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Soup and Sauce BasicsCHRM 1120

Student Guidebook

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Soup and Sauce BasicsCHRM 1120

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Item Page NumberSession I-Fond De Cusine- Stocks 5-15Lecture notes 5-10Lab/recipes 11-15Session II-Soups, Part 1: Clear, broth based soups 16-25Lecture notes 16-18Lab/recipes 19-2Session III-Soups, Part 2: Thick Soups & Thickening Agents 26-39Lecture notes 26-27Lab/recipes 28-39Session IV-Mother Sauces & Secondary or Daughter SaucesPart 1: Bechamel & Veloute Based 40-48Lecture notes 40-44Lab/recipes 45-48Session V-Daughter or Secondary SaucesPart 2: Espagnole & Tomato Based 49-62Lecture notes 49-56Lab/recipes 57-62Session VI-Emulsion Sauces-Hot & Cold 63-76Lecture notes 63-71Lab/recipes 72-76Session VII-Marinades, Vinaigrettes & International Sauces 77-98Lecture notes 77-83Lab/recipes 84-98Session VIII-Finishing Sauces 99-115Lecture notes 95-103Lab/recipes 104-115Session IX-Dessert Sauces 116-125Lecture notes 116-119Lab/recipes 120-127Session X-Integral Sauces 128-131Lecture notes 128-131Glossary Terminology 132-136

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CHRM 1120 SOUP AND SAUCE BASICSSESSION ONE: FOND DE CUISINE~STOCKS

*Welcome – Intro: Syllabus Handouts

*Housekeeping

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Attendance –Announcements –

*Laboratory subjects – Stocks Make Stocks – Brown, White, Poultry, Vegetables,

OrientalView Video – Stocks and Sauces

*Classwork –Video EvaluationStocks and Sauces

*Discussion Points and Reminders

*New Assignments and Reminders – Read Session Two Assignment

Chapters 3 & 4 Ingredients, Liaisons*Dismissal

LEARNING OBJECTIVES:The student should be able to:1. Develop an appreciation for the history of sauce making.2. Define stock3. Differentiate between white and brown stocks4. Outline the timing and sequences involved in the preparation of white and brown stock..5. Explain the function of ingredients used to make white and brown stocks.6. Produce white and brown stocks to industry standards7. Evaluate to industry standards, the quality of white and brown stocks.8. Store in a safe manner, an assortment of stocks.9. Use tools and equipment associated with stock making to industry standards.

Assignment One: Read Chapter 1: A Short History of Sauce Making

Chapter 2: Ingredients Chapter 3: Equipment

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BASIC STOCKSStocks – “Indeed, stock is everything in cooking….without it, nothing can be done. If one’s stock is good, what remains of the work is easy. If on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.” Auguste Escoffier, Le Guide Culinaire.

In classical French cuisine, stock masking is the most basic of all skills, but in the modern American kitchen this skill is much less important for many reasons.

1. Cost

2. Labor

3. Equipment and time

So why are we interested in learning this skill?

To master the foundations of cooking. Stocks are truly one of the most important aspects of this foundation. To understand flavors is to understand what cooking is all about.Fresh true flavors in a sauce cannot come from a can or a base. Real stocks equals real food.

KEY VOCABULARY:MIREPOIX BOUQUET GARNI CLEARMEATCONSOMMÉ CAREMELIZATION ALBUMENBROWN SAUCE BISQUE GLACESTOCK SKIM DEMI-GLAZE

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SIMMER BOIL LEEK

BASIC COMPONENTS OF STOCKS PRINCIPLES OF STOCK MAKING

MAJOR EXTRACTION INGREDIENTS START IN COLD WATERClean bones Simmer the stock very gentlyMIREPOIX Skim it frequentlyCelery Strain is carefullyCarrots Cool it quicklyOnions Store it properlySACHET Degrease it before using.Parsley stemBay leavesPeppercornHerbsCOLD WATER

THE FOND DE CUISINE:

NOURISHING ELEMENTS: from meat, bones, fish head trimmings, and vegetables.AROMATIC AND SPICES: , herbs, roots, and bouquet gar.LIQUID: cold water, wine, 2nd bouillon or stock.SEASONING:

MEAT: My. In general, the use of salt in stocks should be omitted, however, onePOULTRY: chic, turkey, game birds or a combination.FISH: mfish such as halibut, sole, cod or pike. Strong fish such as mackerel or VEGETABLE : not be used as these are oily fish and can e , celery, onions, and leeks are the basic foundation for a

Specialty stocks for specific sauces are also utilized – an example would be lamb stock for scotch broth soup, or shrimp shells, or lobster bodies for bisque.

STOCK PREPARATION TECHNIQUESTo make a good stock, start with a good amount of clean fresh bones. For a light stock, do not roast the bones. For a darker rich stock, such as beef stock, the bones are roasted with some of the mirepoix, and carmelization

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takes place. To the bones, a mirepoix of carrots, celery and onions is added. Leeks, and a bouquet garni is also added to the pot. A tall heavy-bottomed pot is essential. Then cold water is added to the pot to cover the bones. The water is then brought to a gentle boil. At this time, the heat is turned down to low and the stock is simmered several hours, to release all of the flavor and nutrition into the water. At this time albumen is also released, and a scum or foam forms at the top of the pot. This is skimmed off every hour or so, and in the process some of the clouding impurities are removed. It varies between chefs, but a stock can be simmered from 6 hours to

overnight. Beef and veal stocks do well to simmer overnight, but poultry stocks can be finished in as little as 4 hours. The smaller the bone mass, the shorter time needed to cook the stock. Fish stocks take 2 hours, and a vegetable stock also is a quick cooking stock, 1-2 hours. The stock is then drained, and at this point is ready for use as a soup base, or a sauce base. Stocks can be intensified by roasting more bones and vegetable matter, and by using the first stock to cook the second batch of bones in, the flavor and intensity is doubled. If at this time the stock is clarified with a clearmeat, and reduced, the resultant product is called a consommé double or double strength stock. If you reduce the stock down to a gel form, this is called a glace viande, or meat glaze. When a stock is reduced and brown sauce is added in equal portion, and this is reduced, this is called demi-glaze.

STANDARDS OF QUALITY FOR A STOCK:Clarity: Color: Clear and un. True to the color of the

Extraction material. Dark brown for beef Golden for poultry, etc.

Body: Flavor: True to the type strates fish, etc.Protein in the liquid.

MAKING A NATURAL STOCKRATIO OF INGREDIENTS:

To yield one gallon:Water 100% 10-12# ( 5 – 6 quarts)Bones 50% 5-6 #

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Mirepoix 10% 1 # One Sachet

Should salt be added to a natural stock?Only occasionally when a stock is not going to be reduced, and only slightly to enhance the natural flavor of the stock.What is the difference between a stock and a broth?Stock is made from bones, while broth is made with meat.What is a glace/glaze?A coating made by reducing down to the sticky protein, stock. It is used for fnhancement of a sauce where a more noticeable flavor would be needed.Commercial Bases:Product made of salt, and the major component such as chicken or beef. In well In cheaply made ones, the first ingredienter artificial ingredients. Why are they so popular?Inexpensive, easy to use, consistent, and fast.Pro’s Cons’ TODAY’S LAB:Group/Stock Keys to SuccessI Brown Veal

II Brown Chicken

III White Chicken

IV Shell Fish

V Fish

VI Vegetable

VII Vegetable

VIII White Chicken

POTS AND PANS

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Russe Sautoir (casserole)

Sauteuse

Rondeau

Braisiere Stock Pot

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Vegetable StockYield: 3 gallons

6 ounces vegetable oil12 ounces green cabbage leaf, coarsely chopped24 ounces carrots, coarsely chopped24 ounces celery, coarsely chopped1 pound celery leaves, coarsely chopped8 garlic cloves, crushed40 ounces onions, quartered3 ounces parsley stems, chopped1 pound parsnips, peeled1 pound tomato, chopped12 ounces turnips, chopped5 gallons water3 ounces salt1 tablespoon peppercorns, cracked

6 bay leaves

1. Heat oil in steam-jacketed kettle or large stock pot.

2. Add vegetables to oil. Cover and cook until softened and moisture is released, 3-5 minutes.

4. Add water and spices. Simmer for 40-50 minutes. Strain stock and cool.

Mise en Place

Peel and chop onions, carrots and celery for mirepoix Clean, peel and chop leeks, garlic cloves, fennel and turnip. Wash and dice tomato. Prepare herb sachet

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Chicken StockYield 3 gallons

24 pounds chicken bones5 gallons cold water24 ounces onions, quartered12 ounces chopped celery with leaves12 ounces carrots, chopped3 ounces salt1 tablespoon peppercorns, cracked4 bay leaves2 teaspoons dried thyme

1. Rinse chicken bones and place in steam-jacketed or large stock pot. Add water: Simmer 3–4 hours. Skim as necessary.

2. Add vegetables and seasonings. Bring to boiling point. Reduce heat and simmer 1 hour longer.

3. Remove bones from broth. Strain and refrigerate. When broth is cold, fat will congeal on top; skim off.

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Brown Stock Yield: 2 gal. (8 lt)

15 lb Bones, veal, beef or chickencut in 3-4 in. (8-10 cm) pieces3 gal Cold water2 lb Mirepoix8 oz Tomato paste

-----SACHET-----2 Bay leaves1/2 tsp Dried thyme1/2 tsp Peppercorns, crushed3 Garlic cloves, crushed12 Parsley stems

1. Place the bones in a roasting pan, one layer deep, and brown in a 375ºF (190ºC) oven. Turn the bones occasionally to brown them evenly.

2. Remove the bones and place them in a stockpot. Pour off the fat from the roasting pan and reserve it.

3. Deglaze the roasting pan with part of the cold water.

4. Add the deglazing liquor and the rest of the cold water to the bones, covering them completely. Bring to a boil and reduce to a simmer.

5. Add a portion of the reserved fat to the roasting pan and sauté the mirepoix until evenly browned. Then add it to the simmering stock.

6. Add the tomato paste and sachet to the stock and continue to simmer for 6 to 8 hours, skimming as necessary.

7. Strain, cool and refrigerate.

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Fish Stock Yield: 1 gal. (4 lt)

10 lb Fish bones or crustacean shells5 qt Water1 lb Mirepoix, small dice8 oz Mushroom trimmings

-----SACHET-----2 Bay leaves1/2 tsp Dried thyme1/4 tsp Peppercorns, crushed8 Parsley stems

1. Combine all ingredients in a stockpot.

2. Bring to a simmer and skim impurities as necessary.

3. Simmer for 30 to 45 minutes.


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FISH FUMET Yield: 2 gal. (8 lt)

2 oz Whole butter1 lb Onion, small dice12 Parsley stems10 lb Fish bones1 1/2 pt Dry white wine2 oz Lemon juice7 qt Cold water or fish stock2 oz Mushroom trimmings1 sprig Fresh thyme10 Lemon slices

1. Melt the butter in a stockpot.

2. Add the onion, parsley stems and fish bones. Cover the pot and sweat the bones over low heat.

3. Sprinkle the bones with the white wine and lemon juice.

4. Add the cold water or fish stock, mushroom trimmings, thyme and lemon slices. Bring to a boil, reduce to a simmer and cook approximately 30 minutes, skimming frequently.


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CHRM 1120 – SOUP AND SAUCE BASICSSession Two: Soups, part one: Clear, broth based soups.

GOALS AND OBJECTIVES OF SESSION TWO:Ingredient and Materials Knowledge Goal: 1. Define soup.2. Identify the components of a broth/clear based soup.3. Identify the equipment used for making stocks and soups4. Identify and describe an assortment of broth/clear soups.

TECHNICAL KNOWLEDGE: After studying this chapter, the student should be able to do the following:

1. Clarify a stock into a consomme.2. Prepare a variety of soups. 3. Practice knife skills to include dicing, brunoise, dice, paysanne4. Evaluate a variety of broth based/clear soups for industry quality standards.

VOCABULARY OF STOCKS AND SAUCES:StockClear soup Broth

What is the difference between a stock, a soup and a sauce?

What is a broth?

SOUPSSoups are liquid foods. Since the Age of Iron, pre-history, on through to the Egyptian, Greek and Roman eras on up to 17 th century France cauldrons were kept simmering endlessly with whatever was newly available thrown in with what was already there. Thus, then as now soup could be any combination of vegetables, meat or fish cooked in a liquid. Modern soups usually have specific ingredients and cooking times. They may be thick (like gumbo), thin (like consommé), smooth (like bisque) or chunky (like chowder). Although most soups are served hot, some like vichyssoise and many fruit soups are served chilled. Soups are often garnished with flavor enhancers such as croutons, grated cheese, minced herbs or sour cream. They can be served as a first course, as an accompaniment to an entree salad or sandwich or as a meal in themselves.

What are the major categories of soups and the standard of quality for each?They are usually classified by cooking techniques and appearances:

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Category Definition Standard Of Quality ExamplesClear/Thin

Cream/Thick

Potage/Purees

Bisques

Chowder

Specialty Soups

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TOOLS USED TO MAKE, HOLD AND STORE SAUCES AND SOUPS

Pots and Pans- Whenever possible, use non-reactive stainless steel heavy bottomed pots for clean and natural tasting sauces. Aluminum and cast iron or cold rolled steel reacts to acids and leaves grey or dulled out with an off metallic taste.

Mechanical tools-Robot coupe, emersion blender, bar blender

Hand tools-

Whisks, spoons, spatula

Straining and refining tools-

Chin, strainers, cheese cloth

Presentation equipment-

Steam table, b

Holding equipment-

Bain e

Storing equipment-quick blast chiller, hotel pe pots

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Session Two Lab: Each Group will prepare a consommé and one other variety of clear soup as listed belowRecipes to be Executed in Lab today and Keys to Success for each group

Recipe Keys to Success Storage for ServiceGroup IChicken Soup & Matzo BallsChicken ConsomméGroup IIChicken Vegetable & RiceChicken Consommé Group IIIFrench OnionBeef ConsomméGroup IVHearty Vegetable Beef SoupBeef ConsomméGroup VMinestroneBeef Consommé Group VIChicken Soup & Matzo BallsChicken ConsommeGroup VIIChicken Vegetable & RiceGroup VIIIMinestroneBeef Consomme

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Beef Consommé Yield: 4 qt. (4 lt)

10 Egg whites2 lb Ground beef, lean, preferablyshank, neck or shoulder1 lb Mirepoix12 oz Tomato, seeded and diced5 qt Beef broth or stock, cold2 Onion brûlée

-----SACHET-----2 Bay leaves1/2 tsp Dried thyme1/2 tsp Peppercorns, crushed8 Parsley stems2 Cloves, wholeSalt, to taste

1. Whip the egg whites until slightly frothy.

2. Combine the egg whites, beef, mirepoix and tomatoes in an appropriate stockpot.

3. Add the cold beef stock or broth; mix well and add the onions brûlée and sachet.

4. Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the raft begins to form.

