TLE

stock

an extract from cooking meat bones and fish bones and vegetables in water

1. white stock
2. chicken (white) stock
3. brown stock
4. fish stock
5. vegetable stock

the different classifications of stocks

white stock

it is made with balanced veal or beef bones, along with a mirepoix

chicken (white) stock

it is made with chicken bones, along with a mirepoix

brown stock

it is made with chicken or beef bones and vegetables

fish stock

it is made with fish bones, along with a mirepoix

vegetable stock

it is made when meat is not desired

white stock

made with white meat or beef, veal bones, chicken carcasses, and aromatic vegetables

brown stock

made with beef, veal, and poultry meat and bones

1. vegetables
2. chicken
3. meat
4. fish

the four main types of stocks

seafood stock

comes in handy for many recipes

soup

primarily a liquid food that is generally served warm

1. clear
2. thick
3. special

the three basic categories of soup

clear soups

these soups are all based on a clear, unthicken broth or stock. they may be served plain or garnished

1. broth and bouillon
2. vegetable soup
3. consommé
4. Julienne soup

the types of clear soups

broth and bouillon

these are two terms used in many different ways, but in general they both refer to simple, clear soups without solid ingredients

vegetable soup

it is a clear, seasoned stock or broth with the addition of one or more vegetables

consommé

it is richly flavored, broth made from fish, meat, poultry, or vegetable stock that has been clarified

Julienne soup

this is a delicately flavored soup containing shredded vegetables and is aptly named after a French word that means “a particular way of cutting”

thick soups

unlike clear soups, this kind of soups are opaque rather than transparent. they are thickened by adding a thickening agent such as a roux

1. cream soups
2. purees
3. bisques
4. chowder
5. potage

types of thick soups

cream soups

these are soups that are thickened with roux, beurre manie, liaison, or other added thickening agents and have the addition of milk and cream.

purées

these are soup that are naturally thickened by pureeing one or more of their ingredients

bisques

these are thickened soup made from shellfish

chowders

these are hearty American soups made from fish, shellfish, and/or vegetables

potage

this a term sometimes associated with certain thick, hearty soups

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

1. liquid
2. principal ingredients
3. seasonings

the primary ingredients of a soup

garnishing

a simple way to make soups feel fresher, more premium, and more delicious

soup garnishes

serve a variety of purposes. they can add color, texture, and contrast

croutons

adds a nice, crunchy texture to soups and are perfect for absorbing flavorful broth

fried vegetable crips

these are a fun garnish for soups. float them on top or let them dangle over the edge for a dramatic presentation

herb chiffonade

a drizzle of this can add an elegant look to a soup

toasted ground nuts

toasted hazelnuts are a delicious complement to butternut squash and soup

sauce

a term used in cookery to describe a wide range of flavored liquids that are served as part of the meal or dish

béchamel

a white sauce, made with milk and thickened with a roux

velouté

a stock based white sauce

espagnole or brown sauce

traditionally made of a rich meat stock, a mirepoix of browned vegetables, a nicely browned roux, herbs and sometimes tomato paste

hollandaise and mayonnaise

these are two sauces that are made with an emulsion of egg yolks, and fat

vinaigrette

this is a sauce made of a simple blend of oil, vinegar, sallt, and pepper

fruits

stewed or pureed to give a smooth texture

roux

this is made of equal quantities of flour and fat and varying amounts of liquid

egg sauce

eggs thicken sauce by emulsification or coagulation

cold sauces and dressings

these combine cold ingredients and there is no cooking involved

sweet sauces

these are served hot or cold with desserts

1. liquids
2. thickening agents

ingredients used in preparation of sauces

roux

a french word for a mixture of flour and fat

light or cold roux

a smooth mixture of melted fat and flour

brown roux

a browned mixture of fat and flour

paste

a lump-free mixture made by whipping cornstarch or flour itno cold water or other liquids

fat

gives flavor, body, and a finish to sauces and gravies

roux method

it is used to thicken sauces. it is a combination of flour and fat, cooked together to from a paste

white roux

cooked for one minute, no color(type of roux)

blond roux

cooked for two to three minutes. flour starts to brown before liquid is added (type of roux)

brown roux

flour cooked thoroughly until deep brown to develop fullness of flavor before stock added. this is used as base for stews(type of roux)

blended method

the starch is blended with liquid, no fat is added

all-in-one method

all of the ingredients are placed in a saucepan and brought to a boil, stirring all the time

flour

this can be used in a number of different ways as a sauce thickening agent, but the most common is either a flour roux or white wash

cornstarch

this is a thickening agent which, when mixed with water, juice, or stock and subjected to heat, provides a glossy semi-clear finish to a product

liason

it is a mixture of cream and beaten egg yolks that is added to soups and sauces to improve color, increase flavor, improve texture and bind them together

arrowroot

it most closely resembles cornstarch when used as a sauce-thickening agent

whitewash

it is composed of flour and water and resembles whitewash in color and consistency

beurre manie

it is used as a quick thickening agent in some of the small sauces

raw potatoes

these are sometimes used as a thickening agent in puree soups and are cooked with legumes

other thickening agents

oatmeal, rice, and other farinaceous or mealy products are sometimes used as thickening agents.

stocks

these are high risk foods and bacteria will grow rapidly in the danger zone

sweet and savory sauces

may be frozen, either in basic form such as white sauce to be used later with other ingredients

basic sauces

sauces such as white sauce and brown sauce can be frozen in their simplest form

meat sauces

sauces for serving with pasta, such as spaghetti sauce containing meat, freeze very well

tomato sauce and purée

best frozen in small waxed or rigid plastic containers

fruit sauces

can be made from sieved fresh fruit, or fruit stewed in a little water, sieved and sweetened to taste