Culinary Essentials ©2010Chapter 20: Stocks, Sauces, and SoupsChapter SummaryThe four basic types of stock are white, brown, fish, and vegetable. Basic stocks are the base for many different types of sauces and soups. There are five basic sauces called mother, or grand sauces. Other sauces include compound sauces, independent sauces, and those made from purees, meat juices, and butter. Sauces can be adjusted by thickening them or adding seasonings and flavorings. The types of soups are clear, thick, and specialty. Presentation and garnishing of soups varies according to their type. Store soups in tightly sealed containers. |  |
