STOCKS
Chef Tomaseski
PNW BOCES
Culinary Arts/Hospitality Academy
WHAT ARE STOCKS? The liquids that form the foundation of soups and
sauces! WHAT MAKES UP A STOCK?
5 Principles to successful 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
The 1st Principle is:
Start with cold Water
► Why
cold water? Most proteins, vitamins
and minerals dissolve in cold water.
► More flavor! Part of the flavor comes from
these components, using hot water would
lessen the flavor and nutrition of the stock
The 2nd Principle is:
Cut your vegetables to the appropriate size for the type of
stock
► The
size of the cut helps the maximum
flavor to be extracted.
► ex.:
A fish stock only simmers for a half hour (30
minutes) so the cut should be a julienne (thin
strips: ¼” thick, 2-3” long)
► ex.: A brown stock simmers for 4-6, to sometimes
24 hours, so the cut should be large dice (1”
cubes) The stock will have time extract the flavors
and not fall apart after the long cooking period.
The 3rd Principle is:
Select your protein base: beef, chicken, fish
►All
bones are washed, then:
 Roasted or Blanched
 Roasted bones for Brown Stocks
 Blanched bones for White Stocks
 For brown stocks roast bones, mirepoux add
tomato product
 For white stocks, sauté mirepoux and sub
parsnips for carrots
The 4th Principle is: Simmering
Gentle extraction aids in flavor and nutrition
Boiling causes cloudiness through agitation of the ingredients
The 5th Principle is: Skimming
Keeps the stock clear
The foam on top of the stock contains impurities
EQUIPMENT CHOICES
Aluminum:
reacts with acidic products, cause a
chemical change during long cooking processes
Copper: Expensive, also reacts with acidic
products, a great conductor of heat, in the case
of stock production, can heat too fast.
Stainless Steel: the best choice, non reactive,
heats evenly
WHAT MAKES UP A STOCK?
► Composed




of Four Elements:
50%:Bones (nourishing element)
10-25%:Mirepoux (50% Onion, 25% carrot, 25% celery)
Bouquet Garni/Sachet dépices
100% COLD water
50% BONES
► Washed,
roasted or blanched Bones
► Beef, Veal, Chicken are the most common
► 50% by weight-ex. Your Chef says we have 25# of
bones, following the formula that means you need 12.5#
►
of mirepoux (6 1/4# onion, 3# 2oz. Of carrots and 3# 2 oz celery) and 50# (6 ¼
gallons) of cold water!
TWO TYPES OF STOCKS:
 WHITE: use blanched bones and white mirepoux (no carrots)
 BROWN: use browned/roasted bones, mirepoux and tomato
product
10-25% MIREPOUX
(meer-pwah)
► Mirepoux:
(a.k.a.: rough garnish, O.C.C.) a
combination of aromatic vegetables, most
commonly two parts onion, one part celery,
one part carrots; used to flavor stocks and
soups.
► The length of time the stocks simmers
determines the size of the cut used to
prepare the mirepoux. The longer the
cooking time, the larger the size of the dice.
100% WATER
► The
water must be COLD and potable (safe
to drink)!
► Some proteins only dissolve in cold water
► Cold water helps the stock remain clear
► Each gallon of water weighs 8# (8 pints)
Aromatics and Spices
► Sachet
ďépices:
 (sah-SHAY day-PEESE)
 a bag of spices used to
flavor stocks and
sauces
► Bouquet
garni:
 (boo-KAY gahr-NEE)
 Fresh vegetables and
herbs tied together and
used to flavor stocks
and sauces
TIME
► BROWN
STOCK: An amber liquid made by
roasting poultry beef, veal or game bones.
Simmering for 4-6 hours, after roasting bones with
mirepoux (large dice-1″) and adding aromatics.
► WHITE STOCK: A clear , pale liquid made by
simmering blanched poultry beef or veal bones for
2-4 hours, with sautéed mirepoux (medium dice½ ″), and aromatics.
► FISH STOCK: 30 minutes, can be finfish or
shellfish (lobster, shrimp), sautéed mirepoux
(julienne- 1/4 ″ strips) and aromatics
Key Terms
►
Stock: foundation of soups and sauces; flavorful liquid made from the
gentle simmering of bones +/or vegetables in water to extract their
flavor, aroma, color, body and nutrients.
►
Demi-Glace: A stock or sauce reduced to half its original volume (1
quart to 1 pint)
►
Glace: A stock or sauce reduced to quarter its original volume (1
quart to 1 cup)
►
►
Fumet: (foo-MAY) A highly flavored stock made w/ fish bones
Remouillage (ray-moo-LAJ) is a stock made from bones that have
been already used in another preparation. It can replace the water as
the liquid in stock making.
Steps to Preparing a Stock
► Wash
bones
► Blanch or brown bones (50%)
► Cut mirepoux to the proper size for the type
of stock to be prepared (10-25%)
► Add cold water based on the basic stock
formula (100% water, 50% bones, 25%
mirepoux & sachet bag)
► Bring the stock pot to just under a boil and
keep stock simmering for the required time
Finishing a Stock
► As
the stock is simmering it must be
skimmed often, removing the scum that
forms on the surface to maintain the clarity
and flavor of the stock.
► After the stock has simmered, the stock
must be strained. The bones and mirepoux
and be used a second time to make stock or
strengthen a weak stock, this is called
remouillage. (ray-moo-LAJ)
Cooling a Stock
► Cooling




