STOCK.docx

**STOCK** - Is made of base liquid used in making soups, sauces, and stews. **Different kinds of stock** 1\. Chicken Stock - Chicken Bones plus white mirepoix 2\. Vegetable Stock - Mirepoix - Vegetable plus fresh herbs 3\. Fish Stock - Fish bones (white) - Mirepoix - White F...

**STOCK** - Is made of base liquid used in making soups, sauces, and stews. **Different kinds of stock** 1\. Chicken Stock - Chicken Bones plus white mirepoix 2\. Vegetable Stock - Mirepoix - Vegetable plus fresh herbs 3\. Fish Stock - Fish bones (white) - Mirepoix - White Fleshed Fish - White wine and lemon 4\. Beef Stock (light) - Beef bones plus white mirepoix 5\. Brown Beef Stock - Sauté/Roast plus bones - Mirepoix plus tomato paste 6\. Game Stock - Hare, deer, kangaroo and pheasant - Wild animals - Game soup or sauce 7\. Dessert Stock - Water, sugar, wine, port, lemon juice, cinnamon or tea - Poaching the fruits and dessert related to stock 8\. Dashi Stock - Dried fish bones - Dried fish flakes - Seaweed - Miso Soup - Shitake Mushrooms **Soup** - Mixing a liquid, main ingredient and thickener Clear soups - Base of clear - Unthickened stock - Consommé Thick Soups - Thickened meat with vegetable stock - Purees **Different Soup Types** 1\. Fish - Bisque -- cream based on shellfish 2\. Cream - Roux -- 1:1 combo of flour plus butter 3\. Meat plus Vegetable 4\. Cold Soup - Gazpacho - Chilled and cooled 5\. Chowder - Cream/tomato based - Soup with seafood 6\. Dessert Soup - Served at the end of the meal. 7\. Fermented Soup - Fermented ingredients **Five Mother Sauces** 1\. Bechamel Sauce - Cheese - White roux plus mix - White Sauces 2\. Velouté Sauce - Fish stock/chicken - Blond roux 3\. Espagnole Sauce - Brown stock -- dark roux 4\. Tomato Sauce - Barbeque stock - Beef stock - Vegetable stock 5\. Hollandaise - Egg yolks - Clarified butter **How long** Vegetable stock -- 30 to 45 minutes Fish stock -- 30 to 45 minutes Chicken Stock -- 6 hours Beef/Brown Beef -- 8 hours