STOCKS

Chef Tomaseski
PNW BOCES
Culinary Arts/Hospitality Academy

WHAT ARE STOCKS? The liquids that form the foundation of soups
and sauces! WHAT MAKES UP A STOCK?

5 Principles to successful
stocks
The

1st Principle is - Start with cold Water

The 2nd Principle is - Cut your vegetables
to the appropriate size for the type of
stock
The 3rd Principle is - Select your protein
base: beef, chicken, fish
The 4th Principle is - Simmering
The 5th Principle is - Skimming

The 1st Principle is:

Start with cold Water
Why

cold water? Most proteins,

vitamins and minerals dissolve in cold
water.
More flavor! Part of the flavor comes
from these components, using hot
water would lessen the flavor and
nutrition of the stock

The 2nd Principle is:

Cut your vegetables to the appropriate size for the

type of stock

The

size of the cut helps the maximum

flavor to be extracted.

ex.:

A fish stock only simmers for a half

hour (30 minutes) so the cut should be a
julienne (thin strips: thick, 2-3 long)
ex.: A brown stock simmers for 4-6, to
sometimes 24 hours, so the cut should be
large dice (1 cubes) The stock will have
time extract the flavors and not fall apart
after the long cooking period.

The 3rd Principle is:

Select your protein base: beef, chicken, fish

All

bones are washed, then:

Roasted or Blanched
Roasted bones for Brown Stocks
Blanched bones for White Stocks
For brown stocks roast bones, mirepoux
add tomato product
For white stocks, saut mirepoux and sub
parsnips for carrots

The 4th Principle is: Simmering

Gentle extraction aids in flavor and nutrition
Boiling causes cloudiness through agitation of the
ingredients

The 5th Principle is: Skimming

Keeps the stock clear
The foam on top of the stock contains impurities

EQUIPMENT CHOICES
Aluminum: reacts with acidic products,
cause a chemical change during long
cooking processes
Copper:
Expensive, also reacts with
acidic products, a great conductor of heat,
in the case of stock production, can heat
too fast.
Stainless Steel: the best choice, non
reactive, heats evenly

WHAT MAKES UP A STOCK?

Composed

of Four Elements:

50%:Bones (nourishing element)

10-25%:Mirepoux (50% Onion, 25% carrot, 25% celery)
Bouquet Garni/Sachet dpices
100% COLD water

50% BONES
Washed,

roasted or blanched Bones

Beef, Veal, Chicken are the most common
50% by weight-ex. Your Chef says we have 25#

of bones, following the formula that means you need

12.5# of mirepoux (6 1/4# onion, 3# 2oz. Of carrots and 3# 2 oz celery) and
50# (6 gallons) of cold water!
TWO TYPES OF STOCKS:
WHITE: use blanched bones and white mirepoux (no carrots)
BROWN: use browned/roasted bones, mirepoux and tomato
product

10-25% MIREPOUX
(meer-pwah)

Mirepoux:

(a.k.a.: rough garnish, O.C.C.)

a combination of aromatic vegetables,
most commonly two parts onion, one
part celery, one part carrots; used to
flavor stocks and soups.
The length of time the stocks simmers
determines the size of the cut used to
prepare the mirepoux. The longer the
cooking time, the larger the size of the
dice.

100% WATER
The

water must be COLD and potable

(safe to drink)!
Some proteins only dissolve in cold
water
Cold water helps the stock remain
clear
Each gallon of water weighs 8# (8
pints)

Aromatics and Spices

Sachet

pices:

(sah-SHAY dayPEESE)
a bag of spices used
to flavor stocks and
sauces

Bouquet

garni:

(boo-KAY gahr-NEE)
Fresh vegetables and
herbs tied together
and used to flavor
stocks and sauces

TIME
BROWN

STOCK: An amber liquid made by

roasting poultry beef, veal or game bones.
Simmering for 4-6 hours, after roasting bones
with mirepoux (large dice-1) and adding
aromatics.
WHITE STOCK: A clear , pale liquid made by
simmering blanched poultry beef or veal bones
for 2-4 hours, with sauted mirepoux (medium
dice- ), and aromatics.
FISH STOCK: 30 minutes, can be finfish or
shellfish (lobster, shrimp), sauted mirepoux
(julienne- 1/4 strips) and aromatics

Key Terms

Stock: foundation of soups and sauces; flavorful liquid made

from the gentle simmering of bones +/or vegetables in water
to extract their flavor, aroma, color, body and nutrients.

Demi-Glace: A stock or sauce reduced to half its original

volume (1 quart to 1 pint)

Glace: A stock or sauce reduced to quarter its original

volume (1 quart to 1 cup)

Fumet: (foo-MAY) A highly flavored stock made w/ fish bones

Remouillage (ray-moo-LAJ) is a stock made from bones that

have been already used in another preparation. It can replace

the water as the liquid in stock making.

