Stocks, Soups, and Sauces

Choose to 4 essential parts of a stock.

• A major flavoring ingredient

• Potatoes

• A liquid- often water

• Mirepoix

• Aromatics

What is a mirepoix?

• a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock

• a flavorful liquid made by gently simmering bones and/or vegetables.

• a herbs, spices, and flavorings that create a savory smell tied in a bouquet.

• a thickener made of equal parts cooked flour and a fat

True/False- Stocks are often called the "building blocks" as they form the base for many soups and sauces.

• True

• False

To (a)   bones, roast them in a hot 400 degree oven for about an hour until they are golden brown.

What is blanching?

• roasting bones in a hot oven for about an hour until they are golden brown.

• this causes the bones and mirepoix to release flavor more quickly when liquid is added.

• This is when the bones rid them of some impurities that can cause cloudiness in a stock.

• Miss Ashley's favorite character from The Golden Girls

What is the purpose of sweating relating to stocks?

• Sweating doesn't have a purpose

• Sweating causes the bones and mirepoix to release flavor more quickly.

• Sweating browns the bones to turn the stock a darker color

• Sweating allows the fat and other impurities to rise to the top to be removed.

There are 6 steps in preparing stock. What is the FIRST step?

• Simmer until the stock develops flavor, body, and color

• Combine the major flavoring ingredient and the cold liquid

• Bring to a simmer

• Add the mirepoix and aromatics

True/False- The word "sauce" comes from the French word that means "a relish to make food more appetizing."

• True

• False

Five classical sauces that are the basis for most other sauces- also sometimes called "grand sauces"

• Veloute

• Hollandaise

• Mother Sauces

• Bechamel

What is the purpose of a reduction?

• to reduce the amount of all ingredients- small batch

• to add more roux to a sauce

• to serve meat with its own juices

• to reduce a liquid ingredient in order to concentrate its flavor within the dish