5. Break a hole in the center of the raft to allow the consommé to bubble through.

6. Simmer until full flavor develops, approximately 1 1/2 hours.

7. Strain through several layers of cheesecloth, degrease and adjust the seasonings. Cool and refrigerate or hold for service.

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Chicken Consomme Yield: 4 qt. (4 lt)

10 egg whites2 lb Ground chickenshank, neck or shoulder1 lb MirepoixJuice from 3 lemons5 qt chicken broth or stock, cold

-----SACHET-----2 Bay leaves1/2 tsp Dried thyme1/2 tsp Peppercorns, crushed8 Parsley stems2 Cloves, whole

Salt, to taste

1. Whip the egg whites until slightly frothy.

2. Combine the egg whites, chicken, and mirepoix in an appropriate stockpot.

3. Add the cold chicken stock or broth; mix well add the sachet.

4. Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the raft begins to form.

5. Break a hole in the center of the raft to allow the consommé to bubble through.

6. Simmer until full flavor develops, approximately 1 1/2 hours.

7. Strain through several layers of cheesecloth, degrease and adjust the seasonings. Cool and refrigerate or hold for service.

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HEARTY VEGETABLE BEEF SOUPYield: 5 quarts (5 liters)6 ounces butter or beef fat3 pounds mirepoix, small dice8 ounces turnip, small dice2 garlic cloves, chopped4 quarts beef broth or stock1 pound beef, small dice

SACHET:1 bay leaf1/2 teaspoon dried thyme1/2 teaspoon peppercorns, crushed8 parsley stems

12 ounces Tomato Concassée, see recipe12 ounces corn kernels, fresh, frozen or cannedsalt and pepper, to taste

1. In a soup pot, sweat the mirepoix and turnip in the butter or fat until tender.

2. Add the garlic and sauté lightly.

3. Add the beef broth or stock and the diced beef; bring to a simmer. Add the sachet. Skim or degrease as necessary.

4. Simmer until the beef and vegetables are tender, approximately 1 hour.

5. Add the tomato concassé and corn; simmer for 10 minutes. Season to taste with salt and pepper.

6. Cool and refrigerate or hold for service.

.

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http://www.epicurious.com/recipes/recipe_views/views/109249

CHICKEN SOUP WITH MATZO BALLSYield: 2 gallons (8 liters)

MATZO BALLS:4 eggs2 ounces water2 ounces chicken fat or butter, softened4 ounces matzo mealsalt and white pepper, to tasteRICH CHICKEN BROTH:8 pounds chicken pieces (8 to 10 lbs)10 quarts chicken stock1 pound mirepoixEnrich with commercial base (add after 1 lb mirepoix)SACHET:1 bay leaf1/2 teaspoon dried thyme1/2 teaspoon peppercorns, crushed10 parsley stemssalt and pepperfresh parsley as needed for garnish, chopped

1. To make matzo balls:

2. Beat the eggs with the water. Stir in the fat.

3. Add matzo meal, salt and pepper. The batter should be as thick as mashed potatoes.

4. Chill for at least 1 hour.

5. Bring 2 quarts of water to a gentle boil. Using a #70 portion scoop, shape the batter into balls. Carefully drop each ball into the hot water. Cover and simmer until fully cooked, approximately 30 minutes. Remove the matzo balls from the water and serve in hot chicken soup.

6. Yield: 48 balls

7. To make rich chicken broth:8. Simmer the chicken in the stock for 2 hours, skimming as necessary.9. Add the mirepoix and sachet. Simmer for another hour.10. Strain and degrease the broth. Adjust seasonings.

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11. Bring to a boil at service time. Portion into heated bowls, garnish with one or two matzo balls and chopped parsley.

Chicken Vegetable Rice Soup

4 oz Butter or chicken fat 1 ½ lb onions, small dice 1 lb carrots, small dice1 lb celery, small dice 12 oz turnip, small dice 12 oz cooked, diced chicken 6 qt chicken stock 1 lb drained canned tomatoes, coarsely chopped Salt to tasteWhite pepper to taste3 cups cooked rice12 oz frozen peas, thawedThyme fresh

1. Heat the butter in a heavy saucepot over medium-low heat.

2. Add the onions, carrots, celery, and turnip. Sweat the vegetables in the butter over low heat until they are about half cooked. Do not let them brown.

3. Add the stock. Bring to a boil and skim carefully. Simmer until vegetables are just barely tender.

4. Add the tomatoes and simmer another 5 minutes.

5. Degrease the soup and season with salt and white pepper.

6. Just before serving, add the peas, cooked rice, chicken and thyme.

7. Heat to temp.

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MINESTRONE Yield: 2 gallons (8 liters)

1 pound dry white beans2 tablespoons olive oil10 ounces onion, diced2 garlic cloves, minced1 pound celery, diced12 ounces carrot, diced1 pound zucchini, diced10 ounces green beans, cut in 1/2-inch (1.25-cm) pieces1 pound cabbage, diced5 quarts vegetable stock1 Pound Tomato Concassée, see recipe12 ounces tomato paste, low-sodium1 tablespoon fresh oregano, chopped2 tablespoons fresh basil, chopped1 tablespoon fresh chervil, chopped1 lb dry macaroni, (cooked)

1. Soak the beans in cold water overnight, then drain.

2. Cover the beans with water and simmer until tender, about 40 minutes. Reserve the beans. Cook macaroni.

3. Sauté the onions in the oil. Add the garlic, celery and carrots and cook for 3 minutes.

4. Add the remaining vegetables (except the tomatoes), one type at a time, cooking each briefly.

5. Add the stock, tomatoes and tomato paste. Cover and simmer for 2 1/2 to 3 hours.

6. Stir in the chopped herbs and season to taste with salt and pepper.

7. Add the drained beans and cooked macaroni.

8. Bring the soup to a simmer and simmer 15 minutes. Serve in warm bowls, garnished with Parmesan.

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French Onion Soup Yield: 4 quarts (4 liters)

10 pounds yellow onion, julienne8 ounces clarified butter4 quarts beef stock4 quarts chicken stock1/2 ounce fresh thymesalt and pepper, to taste8 ounces sherrytoasted french bread slices, as needed to garnishgruyère cheese as needed, as needed to garnish

1. Sauté the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.

2. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown.

3. Add the remaining beef stock, the chicken stock and thyme.

4. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry. Will likely need to enrich with beef and chicken base.

5. Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.

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CHRM 1120 – SOUP AND SAUCE BASICSSession Three: Soups, part 2: Thick Soups and Thickening Agents

GOALS AND OBJECTIVES OF SESSION ONE:INGREDIENT AND MATERIALS KNOWLEDGE GOAL: 1. Identify a variety of thick soups to include cream, chowder, bisque and specialty

soups.2. Identify a variety of thickening agents used to thicken soups and sauces.

TECHNICAL KNOWLEDGE: After studying this chapter, the student should be able to do the following:

1. Prepare a variety of thick soups to include cream potage, bisque, chowders, International, or specialty soup. 2. Evaluate a variety of thick soups for industry quality standards.

THICKENING AGENTS (and how they work)Type of Thickener Definition Best Use/TipsRoux- fat

Beurre Manie- fat and

Starch slurry

Waxy maize

Heat or freezer stabilized starches

White wash

Vegetable purees

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Rice

Cream and egg yolk liason

Panade

Reduction

Emulsion

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Session Three Lab: Consommé Practical for each student

Types and Varieties of Thick Soups:Recipes to be Executed in Lab today and Keys to Success for each groupGroup/Soup Key to Success1 Shrimp Bisque

1 Cheddar & Leek Soup

2 New England Clam Chowder

2 Fresh Peach and Yogurt

3 Cream of Wild Mushroom Soup

3 South West Black Bean

4 Gazpacho

4 Cream of Broccoli

5 Vichysoisse

5 Chicken & Sausage Gumbo

6 Mulligatawny

6 Puree of Split Pea

7 Shrimp Bisque

7 Cream of Broccoli

8 Cheddar Leak

8 Wild Mushroom

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Cream of Wild Mushroom SoupServings: 5Yield: 40 fluid ounces

2 ounces onion, chopped 8 ounces assorted fresh wild mushrooms, chopped, such as

shitake, oysters and morels 4 ounces butter4 tablespoons flour 1 teaspoon salt Pepper, to taste1 teaspoon dried thyme 8 fluid ounces chicken stock 24 fluid ounces milk 2 fluid ounces marsala wine 1 tablespoon lemon juice

1) Saute the onion and mushrooms in the butter over medium heat. Cook until they are tender and any liquid given off has evaporated.

2) Blend in the flour, salt, pepper and thyme. Gradually stir in the chicken stock, then the milk.

3) Cook until the soup thickens slightly, but do not allow it to boil. Stir in the marsala and the lemon juice.

4) Puree half of the soup (including half of the mushrooms) and then stir it back into the remaining soup. Or, use an immersion blender to blend the soup in the pot, stopping when approximately half of the mushrooms have been pureed. Leave approximately half of the mushroom pieces intact for texture. Add more stock if necessary to achieve the desired consistency. Adjust the seasonings and serve.

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Cream of Broccoli SoupServings: 32

3 ounces whole butter12 ounces onion, medium dice3 ounces celery, medium dice3 pounds broccoli, chopped4 quarts chicken veloute sauce, hot2 quarts chicken stock, hot (approx.)salt and pepper to taste8 ounces broccoli florets

1. Sweat the onions, celery and broccoli in the butter, without browning, until they are nearly tender.

2. Add the veloute sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically.

3. Puree the soup, then strain it through a fine china cap or chinois.

4. Return the soup to the stove and thin it to the correct consistency wit the hot chicken stock.

5. Bring the soup to a simmer and add the hot cream. Season to taste with salt and white pepper

6. Garnsih with blanched broccoli florets just before service.

Yield: 6 quarts

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Mulligatawny

2 tablespoons unsalted butter12 ounces mirepoix2 tablespoons flour2 teaspoons curry powder1 quart chicken stock1/2 cup chicken meat, cooked, diced1/4 cup green apple, diced1/2 cup sliced mushrooms4 fluid ounces milk, warm

salt and pepper, to taste

1. In a saucepot, heat the butter over medium heat, add the mirepoix and sauté for 5 minutes.

2. Add the flour and curry powder and cook to form a blond roux.

3. Add the chicken stock. Bring to a simmer and cook for 15 minutes.

4. Add the chicken, apple and mushrooms and cook for 15 more minutes.

5. Finish with the warm milk and season with salt and white pepper.

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Cheddar & Leek Soup Yield: 2 quarts (2 liters)

1 ounce whole butter8 ounces mirepoix, chopped fine8 ounces leek, chopped fine2 ounces flour1 1/2 quarts chicken stock4 ounces dry white wine or flat beer4 ounces half and half1 pound cheddar cheese, gratedsalt, to tastecayenne pepper, to tastefresh parsley, chopped, as needed to garnish6 slices of bread

SACHET:1 bay leaf1/4 teaspoon dried thyme1/4 teaspoon peppercorns, crushed

croutons as needed, for garnish

1. Sweat mirepoix and leeks in the butter until tender.

2. Stir in the flour and cook to make a blond roux.

3. Add stock and sachet and bring to a boil. Add wine (or beer), half-and-half and cheese. Simmer for 1 hour.

4. Strain; adjust seasonings with salt and cayenne pepper. Thin with additional warm half-and-half, if necessary.

5. Serve in warm bowls, garnished with parsley and croutons.

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Gazpacho Yield: 2 quarts (2 liters)

1 1/4pounds tomato, peeled and diced3 ¾ ounces onion, medium dice1/2 green pepper, medium dice1/2 red pepper, medium dice1/2 pound cucumber, peeled, seeded, medium dice1/2 ounce garlic, minced1 ounces red wine vinegar1 ounces lemon juice1 7/8 ounces olive oilsalt and pepper, to tastecayenne pepper, to taste13/8 ounces fresh bread crumbs (optional)13/8 quarts tomato juicewhite stock, as needed

1. Combine and purée all ingredients except the tomato juice, stock and garnish in a VCM, food processor or blender.

2. Stir in the tomato juice.

3. Adjust the consistency with the stock.

4. Stir in the vegetables, the garnishes and adjust the seasonings.

5. Serve in chilled cups or bowls garnished with fresh basil.

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Southwestern Black Bean SoupYield: 2 quarts (2 liters)

1/2 pound dried black beans, soaked or canned2 3/8 quarts vegetable stock or water1/2 tablespoon canola oil2 ounces onion, diced1 garlic cloves, minced1/2 ounce Anaheim chili pepper, diced1/2 tablespoon jalapeño or serrano chiles, minced1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon dried oreganosalt and pepper, to tastelime wedges, as needed to garnish

SACHET:1 bay leaves1/4 teaspoon dried thyme5 peppercorns, cracked

cilantro, as needed to garnish

1. Combine the beans and stock or water and bring to a simmer. Add the sachet.

2. Sauté the onions, garlic and chiles in the oil. Add to the saucepot.

3. Stir in the cumin, coriander and oregano.

4. Simmer the soup, uncovered, approximately 2-3 hours. The beans should be very soft, just beginning to fall apart. Add additional water or stock if necessary.

5. Purée about half of the soup, then stir it back into the remaining soup. Season to taste with salt and black pepper.

6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.

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Shrimp Bisque Yield: 2 quarts (2 liters)

1 1/2 ounces clarified butter1/2 pound mirepoix, small dice1 pounds shrimp shells and/or lobster or crayfish shells and bodies1 garlic cloves, chopped1 ounces tomato paste2 ounces brandy6 ounces white wine2 quarts fish velouté (made with shrimp stock)1/2 pint heavy cream, hotsalt and white pepper, to tastecayenne pepper, to taste

SACHET:1/2 bay leaf1/4 teaspoon dried thyme1/4 teaspoon peppercorns, crushed4 parsley stems

1/2 pound shrimp, peeled and deveined

1. Caramelize the mirepoix and shrimp shells in the butter.

2. Add the garlic and tomato paste and sauté lightly.

3. Add the brandy and flambé.

4. Add the white wine. Deglaze and reduce the liquid by half.

5. Add the velouté and sachet and simmer for approximately 1 hour, skimming occasionally.

6. Strain, discarding the sachet and reserving the liquid and solids. Purée the solids and return them to the liquid. Return to a simmer and cook for 10 minutes.