Stock
Pour hot stock or sauce into a metal
stockpot. (Metal conducts heat more
quickly, plastic should not be used as it
acts as an insulator) Place pot in an
empty sink on bricks or blocks so that
the cold water can circulate underneath
and on all sides of the pot. This is called
venting.
Allow cold water to run continuously.
The constant replacement of cold water
will bring down the temperature of the
contents rapidly.
If available, ice may be added to speed
th cooling process. Ocassional stirring is
recommended to distribute the the heat
evenly.
When cooled to at least 70°F,
immediately cover and refrigerate the
stock @ 40°F.
Other Methods of cooling a Stock
► Use
of an ice wand or paddle (Rapi-Kool)
*Pour item to be cooled into multiple large
shallow pans
Use a Blast Chiller: (a specialized
piece of equipment designed to chill large
quantities of hot food)
SOUPS
Chef Tomaseski
PNW BOCES
Culinary Arts/Hospitality Academy
Key Terms
Soup: A 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.
►
Thick Soups
► Cream
Soups: These soups are made with a thickener,
like a roux. They are often finished with heavy cream, half
& half or whole milk.
► Purée
Soups: These soups are thickened by pureeing
the 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.
SAUCES
Chef Tomaseski
PNW BOCES
Culinary Arts/Hospitality Academy
Grand Sauces
a.k.a. Mother Sauces
►Espagnole
(ess-spah-NYOL)
►Hollandaise (HALL-en-daze)
►Béchamel
(BAY-shah-MELL)
►Veloute
(veh-loo-TAY)
►Tomato
ESPAGNOLE
► Brown
sauce/Espagnole
 Made from brown stock and brown roux
 Derivatives (small) sauces:
►Bordelaise:
addition of red wine and parsley
►Diable: addition of white wine or vinegar, cayenne
►Lyonnaise: addition of sautéed onions, butter, white
wine & vinegar
►Piquante: addition of shallots, white wine, vinegar,
chopped gherkins, parsley, chervil, tarragon
TOMATO
► Made
from stock (ham/pork) and tomato
product, classically thickened with roux.
► Derivatives (small) sauces:
 Creole: addition of sweet peppers, onions,
chopped tomatoes
 Portuguese: addition of onions, chopped
tomato, garlic and parsley
HOLLANDAISE
►A
rich emulsified Sauce made from butter,
egg yolks, lemon juice and cayenne.
►
Emulsion: a system (as fat in milk) consisting of a liquid dispersed
with or without an emulsifier in another liquid that usually would not
mix together.
► Derivatives
(small) sauces:
 Bearnaise: addition of tarragon, white wine, vinegar, shallots
 Maltaise: addition of grated orange zest, orange juice
 Choron: addition of tomato
Béchamel
► Made
from whole milk and thickened with
roux.
► Derivatives (small) sauces:




Cream:
addition of cream, instead of milk
Cheddar Cheese: addition of cheddar cheese
Soubise:
addition of pureed, cooked onions
Mornay:
addition of parmesan cheese
VELOUTE
► Made
from veal, chicken or fish stock,
thickened with a blonde roux.
► Derivatives (small) sauces:
 Allemande:
(Veal veloute) addition of egg yolks
 Albufera (Ivory): (chicken veloute) addition of cream, meat
glace, pimento butter
 Percy: (fish veloute) addition of white wine, shallots, butter and
parsley
THICKENERS
►
►
Most Common Thickening Agents:
ROUX:
 50% fat (butter) & 50% Flour (A.P.)
►
SLURRIES:
 A mixture of starch and cold liquid, typically flour, cornstarch,
potato, rice or arrowroot
►
LIAISON: (lee-AY-zohn)
 Mixture of egg yolk and cream to add flavor and smoothness to a
sauce.
►
BUERRE MANIE: (byurr man-YAY)
 Softened butter and flour kneaded together and added to a sauce
in its finishing stages. The flour must be cooked out of the sauce,
before serving.
Other Sauces….
► COULIS:
is a thick pureed sauce, such as a
tomato coulis, raspberry coulis, typically, the
main ingredients is fruits or vegetables
► SALSA: is a cold mixture of fresh herbs,
spices, spices, fruits, and /or vegetables.
► Although they do not fit the traditions of a
sauce, they add FLAVOR, MOISTURE,
TEXTURE, and COLOR to the dish, as all
sauces do!
THE END
►HOPE
YOU TOOK GOOD NOTES
THERE IS A QUIZ-TOMORROW!