Type of stocks
TYPES OF STOCKS |
INGREDIENTS
|
METHOD OF PREPARATIONS |
WHITE STOCK (Chicken stock)
|
500 gm. Chicken bones. 1 Lt. Water 125 gm. Mirepoix (Bouquet garnie) Bay leaf
|
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BROWN STOCK (Beef, chicken or lamb)
|
500 gm. Roasted Chicken bones. 1 Lt. Water 125 gm. Mirepoix (Bouquet garnie) Bay leaf
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1.Wash bones very clean. (Free from fat) 2.Roast in the oven until brown. 3. Combine everything in the stockpot and simmer. 4.Strain and cool stock.
|
FISH STOCK (Fish stock and fumet)
|
500 gm. Fish bones. 50 ml. oil 1 Lt. Water 125 gm. Mirepoix (Bouquet garnie) Bay leaf
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Glaze, Demi-Glaze and Fumet : What’s the difference?
Glaze (Glaçe): a concentrated stock from meat and poultry that is obtained by reducing strained stock to one-fourth in volume and has a syrupy consistency.
Demi-Glaze (Demi-Glaçe): strained stock that is reduced down to half the original volume.
Fumet : usually refers to strained fish or mushroom stocks that has been reduced to a concentrated consistency.
White Stock vs Brown Stock
Brown Stock : Bones are browned by either sautéing on a pan or roasted in the oven before adding liquid.
White Stock : Raw bones are covered with liquid and simmered.
Sauces:
A sauce is a flavorful liquid, usually thickened, which is used to flavor and enhance other food.
A sauce adds the following qualities to foods:
1. Moistness
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Interest and appetite appeal
The structure of sauces is made up of:
A liquid (a body of the sauce)
A thickening agent
Additional seasoning and flavoring ingredients.
Structure of sauce
LIQUID |
THICKENING AGENT |
BASIC SAUCE/MOTHER SAUCE |
F LAVOURING AND SEASONING |
FINISHED SAUCE/ DEVIATION SAUCE |
BASIC MOTHER SAUCES (LEADING SAUCE)
Classification
|
WHITE |
BLOND |
BROWN |
RED |
YELLOW
|
Liquid |
Milk |
Veal /Chicken or Fish stock |
Dark/ brown stock |
Stock or tomato juice |
Clarified Butter |
+ + + + +
Thickening Agent
|
White roux |
Blond Roux |
Brown Roux |
Roux or tomato purees |
Egg yolk |
Basic sauce (MOTHER) |
BÉCHAMEL |
VEAL/CHICKEN OR FISH VELOUTE |
ESPAGNOLE |
TOMATO SAUCE |
HOLLANDAISE and BEARNAISE
|
+ + + + +
Flavoring (EXAMPLES) |
Cheese and yolk |
Cream |
Mushroom |
Reduction white wine, shallots and garlic. Chopped tomato and tomato puree. |
(SEE EXPLAINATION BELOW) |
Variation or Deviation sauces |
Mornay sauce |
Supreme sauce |
Mushroom sauce |
Provençale sauce. |
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