4.2.5 Stocks & Sauces

Stocks & Sauces

4.2.5

Learners will be able to...

• identify the types of stocks and sauces.

• sequence the steps involved in making stocks.

• describe the process of making sauces.

• explain the uses of stocks and sauces.

​Stock

• flavorful liquid prepared by simmering vegetables, meat bones, spices, and herbs for a long time

• slow simmer makes it rich and highly aromatic.

• also called fond, short for foundation

• forms a base that enhances the flavors of everything else you add later to the dish

• 2 types: white (chicken) or brown (beef) 

Multiple Choice

What is the primary function of a stock?

• to enhance the flavor of a dish

• to thicken a soup

• to enahnce the aroma of a dish

Categorize

Options (4)

cooked with blanched chicken bones

vegetables, such as onions, leeks, and celery, are added

made by roasting bones & vegetables

bones & vegetables are simmered after roasting

There are two main types of stock: chicken (white) and beef (brown); categorize the descriptors into the appropriate category.

Chicken (White)

Beef (Brown)

Other Types of Stock

• Vegetable Stock: vegetables or vegetable scraps (onions, leeks, celery, and carrots) are combined with herbs and spices

• Fish Stock: made of the bones of non-oily fish and shells from seafood, combined with vegetables and other aromatics, then simmered for 30 to 35 minutes

Match

Using your learned knowledge (from this course), identify the appropriate description for each ingredient used to prepare a stock.

• chicken, lamb, beef, and other marrow-rich animal bones

• water is the best option; milk gives a creamy & heavy texture

• aromatic herbs & vegetables peels enhance the flavor & aroma

Meat Bones

Liquid

Scraps & Leftovers

• Meat Bones

• Liquid

• Scraps & Leftovers

Match

Using your learned knowledge (from this course), identify the appropriate description for each ingredient used to prepare a stock.

• equal mix of onions, carrots, leeks, and celery added to enhance the flavor and aroma

• thyme, rosemary, and bay leaf, and peppercorns add additional flavor and fragrance

• tomato paste used in brown stocks & lemon juice used in white stocks

Mirepoix

Herbs & Spices

Acid Medium

• Mirepoix

• Herbs & Spices

• Acid Medium

Sauce

• semi-liquid component served along with a dish or added to a dish to enhance its flavor, and it provides a better texture

• adds a visual appeal to the entire dish

• can be served hot or cold

  • best served hot for savory dishes

  • for sweet dishes, most sauces are served warm or cold

Multiple Select

Identify two (2) TRUE statements about sauces.

• Sauces make a dish look appealing and appetizing.

• Sauces prevent food poisoning.

• 
  Sauces add nutritional value to a dish.

• 
  Sauces add texture, color, and flavor to a dish.

Mother Sauces

from which all the other sauces are derived, form the building blocks for many dishes & meals

• tomato sauce

• béchamel

• hollandaise

• velouté

• espagnole 

• one of the most popular sauces used worldwide

• most commonly used in Italian cuisine for pastas and pizzas

• used to make arrabiata, pomodoro, and marinara sauces

​

Tomato Sauce

• pronounced "beh-shah-mel"

• used for cream-based white dishes

• fettuccine Alfredo, mac and cheese, stroganoff

• used to make cheesy sauces: Mornay sauce, cheddar cheese sauce, Alfredo sauce, and caper sauce

​

Béchamel

• warm emulsion sauce formed when binding two ingredients by cooking them slowly together

• example: béarnaise sauce, served with meat or fish

• added to eggs Benedict, popular breakfast dish worldwide

​

​Hollandaise

• savory sauce made from a roux and a light stock

• served w/ chicken or fish

• used to make Albufera sauce (add meat glaze, or glace deviande) and Allemande sauce (add a few drops of lemon juice, egg yolks, and cream)

​

​Velouté

• aka brown sauce, made with rich brown stock & roux

• long preparation; requires browning of meat bones & mirepoix

• Tomato paste added for extra color & flavor

• further refined by heating and thickening it to produce a flavorful, glossy sauce known as demi-glace

​

​Espagnole

Match

Match the name and image of each mother sauce with the appropriate description.

• Tomato Sauce

• Béchamel

• Hollandaise

• Velouté

• Espagnole

used for pastas & pizzas

cream-based white dishes, can add cheese

warm emulusion sauce, bind 2 ingredients

made from roux & light stock

made w/ rich brown stock & roux

• used for pastas & pizzas

• cream-based white dishes, can add cheese

• warm emulusion sauce, bind 2 ingredients

• made from roux & light stock

• made w/ rich brown stock & roux

Categorize

Options (6)

served cold or warm

set & cut into fancy shapes

various ingredients mixed in

sweet w/ a glossy finish

ingredients include fruits & sugar

caramel sauce is prepared by caramelizing sugar

Two additional types of sauces include butter and dessert. Using your prior knowledge, categorize the statements according to the type of sauce.

Butter Sauce

Dessert Sauce

Review

• identify the types of stocks and sauces.

• sequence the steps involved in making stocks.

• describe the process of making sauces.

• explain the uses of stocks and sauces.

Multiple Choice

What is the primary function of a stock?

• to enhance the flavor of a dish

• to thicken a soup

• to enahnce the aroma of a dish

Multiple Select

Identify two (2) TRUE statements about sauces.

• Sauces make a dish look appealing and appetizing.

• Sauces prevent food poisoning.

• 
  Sauces add nutritional value to a dish.

• 
  Sauces add texture, color, and flavor to a dish.

Match

Match the name and image of each mother sauce with the appropriate description.

• Tomato Sauce

• Béchamel

• Hollandaise

• Velouté

• Espagnole

used for pastas & pizzas

cream-based white dishes, can add cheese

warm emulusion sauce, bind 2 ingredients

made from roux & light stock

made w/ rich brown stock & roux

• used for pastas & pizzas

• cream-based white dishes, can add cheese

• warm emulusion sauce, bind 2 ingredients

• made from roux & light stock

• made w/ rich brown stock & roux

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