1. A stock is...?

2. Fond is the French word for...?

3. A sauce is...?

4. A good sauce adds what? 

1. a flavored liquid

2. "base" or "stock"

3. a thickened liquid used to flavor & enhance other foods

4. flavor, moisture, richness, & visual appeal

STOCKS

• white stock
• brown stock
• fish stock 
• fumet
• court boullion

• simmering chicken, veal, or beef bones in water w/ veggies & seasonings (relatively colorless)
• ckn, veal, beef or game bones & veggies, all which are caramelized before simmered in water w/ seasonings (rich, dark color)
• slowly cook fish/crustacean shells & veggies w/o coloring them, then simmer in water w/ seasonings for short period of time
• fish stock plus wine & lemon juice (strong flavor, relatively colorless)
• simmer veggies & seasonings in water & acidic liquid (vinegar or wine) used to poach fish or veggies

Quality of stock judged by 4 characteristics:

1. Body

2. Flavor

3. Clarity

4. Color 

1. weight in mouth - amt of collagen from bones

2. comes from mirepoix, sachets, & bouquet garni; proper ratios to liquid

3. strain - remove impurities 

4. carrots (wht stock, light color), caramelized bones, tomato (color to dark stocks)

What are the 4 basic ingredients of any stock?

1. bones

 2. veg mix (mirepoix)

3. seasonings

4. water

BONES

1. Are the what ingredient?

2. They add what to a stock?

3. What size pieces should they be cut into?

4. How long to make stock with beef/veal bones?

1. the MOST important; CRITICAL to stock

2. flavor, richness, & color

3. 3-4 inch pieces

4. 6-8 hours in entirely

WHAT IS...

• cartilage
• connective tissue
• collagen
• gelatin

• aka gristle; tough elastic , whitish connective tissue that helps give structure to an animal's body
• found throughout animal's body that binds together & supports other tissues such as muscles
• protein found in nearly all connective tissue; dissolves when cooked w/ moisture
• adds richness & body to finished stock; taste/odorless mix of proteins extracted from boiling bones, connective tissues 

BEEF & VEAL BONES

• best if from....?
• what type of bones are the best?
• what size pieces & why?

• younger animals
• back, neck, and shank (high collagen content)
• 3-4 in pieces, so they can release as much flavor as possible while stock cooks

BEST BONES FROM...

• Chicken
• Fish
• Other

• neck & back
• lean fish
• lamb, turkey, game & ham; careful blending strong flavored bones

1. 50% onions, 25% carrots, & 25% celery

2. same as above just replace carrots with parsnips & adding mushrooms & leeks

3. standard mirepoix plus diced smoked bacon or ham; cut more uniformly 

SEASONINGS

1. What are the principal stock seasonings?

2. When do you add them to the stock?

3. What do you NOT add to stock?

1. peppercorns, bay leaves, thyme, parsley stems, and optionally, garlic

2. generally at the start of cooking

3. Salt

Principles of Stock Making

1. start stock in cold water
2. simmer stock gently (approx. 185*F)
3. skim stock frequently
4. strain carefully - thru china cap lined w/ cheesecloth
5. cool stock quickly (ice bath, stirring frequently)
6. store stock properly
7. degrease the stock

What is...

1. degrease

2. remouillage

3. deglaze

4. sweat

1. to remove fat from surface of stock by skimming congealed fat
2. "rewetting"; stock produced by reusing bones left from making another stock
3. to swirl/stir a liquid (wine or stock) in a saute pan to dissolve cooked food particles remaining on the bottom; resulting mix becomes base for sauce
4. to cook food in a pan w/o browning, low heat until softens & releases moisture, allows food to release its flavor more quickly when cooked w/ other foods

1.  Nage

2. a la nage

1. an aromatic court boullion sometimes served as a light sauce or broth w/ fish or shellfish.

2. dishes served in this manner are described this way; "swimming"

1. What is a glaze?

What are these made from...

- glace de viande

- glace de volaille

- glace de poisson

1. a dramatic reduction & concentration of a stock; added to soups & sauces to increase & intensify flavor

-brown stock

-chicken stock

-fish stock

SAUCES

• what is a sauce?
• classic hot sauces are divided into 2 groups, what are they?

• is a liquid + thickening agent + seasonings
• Mother (leading) sauces & small (compound) sauces

What are the 5 classic mother sauces?

1. bechamel
2. veloute
3. espagnole (brown)
4. tomato
5. hollandaise

Any chef can produce fine sauces by learning to do what 3 things?

1. make good stocks
2. use thickening agents properly to achieve the desired texture, flavor, & appearance
3. use seasonings properly to achieve desired flavors

THICKENING AGENTS

1. Roux
2. Cornstarch
3. Arrowroot
4. Beurre Manie

1. flour & fat; ratio 1:1 cooked to form a paste
2. popular stir-fry; ratio 1:2; breaks down easily; dissolve first; begins to thicken almost immediately if liquid is hot
3. no flavor; thickens effortlessly; doesn't break down easily
4. equal parts flour & soft whole butter, pea size balls; quick thickening at end of cooking process

3 types of roux:

1. white roux
2. blond roux
3. brown roux

Terms that go along with Thickening Agents:

1. nappe
2. slurry

1. the consistency of a liquid usually a sauce, that will coat the back of a spoon
2. a mixture of raw starch & cold liquid used for thickening; if added to hot liquid, must stir continuously during incorporation

1. tempering (liaison)

2. emulsification

a. permanent

b. semipermanent

c. temporary

1. gradually raising the temp of a cold liquid such as eggs by slowly stirring in a hot liquid

2. process by which generally unmixable liquids, oil & water, are forced into uniform distribution

a. last for several days; mayo

b. last a few hours

c. very briefly, usually doesn't contain an emulsifying agent

What are the 3 finishing techniques when making a sauce?

