CH 6, CA 1, Notes, Tillotson, FRMCA, ProStart

1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Chapter 6
Stocks, Sauces, and
Soups

2. The Essential Parts
of Stock
 A stock is a flavorful liquid made by gently simmering bones
and/or vegetables.
 Stocks are often called the chef’s “building blocks.” They form
the base for many soups and sauces.
 There are four essential parts to all stocks:
 A major flavoring ingredient, usually bones
 A liquid, most often water
 Mirepoix
 Aromatics
26.1
Chapter 6 | Stocks, Sauces, and Soups

3. Mire Poix & Aromatics
 Mirepoix is a French word that refers to the mixture of
coarsely chopped onions, carrots, and celery that
provide a flavor base for stock.
 50% onion, 25% celery, 25% carrots
 Aromatics, such as bouquet garni and sachet d’épices,
are the herbs, spices, and flavorings that create a savory
smell.
• Bouquet garni- “bag of herbs”- a bundle of fresh
herbs, such as type, parsley stems, and a bay leaf
tied together.
• Sachet d’épices- similar to a bouquet garni, but in
a bag made of cheesecloth.
3

4. 46.1 Chapter 6 | Stocks, Sauces, and Soups
Types of Stocks
White Stock Clear, pale liquid made by simmering poultry, beef or fish bones
Brown Stock An amber liquid made by simmering bones that were browned
Fumet
(foo-MAY)
Similar to fish stock, highly flavored, made with fish bones
Court bouillon
(court boo-YON)
Aromatic vegetable broth used for poaching fish or vegetables
Glace A reduced stock with a jelly-like consistency, made from brown
stock, chicken stock, or fish stock
Remouillage
(ray-moo-LAJ)
A weak stock made from bones that have already been used in
another preparation
Bouillon
(BOO-yon)
A liquid that results from simmering meats or vegetables, also
referred to as broth
Jus A rich, lightly reduced stock used as a sauce for roasted meats
Vegetable stock Usually made from mirepoix, leeks, and turnips. Tomatoes, garlic
and seasonings may be added to flavor or darken the stock, but
tomatoes must be strained with a cheesecloth. This is also
referred to as a tomato concasse’. Vegetables may be roasted.

5. Preparing Bones for Stocks
56.1 Chapter 6 | Stocks, Sauces, and Soups
 To use bones for stock, you must first cut them to the right size and
then prepare them by blanching, browning, or sweating.
 Blanching the bones rids them of some of the impurities that can
cause cloudiness in a stock.
• To blanch, cover the bones with cold water in a stock pot. Bring
them to a slow boil. When the pot is at a full boil, remove the
floating water or scum.
 To brown bones, roast them in a hot (400°F) oven for about an
hour, until they are golden brown.
 Sweating causes bone and mirepoix to release flavor more quickly
when liquid is added.
• To sweat, cook the bones and/or vegetables in a small amount
of fat over low heat until they soften and release moisture.

6. Other important information
6
 Flavor, color, body, and clarity determine the quality of stock. A stock
should be flavorful, but not so strong that it overpowers the other
ingredients in the finished dish.
 To make stock, the ratio of liquid to flavoring ingredients is standard.
 Chicken, beef, veal and game stock: 8 lbs of bones to 6 qts of water, adding 1 lb. of mire
poix
 Fish/shellfish stock or fumet: 11 lbs of bones or shells to 5 qts of water, adding 1 lb. of
mire poix
 Vegetable stock: 4 lbs of vegetables to 4 qts of water, adding ¾ lb. of mire poix
 Follow proper food safety practices when cooling stock to minimize the
time the stock spends in the temperature danger zone.
 Within first 2 hours cool from 135°F to 70°F. Then cool to below temperature danger
zone within the next 4 hours. Cool to 35°F to ensure its safety.
 To cool quickly and safetly-- put the food into smaller, shallower containers OR place in
an ice-water bath OR use ice paddles to stir food.
 Fresh stock is good for 4 days. Frozen stock may be held for 3 months.

7. Degreasing Stock
 Degreasing gives the stock a
clearer and purer color.
 Degreasing also removes some
of the fat content, making the
stock more healthful.
 Degrease stock by skimming,
scraping, or lifting hard fat.
7
Degreasing is the process of removing fat that has cooled and
hardened from the surface of the stock.
6.1 Chapter 6 | Stocks, Sauces, and Soups

8.  A saucier is a cook who specializes in making sauces.
 There are five classical grand sauces that are the basis for most other
sauces are called the mother sauces because they are used to create
many other sauces.
 Béchamel: Made from milk and white roux
 Velouté: Made from veal, chicken, or fish stock and a white or blond roux
 Brown or Espagnole sauce: Made from brown stock and brown roux
 Tomato sauce: Made from a stock and tomatoes
 Hollandaise: This is an emulsion made from eggs, butter, and lemon.
 A demi-glace is a rich brown sauce made from equal parts espagnole
sauce and veal stock.
8
A sauce is a liquid or semisolid product that is used in preparing other
foods. Sauces add flavor, moisture, and visual appeal to another dish.
6.2 Chapter 6 | Stocks, Sauces, and Soups

