Bellwork:SAUCES

“What keeps a tall building from falling over?

Please explain how or why”EVENTS:

TUESDAY MARCH 26: Prep 2:05-3:30

WEDNESDAY MARCH 27: ART SHOWCASE AT THE DISTRICT 4:30-6:00

THURSDAY APRIL 17: IB BOOSTER CLUB DINNER IN TIGERS COVE 5:00-6:30

PROPERTY OF PIMA COUNTY JTED, 2010 1

Stocks:

PROPERTY OF PIMA COUNTY JTED, 2010

• Stocks are the liquids that form the foundation or base of sauces and soups.

• Learning how to make stocks can help you create flavorful sauces and soups.

• Stock is composed of four ingredients: • Nourishing element

Stocks:

Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings.

• Stock is composed of four ingredients: • Nourishing element• Mirepoix

Stocks:

is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.

• Stock is composed of four ingredients: • Nourishing element• Mirepoix• Bouquet garni

Stocks:

A mixture of fresh vegetables or herbs that are tied into a small bundle with butchers twine.

• Stock is composed of four ingredients: • Nourishing element• Mirepoix• Bouquet garni• Liquid, almost

always water

Stocks:

Types of stocks:

White Stock:

A stock made from chicken, beef, veal, or fish bones simmered with vegetables.

Brown Stock:

A stock that is made from either beef, veal, chicken, or game. It gets its color from roasting the ingredients without water, in a hot oven.

There are two main types of stocks

MOTHER SAUCES

PROPERTY OF PIMA COUNTY JTED, 2010 8

Are the basis for hundreds of other sauces or

derivatives.

Think of the name Beth V BéchamelEspagnoleTomatoHollandaiseVeloute’

There are five Mother Sauces

PROPERTY OF PIMA COUNTY JTED, 2010 9

It is traditionally made by whisking scalded milk gradually into a white flour-butter roux*

Roux: is a cooked mixture of wheat flour and fat, traditionally clarified butter, It is typically made from equal parts of flour and fat by weight

Derivatives of Béchamel: Mornay, Cheese

*Note-you can click on the above alternate colored words to connect to a hyperlink

Béchamel - White sauce

1

2

3

Making a Roux

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken, veal or fish stock, is thickened with a blond roux

Velouté Derivatives: Supreme, Normandy

Veloute’ - Tan sauce

The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock is added.

Espagnole Derivatives:BordelaiseBourguignonne

Espagnole - Brown

A tomato sauce is made by sweating mirepoix with salt pork (or bacon) and adding chopped tomatoes and veal or chicken stock.

Sweating: Sweating is a method of dry heat cooking used to soften aromatic vegetables

Tomato Sauce DerivativesMarinaraBolonaise

Tomato - Red

Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper

Hollandaise DerivativesBéarnaiseChoron

Hollandaise - Yellow

chefsblade.monster.com

Write down a sauce or a food item for each of the 5 mother sauces Béchamel: Espagnole/Brown sauce:Tomato:Hollandaise:Velouté:.

CLOSURE