Stocks and Sauces
What is the main ingredients for White Stock
Bones, Mirepoix, Aromatics, Herbs and spices
ex. Chicken Stock, Vegetable Stock
What is the main ingredients for brown stock
Water, Browned Mirepoix, Brown Bones, Herbs and spices
ex. Beef Brown Stock
What is the main ingredients for Fish Stock
Fish Bones, Head, Herbs and spices, other trimmings, mirepoix
ex. fumet (use flat fish and wine)
What is Court Bouillon?
Made from vegetables and eine usually for poaching and fish dishes
What is Mirepoix
Usually containing Onion, Celery, Carrots
Examples of Herbs
Thyme
Rosemary
Oregano
Sage
Parsley
Mint
Marjoram
Fill
Tarragon
Bay Leaf
Kaffir Lime Leaf
Cilantro
Examples of Spices
Cinnamon
Nutmeg
Black Peppercorn
Szechuan Peppercorn
Star Anise
Saffron
Cloves
Cardamon Pods
Juniper Berries
Candlenut
Fennel Seeds
Coriander Seeds
What id Bouquet Garni
Bundle of herbs tied with string, also in a bag
Principle of making stock
Start in cold water
Simmer Gently
Skim Frequently
Strain Carefully
Cool Quickly
Store Properly
5 Mother Sauces
Bechamel
Hollandaise
Tomato
Veloute
Espagnole
What is Bechamel
Cooked roux + Milk
Used for Morney Sauce
What is Veloute
Cooked roux + Chicken Stock
Used or Supreme and Normandy sauce
What is Espagnole?
Cooked roux + Brown Stock
used for bordelaise and duxelle sauce
What is Hollandaise
Egg yolk + Melted Butter + Lemon/Acid in bain marie
Used for Bernaise and Maltaise sauce
What is Tomsto Sauce
Tomato + Onion + Garlic + Herbs
used for provencale sauce
What are the 4 Thickening Agents
Roux : Cooked butter and flour
Beurre Marie: Uncoocked Butter and flour (1:1)
Slurry : Cornstarch and water
Liaison : Eggs + Cream
Features of good sauce
Lump free
No floury flavor
Consistency
Will not break when reduced