9. Grand Sauce Derivative Sauce Additional Ingredients
Béchamel - Cream
- Cheddar Cheese
- Soubise (soo-BEEZ)
- Cream (instead of milk)
- Cheddar Cheese
- Pureed cooked onions
Velouté - Veal - Allemande (ah-leh-MAHND)
- Hungarian
- Curry
- Egg yolks
- Egg yolks, Hungarian paprika
- Egg yolks, curry spices
Velouté-
Chicken
- Mushroom
- Supreme
- Hungarian
- Cream, mushrooms
- Reduced with heavy cream
- Cream, Hungarian paprika
Velouté- Fish - White wine
- Bercy
- Herb
- White wine
- White wine, shallots, butter, parsley
- White wine, herbs
Brown
(espagnole)
- Bordelaise (bohr-dl-AYZ)
- Chasseur
- Lyonnaise (lee-oh-NEHZ)
- Madiera
-Red wine, parsley
-Mushrooms, shallots, white wine and tomato
concasse’
-Sautéed onions, butter, white wine, vinegar
-Madiera wine
Tomato - Creole
- Portuguese
-Sweet peppers, onions, chopped tomatoes
-Onions, chopped tomatoes, garlic, parsley
Hollandaise - Béarnaise (behr-NAYZ)
- Maltaise
-Tarragon, white wine, vinegar, shallots
-Blood orange juice, and zest

10. Thickeners in Sauces
 Roux is a thickener made of equal parts cooked flour and a fat, such as
clarified butter, oil, or shortening. The color depends on the temperature
and time taken to cook the fat-flour mixture.
 White Roux- cooked for a very short time, bland and a little starchy,
has the most thickening power, used in béchamel
 Blond Roux- cooked until the flour turns golden and has a nutty
aroma and flavor, used in velouté
 Brown Roux- cooked until it develops a brown color, nutty in flavor
 Dark brown Roux- cooked until it develops a dark brown color, nutty
and rich in color, has the least thickening ability
10
Sauces need a liquid component. A key ingredient in
sauce is the thickener, which adds richness and body.
6.2 Chapter 6 | Stocks, Sauces, and Soups

11. Other Thickeners
 Beurre manié is a thickener made of equal parts flour and soft, whole
butter. Form the flour/butter mixture into small pea-sized balls and add to
cooking sauce to quickly thicken at the end of the cooking process
 A slurry, cornstarch mixed with a cold liquid, can be used instead of roux.
Dissolve the cornstarch in a cold liquid prior to adding to the food to
prevent lumps. Don’t boil the sauce too long or the starch will break
resulting in a watery sauce.
 A liaison is a mixture of egg yolks and heavy cream, often used to finish
some sauces. You must temper the liaison to prevent the egg yolks from
curdling.
 To temper the sauce, slowly mix a little bit of the hot sauce mixture
with the eggs and cream mixture to raise the temperature. Then add
the warmed mixture into the sauce.
116.2 Chapter 6 | Stocks, Sauces, and Soups

12. Preparing Different
Kinds of Sauces
 Compound butter is a mixture of raw butter and various flavoring
ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and
vegetables.
 Maître d'hôtel butter- a blend of softened butter with lemon juice and chopped
parsley often used to garnish grilled meat or fish.
 Coulis is a thick puréed sauce.
 Salsa is a cold mixture of fresh herbs, spices, fruits, and/ or
vegetables. It can be used as a sauce for meat, poultry, fish, or
shellfish.
 Jus-lié is a sauce made from the juices from cooked meat and
brown stock.
 Season sauces at the end.
126.2 Chapter 6 | Stocks, Sauces, and Soups

13. Straining Sauces
 The easiest way to strain sauce is the wringing method.
In this method, place a clean cheesecloth over a bowl,
and pour the sauce through the cheesecloth into the
bowl.
 A china cap is a pierced-metal, cone-shaped strainer
used to strain soups, stocks, and other liquids to remove
all solid ingredients.
 A china cap lined with cheesecloth may be used to strain
sauces, or a chinois, a fine mesh china cap, may be
used.
13

14. Basic Kinds of Soup
 Clear soups include flavored
stocks, broths, and consommés.
 Ex. Minestrone, Chicken Noodle Soup
 Thick soups include cream soups
and purée soups, such as bisques,
chowders, cream of tomato, lentil,
and split pea soup.
14
There are two basic kinds of soup—clear soups and thick soups.
6.3 Chapter 6 | Stocks, Sauces, and Soups

