Stocks, Soups, and Sauces

Stock

• vegetable end pieces and onion skins, bones, parsley stems

• seasoned liquid that forms the foundation of sauces and soups

• made from bones not roasted or browned. Common type is chicken

• Cooked only briefly, used in white sauces

scrap waste

• 50% bones, 40% liquid, 10% mirepoix, bouquet garni

• stock that is reduced and concentrated; flavorful, thick liquid

• vegetable end pieces and onion skins, bones, parsley stems

• paste of equal parts flour and fat

stock ratio

• 30% bones, 40% liquid, 30% mirepoix, bouquet garni

• 40% bones, 40% liquid, 20% mirepoix, bouquet garni

• 60% bones, 20% liquid, 40% mirepoix, bouquet garni

• 50% bones, 40% liquid, 10% mirepoix, bouquet garni

Mirepoix

• fresh herbs and vegetables tied into a bundle with twine and used to flavor

• made from milk and white roux

• made with only vegetables

• a mixture of coarsely chopped onions, carrots and celery used to flavor

2:1:1

• standard ratio of onion, celery, and carrot used in roux

• standard ratio of onion, celery, and turnips used in mirepoix

• standard ratio of onion, celery, and carrot used in mirepoix

• standard ratio of butter, flour, and carrot used in roux

bouquet garni

• fresh herbs and vegetables tied into a bundle with twine and used to flavor

• stock that is reduced and concentrated; flavorful, thick liquid

• flavored stocks and broths

• bite size pieces of vegetable, protein, and pasta served on top of food, such as soup

white stock

• typically made from roasted beef bones

• made from bones not roasted or browned. Common type is chicken

• made from bones of non-fatty fish or shellfish

• made with only vegetables

brown stock

• typically made from roasted chicken bones

• made with herbs, Worcestershire sauce, and vegetables

• made from bones of non-fatty fish or shellfish

• typically made from roasted beef bones

2-step cooling method

• after cooking, the proper way to ensure stock remains safe to eat

• after thawing, the proper way to ensure stock remains safe to eat

• before cooking, the proper way to ensure stock remains safe to eat

• before thawing, the proper way to ensure stock remains safe to eat

raft

• combination of meat, egg, and vegetables, used to remove impurities in stock

• stock that is reduced and concentrated; flavorful, thick liquid

• roux cooked slightly longer with slight browning

• emulsified sauce made with butter, egg yolk, and lemon