 1. REDUCTION: cooking until it quantity decreases through evaporation; remaining ingredients concentrate, thickening the sauce, & strengthening the flavors; commonly used because no starches or other flavor-altering ingredients are needed

2. STRAINING: smoothness is important to the success of most sauces

3. MONTER AU BEURRE: process of swirling or whisking whole butter into a sauce to give it shine, flavor, & richness; widely used to enrich & finish small sauces

The 5 Mother Sauces are distinguished principally by the liquids & thickeners used to create them.

1. Bechamel is....
2. Veloute
3. Espagnole
4. Tomato
5. Hollandaise

Mother Sauce       :           Liquid       :         Thickener

1. Bechamel       :             Milk          :          Roux

2. Veloute          :         White Stock   :         Roux

3. Espagnole       :        Brown Stock   :         Roux

4. Tomato        :           Tomato         :      Roux (optional)

5. Hollandaise      :          Butter         :        Egg yolks

• The 5 mother sauces can be seasoned & garnished to create what?
• Small sauces are grouped into families based on their mother sauce. Some have a variety of uses; others are traditional accompaniments for specific foods. A small sauce may be named for its...?

• a wide variety of small sauces
• ingredients, place of origin, or creator

• a BECHAMEL sauce consists of what 6 ingredients? (color of heavy cream & have a deep luster)
• what is an example of a small bechamel sauce, ingredients?

1. onion piquet

2. milk

3. flour

4. clarified butter

5. salt & wht pepper

6. nutmeg

• mornay: gruyere & parm cheese, scalded cream, swirl in whole butter

1. clarified butter

2. flour

3. ckn, veal, or fish stock

4. salt & wht pepper

• Allemande - adding lemon juice & a liaison 
• Supreme - adding cream

• ingredients for ESPAGNOLE sauce...
• Demi-glace?

1. mirepoix

2.clarified butter

3. flour

4. brown stock

5. tomato puree

6. sachet; bay leaf, thyme, peppercorns (crushed), parsley stems

7. salt & pepper

• half brown sauce, half brown stock, reduced by half

• HOLLANDAISE sauce...
• Color...
• how to rescue if too hot or too cold
• small sauce?

• emulsified sauces; egg yolks used to emulsify warm butter & small amount of water, lemon juice, or vinegar; vigorously whipped w/ liquid while warm butter slowly added, holds in suspension in liquid (liaison).
• smooth, buttery, pale lemon-yellow color & very rich
• too hot = cool off     too cold = reheat over dbl boiler
• bearnaise

Emulsified Butter Sauces made w/o Egg Yolks:

a. Beurre Blanc made with...

b. Beurre Rouge made with...

What are their 3 main ingredients?

a. white wine

b. red wine

1. shallots

2. white/red wine

3. whole butter

What is...

1. au sec

2. compound butter

3. pan gravy

4. pan sauces

5. coulis

6. chutney

1. cooked until nearly dry

2. incorporating various seasonings into soften whole butter

3. made directly in pan used to roast meat, additional flavors from drippings, thickened w/ a roux

4. same as pan gravy except usually thickened by reduction

5. sauce made from a puree of veggies and/or fruit; served hot or cold

6. sweet & sour condiment made of fruits and/or veggies cooked in vinegar w/ sugar & spices

What is...

1. essence

2. decanting

3. vinaigrettes

1. a sauce made from a concentrated vegetable juice

2. to seperate liquid from solids w/o distrubing the sediment by pouring off the liquid; vintage wines

3. a temporary emulsion of oil & vinegar seasoned w/ salt & pepper

TROUBLESHOOTING FOR STOCKS

Problem & Reason

1. Cloudy: impurities or stock boiled during cooking

2. Lack of Flvr: not cooked long enough, inadequate seasoning, or improper ratio of bones to water

3. Lack of color: improperly caramelized bones & mirepoix or not cooked long enough

4. Lack of body: wrong bones used, insufficient reduction, or improper ratio of bones to water 

5. Too salty: commercial base used or salt added during cooking

**What are the possible solutions?**

1. start stock in cold water; strain thru layers of cheesecloth

2. increase cooking time, add more flavoring ingredients, add more bones

3. caramelize bones & mirepoix until darker, cook longer

4. use bones w/ higher content of connective tissue, cook longer, add more bones

5. change base or make own stock; do NOT salt stock

What is...

1. Liaison

2. Emulsification

1. 1 part egg yolk, 3 parts whipping cream; adds richness & smoothness w/ minimal thickening

2. unmixable liquids like oil & water are forced into uniform, creamy state