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Stocks, Sauces, Soups (Stocks (Ingredients (Nourishing element (most…

- - - - most important ingredient in a stock
      - Includes fresh bones, meat trimmings, or vegetables
      - provides flavor, nutrients, and color
    - - almost always water
      - should be cold when you begin to cook
    - - Combination of fresh herbs and vegetables
      - removed before stock is used
    - - combination of coarsely chopped vegetables to add flavor, nutrients, and color
      - usually a combination of celery, carrots, and onion
- - - - Add hot liquid, stock or broth
        
        add starchy or dried vegetables and simmer until cooked
        
        puree
        
        simmer again, season and serve
  - - - Hot-165 degrees
      - Cold- 41 degrees
- - - - Bread or all-purpose flour
    - - Similar to cornstarch but more expensive
      - Made from root of several tropical plants
      - Creates a clearer sauce than cornstarch
    - - Have been dried after being cooked
      - Can thicken without being heated
    - - Will thicken quickly because they are cooked
      - Sauce will not be smooth
    - - Food that has been mashed, strained or finely chopped into
        smooth pieces
      - Healthful choice because they don't rely on fat content of heavier sauces
  - - - Made by simmering tomato product with flavorings, seasonings and stock
    - - Cream or white sauce
      - made by thickening milk with a white roux, seasonings and flavor
    - - Blond sauce
      - Made by thickening a light-colored stock
    - - French word for Dutch
      - Made from emulsified egg yolks, clarified butter, seasonings and often lemon juice