Unit 3

💥 STOCKS 💥

💥 BROTHS 💥

💥 SAUCES 💥

⭐Brown ⭐

⭐Fish ⭐

⭐ Beef ⭐

⭐ Chicken ⭐

⭐ Vegetable ⭐

⭐ Béchamel ⭐

⭐ Velouté ⭐

⭐ Espagnole ⭐

⭐ Sauce Tomat ⭐

One of the best ways to add flavor and excitement to any dish

Composed of 4 ingredients: nourishing element, mirepoix, bouquet garni, liquid

Made from thickened brown stock and contains some tomato product, few seasonings

Made from a roux whisked with milk or other dairy to make a white sauce

Made from a light roux whisked with chicken, turkey, fish or any other clear stock

Made by cooking tomatoes down into a thick sauce, very vesatile

⭐ Hollandaise ⭐

Made from emulsified egg yolks, clarified butter, seasonings, and often lemon juice

Can be eaten alone, but most commonly used to prepare other dishes such as soups, gravies, and sauces

Tastes a bit like a buttery-cream sauce, with hints of lemon

Typically used on Eggs Benedict, usually paired with root vegetables (potatoes, asparagus, beets). Also used on different meats and fish, such as salmon.

Has a very strong taste and is rarely used directly on food

Typically used on meats and sometimes paired with vegetables

This sauce has a mild taste and a creamy texture

Typically used more as a base for other dishes than on it's own

The flavor is almost always neutral and bland. This sauce is very versatile and picks up flavors extraordinarily well

Can be used in sauces, such as horseradish. This sauce can also be used in soups

A tomato is a complex combination of tastes that are sweet, sour, and savory. A good tomato will have all three flavors working in combination (balanced)

Most commonly used on pasta and goes well when paired with fresh garlic, basil, oregano, crushed red pepper, etc.

Goal of stock is to extract the collagen from the connective tissues and bones being simmered

Goal of broth is to use a combination of ingredients to create a light, flavorful liquid that can be enjoyed on it's own as a soup, or soup base along with other ingredients

‼ Nourishing element: provides flavor, nutrients, and color

‼ Mirepoix: combination of coarsely chopped vegetables to add flavor (celery, carrot, onion)

‼ Bouquet garni: combination of fresh herbs and vegetables

‼ Liquid: almost always water, should be cold when you begin to cook

⭐ White ⭐

⭐Vegetable ⭐

⭐Glaze ⭐

Made from chicken or fish bones simmered with vegetables

Usually colorless when cooking

Made from beef, veal, chicken, or game

Made by slowly cooking the bones of lean fish or shellfish

No meat products are included

Basic ingredients include vegetables, herbs, spices and water

A type of stock that is reduced and concentrated

Flavorful, thick, and syrupy liquid
that turns solid when refrigerated

‼ Reduction: the process of evaporating part of a
stock’s water through simmering or boiling.

A good sauce has 4 characteristics: no lumps, flavor is not floury or pasty, sticks to the back of a spoon, will not break apart as it cools down

‼ Demi-glace sauce: half espagnole and half
reduced brown stock.

⭐ Other Sauces ⭐

Salsa: raw veggies or fruits, spices, onions, chiles

Relishes: fruits or veggies and may be used as a
condiment or sauce

Gravy: made from meat or poultry juices and a
thickening agent

Compound Butters: made by adding seasonings to
softened butter

Independent Sauces: applesauce, cocktail sauce, sweet & sour sauce, barbecue sauce

Made by simmering various combinations of bones, vegetables, and herbs to extract their flavors

⭐ Commercial Stock ⭐

Can be purchased in powder or concentrate form

Better quality will list fish or meat extracts first, lower quality will have sodium or salt listed first

Called a base

💥 SOUPS 💥

Can be served as an appetizer or main dish

Fresh soups with high-quality ingredients have the best flavor

⭐ Clear Soups ⭐

Made from clear stock or broth, not thickened

Primarily made of broths that can stand alone as
a dish

✳ Consommé ✳

Broth is reduced to evaporate some of the water

Clarified by removing the particles as they float to the
top

✳Vegetable ✳

Meat-based stock or broth is most often used

Very easy to prepare, pasta or grains may be added to make soup more hearty

⭐ Thick Soups ⭐

Not clear or transparent, include a thickening agent such as a puree or roux

‼ Puree: thickened by grinding the main ingredient in a food
processor

✳ Cream ✳

Velvety-smooth, thick soup

A clear soup made from a rich broth

Made with cooked vegetables sometimes pureed

⭐ Specialty Soups ⭐

✳ Bisque ✳

✳ Chowder ✳

⬆ Watch both bisques and chowders closely to prevent curdling ⬇

✳ Cold Soups ✳

Usually made from shellfish and contains cream

Made from fish, seafood, or vegetables and compared to stews because they are hearty and chunky

May be cooked or uncooked, or chilled

Yogurt, cream, or pureed fruit is often used as thickener

Hot soups can be chilled and the eaten or there is also just uncooked soups

Typically served at lunch and dinner

⭐ Chili ⭐

Originally used as a way to use up tough cuts of meat

Can be white or red, and made with or without beans

Red Chili

White Chili