Steps to Preparing a Stock

Wash

bones
Blanch or brown bones (50%)
Cut mirepoux to the proper size for the
type of stock to be prepared (10-25%)
Add cold water based on the basic stock
formula (100% water, 50% bones, 25%
mirepoux & sachet bag)
Bring the stock pot to just under a boil and
keep stock simmering for the required time

Finishing a Stock
As

the stock is simmering it must be

skimmed often, removing the scum
that forms on the surface to maintain
the clarity and flavor of the stock.
After the stock has simmered, the stock
must be strained. The bones and
mirepoux and be used a second time to
make stock or strengthen a weak stock,
this is called remouillage. (ray-moo-LAJ)

Cooling a Stock
Cooling

Stock

Pour hot stock or sauce into a metal

stockpot. (Metal conducts heat more
quickly, plastic should not be used as
it acts as an insulator) Place pot in
an empty sink on bricks or blocks so
that the cold water can circulate
underneath and on all sides of the
pot. This is called venting.
Allow cold water to run continuously.
The constant replacement of cold
water will bring down the
temperature of the contents rapidly.
If available, ice may be added to
speed th cooling process. Ocassional
stirring is recommended to distribute
the the heat evenly.
When cooled to at least 70F,
immediately cover and refrigerate the
stock @ 40F.

Other Methods of cooling a

Stock
Use

of an ice wand or paddle (Rapi-Kool)

*Pour item to be cooled into multiple

large shallow pans

Use a Blast Chiller: (a

specialized piece of equipment

designed to chill large quantities of
hot food)

SOUPS
Chef Tomaseski
PNW BOCES
Culinary Arts/Hospitality Academy

Key Terms

Soup: A liquid food made with nutrients from meat, fish,

poultry +/or vegetables.
Thin Soup (aka clear soup): A soup made without starch
Thick Soup: A soup made with starch
Specialty Soup: A soup gaining special recognition,
usually linked to a certain region or location in a state or
country.
Cold Soup: A raw or cooked soup, served chilled and
highly seasoned.
Consomm: The most perfect soup. A rich flavorful
broth or stock that has been clarified.

Thick Soups
Cream

Soups: These soups are made with a

thickener, like a roux. They are often finished with

heavy cream, half & half or whole milk.
Pure Soups: These soups are thickened by
pureeing the all the ingredients in the soup.
Bisque: A thickened cream soup with a puree of
the main ingredient, usually shellfish, such as,
lobster, shrimp or crab.
Chowders: Hearty soups made similar to cream
soups, with large pieces of main ingredients,
usually potatoes, and garnishes.

SAUCES
Chef Tomaseski
PNW BOCES
Culinary Arts/Hospitality Academy

Grand Sauces

a.k.a. Mother Sauces

Espagnole (ess-spah-NYOL)
Hollandaise

(HALL-en-daze)

Bchamel (BAY-shah-MELL)
Veloute
Tomato

(veh-loo-TAY)

ESPAGNOLE
Brown

sauce/Espagnole

Made from brown stock and brown roux

Derivatives (small) sauces:
Bordelaise:

addition of red wine and parsley

Diable: addition of white wine or vinegar, cayenne
Lyonnaise: addition of sauted onions, butter,
white wine & vinegar
Piquante: addition of shallots, white wine,
vinegar, chopped gherkins, parsley, chervil,
tarragon

TOMATO
Made

from stock (ham/pork) and

tomato product, classically thickened
with roux.
Derivatives (small) sauces:
Creole: addition of sweet peppers, onions,
chopped tomatoes
Portuguese: addition of onions, chopped
tomato, garlic and parsley

HOLLANDAISE
A

rich emulsified Sauce made from

butter, egg yolks, lemon juice and
cayenne.

Emulsion: a system (as fat in milk) consisting of a liquid

dispersed with or without an emulsifier in another liquid that
usually would not mix together.

Derivatives

(small) sauces:

Bearnaise: addition of tarragon, white wine, vinegar, shallots

Maltaise: addition of grated orange zest, orange juice
Choron:

addition of tomato

Bchamel
Made

from whole milk and thickened

with roux.
Derivatives (small) sauces:

Cream:
addition of cream, instead of milk
Cheddar Cheese:
addition of cheddar cheese
Soubise:
addition of pureed, cooked onions
Mornay:
addition of parmesan cheese

VELOUTE
Made

from veal, chicken or fish stock,

thickened with a blonde roux.
Derivatives (small) sauces:
Allemande: (Veal veloute) addition of egg yolks
Albufera (Ivory): (chicken veloute) addition of cream,
meat glace, pimento butter

Percy: (fish veloute) addition of white wine, shallots,

butter and parsley

THICKENERS

Most Common Thickening Agents:

ROUX:
50% fat (butter) & 50% Flour (A.P.)

SLURRIES:
A mixture of starch and cold liquid, typically flour,
cornstarch, potato, rice or arrowroot

LIAISON: (lee-AY-zohn)
Mixture of egg yolk and cream to add flavor and
smoothness to a sauce.

BUERRE MANIE:

(byurr man-YAY)

Softened butter and flour kneaded together and added to a

sauce in its finishing stages. The flour must be cooked out
of the sauce, before serving.

Other Sauces.
COULIS:

is a thick pureed sauce, such as

a tomato coulis, raspberry coulis,
typically, the main ingredients is fruits or
vegetables
SALSA: is a cold mixture of fresh herbs,
spices, spices, fruits, and /or vegetables.
Although they do not fit the traditions of a
sauce, they add FLAVOR, MOISTURE,
TEXTURE, and COLOR to the dish, as all
sauces do!

THE END
HOPE

YOU TOOK GOOD

NOTES THERE IS A QUIZTOMORROW!