7. Strain the bisque through a fine chinois or china cap lined with cheesecloth.

8. Return the bisque to a simmer and add the hot cream.

9. Season to taste with salt, white pepper and cayenne pepper.

10. Cook the shrimp and slice or dice them as desired. Garnish each portion of soup with cooked shrimp.

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New England-Style Clam ChowderYield: 2 quarts (2 liters)

1 1/4 quarts canned clams with juice, *see note7/8 quarts water or fish stock, approx.3/4 pounds potato, small dice5 ounces salt pork, small dice5/8 pound onion, small dice5 ounces celery, small dice2 1/2 ounces flour5/8 quart milk5 ounces heavy creamsalt and pepper, to tastetabasco sauce, to tasteworcestershire sauce, to tastefresh thyme, to taste

1. Drain the clams, reserving both the clams and their liquid. Add enough water or stock so that the total liquid equals 2 quarts (2 liters).

2. Simmer the potatoes in the clam liquid until nearly cooked through. Strain and reserve the potatoes and the liquid.

3. Render the salt pork without browning it. Add the onions and celery and sweat until tender.

4. Add the flour and cook to make a blond roux.

5. Add the clam liquid to the roux, whisking away any lumps.

6. Simmer for 30 minutes, skimming as necessary.

7. Bring the milk and cream to a boil and add to the soup.

8. Add the clams and potatoes, and season to taste with salt, pepper, Tabasco, Worcestershire and thyme.

9. Garnish each serving with fresh herbs.

Puree of Split Pea Soup

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Yield: 2 quarts (2 liters)

1 3/8 ounces bacon, diced1/2 pound mirepoix, medium dice1 garlic cloves, chopped1 3/8 quarts chicken stock1/2 pound split peas, washed and sorted3/4 pounds ham hocks or meaty ham bones3 slices breadsalt and pepper, to taste

SACHET:1 bay leaves1/4 teaspoon dried thyme1/4 teaspoon peppercorns, crushed

croutons as needed, for garnish

1. In a stockpot, render the bacon by cooking it slowly and allowing it to release its fat; sweat the mirepoix and garlic in the fat without browning them.

2. Add the chicken stock, peas, ham hocks or bones and sachet. Bring to a boil, reduce to a simmer and cook until the peas are soft, approximately 1 to 1 1/2 hours.

3. Remove the sachet and ham hocks or bones. Pass the soup through a food mill and return it to the stockpot.

4. Remove the meat from the hocks or bones. Cut the meat into a medium dice and add it to the soup.

5. Bring the soup to a simmer and, if necessary, adjust the consistency by adding hot chicken stock. Adjust the seasonings with salt and pepper and serve, garnished with croutons.

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Vichyssoise (Cold Potato-Leek Soup)Yield: 2 quarts (2 liters)

1 pounds leek, white part only3 3/4 ounces whole butter1 pounds potato, large dice1 2/3 quarts chicken stocksalt and white pepper, to taste11 3/8 ounces heavy creamchives, as needed, snipped

fried sweet potato frizzles, as needed

1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice them thinly.

2. Sweat the leeks in the butter without browning them.

3. Add the potatoes and chicken stock, season with salt and pepper and bring to a simmer.

4. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.

5. Purée the soup in a food processor, blender or food mill; strain through a fine sieve.

6. Chill the soup well.

7. At service time, incorporate the heavy cream and adjust the seasonings. Serve in chilled bowls, garnished with snipped chives and sweet potato frizzles.

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Fresh Peach and Yogurt Soup2 quarts (2 liters)

4 pounds fresh peaches or canned equivalent24 ounces dry white wine4 ounces honey2 ounces lemon juice1/4 teaspoon cinnamon, ground8 ounces plain yogurt, nonfatheavy cream, to tastepistachios, as needed to garnish, chopped fine

1. Pit and coarsely chop the peaches without peeling. Place in a nonreactive saucepan. Add wine, honey and lemon juice. Cover and simmer for 30 minutes.

2. Purée the peach mixture in a blender. Strain and chill.

3. Stir in cinnamon, yogurt, heavy cream.

4. Chill thoroughly. Serve in chilled bowls, garnished with finely chopped pistachio nuts.

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Chicken and Sausage Gumbo

1/2 tablespoon cayenne pepper1/2 tablespoon paprika1/2 tablespoon white pepper1/2 tablespoon black pepper2 pounds chicken, boneless, skinless, cut in 1-in. (2.5-cm) pieces1 1/2 tablespoons salt10 ounces flour14 fluid ounces vegetable oil1/2 pint onions, medium dice1/2 pint celery, medium dice1/2 pint green bell peppers, medium dice1 tablespoons garlic, chopped1 tablespoons filé powder2 bay leaves2.5 quarts chicken stock1 pounds andouille sausage, cooked, sliced, cut in half circles1/2 pound okra3/4 cup long-grain white rice, cooked1/2 pint green onion tops, sliced

1. Combine the cayenne pepper, paprika, white pepper and black pepper. Season the chicken with 1 tablespoon (15 milliliters) of salt and 1 tablespoon (15 milliliters) of the pepper mix. Dust the chicken with some of the flour. Pan-fry the chicken in 8 fluid ounce (240 milliliters) of the vegetable oil until well browned. Remove the chicken from the pan and reserve.

2. Strain the oil used to brown the chicken in order to remove burnt particles. Return the strained oil to the pan. Add 16 fluid ounces (450 milliliters) or fresh vegetable oil. Over medium heat, add the remaining flour while stirring with a whisk to make a roux. Cook the roux very slowly over medium heat, stirring often, until it becomes a copper-brown color, approximately 45 minutes to 1 hour.

3. Add the andouille, onions, celery, bell pepper, garlic, filé powder, bay leaves, rice, okra and the remaining salt and pepper mix. Cook for 5 minutes. Add the chicken stock and bring to a simmer. Skim the fat from the surface and cook for approximately 1 1/2 hours, skimming occasionally.

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CHRM 1120 SOUP AND SAUCE BASICSSESSION FOUR: The mother sauces and secondary or daughter sauces~part one bechamel and veloute based

ReadChapter Three: Ingredients Chapter Five: Liaisons and thickenersChapter Six: White Sauces

Make Roux based Mother Sauces – White ~Veloute and Bechamel,

View Video – Espagnole and Bechamel SaucesVideo Evaluation

LEARNING OBJECTIVES:The student should be able to:1. Define the term, “sauce”. 2. Describe the function of a sauce.3. Identify the four mother sauces based on roux.4. Identify the one mother sauce based on hot emulsion method.5. Outline the timing and sequences involved in the preparation of the five mother

sauces.6. Explain the function of ingredients used as thickeners.7. Produce a variety of mother sauces to industry standards8. Evaluate to industry standards, Veloute and Béchamel.9. Store in a safe manner, an assortment of sauces.10.Use tools and equipment associated with sauce making. 11. Identify a selection of secondary sauces based on Bechamel and Veloute.12.Produce a variety of secondary sauces13.Store a variety of secondary sauces to industry sanitation standards.14.Evaluate a variety of secondary sauces for standards of quality.

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WHAT IS A SAUCE?

THE MAJOR OR MOTHER - ROUX BASED AND HOT EMULSION SAUCES-

Hot Sauces –

Cold Sauces –

MOTHER SAUCE CLASSIFICATIONSClassical Escoffier

The Modern System (Integral)

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THE FUNCTION OF SAUCE

Moistness

Flavor

Richness

Appearance

Interests and Appetite Appeal

BUILDING A GREAT SAUCEProduction of corresponding stock: Degreasing, filtering and reducing until

proper taste and concentration is achieved.

Production of corresponding Roux, or thickening agent.

Establishing the liaison between roux and stock. Binding, thickening with correct percentage of roux, cleaning, by depouillage or skimming.

ESTABLISHING THE FIVE PHYSICAL PROPERTIESViscosity:

Texture:

Color:

Luster:

Opacity:

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THERE ARE THREE DEGREES OF TRANSPARENCY OF A SAUCE:OPAQUE-

TRANSLUCENT--LIGHT IS DIFFUSED TRANSPARENT--LIGHT PASSES THROUGH.

*If you want to produce a transparent sauce, use starch only and no protein based products. If you want a sauce to be translucent, use a combination of those elements. Clear and transparent sauces use pure starch as a thickening agent.

CharacteristicsTexture

Flavor

Compliment

Consistency

Color

Components of SauceLiquid Thickener

Flavoring Agents Garniture

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Session Four Lab:Each Group will Prepare both Mother Sauces (Veloute and Bechamel) and a derivative sauce from each as assigned

Recipe Keys to SuccessBechamel

Veloute

Group I (Fettuccini)Mornay PouletteGroup II (Poached Fish)Cheese BercyGroup III (Poached Fish)Nantua NormandGroup IV (Grilled Chicken)Soubise SupremeGroup V (Fettuccini)Cream HongroiseGroup VI (Grilled Chicken)Moutard IvoireGroup VIICheese ParmesanCardinalGroup VIIIMornayHorseradish

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Béchamel Yield: 1 qt.

1/4 Onion piquet1/4 gal Milk1 7/8 oz Flour1 7/8 oz Clarified butterSalt and white pepper, to tasteNutmeg, to taste

1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.

2. In a separate pot, make a white roux with the flour and butter.

3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.

4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.

5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.

Small Béchamel SaucesWith a good béchamel, producing the small sauces in its family is quite simple. The quantities given are for 1 quart ( 1lilter) of béchamel. The final step for each recipe is to season to taste with salt and pepper.

Cream Sauce Add to béchamel 8-12 fluid ounces (250-360 milliliters) scalded cream and a few drops of lemon juice.

Cheese Add to béchamel 8 ounces (250 grams) grated Cheddar or American cheese, a dash of Worcestershire sauce and 1 tablespoon (15 milliliters) dry mustard.

Mornay Add to béchamel 4 ounces (120 grams) grated Gruyere and 1 ounce (30 grams) grated Parmesan. Thin as desired with scalded cream. Remove the sauce from the heat and swirl in 2 ounces (60 grams) whole butter.

Nantua Add to béchamel 4 fluid ounces (120 milliliters) heavy cream and 6 ounces *180 grams) crayfish butter (page 249). Add paprika to achieve the desired color. Garnish the finished sauce with diced crayfish meat.

Soubise (Modern) Sweat 1 pound (500 grams) diced onions in 1 ounce (30 grams) whole butter without browning. Add béchamel and simmer until the onions are fully cooked. Strain through a fine chinois.

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Sauce Moutard To 18 oz béchamel add 4 ounces prepared mustard. This sauce should be prepared just before service, if possible. Taste and adjust seasoning.

Velouté Yield: 1 qt.

2 oz Clarified butter2 oz Flour11/4 qt Chicken, veal or fish stockSalt and white pepper, to taste

1. Melt the butter in a heavy saucepan. Add the flour and cook to make a blond roux.

2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer. (Seasonings are optional; their use depends upon the seasonings in the stock and the sauce's intended use.)

3. Simmer and reduce to 1 gallon (4 liters), approximately 30 minutes.

4. Strain through a china cap lined with cheesecloth.

5. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.

Small Fish Velouté SaucesA few small sauces can be made from fish velouté. The quantities given are for 1 quart (1 liter) fish velouté sauce. The final step for each recipe is to season to taste with salt and pepper.

Bercy Sauté 2 ounces (60 grams) finely diced shallots in butter. Then add 8 fluid ounces (250 milliliters) dry white wine and 8 fluid ounces (250 milliliters) fish stock. Reduce this mixture by one-third and add the fish velouté. Finish with butter and garnish with chopped parsley.

Cardinal Add 9 fluid ounces (250 milliliters) fish stock to 1 quart (1 liter) fish velouté. Reduce the mixture by half and add 1 pint (500 milliliters) heavy cream and a dash of cayenne pepper. Bring to a boil and swirl in 1 ½ ounces (45 grams) lobster butter (page 249). Garnish with chopped lobster coral at service time.

Normandy Add 4 ounces (120 grams) mushroom trimmings and 4 fluid ounces (120 milliliters) fish stock to 1 quart (1liter) fish velouté. Reduce by one-third and finish with an egg yolk and cream liaison. Strain through a fine chinois.

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Allemande Sauce Yield: 1 gal. (4 lt)

1 gal Veal or chicken velouté sauce(see Velouté Sauce recipe)8 Egg yolks24 oz Heavy cream1 oz Lemon juiceSalt and white pepper, to taste

1. Bring the velouté to a simmer.

2. In a stainless steel bowl, whip the egg yolks with the cream to create a liaison. Ladle approximately one third of the hot velouté sauce into this mixture, while whisking, to temper the yolk and cream mixture.

3. When one third of the velouté has been incorporated into the now-warmed yolk and cream mixture, gradually add the liaison to the remaining velouté sauce while whisking continuously.

4. Reheat the sauce. Do not let it boil.

5. Add the lemon juice; season with salt and white pepper to taste.


Small Allemande SaucesA few small sauces can be made from allemande. The quantities given are for 1 quart (1 liter) allemande sauce. The final step for each recipe is to season to taste with salt and pepper

Aurora Add to allemande 2 ounces (60 grams) tomato paste and finish with 1 ounce (30 grams) butter.

Horseradish Add to allemande 4 fluid ounces (120 milliliters) heavy cream and 1 teaspoon (5 milliliters) dry mustard. Just before service and 2 ounces (60 grams) freshly grated horseradish. The horseradish should not be cooked with the sauce.

Mushroom Sauté 4 ounces (120 grams) sliced mushrooms in ½ ounce (15 grams) whole butter; add 2 teaspoons (10 milliliters) lemon juice. Then add the allemande to the mushrooms. Do not strain.

Poulette Sauté 8 ounces (250 grams) sliced mushrooms and ½ ounce (15 grams) diced shallot in 1 ounce (30 grams) whole butter. Add to the allemande; then add 2 fluid ounces (60 milliliters) heavy cream. Finish with lemon juice to taste and 1 tablespoon (15 milliliters) chopped parsley.

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Supréme Sauce

1 quart Chicken velouté sauce2 ounces Mushroom trimmings1/4 quart Heavy cream

TT Salt and white pepper

1. Simmer the velouté sauce with the mushroom trimmings until reduced by one-fourth.

2. Gradually whisk in the cream and return to a simmer.

3. Adjust the seasonings.


Small Supréme Sauces The following small sauces are easily made from a supréme sauce. The quantities given are for 1 quart (1 liter) supreme sauce. The final step for each recipe is to season to taste with salt and pepper.

