Stocks, Sauces, and Soups Notetaking Guide Spring 2022 PDF
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Uploaded by Deleted User
2022
Kaya Mehra
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Summary
This document is a note-taking guide on stocks, sauces, and soups. It contains definitions, ingredients, preparation steps for different types of stocks and sauces. The document has been organized by topics such as stocks types, preparation steps and their components.
Full Transcript
Name [Kaya Mehra] Date [1/6/25] Period What is stock? - - Ingredients for Stocks +-----------------+-----------------+-----------------+-----------------+ | **Bones, | **Mirepoix** | **Spices & | **Liquid** | | Shells, or | | Herbs** |...
Name [Kaya Mehra] Date [1/6/25] Period What is stock? - - Ingredients for Stocks +-----------------+-----------------+-----------------+-----------------+ | **Bones, | **Mirepoix** | **Spices & | **Liquid** | | Shells, or | | Herbs** | | | Vegetables** | | | | +=================+=================+=================+=================+ | - - - - | - - - | - - - - | - | | - | | | | +-----------------+-----------------+-----------------+-----------------+ Five basic types of stocks 1. 2. 3. 4. 5. +-----------------+-----------------+-----------------+-----------------+ | **What are the | **What are the | **What are the | **What are the | | steps to | steps to | steps to | steps to | | prepare beef | prepare fish | prepare | prepare | | stock?** | fumet/stock?** | shellfish | vegetable | | | | stock?** | stock?** | +=================+=================+=================+=================+ | 1. 2. 3. 4. | 1. 2. 3. 4. | 1. 2. 3. 4. | 1. 2. 3. 4. | | 5. 6. 7. 8. | 5. 6. 7. 8. | 5. 6. 7. | 5. 6. 7. | | | 9. 10. | | | +-----------------+-----------------+-----------------+-----------------+ Using Prepared Stock Bases - Storing Stocks - - CHoosing the right stock - - - - Sauces A liquid served with foods to add more [flavor], [color], [texture], and eye [appeal]. **Made from 3 basic ingredients:** 1. 2. 3. **Thickeners** Roux Starch slurry Liaison Puree --------------------------------------------- ----------------------------- ---------------------------------------------------------------------------- -------------------------------------------------- Cooked paste made from wheat flour and fat. Mixture of starch and water Mixture of cream and egg yolks added to a sauce at the end of cooking time A fine paste made in a food processor or blender **What are the steps to prepare thickeners?** 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Types of sauces **Brown Sauce** **Bechamel Sauce** **Veloute Sauce** **Tomato Sauce** **Hollandaise Sauce** ---------------------------------------------- ------------------------------------------------------- -------------------------------------------------------------------- -------------------------------- ----------------------------------------------- Rich brown color, usually served with meats. White sauce made by thickening of milk and white roux White sauce made by thickening a poultry, fish, or shellfish stock Made of cooked pureed tomatoes Blending of melted butter in cooked egg yolks Presenting sauces - - - Basic types of Soup **Clear Soups** - - - **Hearty Soups** - - - - Reheating and Serving Soups **Reheating Soups** - - - - **Serving Soups** - - - **What are some ways you can garnish soups?**
