

cooked meat juices with brown stock

What does Au Jus mean?

meat served with its own juices as a sauce

What should you consider when evaluating a finished sauce?

consistency (not too liquid) and flavor

What does adding red or white wine do to the flavor of a sauce?

Adds acidity and enhances flavor

What is the method to strain sauce?

The wringing method

Explain the wringing method

Put cheesecloth over bowl, pour sauce over, twist cloth to get liquid out

What is a chinois?

finer mesh strainer

How do you adjust the taste of a sauce?

add salt, lemon juice, cayenne, white pepper, or other seasonings

What meat should bold (dark) sauces go with?

Red meat/roasted meat

What meat should light sauces go with?

white meat, light cooking methods

What are some examples of a major flavoring ingredient?

chicken bones, beef bones, fish bones, vegetables

How is a white mirepoix different from a regular?

parsnips are used instead of carrots

Describe a bouillon stock

liquid from simmering meats or veg. and broth

Describe a brown stock

simmering poultry, beef, veal, or game bones that are browned first

Describe a court bouillon stock

aromatic vegetable broth often used with poaching fish or vegetables

Describe a remouillage stock

weak stock made from bones used from another preparation and replacing water as the liquid

Describe a white stock

clear, pale liquid made from simmering often fish bones or poultry/beef

What are some ways to decrease costs when preparing stocks?

Buying prepared stocks, stock or sauce bases, commercial concentrates

Describe blanching

rids impurities, put bones in stockpot, cover with cold water, bring to slow boil, remove floating scum

What is the most popular method of preparing bones for stocks?

browning bones (roasting)

What is a consomme?

It is a clear soup made from ground meats, white mirepoix, tomatoes, egg whites, and oignon brule

What is oignon brule?

Burnt onion

What is a raft?

floating layer of egg whites, meat, veg solids, and fats

What is used to thicken a cream soup?

Roux or heavy cream

What is used to thicken puree soup?

starch of main ingredient

What is a bisque made from?

Pureed shells from shellfish

What are chowders made from?

thickened with white roux and seafood