Albufera Add to supreme sauce. 3 fluid ounces (90 milliliters) glace de volaille and 2 ounces (60 grams) red pepper butter (page 249).

Hungarian Sweat 2 ounces (60 grams) diced onion in 1 tablespoon (15 milliliters) whole butter. Add 1 tablespoon (15 milliliters) paprika. Stir in supreme sauce. Cook for 2 to 3 minutes, strain and finish with whole butter.

Ivory Add to supreme sauce 3 fluid ounces (90 milliliters) glace de volaille.

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CHRM 1120 SOUP AND SAUCE BASICSSESSION FIVE: DAUGHTER OR SECONDARY SAUCES ESPAGNOLE AND TOMATO BASED

Read Chapter Seven on Espagnole or brown sauces, and pages 434 to 438 for Tomato based sauces. Check contents pages for more tomato recipes.

* Attendance* Laboratory subjects Make Roux based Secondary Sauces – Brown ~ Espagnole, Tomato ~ Tomatee View Video – Espagnole and Tomato Sauces

Video Evaluation*Classwork – Secondary Sauces- Part Two:

Espagnole and Tomato Sauces*Discussion Points and Reminders

LEARNING OBJECTIVES: The student should be able to:

1. Define the term, “secondary sauce”.2. Identify a selection of secondary sauces based on Espagnole and Tomato

mother sauces.3. Produce a variety of secondary sauces4. Store a variety of secondary sauces to industry sanitation standards.5. Evaluate a variety of secondary sauces for standards of quality.

KEY CONCEPTS:Sauce Espagnole

Sauce Escoffier

Italian Tomato Sauce

Sugu

Jus de Veau Lie

Rendering

Sange

Depouillage

Simmer

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Tomato Products Overview

Type of Tomato Standard of Quality Application

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FRENCH TOMATO SAUCE OR SAUCE ESCOFFIER

INGREDIENTS:Item Notes

TECHNIQUE:

DERIVATIVES:

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ITALIAN TOMATO SAUCE


TECHNIQUE:

DERIVATIVES:

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Sugu – “Omaha Steak House Spaghetti Sauce”


TECHNIQUE:

DERIVATIVES:

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ESPAGNOLE AND DEMI GLACE


TECHNIQUE:

DERIVATIVES:

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Grand Sauce BrownVariations

Red wine, shallots,peppercorns, bay leaf,thyme, bone marrow

Bordelaise Sauce

White wine, vinegar,mirepoix, garlic,peppercorns, butter

Poivrade Sauce

White wine, shallots,fines herbes, cayennepepper

Diable Sauce

Demi-glace or Onion, white wine,Fond de veau lemon juice, mustard lie

Robert Sauce

Madeira, butter

Madeira Sauce

White wine, mushrooms,shallots, tomato puree,parsley

Duxelles Sauce

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Session Five Lab:Only Three groups will function in lab today, each finishing with two family

style plates for service and tasting at the time determined by your instructor.It is important that your group and the instructor demonstrate the key steps to

your sauces as they occur to the entire class. Please take time now to meet with your group and discuss with the instructor those steps that will be critical for each recipe for the entire class to see.

Group Recipe Sauce Vehicle Steps to Demonstrate I Espagnole and

Meat GlazeMushroom

2 Demi Glace

3 Sauce Robert Grilled Pork

4 Sauce Chasseur

Potatoes Parisienne

5 Milanaise Roasted Chicken

6 Spanish Grilled or Sautéed Fish

7 Marinara Grilled Baguette

8 Puttanesca Spaghetti

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Brown Roux

1 lb 2 oz clarified butter1 lb 5 oz sifted flour

1) Mix the butter and flour together in a heavy pan and place in a moderate oven to cook, stirring frequently until an even, light brown color is obtained. When cooked, the roux should have a smell resembling that of hazelnuts or baked flour and be without grains.

Meat GlazePlace sufficient brown stock into a large pan and allow it to reduce; from time to time after an appreciable degree of reduction has taken place, strain the stock into a smaller pan and continue to do this as the process of reduction progresses.It is necessary to skim the stock carefully throughout the process as the quality of the resultant glaze depends very much on this.Reduce the heat progressively as the reduction of the stock increases until the final stage when the reduction must be finished over moderate heat.The glaze is ready when it adheres to the back of a spoon in the form of a glossy coating.

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Espagnole (Brown Sauce) Yield: 1 qt.

1/2 lb Mirepoix, medium dice2 oz Clarified butter2 oz Flour1 1/4 qt Brown stock2 oz Tomato purée

-----SACHET-----1/4 Bay leaf1/8 tsp Dried thyme1/16 tsp Peppercorns, crushed2 Parsley stems

Salt and pepper, to taste

1. Sauté the mirepoix in butter until well caramelized.

2. Add the flour and cook to make a brown roux.

3. Add the brown stock and tomato purée. Stir to break up any lumps of roux. Bring to a boil; reduce to a simmer.

4. Add the sachet.

5. Simmer for approximately 1 1/2 hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities.

6. Strain the sauce through a china cap lined with several layers of cheesecloth. Adjust seasonings and cool in a water bath or hold for service.

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Demi-Glace Yield: 1 qt. (1 lt)

1 quart Brown Stock, see recipe1 quart Espagnole (Brown Sauce), see recipe

1. Combine the stock and sauce in a saucepan over medium heat.

2. Simmer until the mixture is reduced by half (a yield of 1 quart or 1 liter).

3. Strain and cool in a water bath.

Chasseur (Hunter’s Sauce) Sauté 4 ounces (120 grams) sliced mushrooms and ½ ounce (15 grams) diced shallots in whole butter. Add 8 fluid ounces (250 milliliters) white wine and reduce by three-fourths. Then add demi-glace and 6 ounces (170 grams) diced tomatoes; simmer for 5 minutes. Do not strain. Garnish with chopped parsley.

Cháteaubriand Combine 16 fluid ounces (s500 milliliters) dry white wine and 2 ounces (60 grams) diced shallots. Reduce the mixture by two-thirds. Add demi-glace and reduce by half. Season to taste with lemon juice and cayenne pepper. Do not strain. Swirl in 4 ounces (120 grams) whole butter to finish and garnish with chopped fresh tarragon.

Marchand De Vin Reduce 8 fluid ounces (250 milliliters) dry red wine and 2 ounces (60 grams) diced shallots by two-thirds. Then add demi-glace, simmer and strain.

Piquant Combine 1 ounce (30 grams) shallots, 4 fluid ounces (120 milliliters) white wine and 4 fluid ounces (120 milliliters) white wine vinegar. Reduce the mixture by two-thirds. Then add demi-glace and simmer for 10 minutes. Add 2 ounces (60 grams) diced cornichons, 1 tablespoon (15 milliliters) fresh tarragon, 1 tablespoon (15 milliliters) fresh parsley and 1 tablespoon (15 milliliters) fresh chervil. Do not strain.

Poivrade Sweat 12 ounces (340 grams) mirepoix in 2 tablespoons (30 milliliters) oil. Add 1 bay leaf, 1 sprig thyme and 4 parsley stems. Then add 16 fluid ounces (500 milliliters) vinegar and 4 fluid ounces (120 milliliters) white wine. Reduce by half, add demi-glace and simmer for 40 minutes. Then add 20 crushed peppercorns and simmer for 5 more minutes. Strain through a fine chinois and finish with up to 2 ounces (60 grams) whole butter.

Robert Sauté 8 ounces (250grams) chopped onion in 1 ounce (30 grams) whole butter. Add 8 fluid ounces (250 milliliters) dry white wine and reduce by two-thirds. Add demi-glace and simmer for 10 minutes. Strain and then add 2 teaspoons (10 milliliters) prepared Dijon mustard and 1 tablespoon (15 milliliters) granulated sugar. If the finished Robert sauce is garnished with sliced sour pickles, preferably cornichons, it is know as Charcutiére.

Mushroom Blanch 8 ounces (250 grams) mushroom caps in 8 fluid ounces (250 milliliters) boiling water seasoned with salt and lemon juice. Drain the mushrooms, saving the fluid. Reduce this liquid to 2 tablespoons (30 milliliters) and add it to the demi-glace. Just before service stir in 2 ounces (60 grams) whole butter and the mushroom caps.

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Tomato Sauce Yield: 1 gal. (4 lt)

4 oz Salt pork, small dice24 oz Mirepoix3 qt Tomato, fresh or canned2 qt Tomato purée-----SACHET-----1 tsp Dried thyme3 Bay leaves3 Garlic cloves10 Parsley stems1/2 tsp Peppercorns, crushed1 1/2 oz Salt3/4 oz Sugar3 qt White stock2 lb Pork bones

1. Render the salt pork over medium heat.

2. Add the mirepoix and sauté, but do not brown.

3. Add the tomatoes and tomato purée, sachet, salt and sugar.

4. Add the white stock and bones.

5. Simmer slowly for 1/2 to 2 hours or until the desired consistency has been reached.

6. Remove the bones and sachet, and pass the sauce through a food mill. Cool in a water bath and refrigerate.

Small Tomato SauceThe following small sauces ae made by adding the listed ingredients to 1 quart (1 liter) tomato sauce. The final step for each recipe is to season to taste with salt and pepper.

Creole Sauté 6 ounces (170 grams) finely diced onion, 4 ounces (120 grams) thinly sliced celery and 1 teaspoon (5 milliliters) garlic in 1 fluid ounce (30 milliliters) oi. Add tomato sauce, a bay leaf and 1 pinch thyme; simmer for 15 minutes. Then add 4 ouncs (120 grams) finely diced green pepper and a dash of hot pepper sauce; simmer for 15 minutes longer. Remove the bay leaf.

Spanish Prepare creole sauce as directed, adding 4 ounces (120 grams) sliced mushrooms to the sautéed onions. Garnish with sliced black or green olives.

Milanaise Sauté 5 ounces (140 grams) sliced mushrooms in ½ ounce (15 grams) whole butter. Add tomato sauce and then stir in 5 ounces (140 grams) cooked ham (julienne) and 5 ounces (140 grams) cooked tongue (julienne). Bring to a simmer.

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Italian Tomato Sauce

8 pounds tomatoes.5 cups olive oil1 tablespoon parsley, chopped6 garlic cloves, minced

1) Preheat oven to 400 degrees F.

2) Brush a baking sheet with 1 tbsp olive oil, set aside.

3) Cut each tomato in half and squeeze out the seeds. Cut into chunks and place on the baking sheet in one layer. Bake for 1 ½ hours.

4) In a large sauce pot over medium heat, sauté the garlic in the remaining olive oil for a minute or two, careful not to burn. Add parsley and cooked tomatoes. Stir while cooking to help break down the tomatoes. Taste and adjust seasoning if necessary.

5) Pass through a food mill.

Marinara Sauce

1 pound onion, chopped8 cloves garlic, minced3/4 cup olive oil20 pounds plum tomatoes (2 1/2 gal), canned, undrained3 ounces chopped fresh parsley3 tablespoons dried basil, crumbled2 tablespoons salt1 1/2 teaspoons black pepper

1. Sauté onion and garlic in oil until tender and golden in color.

2. Add tomatoes to onion-garlic mixture. Break tomatoes into small pieces.

3. Stir in seasonings. Cover and simmer for 2 hours, stirring occasionally. Cook until sauce reaches desired consistency.

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Puttanesca

4 garlic cloves, halved5 anchovies, chopped3 Tbsp olive oil6 black olives, sliced6 green olives, sliced2 Tbsp capers1 red chili, finely diced28 oz Italian tomato sauce2 Tbsp parsley, finely chopped, rinsed

1) In a deep pan over medium high heat brown the garlic in the olive oil. Add the anchovies and crush to a paste with a fork.

2) Add tomato sauce, olives, capers, and the chili. Cook over medium high heat, constantly stirring, for 10 minutes.

3) Add parsley and cook for 1 to 2 more minutes. Taste and adjust seasoning if necessary

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CHRM 1120 SOUP AND SAUCE BASICSSESSION SIX: EMULSION SAUCES-HOT AND COLDBUTTER SAUCES - HOT AND COLD COMPOUND

Read Chapter Thirteen and Fourteen: Hot emulsified egg yolk sauces and Mayonnaise based sauces

* Attendance* Laboratory subjects – Make Emulsion sauces – Cold sauces ~ Mayonnaise Hot sauces ~ Hollandaise, Bearnaise Make cold compound butter and hot butter sauces Cold butter- compound butters Hot sauces ~ Beurre blanc,beurre rouge, beurre*Classwork – Hollandaise and Mayonnaise based secondary sauces.

*Discussion Points and Reminders


1. Define the term, “emulsion sauce”.2. Define the term, “Compound butter and beurre blanc”.3. Identify a selection of secondary sauces based on Hot and cold emulsion

sauces4. Identify a selection of sauces based on cold butter and hot beurre blanc

emulsion sauces5. Produce a variety of emulsion based sauces to include Hollandaise and

Mayonnaise6. Produce a variety of compound butters and hot butter sauces to include beurre

rouge, beurre blanc, and an assortment of other butter sauces.7. Evaluate a variety of emulsion sauces for standards of quality.8. Evaluate a variety of butter sauces for standards of quality.9. Store a variety of emulsion sauces to industry sanitation standards.10.Store a variety of butter sauces to industry sanitation standards.

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Note Taking Guide Session Six – Emulsions

Key TermsEmulsion

Emulsifier

Coalescence

Beurre Blanc

Compound Butter

Béarnaise

Two TYPES of emulsions:1. Oil in water (Milk)

2. Water in oil (Butter)

Emulsifiers:Name of Emulsifier Origin or Source Common Use

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Note Taking Guide Session Six – Emulsions (Continued)

Categories of Emulsions:1. Temporary

2. Semi-Permanent

3. Permanent

Common Emulsions and Emulsion Sauces:

Master Recipe: Hollandaise and Béarnaise

Components and Purpose:Reduction:

Egg Yolks:

Butter:

Lemon:

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Master Recipe: Hollandaise and Béarnaise

Differences between Hollandaise and Béarnaise:

Techniques for Success:1. Equal temperature

2. Slow and steady to start

3. Proper ratio

4. Mechanical help?

5. Broken Emulsion – How to Fix it:Hot Water New Yolk

Derivative Flavoring UseHollandaise

Mousseline

Béarnaise Choron

Foyot

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Note Taking Guide Session Six – Emulsions (Continued)

Compound Butter

Definition:

Uses:

Keys to Success:

Varieties:

Hot Butter Preparations

Variety Flavor/Technique Use

Keys for Success:Beurre Fondus

Pan Sauces

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Master Recipe: Mayonnaise Components and Purpose:

Keys to Success:

Alternative and Derivatives:

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Recipe Lab and Experiments Session Six – Emulsions

Everyone will prepare a Hollandaise or Béarnaise based on their group’s assigned derivative. Each INDIVIDUAL preparation should be presented to the instructor for review BEFORE being combined with the other group member’s sauce.

