Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;. | Chapter 8 Stocks and Sauces Chapter Objectives 1. Prepare basic mirepoix. 2. Flavor liquids using a sachet or spice bag. 3. Prepare white veal or beef stock, chicken stock, fish stock, and brown stock. 4. Cool and store stocks correctly. 5. Prepare meat, chicken, and fish glazes. 6. Evaluate the quality of convenience bases and use convenience bases. 7. Explain the functions of sauces and list five qualities that a sauce adds to foods. 8. Prepare white, blond, and brown roux and use them to thicken liquids. 9. Prepare and use beurre manié. Chapter Objectives (cont’d) 10. Thicken liquids with cornstarch and other starches. 11. Prepare and use egg-yolk-and-cream liaison. 12. Finish a sauce with raw butter (monter au beurre). 13. Prepare the five leading sauces: Béchamel, Velouté, Brown Sauce or Espagnole, Tomato Sauce, and Hollandaise. 14. Prepare small sauces from leading sauces. 15. Identify and prepare five simple butter sauces. 16. Prepare compound butters and list their . | Chapter 8 Stocks and Sauces Chapter Objectives 1. Prepare basic mirepoix. 2. Flavor liquids using a sachet or spice bag. 3. Prepare white veal or beef stock, chicken stock, fish stock, and brown stock. 4. Cool and store stocks correctly. 5. Prepare meat, chicken, and fish glazes. 6. Evaluate the quality of convenience bases and use convenience bases. 7. Explain the functions of sauces and list five qualities that a sauce adds to foods. 8. Prepare white, blond, and brown roux and use them to thicken liquids. 9. Prepare and use beurre manié. Chapter Objectives (cont’d) 10. Thicken liquids with cornstarch and other starches. 11. Prepare and use egg-yolk-and-cream liaison. 12. Finish a sauce with raw butter (monter au beurre). 13. Prepare the five leading sauces: Béchamel, Velouté, Brown Sauce or Espagnole, Tomato Sauce, and Hollandaise. 14. Prepare small sauces from leading sauces. 15. Identify and prepare five simple butter sauces. 16. Prepare compound butters and list their uses. 17. Prepare pan gravies. 18. Prepare miscellaneous hot and cold sauces. The importance of stock in the kitchen is indicated by the French word for stock fond, meaning “foundation” or “base.” Stocks and Sauces A stock is a clear and thin liquid that is flavored by soluble substances extracted form meat, fish, and poultry, their bones, and from vegetables and seasoning. The French call a stock a fond (“base”) and is the foundation for many classic and modern dishes Ingredients of a Stock Ingredients Bones Meat Mirepoix Acid products Scraps and leftovers Seasonings and spices Water or remouillage Vegetable Stocks Made without animal products Made with a combination of vegetables, water, herbs, spices, and, sometimes, wine. Sautéing the vegetables ahead of time will mellow flavor. Do not use intense flavored vegetables, like Brussels sprouts, cauliflower, or artichokes. Dark green leafy vegetables like spinach will cloud the stock. Bones Bones are the main .
