Chapter 20 Stocks, Sauces, and Soups
Section 20.1 Stocks
• Stocks are the liquids that form the
foundation of sauces and soups.
• Learning how to make stocks can help you
create flavorful sauces and soups.
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Chapter 20 Stocks, Sauces, and Soups
Stock Basics
• Learn to make good stocks because they are
the base for most sauces and soups.
stock
base
The liquid that forms the
foundation of sauces
and soups.
A stock that is purchased
in a powdered or
concentrated form.
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Chapter 20 Stocks, Sauces, and Soups
Stock Basics
•
Stock is composed of
four ingredients:
•
•
•
•
nourishing element
mirepoix
bouquet garni
liquid, almost
always water
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
nourishing element
Provides flavor, nutrients, and
color to stocks; composed of
fresh bones, meat trimmings,
fish trimmings, or
vegetable trimmings.
mirepoix
A mix of coarsely chopped
vegetables that is used in a
stock to add flavor, nutrients,
and color.
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Chapter 20 Stocks, Sauces, and Soups
Types of Stock
• There are four main
types of stocks:
•
•
•
•
white
brown
fish
vegetable
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Chapter 20 Stocks, Sauces, and Soups
Sauce Basics
• Liquids in sauces
can be:
• white stock
• brown stock
• vinegar and
tomato products
• milk
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Chapter 20 Stocks, Sauces, and Soups
Sauce Basics
• Thickening agents are a major difference
between stocks and sauces.
• Most sauces use gelatinization in thickening.
thickening agent
gelatinization
An ingredient, such as
cornstarch, that adds body
to a sauce.
The process of starch
granules absorbing moisture
when placed in a liquid.
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Chapter 20 Stocks, Sauces, and Soups
Sauce Basics
•
A good sauce should have four characteristics:
1.
2.
3.
4.
no lumps
a flavor that is not floury or pasty
sticks to the back of a spoon
will not break down in cooking
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Chapter 20 Stocks, Sauces, and Soups
Sauce Basics
• Thickening agents may include:
• flour
• cornstarch
• bread crumbs
• vegetable purées
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Chapter 20 Stocks, Sauces, and Soups
Mother Sauces
• Mother sauces are made by combining a liquid
with a thickening agent.
• Béchamel – white
• Espagnole – demi-glace
• Tomato - red
• Veloute - tan
• Hollandaise - yellow
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Chapter 20 Stocks, Sauces, and Soups
Mother Sauces
demi-glace
(sauce espagnole)
béchamel sauce
tomato sauce
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Chapter 20 Stocks, Sauces, and Soups
Mother Sauces
velouté sauce
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
hollandaise sauce
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Chapter 20 Stocks, Sauces, and Soups
Mother Sauces
• Sauces that are not
made from a mother
sauce include:
• salsa
• relishes
• gravy
gravy
A type of sauce made from meat or
poultry juices; a liquid such as milk,
cream, or broth; and a thickening
agent such as a roux.
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Chapter 20 Stocks, Sauces, and Soups
Roux Preparation
• Roux is the most common thickening agent.
• Made from equal parts fat and flour, may adjust
for lower calorie/fat option
roux
A cooked mixture made from equal
parts of fat and flour by weight used
to thicken sauces.
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Chapter 20 Stocks, Sauces, and Soups
Roux Preparation
• Follow these guidelines:
• Do not use aluminum cookware.
• Do not use very high or very low
temperatures.
• Do not overthicken.
Why should you not use
aluminum cookware?
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Chapter 20 Stocks, Sauces, and Soups
Types of Soup
• Types of soups
include:
•
•
•
•
clear
thick
specialty
international
specialty soup
A soup that highlights a specific region,
or reflects, or shows, the use of special
ingredients or techniques.
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Chapter 20 Stocks, Sauces, and Soups
Types of Soup
• A strong flavor is
the most important
characteristic of
a consommé.
consommé
A concentrated, clear soup
made from a rich broth.
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Chapter 20 Stocks, Sauces, and Soups
Types of Soup
• Specialty soups include:
• bisques
• chowders
• cold soups
bisque
A specialty soup that is usually
made from shellfish and contains
cream.
chowder
A specialty soup made from fish,
seafood, or vegetables.
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Chapter 20 Stocks, Sauces, and Soups
Types of Soup
• Specialty soups include:
• bisques
• chowders
• cold soups
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Chapter 20 Stocks, Sauces, and Soups
Types of Soup
• One of the most popular cold
soups is vichyssoise.
• International soups include:
• borscht
• French onion
• gazpacho
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups
vichyssoise
A cold version of
potato-leek soup.
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Chapter 20 Stocks, Sauces, and Soups
Soup Presentation and Storage
• Presentation of soup is important as an appetizer
or as a meal.
• The flavor and texture of the garnish should
complement the soup.
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