15. Variations of Soup
 Dessert soups- served hot or cold
 Ginataan- a Filipino soup made from coconut milk, milk, fruits, and
tapioca pearls
 Fruit soups
 Winter melon
 Gazpacho- a savory soup with a tomato base
 Cold soups
 Borscht- a beet soup
 Vichyssoise- a French style soup made of puréed leaks, onions,
potatoes, cream and chicken stock
 Traditional regional soups
 New England Clam Chowder
 Gumbo (a Creole soup made with okra)
156.3 Chapter 6 | Stocks, Sauces, and Soups

16. Preparing Soups
 Most soups are cooked at a gentle simmer and stirred
occasionally.
 Cooking too long can cause flavor to become flat and
nutrients to be lost.
 Adding fresh herbs, lemon juice, or a dash of hot pepper
sauce to a soup can brighten the flavor.
 Finishing techniques are important when preparing soup
for service such as removing fat from the surface of the
soup by blotting the soup before service.
 Soups should also be garnished just before service.
166.3 Chapter 6 | Stocks, Sauces, and Soups

17. Clear Soups
 Stock or broth is the basic ingredient in clear soups.
Broth is made from a combination of water; vegetables;
beef, fish, chicken, or veal; mirepoix; and bouquet garni.
 One type of clear soup is consommé. This is a rich,
flavorful broth or stock that has been clarified.
 A consommé is made by adding a misture of ground meats with
mirepoix, tomatoes, egg whites, and oignon brûlé (oy-Nyon
broo-LAY) to boullion or stock. Slowly simmer the misture until
all the impurities come to the surface trapped in a raft, which is
the floating layer of egg whites, mean and vegetable solids, and
fats. Remove the raft, and the result is pure and clear, or
clarified.
 Oignon brûlé is an onion halved and charred.
17

18. Thick Soups
 There are two kinds of thick soup—cream soups and purée
soups. Both start with liquid and either sachet d’épices or
bouquet garni. A purée soup would then have the main
ingredient blended into the base. A cream soup would be
thickened with an added starch, such as roux.
 Purée soups are thickened by the starch found in the main ingredient,
such as potatoes.
 Cream soups are thickened by milk fat and a thickener. They should
never be boiled because this can cause the milk fat to break down,
making the soup too thin.
 Bisque is a cream soup usually made from puréed shellfish shells, such
as lobster, shrimp, or crab.
 Chowders are hearty, thick soups made in much the same way as
cream soups, but usually not pureed.
186.3 Chapter 6 | Stocks, Sauces, and Soups

19. Exam Prep
1. The essential part of a stock that is a mixture of
coarsely chopped onions, carrots, and celery is called
a) Mirepoix
b) Aromatics
c) Sachet d’epices
d) Bouquet garni
2. What liquid is usually used for making stock?
a) Water
b) Boullion
c) Beef broth
d) Chicken broth
19

20. 3. Roasting bones to enhance the flavor and color of stock
is a process known as
a) Sweating
b) Browning
c) Blanching
d) Par-boiling
3. The ratio of liquid to flavoring ingredients in vegetable
stock is
a) 1 lb of vegetables to 1 qt of water to yield 1 qt of stock
b) 2 lbs of vegetables to 4 qt of water to yield 1 qt of stock
c) 11 lbs of vegetables to 5 qts of water to yield 1 gal of stock
d) 8 lbs of vegetables to 6 qts of water to yield 1 gal of stock
20

21. 5. After the stock has been stored, it must be degreased
before it can be used. This is because
a) It is easier to heat up degreased stock.
b) The grease will ruin the flavor of the stock, turning it rancid.
c) All of the fat must be skimmed off in order for the stock to be
healthful.
d) Degreasing makes the stock clearer and purer, while removing
some of the fat.
6) Bechamel, Veloute, and Hollandaise are all called
a. Thickeners
b. Grand sauces
c. Derivative sauces
d. Compound butters
21

22. 7. A slurry, a liaison, and a roux are all considered to be
a) soups
b) stocks
c) aromatics
d) thickeners
8) What is a mixture of egg yolks and heavy cream that
adds a rich flavor and velvety smoothness to the sauce
without making it too thick?
a. Slurry
b. Liaiason
c. Hollandaise
d. Compound butter
22

23. 9. Stocks, broths, and consommés are all
soups.
a) Clear
b) Thick
c) Pureed
d) Bisque
10)Thick soups can be thickened with
a. Cream
b. Cornstarch
c. Bouquet garni
d. Compound butter
23

24. Review Chapter 6
Go to
www.quizlet.com/Christina_Tillotson
Check Exam Prep Questions to verify you have the
correct answers.
Then Study Review Questions and Vocabulary.