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Stocks, Soups and Sauces
Stocks, Soups and Sauces
Stocks, Soups and Sauces
Soups and
Sauces
Overview:
This lesson covers the skills,
knowledge, and attitudes
required to prepare various
stocks, sauces, and soup in a
commercial kitchen or
catering operation.
A stock is a very
flavorful liquid that
is made by gently
cooking bones and
other ingredients
such as vegetables
in a liquid. This
extracts flavor,
aroma, body, color,
and nutrients.
There different types of
stocks:
WHITE STOCK is a
clear, pale liquid made
by simmering poultry
bones.
BROWN STOCK is an
amber-colored liquid made
by browning and then
simmering beef, veal, or
game bones.
FUMET (foo-MAY) is a
very flavorful, light-
colored stock made with
fish bones.
COURT BOUILLON
(court boo-YON) is a
very aromatic vegetable
broth, and is used for
poaching fish or
vegetables.
REMOUILLAGE (ray-moo-
LAHZ) is a stock made from
bones that have already been
cooked in another food
preparation. When simmered
in water a second time, the
result is a pale and weak-
flavored liquid.
All stocks contain four parts:
Part 1 is the
major flavoring
ingredient, which
usually consists of the
bones and trimmings
from meat, poultry, or
fish.
Bones may be from any
part of the animal, including
the neck or tail, arm or leg.
Many have marrow. They
must be prepared by
blanching, browning, or
sweating.
All stocks contain four parts:
Bouillabaisse (boo-yah-bess) is a
soup containing at least 3 kinds of
fish, mirepoix, and herbs/spices.
1. Minestrone 6. Ginataan
2. Vichyssoise
3. Gazpacho
4. Gumbo
5.Borscht
Enumeration:
Give the FOUR
ingredients found in a
sotck.
1. White stock
2. Fumet
3. Brown stock
4. Court bouillon
5. Sauce
6. Veloute sauce
7. Hollandaise
8. White sauce
9. Stock
10.Bisque
11.Chowder
12.Creamy soup
13.Pureee soup
14.Oignon brule
15.mirepiox
1.Italy
2.France
3.Spain
4.Louissana
5.Russia
6.Philippines
7.Main ingreidient
8.Liquid
9.Mirepoix
10.aromatics