TYPES OF FLAVORING AGENTS AND ITS INGREDIENTS Stock is a flavored liquid preparation. Veal, beef, and chicken bones are most commonly used. Foundation of soups and sauces. Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables. Sachet Dépices is a bag of spices used to flavor stocks and sauces Bouquet garni is a fresh vegetables and herbs tied together CLASSIFICATION /TYPES OF STOCKS AND GLAZES White stock - made from veal or chicken without colored seasonings. Use blanched bones and white mirepoix. Brown stock - made with beef, veal, and poultry meat and bones. The bones are roasted. Fumet - fish stock that is made from white fish such as halibut, bream, or bass. Chicken stock – Sometimes referred to as white stock. Chicken Bones. Types of White Stock Glace - Thick syrup-like reduction of stock. Reduced to quarter its original volume (1 quart to 1 cup) Demi-Glace - stock or sauce reduced to half its original volume. (1 quart to 1 pint) Remouillage - Used bones Types of Brown Stock Court Bouillon - used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. Most commonly fish or seafood. Bouillon - Broth, also known as bouillon. Savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. FIVE PRINCIPLES OF MAKING STOCKS The 1st Principle is - Start with cold Water The 2nd Principle is - Cut your vegetables to the appropriate size for the type of stock The 3rd Principle is - Select your protein base: beef, chicken, fish The 4th Principle is – Simmering The 5th Principle is - Skimming DIFFERENT TYPES OF SOUPS Soup - liquid food made with nutrients from meat, fish, poultry +/or vegetables. Thin Soup (aka clear soup) - A soup made without starch Thick Soup - A soup made with starch Specialty Soup - A soup gaining special recognition, usually linked to a certain region or location in a state or country. Cold Soup - A raw or cooked soup, served chilled and highly seasoned. Consommé - The most perfect soup. A rich flavorful broth or stock that has been clarified. THIN SOUPS (AKA CLEAR SOUP) Broth – A flavour-packed liquid that is a by-product of simmered meat or vegetables. Vegetable soup – Made from clear seasoned stock or broth with 1 or 2 types of vegetables. Consomme – A rich, flavourful stock or broth made perfectly clear and transparent. THICK SOUPS Cream Soups - made with a thickener, like a roux. Finished with heavy cream, half & half or whole milk. Purée Soups - Thickened by pureeing all the ingredients in the soup. Bisque - A thickened cream soup with a puree of the main ingredient, usually shellfish, such as, lobster, shrimp or crab. Chowders - Hearty soups made similar to cream soups, with large pieces of main ingredients, usually potatoes, and garnishes. Potage – Thick hearty soups usually comprising of meats or vegetables cooked in a liquid until they form a thick mixture. 3 CLASSIFICATION OF SOUPS A. CLEAR SOUP 1. Broth - A broth is a stock-based soup, which is not thickened. 2. Consommé - A consommé is a clear soup which is clarified with egg whites. B. THICK SOUP 1. Puree - Puree soups are thick soups made by cooking and then pureeing vegetables or ingredients used in the soup. 2. Velouté - A velouté is a thick soup, which is thickened with a blond roux, passed and finished with a liaison. 3. Cream - A cream soup is a passed thick soup. 4. Bisque - It is a shellfish-based soup, which is passed and may be garnished with dices of the seafood used. 5. Chowder - Chowders are not strained and traditionally they are seafood-based soups C. COLD SOUP - These soups are served cold but not chilled. Ex. consommé, gazpacho, vichyssoise, 5 COMMON COOKING MISTAKES -Too Salty Add water or broth -Too spicy Add non spicy ingredients like Sugar,vegetables or add water or broth. -Too thin Dilute cornstarch or flour on water then add consistently. -Too thick Add liquid like wine,broth,water or cream -Too bland Add more seasonings.
