What are stocks and soups and sauces?
1. Stocks, Soups and Sauces 2. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. 3. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid.
What is soup made of?
Generally speaking a soup will be made up of water, a chicken or beef stock as well as vegetables, It may be flavored with onion, mushrooms or leeks. It will be mostly liquid. It can be drunk or consumed on its own.
How do you make a sauce stock?
To make a make a sauce stock, boil the stock until reduced to 1/3 of its volume and use to enrich gravies and other sauces. To make a sauce base, boil to reduce to 1/4 volume to a rich syrup and add other flavourings to taste such as sautéed mushrooms or red shallots, mustard, red wine, crushed peppercorns or sautéed ginger or garlic.
What is the difference between a soup and a sauce?
A soup is usually a stand alone combination of ingredients that is eaten on its own. The reality of the situation is they can at times be interchangeable. Some sauces are thin, others thick. The same can be said for soups. Some sauces are chunky with vegetables, just like soups. Sauces can also have proteins in them, just like soups.
What is the difference between sauce stock and soup?
A stock is not thought of as a finished product but as a base for other things such as sauces and soup. A traditional broth, on the other hand, is the liquid in which meat has been cooked. It has basically the same vegetables as stock, but it is usually seasoned.
How do you make stock soup and sauce?
7:3516:38PREPARING STOCKS, SAUCES and SOUPS Part 1 | COOKERY 10YouTubeStart of suggested clipEnd of suggested clipThem brown stock is made from beef veal or chicken. It gets its color from roasting ingredientsMoreThem brown stock is made from beef veal or chicken. It gets its color from roasting ingredients without water in a hot oven the brown bones mirepoix and tomatoes or tomato.
What does stock mean in soup?
What Is Stock? Stock is the liquid—technically a “water extract”—that results from simmering animal bones, meat, and/or vegetables with water, often with the addition of aromatic herbs and spices.
What is soup stock made of?
Stock Is Thicker and Takes Longer to Make Unlike broth, stock is based on bones rather than meat. It is made by boiling bones or cartilage in water for many hours, which allows the bone marrow and collagen to be released. This gives stock a thicker, more gelatinous consistency than broth.
Why stock soup and sauce is important in cooking?
They are concentrated in flavor, add richness, smoothness, and enhance any dish. Stock or bouillon in French is the plain unclarified broth obtained from simmering meat and vegetables in water. It is used instead of plain water for cooking certain dishes, and for making soups and sauces.
What are examples of stocks?
An example of stock is buying and storing a large amount of toilet paper. The definition of stock is something that is in normal supply or common. An example of stock is clothing in sizes small, medium and large in most clothing stores. A handle, such as that of a whip, a fishing rod, or various carpentry tools.
What is difference between soup and sauce?
Soups range from liquids to thinly pureed dishes made from various ingredients that can be served both as a main course or as an appetizer. A distinction is generally made between clear and thickened soups. A seasoning liquid to a creamy thick addition to hot and cold dishes is called a sauce.
What is sauce in cooking?
sauce, liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.
What is the difference between soup and stock?
Soup, broth, stew and stock are related. While broth can be called a thin soup, stew is thicker soup with bigger chunks of meat and vegetables. Stock is the juice of the meats and is the base for soups and sauces. Soup is wintry evenings, rainy afternoons, a reminder of home...
What is the difference between stock and sauces?
What is the difference between stocks soups and sauces? A stock is not thought of as a finished product but as a base for other things such as sauces and soup. It has basically the same vegetables as stock, but it is usually seasoned.
What are the 4 types of stocks in cooking?
At the highest level, classic culinary stocks can be categorized into four types: meat, poultry, fish, and vegetable. The French refer to stocks as the fond, or base, by which the foundation of a dish is developed.
What dishes are stocks and sauces used with?
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices.
How does soup and stock are prepared?
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices.
How do you make sauces?
5:107:49How to make ANY pan sauce - YouTubeYouTubeStart of suggested clipEnd of suggested clipAnd when you're making a pan sauce using wine you'll generally want to use equal parts wine andMoreAnd when you're making a pan sauce using wine you'll generally want to use equal parts wine and stock as i did here. Now just let that sauce reduce for about four to five minutes stirring frequently.
What are the basic ingredients of stock?
Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix: The major flavoring ingredient consists of bones and trimmings for meat and fish stocks and vegetables for vegetable stock. The liquid most often used in making stock is water.
What are the steps in the procedure for preparing white stock?
DirectionsCut veal from bone.Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
White Stock
A white stock is a stock made from bones that have not been roasted or browned. They are usually raw and the most common type of white stock is the all-purpose Chicken Stock. A white stock has a lightly golden color that is clear and mild in flavor.
Broths
Broths have invaded the home market and have made a lot of home cooks believe that broths are where the action begins. While broths certainly have their place, they are not the foundation that you should be starting with.
COURSE OBJECTIVES
Throughout this course each student will be instructed in the following culinary techniques:
COURSE DESCRIPTION
This course will provide the student with the a base of knowledge for creating the flavorful soups, stocks and sauces. This is arguably, the greatest test of a chef's culinary skills.
Steps Download Article
For chicken stock, heat a little oil or butter over medium heat and add the carcass. Brown the carcass all over while breaking it up with a wooden spoon. The browner you cook it, the browner the stock. Alternatively roast the carcass or chicken pieces until richly golden brown and add to the stock pot.
Tips
Instead of purchasing vegetables just for stock, try saving veggie scraps in the freezer until you have enough to make stock. The ends of bell peppers, carrot peelings, spinach stems, even the core of a head of lettuce or cabbage can add body to a stock.
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Broth Versus Bouillon, Soup, and Stock
Let's start by saying that broth and bouillon are synonymous and that if the broth is served as a dish in itself, then it's soup (especially if other vegetables, meats, grains, and seasonings are added).
What Classical Chefs Think
If you're a classical French chef (or aspiring to be one) and using classic recipes, then there's a distinction between broth and stock that you should consider. Professional organizations such as the Culinary Institute of America and the French Culinary Institute believe that the distinction between broth and stock is the use of bones versus meat.
Uses for Home Cooking
Practically, in many kitchens, there may be little disparity. Stocks or broths may be seasoned or unseasoned, bones with meat still attached may be used to make either.
1. French onion soup
Onions tend to play a background role in most dishes but in this classical French soup they’re put centre stage, allowing their deep sweetness to shine through. While it might seem a bit simple from the outset – a combination of stock, wine, onions and herbs – it’s the way the soup is made that makes it such an important dish.
2. Espagnole sauce
You might not recognise the name, but this is actually one of Auguste Escoffier’s five ‘mother’ sauces that lay the foundations for all classical French cooking. It all begins with a roux, which is cooked until the butter browns before being topped up with either veal stock or water.
3. Bisque
This rich, creamy soup is so silky and smooth it’s often served like a sauce, so being able to make one from scratch opens up all sorts of culinary doors. While you can make a bisque from all sorts of ingredients, these days the word is usually associated with shellfish, particularly crab, lobster and prawn.
4. Gravy
The French may have their mother sauces, but for most of us a jug of decent gravy will beat a thin jus any day, and making it at home to go alongside your Sunday roast means all those delicious juices won’t be wasted.
5. Vegetable soup
Probably the most useful recipe in a cook’s repertoire, vegetable soup can make the most of any vegetables in your fridge that you can’t find a use for anywhere else. However, it’s often maligned as a disappointing or ‘needs must’ dish that’s eaten out of duty over anything else.