Additionally, there will be three groups, each will execute three sauces, a prepared protein(to pair with all three sauce from the group), and an experiment as detailed below.

Please take 15 minutes as a group, before the end of class, to discuss and create the following information:

1. A timeline for the execution of your individual recipes, the group recipes and the group’s experiment

2. A list identifying who is responsible for which task

3. A list of the “keys to success” for your dishes

4. A list of “moments of demonstration

5. The expected outcome of your experiment (review the questions on the following pages)

Lab AssignmentsSession Six Group I Group II Group III Group IV

Hollandaise/Béarnaise (individual)

Béarnaise Hollandaise Béarnaise

Derivative(combined)

Choron Mousseline Foyot Maltaise

Cold Emulsion Blue Cheese Aioli

Spanish Romesco

Caesar Dressing

Caesar

Butter Beurre Rouge Beurre Fondu Chili Compound Butter

Beuree Blanc

Protein Grilled Beef Poached Chicken(in the beurre fondu)

Seared Beef Chicken

Experiment Break and Fix Beurre Rouge

Break and Fix Hollandaise

Turn cream into butter (Invert emulsion type)

Homework for Next Week:Take the quiz online at www.quia.com

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Experiment I – Breaking Beurre Rouge

1. What did you do to break the beurre rouge?

2. When broken…Taste Appearance Viscosity

3. How did you fix it?

4. How could you have avoided breaking?

Experiment II – Breaking Hollandaise

1. What did you do to break the hollandaise?

2. When broken…Taste Appearance Viscosity

3. How did you fix it?

4. How could you have avoided breaking?

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Experiment III – Making Butter

1. What were the keys to success in making butter?

2. Fill in the following chart:Weight of cream Weight of buttermilk Weight of butter

3. Explain the process of “inverting the emulsion”

4. What are the characteristics of this fresh butter?a. Spreadability:

b. Color:

c. Taste:

d. Aroma:

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Sauce Hollandaise

1/4 tsp White peppercorns, crushed3 oz White wine vinegar2 oz Water2 Egg yolks1 1/4 oz Lemon juice2 cups Clarified butter, warmSalt and white pepper, to tasteCayenne pepper, to taste

1. Combine the peppercorns, vinegar and water in a small saucepan and reduce by one half.

2. Place the egg yolks in a stainless steel bowl. Strain the vinegar and pepper reduction through a chinois, into the yolks.

3. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.

4. Whip in 1 ounce (30 milliliters) lemon juice to stop the yolks from cooking.

5. Begin to add the warm clarified butter to the egg yolk mixture a drop at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorporated.

6. Whip in the remaining lemon juice. Adjust the seasonings with salt, white pepper and cayenne pepper.

7. Strain the sauce through cheesecloth if necessary and hold for service in a warm (not simmering) bain marie.

Yield: 3 cups

Small Hollandaise Sauces (reduce derivative ingredients)The following small sauces are easily made by adding the listed ingredients to 1 quart (1 liter) hollandaise. The final step for each recipe is to season to taste with salt and pepper. Béarnaise is presented here as a small sauce although some chefs consider it a leading sauce.

Béarnaise (bair-NAYZ) Combine 1 ounces (s30 grams) chopped shallots, 2 1/2 tablespoons (37 1/2 milliliters) chopped fresh tarragon, 1 1/2 tablespoons (23 milliliters) chopped fresh chervil and 1/1 teaspoon (2 1/2 milliliters) crushed peppercorns with 4 fluid ounces (125 milliliters) white wine vinegar. Reduce to 1 fluid ounces (30 milliliters). Add

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this reduction to the egg yolks and proceed with the hollandaise recipe. Strain the finished sauce and season to taste with salt and cayenne pepper. Garnish with additional chopped fresh tarragon.

Choron Combine 1 ounces (30 grams) tomato paste and 1 fluid ounces (30 milliliters) heavy cream; add the mixture to a béarnaise.

Foyot Add to béarnaise 1/2 fluid ounces (45 milliliters) melted glace de viande.

Grimrod Infuse a hollandaise sauce with saffron.

Maltaise Add to hollandaise 1 fluid ounces (30 milliliters) orange juice and 1 teaspoons (5 milliliters) finely grated orange zest. Blood oranges are traditionally used for this sauce.

Mousseline (Chantilly Sauce) Whip 4 fluid ounces (125 milliliters) heavy cream until stiff. Fold it into the hollandaise just before service. Mousseline sauce is also used as a glacage coating.

Beurre Fondu

1 Tbsp water1 Pound chilled butter, cut into ½ inch cubes

1) In a small deep sauce pot, over medium high heat, heat water until the edges are simmering.

2) Reduce heat to low and add one piece of butter , whisking constantly until butter is incorporated. At this time, add another piece of butter and continue the process until all the butter has been incorporated.

3) When the emulsion has formed, it is okay to add more butter at a time as long as the whisking is constant and the emulsion does not break.

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Bleu Cheese Aioli

1 oz fresh garlic, pureed1 egg yolkPinch salt8 oz vegetable oilJuice of 1 lemon½ Tbsp cold water if necessary2 oz bleu cheese, or to taste

1) In a medium sized non reactive mixing bowl, whisk garlic, salt and egg yolk until combined.

2) Using a whisk, gradually add oil to mixture, one drop at a time. Once emulsion is formed, oil can be added in a very small but steady stream, continuously whisking.

3) When all the oil in incorporated, mix in the bleu cheese and lemon juice to taste. Adjust seasoning if necessary.

4) If sauce is too thick, it can be thinned by adding a little cold water.

Chili Compound Butter

1 pound butter 3 tablespoons chili powder 1 tablespoon ground cumin 3 dashes Tabasco sauce 2 tablespoons tequila salt and freshly cracked black pepper

1) In a kitchen aid mixer using a paddle, combine all ingredients until an even mixture is formed. Taste and adjust seasoning if necessary.

2) Place butter on a sheet of parchment paper and form into a roll, or put into a piping bag and pipe onto plates for service.

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Beurre Blanc Yield: 1 cup

4 oz White wine ½ oz White wine vinegar¾ tsp salt1/4 tsp white pepper½ ounce shallots, minced 8 iz whole butter, chilled

1. Combine the white wine, white wine vinegar, salt, white pepper and shallots in a small saucepan. Reduce the mixture until approximately 2 tablespoons (30 milliliters) of liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture au sec.

2. Cut eh butter into pieces approximately 1 ounce (30 grams) in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce between 100 degrees F. and 120 degrees F (43C – 49C).

3. Once all the butter has been incorporated, remove the saucepan from the heat. Strain through a chinois and hold the sauce between 100 degrees F and 130 degrees F (30C-54C) for service.

Variations

Beurre Rouge – Substitute a dry red wine for the white wine and red wine vinegar for the white wine vinegar.

Lemon Dill – Heat 1 tablespoons (15 milliliters) lemon juice and whisk it into the beurre blanc. Stir in 2 tablespoons (30 milliliters) chopped fresh dill.

Pink Peppercorn – Add 1 tablespoons (15 milliliters) coarsely crushed ink peppercorns to the shallot-wine reduction when making beurre rouge. Garnish the finished sauce with whole pink peppercorns.

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Spanish Romesco Sauce

3 Red bell peppers, medium size2 ounces Almonds, sliced2 ounces Hazelnuts3 Garlic cloves1 tablespoon Fresh Italian parsley, chopped2 teaspoons Paprika1/2 teaspoon Chilli powder4 fluid ounces Sherry vinegar6 fluid ounces Extra virgin olive oilTT Salt and pepper

1. Roast the bell peppers in an open flame. Peel them, remove the seeds and chop them coarsely.

2. Toast the almonds and hazelnuts in a dry sauté. Cool them and grind them in the bowl of a food processor until they are almost a paste.

3. Add the bell peppers, garlic, Italian parsley, paprika and chilli powder to the bowl of the food processor and pulse to combine the ingredients.

4. Add the vinegar and purée to a smooth paste.

5. With the processor running, add the oil in a slow stream to emulsify the sauce. Season to taste.

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Caesar Dressing

1 tbsp garlic, minced3 Anchovy fillets¾ tsp salt (to taste)½ tsp fresh ground black pepper, to taste2 egg yolks 2 fl oz lemon juice, to taste.5 fl oz extra-virgin olive oil5 fl oz blended oil6 oz finely grated Parmesan cheese12 oz croutons

1) In a small non-reactive bowl mash together the garlic, anchovies, salt and pepper to form a relatively smooth paste.

2) Add the egg and lemon juice and whisk well. While whisking gradually add the olive oil so as to form a thick emulsion.

3) Adjust seasoning with salt and pepper.

4) Toss with romaine add cheese and croutons.

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CHRM 1120 SOUP AND SAUCE BASICSSESSION SEVEN: MARINADES, VINAIGRETTES and INTERNATIONAL SAUCES

Read Chapter 16 in Sauces by James Peterson

* Attendance* Laboratory subjects –

Make marinades, vinaigrettes, salad sauces and a selection of International sauces and relishes

*Classwork – Oil and vinegar based sauces and International sauces.*Discussion Points and Reminders


1. Define the term, “Marinade, vinaigrette, salad sauce, and relish”.2. Identify a selection of ingredients used in the production of sauces based on

marinades, vinaigrettes, and an assortment of International sauces.3. Describe a variety of sauces based on oil and vinegar.4. Describe the uses of a variety of marinades, vinaigrettes and other assorted

International sauces.5. Produce a variety of sauces based on marinades, vinaigrettes, and an

assortment of International sauces. 6. Store a variety of sauces based on marinades, vinaigrettes, and an assortment

of International sauces. 7. Evaluate a variety of sauces based on marinades, vinaigrettes, and an

assortment of International sauces.

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Note Taking Guide Session Seven – Marinades, Vinaigrettes, International

Define the Following Terms:

Marinade:

Marinate:

Infusion:

Maceration:

Marinade Ingredients and There Purpose:Ingredient Purpose

Should marinades be emulsified? Yes and No

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Types, Definition and Examples of MarinadesType Definition Examples Pros Cons Uses

Sugar Content of Marinades:

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International Sauces—some definitionsSauce Definition

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Recipe Lab and ExperimentsSession Seven – Marinades, Vinaigrettes, International

The class will be divided into six groups, each taking a type of marinade, a vinaigrette or other salad sauce, and an international sauce. Each group will also have an experiment to perform as they execute the recipes.

TODAY’S LAB

Group I Group II Group III Group IV

Marinade(start first)

Warm DuckBreast with Asisan spices

Seviche London Broil Chicken with Cloves of Garlic

Salad Orange Soy Vinaigrette

Blue Cheese Vinaigrette

German potato salad

International Pico de Gallo Thai Melon Salsa

Tapenade

Experiment(start first)

Brined and Not Brined

Some of the salsa as chutney

Emulsified verse not

Unmarinated vs Marinated

Group V Group VI Group VII Group VIII

Marinade(start first)

Shish-Kebab

Grilled Marinated Chicken Breast

London Broil Chicken with Cloves of Garlic

Salad Non-Fat Creamy Mustard Yogurt Dressing

Green Goddess Dressing

Blue CheeseVinaigrette

German Potatosalad

International Balsamic Honey Glaze

BBQ Tapenade

Experiment(start first)

Injected vs Not Injected

Marinated and basted vs Marinated only

EmulsifiedVerse not

Unmarinated vs Marinated

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Recipe Lab and ExperimentsSession Seven – Marinades, Vinaigrettes, International

Experiment I—Brined and Not BrinedWas there a significant difference in the following areas:Coloration:

Yield:

Overall Flavor:

Juiciness:

Saltiness:

Crispness of Skin:

Experiment II—Salsa vs Chutney

Explore the following conditions:Condition Salsa ChutneyTexture

Sweetness

Color

Pairing with protein item

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Experiment III—Emulsified vs Non-Emulsified

Evaluate the following qualities of the two chicken preparations.Condition Emulsified Non-EmulsifiedTexture - Tnderness

Flavor

Color

Yield

Moisture Content

Experiment IV—Emulsified vs Non-Emulsified

Evaluate the following qualities of the two fried chicken preparations.Condition Marinated Not MarinatedTexture - Crunchiness

Flavor

Interior Color

Tenderness

Moisture Content

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Experiment V—Injected vs Not Injected

Evaluate the following qualities of the two beef preparations.Condition Emulsified Non-EmulsifiedTexture-Tenderness

Flavor

Color

Yield

Moisture Content

Experiment VI—Basted vs Not Basted

Evaluate the following qualities of the two jerk chicken preparations.Condition Emulsified Non-EmulsifiedTexture-Tenderness

Flavor(sweetness and spiciness)

Color

Yield

Moisture Content

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Chicken with 40 Cloves of Garlic2 1/2 pounds chicken, cut in eight pieces13 ounces dry white wineflour, as neededsalt and pepper, to taste1 tablespoons olive oil20 garlic cloves, unpeeled2 sprigs fresh thyme1 sprig fresh rosemary8 french bread croutonsfresh parsley as needed for garnish, chopped

1. Marinate the chicken pieces in the white wine for 1-2 hours under refrigeration. Remove and pat dry.

2. Dredge the chicken in flour and season lightly with salt and pepper. Sauté the chicken in the olive oil.

3. Remove the chicken from the pan and sauté the garlic until it begins to brown. Place the chicken on top of the garlic in a single layer. Add the wine marinade and herbs and cover.

4. Braise in a 325ºF (160ºC) oven until tender, approximately 45 minutes.

5. Remove the chicken and garlic from the pan and reserve. Remove and discard the herbs. Place the pan on the stove top and reduce the sauce until slightly thick. Season with salt and pepper.

6. Serve 2 pieces of chicken and several of the garlic cloves resting on 2 French bread croutons. Top with a portion of the sauce and garnish with chopped parsley.

