Professional Cooking I

Stocks, Soups & Sauces

The Foundation:
Stock

The Foundation:
Stock

A clear, flavorful, unthickened liquid

resulting from simmering meat, fish
or vegetables in a liquid.

A liquid base used for the making of

soups and sauces and as an ingredient
in stews, braised and other dishes.
An important ingredient, the quality of
which impacts the overall quality of the
dish.

The Foundation:
Stock

Basic Ingredients

bone and/or meat from veal, beef, lamb,

pork or game; bone and/or meat from
poultry and game birds; bones or shells
and/or trimmings including the head and/or
meat of fish or shellfish; vegetables
Mirepoix, bouquet garni, herbs
Liquid
Seasoning

The Foundation:
Stock

Meat

provide flavor

Bones & Fish Heads

not generally used to make stock. Stock is

the extraction of the essence from the bones
and other trimmings of the item.

provide flavor and gelatin (body)

Trimmings

provide flavor

The Foundation:
Stock

Mirepoix

Standard

White mirepoix

50% onion or onion family member, 25%

carrot, 25% celery (by weight)
50% onion or onion family member, 50%
celery (by weight)

The standard flavoring mixture used in

numerous preparations in the kitchen.

The Foundation:
Stock

Bouquet garni

bundle of herbs

parsley
thyme
rosemary
basil
savory
chives

The Foundation:
Stock

Liquid

Water
Wine
Fruit juice
Vegetable juice or stock
Remouillage

weak stock made from bones that have

already been used to make stock.

The Foundation:
Stock

Seasoning

Should always be done in moderation

toward the end of cooking.
Should only be done when the end use of
the stock is known. If the end use is not
known do not season the stock.
Includes pepper, garlic, other spices.
Salt should only be used after the final
reduction of the stock.

The Foundation:
Stock

Brown

White

Cleaned bones, mirepoix, liquid, seasoning

Cleaning the bones

Cleaned and Browned bones, browned mirepoix, liquid,

seasoning

Clean bones by lightly rinsing to remove excess blood

Blanch bones only when the sauce will be used in a
preparation where the lightest possible color is desired.

White mirepoix is only used when the lightest

possible color is desired.

The Foundation:
Stock

Basic Steps for Cooking Stock

Clean bones
Prepare mirepoix
Brown bones and mirepoix for brown stock
Place all ingredients in stock pot
Add cold liquid
Bring to slow boil
Reduce to simmer, skim often
Strain, cool, store

The Foundation:
Stock

Basic Stocks

Brown veal or beef stock

Cleaned browned veal or beef bones, browned

standard mirepoix, water, peppercorns
6-12 hours cooking time for complete flavor
extraction.

White chicken stock

Cleaned chicken bones, standard or white

mirepoix, water, peppercorns
2-4 hours cooking time for complete extraction.

The Foundation:
Stock

Basic Stocks

White Fish Stock

Cleaned fish head, bones, and trimmings

from a white or other non-oily fish,
standard or white mirepoix, water or
white wine, fresh lemon, peppercorns
30 minutes - 1 hour cooking time for
complete extraction (do not overcook or
the result will be a harsh flavor)

The Foundation:
Stock

Basic Stocks

Shellfish Stock

Cleaned shrimp or other shellfish shells

and heads, standard or white mirepoix,
water or white wine, fresh lemon,
peppercorns
20 minutes to 45 minutes cooking time
for complete extraction (do not overcook
or the result will be a harsh flavor)

Sauce:
Classical Roots

Sauce

A hot or cold seasoned liquid either

served with or cooked in a dish (New
LaRousse Gastonomique)
Fluid dressing or topping which adds
zest or picquancy (WebstersNinth
New Collegiate Dictionary)
Salsus, past particle of sallere to salt

Sauce Functionality
Moisturize
Flavor
Enrich
Bind
Appearance
Interest and Appetite Appeal

Sauce Components

Liquid/Semi-liquid base
Thickening agent
Flavoring and seasoning

Thickening Agents

Roux

Egg Yolk

50% fat and 50% flour

White for bechamel
Blond for velout
Brown for espagnole
Liaison

Other starches: Cornstarch, Arrowroot

French Classical Sauce

System

Hot

Mother Sauces

Bechamel
Velout
Demi-Glace/Espagnole
Tomato

Emulsion

Hollandaise

French Classical Sauce

System

Cold

Emulsions

Mayonnaise
French

Other

Salad Dressings
Dessert Sauces
Classical

Escoffier Application
Today

Returning
to the
Roots of Escoffier

Escoffier Application Today

It is to the production of the
perfect stocks that the
sauce cook should devote
himself
Auguste Escoffier, Le Guide Culinaire, 1921, Mayflower Books:
New York

Escoffier Application Today

In fact the introduction of roux into
French cookery by the Spanish
cooks of Anne of Austria must
have passed almost unnoticed so
insignificant was their role at the
time the stocks being sufficient
in their own right.
Auguste Escoffier, Le Guide Culinaire, 1921, Mayflower Books: New York

Escoffier Application Today

Return to rich stocks and broths

sans thickening agent.

Herbed Jus
Enriched broth
Jus de Lie
Reductions

Escoffier Application Today

Return to use of integrated sauces

Braising liquids
Poaching liquids
Deglazzing
Infusion
Reduction

Escoffier Application Today

Next Steps

Espagnole/Demi-Glace wine and jus

reduction
Velout herb and jus reduction
Tomato concase and wine or stock
reduction
Bechamel pepper infused cream
reduction

Escoffier Application Today

Seasoned vegetable juice

reduction
Seasoned fruit juice reduction

Sauce

A hot or cold seasoned liquid either

served with or cooked in a dish (New
LaRousse Gastonomique)
Fluid dressing or topping which adds
zest or picquancy (WebstersNinth
New Collegiate Dictionary)
Salsus, past particle of sallere to salt

Soup

Soup

A thin sauce.
A clarified, reduced, flavor
enhanced and well garnished
stock.
A well garnished, flavorful liquid or
semi-liquid served at any point in
the meal.

Soup

Most commonly prepared by

classification
Clear/Thin

Thick

broth, consomm
pure, cream, velout, vegetable

Specialty

National/Regional - Chowder

Soup

Broth

Thin soup
Stock

Proper reduction
Seasoning of stock.

Quality - robust, rich flavor and aroma

Soup

Consomm

Thin, clear soup

Stock

Proper reduction
Clarification
Seasoning of stock.

Garnish - brunoise of vegetable, meat, etc.

Quality - crystal clear, rich texture, full
flavor

Soup

Pure

Thick soup
Starchy vegetables cooked in liquid
Ingredients pured
Quality - smooth, creamy consistency,
rich flavor

Soup

Cream

Thick soup
Meat, vegetables, poultry, fish, or shellfish
Base - milk; bechamel sauce; stock
Ingredients often pured
Finished with cream (optional)
Quality - rich flavor, smooth and creamy
base

Soup

Velout

Thick soup
Meat, vegetables, poultry, fish, or shellfish
Base - appropriate velout sauce
Ingredients often pured
Finished with liasion of egg yolk and
cream.
Quality - rich flavor and smooth, creamy
base

Soup

Vegetable

Thick soup
Vegetables, meat, poultry
Base - appropriate stock
Not pured, chunky
Quality - evenly cooked, consistent
size pieces of vegetable and meat;
thick broth; robust flavor

Soup

Chowder
National soup - thick
Shellfish, fish, potato, corn
Base - shellfish or fish stock, milk,
bechamel, velout

Not pured, chunky

Finished sometimes with cream
Quality - rich, thick, creamy base; evenly
cooked ingredients; full-bodied flavor