Chapter 2: Stock and Sauces

Thursday 26 October 2017, we were teach by our lecturer Chef Naim about "Stock and Sauces" in chapter 2. This chapter have a lot of information about the stock and the sauces that we all never know.

What i have learn is:
1. Stock definition
2. Ingredients that used to prepare brown and white stock
3. Understanding the procedure of stocks preparation
4. Types of sauces
5. The sauces family
6. Thickening agents

What is mise-en-place?
→Mise en place is to put everything in its place or preparing all the ingredients.

Planning & organizing production
Selecting tools & equipment
 -all equipment should be clean and sanitary
 -knives should be sharpened
 -measuring devices checked for safety

The skill of the knife
 -the knife should be sharp so that the product can be prepared in a safe and efficient manner with proper knife skills.

Using knives
Basic cutting techniques

• Concassé 
• Chop
• Mince 
• Slice
• Shred 

Basic cuts & shapes

• Chiffonade
• Rondelles
• Batonnet
• Fine Brunoise
• Brunoise
• Small Dice
• Medium Dice
• Large Dice
• Paysanne

Preliminary cooking and flavoring

Blanching & Par Cooking

  - increase holding qualities

  - to save time

  - remove undesired flavors

  - to enable the product to be processed further

Marinating

→The soaking of food in a flavoured liquid for the purpose of flavouring and tenderizing foods before cooking.

→Functions: - flavor the product

                        - tenderize the product

                        - control bacteria growth

→Types : - Cooked

                  - Raw

                  - Instant

                  - Dry

→Major ingredients :

    - Oil

    - Acid: vinegar,lemon juice,wine

    - Flavoring: spices,herbs,vegetables

Preparation for frying 

Breading - standard breading procedure (flour,egg wash,bread crumbs)

What is stocks? →a very flavorful liquid which use bones and mirepoix.

Ingredients in stock
- Bones (beef, chicken,fish,swine)
- Mirepoix ( mixture of 50% onions,25% carrots,25% celery
- Flavorings ( peppercorns,bay leaves,thyme,parsley,stems,onion) (do not add salt)

Mirepoix 
- most important contributors to flavor in a stock
- white stock : no carrot
- vegetable stock: variety of vegetables used

Principles of stock making: 
Start the stock in cold water→simmer(3 hours)→skim the scum frequently→strain (carefully)→cool the stock quickly→store stock properly→degrease the stock

White stock

• Neutral stock (beef,veal or chicken bones)
• Blanching bones

Brown stock

• Made from chicken,veal,beef or game bones
• Caramelizing (deglazing the pan, caramelizing mirepoix,adding water)

Fish stocks and fumet

• Bones and heads of fish and crustacean shells
• Oily fish are not generally used
• Bones are not blanched
• Fumets differ from stock because very strong flavor and contain acidic ingredients
• Less time than other stock (35 to 40 minutes)

Vegetables stock

• Clear and light colored
• No gelatin and has little body
• Used as a substitute for meat stocks in vegetarian dishes
• Strongly flavored vegetables from the cruciferous family or those that are bitter should be avoided
• Potatoes and other starchy vegetables will cloud the stock and should be avoided

Commercial or convenience bases

- powder or paste flavoring added to water,used to replace stock

- even the best base is a poor substitute for a well-made stock

- bases vary greatly in quality and price

- sodium (salt) main ingredients in many bases

Court bouillon

▶Commonly used to poach fish and shellfish

▶Not a stock but prepared in the same manner

▶A flavored liquid, usually water and wine or vinegar in which vegetables and the seasonings have been simmered to impart their flavors and aromas

Glaze

▶ a dramatically reduced stock

▶ 1 gallon of stock produces 1 to 2 cups of glaze

     ➡Glace de viande (brown stock)

     ➡Glace de volaille (white stock)

Sauces

▶ a very flavorful liquid plus thickening agents

▶ procedures for fine sauce making: 

   →Make good stocks

   →Use thickening agents properly to achieve the desired texture,flavor and appearance

   →Use seasonings properly to achieve the desired flavors

Thickening agents

- Roux is a cooked mixture of butter

- Equal amount fat and flour

- White roux (white sauces) , Blond roux (ivory-colored sauces) , Brown roux (brown sauces)

Incorporating roux into a liquid

Two ways to incorporate roux:

1. Whisking method

2. Tempering method

Other thickening agents

• Cornstarch (slurry)
• Arrowroot
• Beurre manié
• Liaison
• Bread crumbs

Sauces families

The five mother sauces:

▶Béchamel-(cream,cheese,mornay,nantua,soubise)

▶Veloute - [white stock + white roux]

▶Espagnole(brown) - [brown stock + brown roux]

▶Tomato - (creole,spanish,milanaise)

▶Hollandaise - (béarnaise,choron,maltaise) - use egg yolk + fat

Butter sauces 
-compound butter
-monter au beurre
-beurre rouge
-beurre blanc

Other sauces and modern sauces:

• Pan gravy
• Essence
• Pesto
• Pan sauces
• Broth
• Purees
• Coulis
• Flavored oils
• Cream reductions
• Contemporary sauces
• Mole
• Asian sauces