Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Stocks & Mother Sauces

ProStart Level 1 Chapter 6
by

Christy Sharp

on 31 October 2016

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Stocks & Mother Sauces

Stocks
Essentials of Making a Stock
A major flavoring ingredient
A liquid (usually water)
Mirepoix
Aromatics
Bouquet garni
Sachet d'epices
Types of Stock
White Stock
Clear, pale liquid made from simmering poultry, beef or veal bones.
Brown Stock
Amber liquid made by simmering poultry, beef, veal or game bones that have been roasted.
Fumet
Highly flavored stock made with fish bones.
Court Bouillon
Aromatic vegetable broth used to poach fish or poultry.
Glace
Reduced stock with a jelly-like consistency
Remouillage
Weak stock made from "rewetting" bones that have already been cooked.
Bouillion
Made from simmering meat and vegetables, also called Broth
Jus
Lightly reduced from the natural juices of the meat
Vegetable Stock
Made from roasted vegetables
Concasse
Strain the seeds and peels from tomatoes using a chinoise or cheesecloth
Thickening
Starch
Reduction
Puree
Egg Yolk
Emulsion
Bread
Roux
1/2 fat, 1/2 flour
Slurry
Cornstarch, water
Arrowroot
Beurre Manie
1/2 butter, 1/2 flour
added at the end

Whitewash
Flour & water slurry
Coulis
Liaison
Tempering egg yolk by adding it to warm cream then adding the cream mixture into the soup
Mother Sauces
Grand Sauces
Bechamel
White Sauce
Milk/Cream, White Roux, Sachet d'epices
Espangole
Brown Sauce
Brown Stock, Brown Roux, Mirepoix, Conasse
Veloute
White Stock, Blonde Roux, Bouquet Garni
Tomato Sauce
Reduction, Puree, Concasse, Bouquet Garni
Hollandaise
Emulsion
Derivative Sauces
Bechamel
Moneray
Cheese
Sauce
Creme
Coubise
Veloute
Allemande
Supreme
Espagnole
Demi-Glace
Bordelaise
Chasseur
Madere
Robert
Bercy
Hollandaise
Bearnaise
Chantilly
Choron
Maltaise
Tomato
NonTraditional Sauces
Salsa
Chutney
Relish
Butter Sauces
Compound Butter
Full transcript