Yield: 4 2-piece servings

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Barbecue Sauce

8 ounces onion, small dice1 ounce garlic, chopped1 fluid ounce vegetable oil6 fluid ounces red wine vinegar1 ounce brown sugar2 fluid ounces honey8 fluid ounces beef stock10 ounces ketchup1 ounce dry mustard2 tablespoons worcestershire saucesalt and pepper, to taste

cayenne pepper, to taste

1. Sweat the onions and garlic in the oil until tender.

2. Combine the remaining ingredients and simmer for 30 minutes.

Tomato Vinaigrette for Pasta 8 ounces Tomato Concassee, see recipe1 oz fresh basil, thyme or marjoram 3 oz balsamic vinegar 2 tbsp shallots, minced 8 oz olive oilSalt and pepper, to taste 1 lb pasta, cooked

1. Combine all vinaigrette ingredients. Season to taste with salt and pepper. Set aside for 20-30 minutes to allow the flavors to blend.

2. Toss the sauce with 1 pound (500 grams) warm or cold cooked pasta such as spaghetti or fettuccine. Adjust the seasonings. Serve immediately or refrigerate and serve chilled.

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Pico de Gallo

5 each Tomatoes, seeded, small dice1 bunch green onions, sliced3 each garlic clove, minced1/2 bunch cilantro, chopped3 each jalapeno, chopped fine2 fluid ounces lemon juice, fresh1/2 teaspoon cumin, ground

1/2 TT salt and pepper

Combine all ingredients and gently toss. Adjust seasonings and refrigerate.

Fresh Cranberry Orange Sauce 1 pound granulated sugar4 ounces orange juice 8 ounces water 1 ½ pounds fresh or frozen cranberries 1 cinnamon stick 2 ounces orange liqueur2 tablespoons orange zest, finely grated 20 orange segments

1. Combine the sugar, juice and water in a nonreactive saucepan; bring to a boil.

2. Add the cranberries and cinnamon stick and simmer uncovered until the berries begin to burst, approximately 15 minutes. Skim off any foam that rises to the surface.

3. Add the orange liqueur and zest and simmer for another 5 minutes.

4. Remove from the heat and remove the cinnamon stick. Add the orange segments. Cool and refrigerate.

Yield: 3 quarts ( 3 liters)

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German Potato Salad

4 ounces Bacon, paysanne4 ounces Onions, small dice1 ounces Green onions, sliced thin1 ounces Flour2 1/2 ounces Granulated sugar3 fluid ounces Cider vinegar1/2 pint Chicken stock2 1/2 pounds Russet potatoes, cooked, peeled, sliced 1/4 in. thick3 Eggs, hard cooked, peeled, slicedTT Salt and pepper

1. In a heavy saucepan large enough to hold all of the ingredients, cook the bacon, rendering the fat without browning the bacon. Remove the bacon and set aside.

2. Add the onions and green onions and cook until tender without browning, approximately 2 minutes.

3. Stir in the flour to make a roux. Add the sugar, vinegar, and stock. Stir, bring to a boil and reduce to a simmer.

4. Carefully fold in the potatoes, eggs and cooked bacon. Season to taste with salt and pepper. Serve warm.

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Grilled Marinated Chicken Breasts 4 skinless boneless chicken breast halves, boneless, skinlesssalt and pepper, to taste1 tablespoon vegetable oil

2 ounces red pepper butter

1. Trim any excess fat from the breasts. Split each breast into two pieces by removing the small piece of cartilage that joins the halves.

2. Marinate the chicken breasts in 8 fluid ounces White Wine Marinade for u to 1 hour. Blot excess marinade from the chicken with a paper towel before grilling.

3. Heat and prepare the grill.

4. Grill the chicken breasts until done, turning them to produce attractive cross-hatch markings.

5. Remove the chicken from the grill and place on a plate for service..

White Wine Marinade1 teaspoons garlic, minced2.5 ounces onion, small dice12 ounces dry white wine1 bay leaves1 teaspoons dried thyme.5 teaspoon white pepper1.5 teaspoons salt.5 ounce lemon juice

2 ounces vegetable oil

1. Combine all ingredients.

Yield 1 quart (1 liter)

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Thai Melon Salsa

1 qt Assorted melons such as honeydew, cantaloupe, Crenshaw1 tsp Garlic, chopped2 Tbsp Brown sugar1 oz Thai fish sauce1 Tbsp Serrano chiles, minced2 oz Lime juice4 Tbsp Unsalted peanuts, roasted, chopped fine

4 Tbsp Fresh mint

1. Cut the melons into small dice or shape into small balls using a Parisienne scoop.

2. Combine remaining ingredients and toss with the melon pieces. Chill thoroughly. Serve with fish, shellfish or chicken.

Yield: 1 qt. (1 lt)

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Warm Duck Breast Salad with Asian Spices And Orange Soy Vinaigrette

2 Whole boneless duck breasts (12 oz [350 g] each)

-----MARINADE-----1 tsp Garlic, minced2 Tbsp Green onions, minced2 tsp Oyster sauce1 tsp Light soy sauce1 tsp Rice wine or dry sherry1 tsp Sugar1/2 tsp Five spice powder

4 oz Mixed baby greens (4 to 6 oz)

1. Trim the excess fat from the duck breasts and separate the breasts into halves.

2. Combine the marinade ingredients. Thoroughly coat the duck with the marinade and marinate for at least 2 hours.

3. Combine the Orange Soy Vinaigrette ingredients at least 2 hours before service so that the flavors will develop.

4. Wipe the marinade from the breasts and sauté them, skin side down first, in a dry sauté pan until medium rare, approximately 2 1/2 minutes per side. Do not overcook.

5. Arrange a mixture of baby greens on 4 plates. Slice the breasts on the diagonal and arrange on the plates with the greens. Drizzle the Orange Soy vinaigrette over the greens.

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Orange Soy Vinaigrette8 fluid ounces rice vinegar1 teaspoon chile flakes3 tablespoons granulated sugar1/2 teaspoon orange oil2 teaspoons sesame oil1 tablespoon soy sauce4 teaspoons orange zest, mincedwater, as needed2 tablespoons green onion tops, sliced very thin on the bias2 teaspoons sesame seeds

2 teaspoons fresh cilantro, chopped

1. Combine the vinegar, chile flakes, sugar, oils, soy sauce and orange zest in a small saucepan. Bring to a boil and cook just until the sugar dissolves.

2. Taste the mixture and adjust the strength by adding 4 to 8 fl. oz. (120 to 240 milliliters) of water.

3. Cool the mixture, then add the green onions, sesame seeds and cilantro. Stir to combine, cover and chill until ready to use.

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Green Goddess Dressing

2 head iceberg lettuce1 ounce fresh parsley1 pint mayonnaise12 ounces sour cream1 tablespoon garlic, chopped1 ounce anchovy fillets, minced1 ounce fresh chives, chopped1 tablespoon fresh tarragon, chopped1 ounce lemon juice1 ounce red wine vinegarsalt and white pepper, to tasteworcestershire sauce, to taste

1. Rinse and chop the parsley, but do not dry it or you will remove some of the chlorophyll.

2. Combine all the ingredients and mix well. Season to taste with salt, white pepper and Worcestershire sauce.

Yield: 1 quart (1 liter)

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Marinated London Broil

MARINADE:4 ounces olive oil4 ounces balsamic vinegar2 tablespoons fresh rosemary, chopped2 ounces garlic, minced1 teaspoon pepper

2 pounds beef flank steak (2-3 lb.) (1-1 1/2 kg)

1. Combine the marinade ingredients in a hotel pan.

2. Add the flank steak to the marinade and coat completely. Allow the meat to marinate for at least 4 hours.

3. Grill the steak rare to medium rare. If cooked further, the meat will become extremely tough.

4. Carve into 1/4-inch (6-millimeter) thick slices, cutting diagonally across the grain.

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Seviche

1/2 pound raw scallops and/or shrimp1/2 pound raw firm white fish4 ounces fresh lime juice2 serrano peppers, minced3 ounces red onion, fine dice2 tablespoons fresh cilantro, minced1 tablespoons olive oil4 ounces Tomato Concassée, see recipe1 teaspoons garlic, choppedsalt and pepper, to taste

1. Chop the scallops, shrimp and fish coarsely but evenly. Place in a nonreactive container and add the lime juice. Cover and marinate in the refrigerator for 4 hours. The fish should turn opaque and become firm.

2. Toss in the remaining ingredients and season to taste with salt and pepper. Chill thoroughly and serve as a salad or with tortilla chips.

3. If the seviche is going to be held for more than 2 hours, drain the liquid and refrigerate separately. The reserved liquid can then be tossed with the other ingredients at service time.

Yield: 1 1/2 pounds

Blue Cheese Vinaigrette

8 ounces blue cheese1 teaspoon salt1 teaspoon garlic, mashed4 fluid ounces white wine vinegar1/4 teaspoon black pepper12 fluid ounces olive oil

1. Crumble the blue cheese and set aside 2 oz. (60 g) of the chunks for garnish. Pass the remainder through a drum sieve or food mill fitted with a fine disk.

2. Combine the salt, garlic, vinegar and pepper. Add the olive oil in a slow steady stream, whisking constantly to incorporate. Gradually beat in the sieved blue cheese until

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smooth. Stir in the reserved blue cheese chunks.

Balsamic Honey Glaze (reduction)

1 quart Balsamic vinegar1 lb Honey

1 tsp Black pepper

Combine all ingredients in a small saucepot. Simmer and reduce until it reaches a syrup-like consistency.

Tapenade

4 garlic cloves1 pint kalamata olives, pitted1 ounce anchovies2 tablespoons capers1 teaspoon fresh thyme1 teaspoon fresh rosemary1 teaspoon fresh oregano3 tablespoons fresh lemon juice

2 fluid ounces extra virgin olive oil

Place all of the ingredients in the bowl of a food processor and process until the mixture forms a coarse paste. Refrigerate

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Low-Fat Creamy Mustard Yogurt Dressing

2 fluid ounces Dijon mustard2 tablespoons Whole grain mustard2 tablespoons Shallots, minced1 Garlic clove, minced3 tablespoons Lemon juice6 ounces Nonfat yogurt3 tablespoons Fresh dill, chopped1/2 teaspoon Salt

TT Pepper

Whisk all the ingredients together and adjust the seasonings with additional salt and pepper.

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Shish Kebab

-----MARINADE-----6 oz Onion, small dice1/2 oz Garlic, chopped2 oz Lemon juice1 Tbsp Salt1/2 tsp Pepper1 tsp Fresh oregano, chopped4 oz Olive oil1 tsp Cumin, ground1/2 Tbsp Coriander, ground1 tsp Fresh mint, chopped

2 1/2 lb Lamb leg or shoulder, boneless, trimmed and cut in 2-in. (15-cm) cubes

1. Combine the marinade ingredients and add the lamb. Marinate for 2 hours.

2. Place 3-4 cubes of lamb on each of ten skewers. Grill or broil to the desired doneness. Serve with rice pilaf.

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CHRM 1120 SOUP AND SAUCE BASICSSESSION EIGHT: FINISHING SAUCES—oils, essences, reductions, coulis, and juices

Agenda* Attendance* Bonus Quiz Review* Laboratory subjects – * Classwork – Oils, essences, reductions, creams and juice based sauces. * Discussion Points and Reminders


1. Define the term, “Oils, essences, reductions, creams and juices”.2. Identify a selection of ingredients used in the production oils, essences,

reductions, creams and juices.3. Describe a variety of sauces based on oils, essences, reductions, creams and

juices.4. Describe the uses of a variety of sauces based on oils, essences, reductions,

creams and juices.5. Produce a variety of sauces based on oils, essences, reductions, creams and

juices.6. Store a variety of sauces to industry standards for sanitation and safety. 7. Evaluate a variety of sauces based on oils, essences, reductions, creams and

juices.

Current cooking trends have been heading lighter in the last few years. As health issues become more common place, lighter sauces are finding their way into the traditional kitchen setting known for heavy use of butter and cream. Nothing too wrong with butter and cream but there is now a solid place in the kitchen for the lighter style of sauces.

Some of the leading chefs in America today are opting for lighter style cuisine without losing the flavors. Some of the great examples is the food of such chefs such as Rick Bayless, Jean-Georges Vongerichten, and Paul Bertolli. They have taken a more natural, lower in calorie approach and brought them to culinary heights by using flavors-intense flavors.

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Note Taking Guide Session Eight – Finishing Sauces

Definition:

Types of Finishing Sauces:Type Definition-Recipe Example Use

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Note Taking Guide Session Eight – Finishing Sauces

Sauce BalderdashIn groups, write a definition to the following terms. The created definitions, along with the correct definition will be read aloud to the class. Then, groups will choose from the definition read aloud to determine which one they believe to be the actual definition. Please keep it clean.

You have three ways to score points:1. Your written definition matches the correct definition-10 points (you knew

what the term meant)2. Other groups choose your inaccurate definition as the correct definition-5

points (you did not know what the term meant, but your inaccurate definition was well written and convincing)

3. You pick the correct answer-5 points (You did not know what the term meant, but upon hearing the correct answer read aloud, you chose that answer)

*Winning team will receive 10 extra credit points

TermsWrite the definitions to all of the terms on ONE piece of paper with the names of your group members and a team name listed at the top.

NageSmearAu secTamisMilkingRibbonning

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Recipe and Lab Experiments Session Eight – Finishing Sauces

Recipes Group I Group II Group III

jus red bell pepper spinach strawberry

jus liered bell pepper-clear gel spinach-xanthan gum strawberry-arrowroot

coulis red bell pepper spinach strawberry

reduction red bell pepper balsamic strawberry gastrique

essence mushroom mint onion

foam red bell pepper-egg spinach-fat strawberry-lecithin

cream red bell pepper spinach strawberry

hot oil basil chile walnut oil

cold oil sundried tomato-garlic Italian herb orange-vanilla

Experiment thickeners for jus lie foaming agents oil comparisonService Vehicle Grilled Chicken Baguette Pound Cake

Recipes Group IV GroupV Group VI









cold oil sundried tomato-garlic Italian herb orange-vanillaExperiment thickeners for jus lie foaming agents oil comparisonService Vehicle Grilled Chicken Baguette Pound Cake

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Recipes Group VII Group VIII Group IX









cold oil sundried tomato-garlic Italian herb orange-vanilla

Experiment thickeners for jus lie foaming agents oil comparisonService Vehicle Grilled Chicken Baguette Pound Cake

Experiment I – Thickeners for Jus LieWhen making jus lie, use the following thickening agents and save the results for evaluation:

Experiment I Type of Thickening AgentCharacteristic Clear Gel Blonde Roux Corn Starch SlurryViscosity

Clarity

Flavor

“Ribboning”

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Experiment II – Foaming AgentsWhen Foams, use the following agents and save the results for evaluation:

Experiment II Type of Foaming AgentCharacteristic Butter and Cream Gelatin Xanthan GumVolume

Stiffness

Flavor

Stability after resting:

10 minutes

45 minutes

90minutes

Experiment III –Oil Performance ComparisonWhen making and using oil infusions, it is critical to understand the performance characteristics of Virgin oils. Please prepare SIX oils as listed below and present them to the class for evaluation.

