Beruflich Dokumente
Kultur Dokumente
Sauces
Pro Start Chapter 10
Year 2
Stocks
Are often called
the chefs building
blocks because
they form the base
for many soups
and stocks.
A STOCK IS
A flavorful liquid made by gently
simmering bones and/or vegetables
in a liquid to extract their flavor,
aroma, color, body and nutrients.
Types of Stock
White Stock
Brown Stock
Fumet
Court Bouillon
Glace
Remouillage
Bouillon
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Preparing Soups
Clear Soup
Thick Soup
Clear Soup
Thick Soup
Thick Soup
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Borscht
Gazpacho
Gumbo
Minestrone
Vichyssoise
Russia
Spain
Louisiana
Italy
France
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Sauces
Add moisture and richness to food
Introduce complementary and
contrasting flavors
Enhance the appearance of food
Add texture to the dish
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Miscellaneous Sauces
Coulis
Jus
Compound Butters
Salsa
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How Do Miscellaneous
Sauces Function?
They Function in much the same way
that grand sauces do. They add flavor,
moisture, texture, and color to the dish.
They also allow chefs to change the
menu items by providing a lower-fat
alternative to the usually heavy grand or
derivative sauces.
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Thickeners
Are added to sauces to give them
additional richness and body
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Examples of Thickeners:
Beurre mani
Liaison
Slurry
Roux
White roux
Blond roux
Brown roux
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Follow Sanitation
Procedures!
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References
ProStart Becoming a Restaurant and
Foodservice Professional
Year
Two
National Restaurant Association Educational
Foundation
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