"""
Stock and sauce preparation standards.
"""

title: str = "Stocks and Sauce Preparation"

content: str = """
Stocks and sauces form the flavor foundation of many dishes. At Cardinal Hearth,
we prepare house stocks daily and maintain a rotating set of mother sauces and
their derivatives.

**Stocks**: Chicken and vegetable stocks are made in-house. Bones and mirepoix
are roasted for brown stock or used raw for white stock. Simmer gently; never
boil. Skim impurities; strain through chinois. Cool rapidly and date. Use
within five days or freeze. Fish stock has shorter cooking time and shelf life.

**Mother Sauces**: Espagnole (brown), velouté (blond), béchamel (white), tomato,
and hollandaise. Each has a standard recipe and derivative applications.
Emulsified sauces (hollandaise, vinaigrette) require proper technique to prevent
breaking.

**Reduction and Finishing**: Reduce stocks for glaces and demi-glace. Season
sauces at the end; reduction concentrates salt. Mount with butter for shine
and body. Taste and adjust before service.
"""  # noqa: E501

version: str = "0.0.1"