Prepare 1 Cup of Extra Virgin and 1 Cup Vegetable Oil

Experiment III Olive Oil ComparisonCharacteristic Heated to 180º

then add herbsUnheated-Room

TempRefrigerated 2 hours

Color

Aroma

Taste

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Mouthfeel

Red Bell Pepper Reduction

1 1/3 cup red pepper jusSalt, to tastePepper, to taste

1) In a small non reactive sauce pot over medium heat bring jus to a boil. 2) Reduce heat to allow for a simmer and cook jus until it has been reduced to nappe. 3) Taste and adjust seasoning if necessary.

Strawberry Cream

1 cup Strawberry Jus2 cups Heavy whipping creamHoney to taste

1) In a medium non reactive heavy bottomed sauce pot, bring cream to a boil over medium heat. Lower the heat and reduce until nappe.

2) In a separate small non reactive heavy bottomed sauce pot over low heat, reduce strawberry jus to nappe.

3) Combine reductions and season to taste.

4) Taste and adjust seasoning if necessary.

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Strawberry Coulis1 lb Strawberries, washed, stemmed and sliced1 fl oz olive oil 3 fl oz red wine 3 oz strawberry juice Sugar or honey to taste

1. In a medium sauté pan sweat the strawberries in the olive oil until tender

2. Deglaze sauté pan with red wine

4. Add the strawberry juice and reduce the liquid by half

5. Place the mixture in a food processor with a “S” blade and puree until smooth.

6. Adjust seasoning to taste with sugar or honey.

Strawberry Foam1 tbsp lemon juice *See note belowSugar to taste½ cup strawberries jus A few grains saltA few grains of Lecithin

1) In a non-reactive stainless steel bain marie insert combine all ingredients. The liquid in the container should be deeper than it is wide.

2) With an immersion blender whip the mixture until foamy.

* all protein-set foams require some acid to stabilize

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Strawberry Gastrique½ cup strawberry jus 4 tablespoons red wine vinegar 6 tablespoons of granulated sugar

1) In a medium size stainless steel pot, combine the vinegar and sugar and cook over a low heat until the sugar has dissolved, about 2 minutes.

2) Add the juice and cook over a low heat for 10 minutes, until it has reduced to a syrup like consistency.

Yield: 4 servings

Strawberry Jus Lie

1 1/3 cup Strawberry jus1 tsp arrowroot diluted in 1 tsp cold waterHoney or sugar to taste

1) In a small bowl, dilute arrowroot in cold water, set aside.

2) In a small sauce pot over medium heat, bring jus to a simmer.

3) Using a whisk incorporate arrowroot solution and stir until thick.

4) Season to taste and serve.

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Strawberry Jus

5 lb strawberries, de-stemmedHoney, to taste

1) Cut strawberries in half and feed through the juicer. Use a 2-quart measuring container to hold juice as it comes out of the juicer.

2) Set aside juice that will be used for further recipes; divide equally for seven recipes. Set aside six portions.

3) Season remaining portion to taste. Hold in the cooler until service.

Sun Dried Tomato-Garlic Oil1 cup sun dried tomatoes1 ½ cups extra virgin olive oil½ cup vegetable oil or pomace oil- to winterize1 bulb cleaned garlic, whole cloves

1. In a sealed container combine sun dried tomatoes and garlic with the olive oil.

2. Allow to infuse for at least 72 hours.

* because of the garlic, the oil will only last 1-2 weeks refrigerated (stir frequently to aerate)

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Balsamic Reduction

1 1/3 cup Balsamic Vinegar

1) In a small non reactive sauce pot over medium heat bring vinegar to a boil.

2) Reduce heat to allow for a simmer and cook until it has been reduced to nappe.


* remember, because of the sugar content in this reduction, it will thicken significantly as it cools

Spinach Coulis

1/2 c. olive oil 1 garlic clove 1 c. sliced shallots 1/4 c. white wine 2 c. fresh spinach leaves, well packed 1/2 c. chicken stocksalt and pepper, to taste

1) In skillet over low heat, heat olive oil and sauté garlic and sliced shallots until translucent,about 5 minutes. 2) Deglaze with wine and cook 1 minute. 3) Stir in spinach leaves and toss until coated with oil 4) Place in blender or food processor and puree, adding chicken broth until liquid is smooth and

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http://www.wchstv.com/gmarecipes/butternutsquash.shtml

http://www.wchstv.com/gmarecipes/butternutsquash.shtml

can be poured easily, but is not watery. Season with salt and pepper, and pour into squeezebottle.

* do not strain

Spinach Cream

Spinach Jus to taste2 cups Heavy whipping creamSalt, as neededPepper, as needed

1) In a medium non reactive heavy bottomed sauce pot, bring cream to a boil over medium heat.

2) When reduction is nappe, add basil jus to taste.


Basil Foam1 1/2 cups basil jus1 1/2 cups Heavy cream1/2 Lemon, juiced1 1/2 sheets Gelatin

1) In a small non reactive heavy bottomed sauce pan over low heat reduce basil jus by half. Add the juice of half a lemon.

2) Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to warm juice reduction, stir to completely dissolve.

3) Add juice to heavy cream and strain through a chinois.

4) Fill pint-size Gourmet Whip canister. Secure the top and charge with one or two N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

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Spinach Jus Lie

1 cup spinach jus1/2 tsp xanthan gumSalt to tastePepper to taste

1) In a medium sized non reactive mixing bowl, combine 70 degree spinach jus and xanthan gum with whisk.

2) Stir continuously until mixture has thickened to the consistency desired.3) Season to taste and serve.

Spinach Jus

2 lb Fresh spinach leaves1 lb Fresh Parsley Salt to tastePepper to taste

1) In a large pot of boiling water, blanch parsley and spinach leaves for 20 to 30 seconds. Immediately shock in a bowl of ice water. Drain well.

2) In a robot coupe puree parsley and basil leaves until smooth and strain through cheesecloth,reserving the liquid.

3) Set aside juice that will be used for further recipes; divide equally for six recipes. Set aside

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five portions.

Season the remaining portion of jus to taste. Hold in the cooler until service

Basil Oil

4 cups pressed basil leaves2 cups vegetable oil1 cup parsley or spinach

1) In a medium heavy bottomed stainless steel sauce pot, heat oil to 140 degrees.

2) Add basil and parsley and take off of heat.

3) Using a food processor puree the mixture. Pour into a non reactive holding container and let cool at room temperature for an hour.

4) Strain through a cheese cloth lined chinois and reserve the oil in a sealable container.

Chili Oil

4 tsp red pepper flakes2 cups vegetable oil1 tsp paprika1 tsp chili powder

1) In a small saucepan over low heat toast the spices until fragrant.

2) Add oil and heat to 140 degrees.

3) Put oil into a different container and allow to cool at room temperature. Do not place in the cooler.

4) Strain mixture through a fine mesh strainer into a holding container, such as a squirt bottle.

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Walnut Oil

2 cups walnuts, whole2 cups vegetable oil

1) Toast walnuts in 350° oven for 10 -15 minutes and crush to coarse consistency.

2) Add vegetable oil and crushed walnuts in pan, heat to 140 degrees.

4) Strain the mixture through a fine mesh strainer into a non-reactive stainless steel bowl

and allow to cool.

5) Move the mixture to another container and allow to cool at room temperature (about 1 hour).

Italian Herb Oil 6 leaves fresh basil2 sprigs fresh thyme2 sprigs fresh rosemary2 sprigs fresh oregano1 ½ cups extra virgin olive oil½ cup pomace or vegetable oil

1) In a sealable container combine herbs and olive oil and shake gently.

2) Allow to stand for 2 to 3 days and use.

3) Refrigerate unused portions.

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Orange-Vanilla Oil1 ½ cup vegetable oil½ cup palm or coconut oil1 orange peel, no pith. (Gently scrape pith with knife to remove)1 vanilla bean, split

1) Combine mixture in a sealable container, such as a glass bottle.

2) Shake gently and allow to stand for 3-4 days.

Red Pepper Coulis1 lb red peppers diced½ minced shallot 1 fl oz olive oil 3 fl oz dry white wine 3 oz chicken stock salt to taste

1) Place red pepper on burner over high heat and cook until skin is completely blackened. Place peppers in a plastic bag, tie shut and allow to cool for approx 10 minutes. Peel and seed peppers.

2) In a medium sauté pan sweat the peppers and shallots in the olive oil until tender.

3) Deglaze sauté pan with white wine.

4) Add the stock and reduce the liquid by half.

5) Place the mixture in a food processor with a “S” blade and puree until smooth.

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Red Bell Pepper Cream

1 cup Red Pepper Jus2 cups Heavy whipping creamSalt, as neededPepper, as needed

1) In a medium non reactive heavy bottomed sauce pot, bring cream to a boil over medium heat. Lower the heat and reduce to nappe.

2) In a separate small non reactive heavy bottomed sauce pot, reduce the jus to nappe.

3) Combine the reductions.


Red Bell Pepper Foam

1 egg white2 Tbsp red pepper jusSalt to tasteWhite pepper

1) In a medium sized non reactive mixing bowl, whip the egg white with a whisk to medium peaks.

2) Add red pepper jus and fold in with a spatula until it is evenly incorporated in the egg foam.

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3) Season to taste.

Red Bell Pepper Jus Lie

1 1/3 cup red pepper jus1 tsp clear gel diluted in 1 tsp cold waterSalt to tasteWhite pepper to taste

1) In a small bowl, dilute clear gel in cold water, set aside.

2) In a small sauce pot over medium heat, bring jus to a simmer.

3) Using a whisk incorporate clear gel solution and stir until thick.

4) Season to taste and serve.

Red Bell Pepper Jus5 lb red bell peppersSalt, to tasteWhite pepper to taste

1) Cut bell peppers into 1 inch by 2 inch pieces, discarding the seeds and the stems and feed through the juicer. Use a 2 quart measuring container to hold juice as it comes out of the juicer.

2) Set aside juice that will be used for further recipes; divide equally for seven recipes. Set aside six portions.

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3) Season remaining portion to taste. Hold in the cooler until service.

CHRM 1120 SOUP AND SAUCE BASICSSESSION NINE: DESSERT SAUCES

* Attendance* Laboratory subjects – sauces and relishes*Class work – Dessert sauces*Discussion Points and Reminders


1. Define the term, “dessert sauces”.2. Identify a selection of ingredients used in the production of caramels, fruit coulis,

chocolate sauces and other dessert and sweet based sauces.3. Describe a variety of sauces based on dessert usage4. Produce a variety of sauces based on fruit, sugar, chocolate, custards and other

dessert style ingredients.5. Store a variety of sauces to industry standards for sanitation and safety. 6. Evaluate a variety of sauces used for desserts

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Note Taking Guide Session Nine – Dessert Sauces

Purpose of a Sauce:1.

2.

3.

4.

5.

Types of Dessert SaucesType Definition Examples

Keys to SuccessCaramel Sauce: Chocolate:

Custards: Fruit Sauces:

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Recipe Lab and Experiments Session Nine – Dessert Sauces

Group I II III I

Caramel Clear Classic Butterscotch Clear

Custard Mousseline Crème Anglaise Sabayon Mousseline

Chocolate Syrup Hot Fudge Coating Ganache Syrup

Fruit Jam Jelly Preserve Jam

Experiment Invert Sugar Curdling Experiment Classic Ganache Invert Sugar

Service Scones Ice Cream Sugar Cookies Scones

Experiment I – Caramel Prepare the two Clear caramel recipes in the packet (one with corn syrup and the one without) and perform the following procedures on them:

1. divide each batch in half before stating the cooking process.2. leave one pot of each entirely undisturbed during cooking3. stir one pot occasionally with a wooden spoon4. evaluate each of the four sauces against the following criteria (after cooling please)

Experiment I Clear undisturbed

Clear stirred Invert undisturbed

Invert stirred

Clarity

Nuttiness

Smooth/Grainy

Viscosity

Cohesiveness

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Recipe Lab and Experiments Session Nine – Dessert Sauces

Experiment II – Curdling During the preparation of the crème anglaise, note the following temperatures and remove a portion of your custard at each mark for evaluation

Temperature Color Texture Taste177º

183 º

185 º

190 º

Curdled (temp: )

Comments:

Experiment III – Ganache VariationsPrepare a contemporary Ganache to coating consistency and reserve some in a bowl for comparison, while using some for coating sugar cookies filled with jam or preserves. Also make a traditional Ganache (the custard method) and reserve in a bowl for comparison.

Ganache Viscosity Sheen TasteContemporary

Traditional

Comments:

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Coating Ganache

3 cups Heavy cream3 ounces Light corn syrup3 ounces Unsalted butter2 pounds Sweet dark chocolate, finely chopped

1) In a heavy bottomed, non reactive saucepan place the butter, cream,and corn syrup over medium high heat. Bring to a boil.

2) Remove from the heat and stir in the chocolate.

3) Use to coat pastry items or store in an air tight container for 1 week.

Crème Anglaise1120 session 9

1 quart Half and Half1 Vanilla bean, split12 Egg yolks10 ounces Sugar

1) Using a heavy non-reactive saucepot, bring the half and half and vanilla bean just to a boil.

2) Mix the egg yolks and sugar together in a mixing bowl.

3) Temper the egg mixture with about 1/3 of the hot half and half, then add the egg mixture back into the hot half-and-half and return it to the heat. Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do NOT allow the mixture to exceed 185º degrees or the eggs will curdle.

4) Once the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce in an ice bath, cover and store in the fridge. The sauce will keep for 3 to 4 days.

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Hot Fudge Sauce

5 ounces unsweetened cocoa powder, sifted6 ounces Light brown sugar6 ounces Sugar1 ¼ cups Heavy cream8 ounces Unsalted butter½ teaspoon Salt

1) In a mixing bowl thoroughly combine the cocoa powder, brown sugar, and sugar.

2) Place the cream, butter, and salt in a saucepan over medium heat. Bring to scalding point, stirring to melt the butter.

3) Whisk in the sugar mixture to avoid lumps. Cook over low heat, stirring until the sugar dissolves and the mixture is smooth. Serve immediately or hold in a Bain Marie.

