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Stocks, Soups, and

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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The Four Essential Parts of


a
Stock Are
Mirepoix
Aromatics
Liquid
Major Flavoring Ingredient
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Bones For Stock Are


Prepared By:
Blanching
Browning
Sweating

What Four Qualities Are


Stocks Evaluated On?
1. Flavor
2. Color
3. Aroma
4. Clarity

Cooling and Storing


Stock
Put the stockpot in the ice-bath and stir often.
When cool, place in the refrigerator.
Break down the large amounts of stock into smaller amounts.
Place stock in small containers in the refrigerator.
Stir occasionally

Preparing Soups

Any good soup is made with the best


ingredients available.
Clear Soups & Thick Soups
are the two basic types of soup
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Which Soups Are Clear And


Which Soups Are Thick?
Consomm
Bisque
Broth
Cream
Pure

Clear Soup
Thick Soup
Clear Soup
Thick Soup
Thick Soup
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Helpful Hints For Cream


And Pure Soups:
If a cream soup becomes too thick, add water or
stock until the correct consistency is achieved. Never
use heavy cream- it can hide the flavor of the main
ingredient.
If the soup has a sour or off flavor, or has curdled,
discard it. Cream soups have a brief storage time
once the cream has been added.
To store cream soups longer, be sure that the base is
properly chilled and stored. Finish only the amount
needed for a single service period.
If the soup has a scorched taste, transfer it
immediately to a cool, clean pot and check the flavor.
If it doesnt taste scorched in the clean pan, it is safe to
continue cooking.
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From Which Country Does


Each Specialty Soup
Originate?

Borscht
Gazpacho
Gumbo
Minestrone
Vichyssoise

Russia
Spain
Louisiana
Italy
France

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Cooling And Finishing


Techniques
Remove surface fat from soup before service.
Blot with strips of un-waxed brown butcher
paper to eliminate unwanted fat.
Soups should be garnished just before service.

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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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The Five Grand Sauces


Bchamel
Veloute
Espagnole (Brown)
Tomato
Hollandaise

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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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To Pair the Correct Sauce


with a Meal
The sauce should be suitable for the
style of service.
The sauce should be suitable for the
main ingredients cooking technique.
The sauces flavor must be appropriate
for the flavor of the food it is
accompanying.
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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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