Mousseline Sauce

3 ounces Sugar6 Egg yolks½ cup Boiling water1 teaspoon Vanilla extract1 ½ cups Heavy cream

1) In a medium non reactive mixing bowl whisk the egg yolks and sugar together just to combine. Temper in the boiling water by whisking it in gradually, careful not scramble the egg yolks.

2) Place over a pot of simmering water and whisk constantly until the mixture thickens to the ribbon stage.

3) Remove from the heat and whip until completely cool.

4) Stir in the vanilla extract.

5) In a separate non reactive mixing bowl, whip the heavy cream until it thickens to a sauce like consistency, before soft peaks form.

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6) Fold into the egg yolk mixture. If too thick, add heavy cream. If too thin, add more whipped heavy cream. Store covered and in the fridge for 3 to 4 days. If the sauce separates, whisking will bring it back.

Orange Jelly

12 medium Oranges, juiced7 fl oz fresh Apple juice, strained well1 pound 2 ounces Sugar

1) Dissolve the sugar with a little water in a saucepan. 2) Cook over medium heat until hard ball stage is reached, 250º.

3) Add the juices and cook over low heat to dissolve the syrup then cook rapidly. Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and hang off the edge of the spoon.

4) Remove from heat and place in cans that have been sterilized in the steamer.

Rhubarb Preserves

4 ounces rhubarb, peeled like celery, chopped3 tablespoons Sugar2 fluid ounces Port wine2 fluid ounces Water

1) In a small saucepot, combine all ingredients. Simmer until rhubarb is tender about , about 25 minutes.

2) Puree in a food processor. Reduce if necessary. Cool before serving.

3) Can be stored in sterilized glass jars.

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Sabayon

8 Egg Yolks4 ounces Sugar¼ tsp Salt2 fluid ounces Marsala wine6 fluid ounces Dry champagne

1) In a stainless steel bowl, using a whisk, combine the egg yolks, sugar, and salt until mixed well.

2) Whisk in the Marsala and the champagne.

3) Place the bowl over a pan of barely simmering water. Whisk vigorously until the sauce is thick and pale yellow, about 10 minutes.

4) Serve immediately.

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Strawberry Jam14 ounce Sugar1 pound 2 ounces Strawberries, de-stemmed, diced

1) Place the sugar and a bit of water in a saucepan. Bring to hardball stage, 250º.

2) Add the fruit, take off heat, steep for 8 minutes.

3) Strain the juice. Reserve juice and the strawberries.

4) Heat the juice until boiling. Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and hang off the edge of the spoon.

5) Replace the fruit and cook for another 5 minutes. Pour a small amount of boiling product mixture on a plate and put it into the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During the test, however, the rest of the mixture should be removed from the heat.

6) Pour the jam into jars that have been sterilized in the steamer. Pour a little at a time or the fruit will rise to the top.

Butterscotch Sauce

1 cup light brown sugar, firmly packed 2/3 cup light corn syrup ¼ cup unsalted butter 2/3 cup evaporated milk 1/8 teaspoon baking soda 1 teaspoon vanilla

1) In a medium non reactive heavy bottomed saucepan combine sugar, syrup, and butter. Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute.

2) Remove from heat and let stand for 5 minutes.

3) In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce. Serve or chill.

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Caramel Sauce

4 pounds 8 ounces Sugar1 pint Water2 fluid ounces Lemon juice1 quart Heavy cream, room temperature5 ounces Unsalted butter, chunks

1) Combine the water and sugar in a large heavy saucepot. Stir to moisten the sugar completely. Place the saucepot on the stove over high heat and bring to a boil.

2) While cooking , use a pastry brush dipped in water to wash down the sides of the pan. This will prevent the sugar from crystallizing.

3) When the mixture comes to a boil, add the lemon juice. Do NOT stir as this will cause lumping. Continue to boil until the sugar reaches 338º F turning a deep amber color.

4) Remove from the heat, and add the cream. Be careful, as the hot caramel may splatter. Whisk in the cream to blend.

5) Add the butter chunks, stirring to melt. Return to low heat if needed to melt butter.

6) Strain and cool completely at room temp. The sauce can be held for a few weeks refrigerated.

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Chocolate Sauce (Hershey’s Replacement)

2 cups Water10 ounces Sugar½ cup Light corn syrup4 ounces Unsweetened cocoa powder1 pound Sweet dark chocolate, melted

1) In a medium sized heavy bottom non reactive saucepan over medium heat bring the sugar, water, and corn syrup to a boil. Remove from the heat.

2) In a dry medium sized mixing bowl, add the cocoa powder

3) Slowly add a small amount of the corn syrup mixture to the cocoa powder and mix with a wooden spoon or spatula to form a smooth yet stiff paste.

4) Gradually add the remaining syrup, stirring constantly.

5) Add the melted chocolate, stir until combined. If necessary strain the sauce before service.

Classic Ganache

8 Egg yolks8 ounces Sugar2 teaspoons Vanilla extract3 pounds 8 ounces Sweet dark chocolate, chopped1 quart Heavy cream

1) In a kitchen aid mixer using a whisk attachment, whip the egg yolks, sugar, and vanilla until light and fluffy.

2) In a medium sized heavy bottomed non reactive sauce pan, heat the cream and chopped chocolate to 150, stirring constantly.

3) Temper the hot milk mixture into the egg mixture while stirring just enough to incorporate and make sure the sugar is melted.

4) Let the Ganache cool and store in an air tight container for up to 1 week at room temp or longer in the fridge.

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Clear Caramel Sauce 2

1 ½ lb Sugar8 oz corn syrup1 teaspoon Lemon juice1 ½ cups Hot water

1) Cook the sugar, corn syrup, and lemon juice in a small heavy bottom saucepan over medium heat. Stir constantly with a wooden spoon, until all of the sugar is melted. Continue to cook and stir the sugar until it reaches a light to medium golden color.

2) While cooking, use a pastry brush dipped in water to wash down the sides of the pan. This will prevent the sugar from crystallizing.

3) Immediately remove from the heat and slowly add the hot water. Be careful because the syrup may splatter.

4) Return to the heat, stir constantly to melt any lumps.

5) Let the sauce cool completely. Add more water if needed to thin the sauce to the desired consistency.

Clear Caramel Sauce

2 pounds Sugar1 teaspoon Lemon juice1 ½ cups Hot water

1) Cook the sugar and lemon juice in a small heavy bottom saucepan over medium heat. Stir constantly with a wooden spoon, until all of the sugar is melted. Continue to cook and stir the sugar until it reaches a light to medium golden color.

2) While cooking, use a pastry brush dipped in water to wash down the sides of the pan. This will prevent the sugar form crystallizing.

4) Immediately remove from the heat and slowly add the hot water. Be carefulbecause the syrup may splatter.

4) Return to the heat, stir constantly to melt any lumps.

6) Let the sauce cool completely. Add more water if needed to thin the sauce to the

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desired consistency.

CHRM 1120 SOUP AND SAUCE BASICSSESSION TEN: INTEGRAL SAUCES

* Attendance* Laboratory subjects – sauces and relishes*Class work – Integral Sauces*Discussion Points and Reminders


1. Define the term, “integral sauce”.2. Identify a selection of ingredients used in the production of integral sauces3. Describe the types of integral sauces4. Produce a variety of integral sauces and the protein items that accompany them,

and the appropriate side items5. Store a variety of sauces to industry standards for sanitation and safety. 6. Evaluate a variety of integral sauces

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Note Taking Guide Session Ten – Integral Sauces

Integral Sauce Definition:

Types of Integral SaucesNamed By ExamplesPrimary Flavor Source

Cooking Method/Thickening Agent

Classic Nomenclature

Components in Integral SaucesComponent Example Function

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Note Taking Guide Session Ten – Integral Sauces

Sauté and Sauce Production:The Flavor Development Sequence

Sear Deglaze Reduce Finish

Functions and Components:

Poaching and Sauce Production:

Flavorful Liquid Poach ReduceFinish


Seafood Sauce Production:Cooking Method determines style of flavor release and timing


General Tips:

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Recipes and Experiments Session Ten – Integral Sauces

Mystery Baskets1. Each student will be given one protein item.2. 2 hours to complete 2 restaurant quality plates with protein, veg, starch and

integral sauce.3. 1 plate should be divided into appropriate number of tasting portions

EvaluationPlease consider the following criteria when evaluating the final dishes:

Your Sauce – your critique

Your Sauce Instructor Critique

Partners Sauce – Your Critique

Partners Sauce – Instructors Critique

Technique Used

Coherence

Appearance

Temperature

Texture

Sauce Consistency

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GLOSSARY TERMINOLOGY

Bouquet Garni: Aromatics tied together in little fagot consisting of parsley stems, thyme, bay leaves, sometimes with tarragon, basil, etc. Always removed from the dish before serving.

Bouquet De Marmite: A large fagot made with leeks, celery and carrots, tied together and used in the marmite while making stocks.

Bouillabaisse: A number of different fish cooked in water or white wine, with garlic, tomatoes, parsley, onions, olive oil, saffron, pepper and bay leaves. There are great variations of this dish.

Brunoise: A mixture of vegetables (simple-carrots, onions, leeks, celery) cut into very small diced and cooked in butter or other fat. It is used in forcemeats, sauces and as garniture to consommé.

Clarify: To clear stock with slightly beaten egg white and minced raw beef, poultry, veal or fish.

Clouter: To stud something with truffles, ham, tongue. To spike an onion, carrot or other vegetables with cloves or sometimes other spices.

Concasser: As in tomatoes concassees. Tomatoes which have been skinned, cored and pressed to remove the excess water and seeds and then chopped roughly.

Court Bouillon: An aromatic liquid, water, stock, wine, oil, vegetables, herbs and seasonings in a wide range of combinations, in which meat, fish and various vegetables are cooked.

Court Bouillon (White): A court bouillon generally with vinegar and/or flour added used to cook certain variety of meats and vegetables that are liable to turn dark.

Colorer: The addition of something to color. To pass over or through heat to color.

Cordon: Thin line of sauce surrounding a finished preparation.

Cuire Au Gras: To cook with fat element.

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Cuire Au Maigre: To cook without fat elements.Cuisson: The cooking process. Liquor in which ingredients have

been cooked.

Deglacer: To deglaze-to moisten with wine, cooking liquor or any liquid.

Demi-glace: Brown sauce, semi-clear and glossy, prepared by reducing sauce Espagnole and fond brun, and flavored with either Madeira or sherry.

Depouiller-Depouillage: To skin- to free fish from skin and bones. The process of removing the skin formed by scum and excess fat, through skimming liquid or sauce while simmering.

Detendre: To clarify, to thin by adding liquid.

Dorer: To glaze, to color golden, to brush beaten egg or fat on an article preparatory to placing in the oven.

Duxelles: Preparation containing chopped mushrooms and shallots cooked together in butter. Used for garnish or filling.

Emincer: To slice thinly.

Essence: The word “essence” when applied to meats, vegetables, etc., means a concentrate of that particular product. Mostly from well-flavored vegetables.

Essence De Trufles: A highly concentrated liquid prepared from truffle peelings, steeped in Madeira or any other heavy wine.

Etuver: To stew, cook slowly. To cook with a given quantity of fat keeping covered and without moistening.

Farce-Forcement: Stuffing made of minced or chopped ingredients with spices, usually with a binder of panade.

Fecule: This is pure starch and is principally used for thickening. Cornstarch or arrowroot may be used.

Fines Herbs: Most often a mixture of chopped parsley, chervil, tarragon and chives.

Fondre: To dissolve, to melt, to cook certain vegetables, keeping covered, with little or no liquid.

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Fumet: Light essence to strengthen the taste of sauces and stocks, concentrated stock of fish.

Glace: Meat stock reduced to a syrupy consistency.

Glacer, Glacage, Glaze: To color the surface of a dish or of a sauce under intense heat. To brush preparations with heavily reduced stocks to give a brilliant, shiny appearance, a glossy covering.

Gratiner: To gratinate, to brown under the grill or quickly in the oven. Dishes cooked in this way are often sprinkled with breadcrumbs, butter and possibly grated cheese.

Julienne: To cut vegetables, meat, fish into long matched fine strips.

Jus Lie: Thickened pan juices.

Jardiniere: A vegetable soup or sauce or a mode of garnishing with garden vegetables.

Lenten: Cooking without meats.

Larder: To lard with strips of larding bacon, to introduce small or large pieces of fat, bacon with a special needle to enrich a piece of lean meat.

Liaison: Culinary process (marriage) of combining two or more ingredients until none of them can be identified – done with starches, egg yolks, beurre manie, cream, blood, vegetable puree, etc.

Marinate: To steep pieces of fish or meat in a prepared liquid of wine, water and aromatics to both tenderize and flavor. Smaller pieces may be marinated in lemon juice, wine, spirits, or oil, with the addition of aromatics.

Marcuer: To prepare an article before cooking.

Meunierre: Fish seasoned, lightly floured and pan-fried in noisette butter, with lemon juice and parsley added to the pan just before serving.

Mignonnette: Peeled and crushed finest quality of peppercorn.

Mirepoix: A basic mixture of diced carrots, onions, and celery cooked in fat, (usually butter) and sometimes with diced salt pork, bacon or ham.

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Mise En Place: A constant state of efficient readiness. A general name given to those elementary preparations which are constantly resorted to during the various stages of culinary preparations.

Moisten: (Mouiller)-to cover with liquid, stock, wine, etc. or to add a specific amount of liquid as directed in the recipe.

Monter: To aerate by whisking or beating egg whites, cream, etc.

Monter Au Beurre: To finish a sauce by beating while adding nuts or butter, (usually compounds).

Mousseline: A sauce or dish lightened with either whipped cream or beaten egg whites.

Napper: Synonymous with the word masquer – to mask, to cover – also used to indicate the moment in cooking when a substance has reduced or thickened sufficiently to cover a spoon or spatula without flowing.

Neice: To battre en neige – to beat egg whites stiffly to a frosty consistency.

Panada: Are the preparations which bind the forcemeats are which ensure their proper consistency when they are cooked. Can be made with bread and milk, flour and water, flour and egg yolks.

Papillotte: Paper or foil case, in which food is cooked and served.

Paysanne: To cut vegetables or product into triangles.

Poach: To simmer in a liquid without allowing to boil.

Poeler: A method of cooking which should be called simply “butter roasting”; applies not only to meats, but also to eggs, pot roasts, etc.

Printanier: A garnish or filling of early spring vegetables cut into various shapes-also apply to preparation comprising the same.

Puree: A puree is any food that is strained through a sieve, so that it forms a complete mass. Puree applies to any food, soups or sauces, fruit, vegetables and meat.

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Quenelle: A poached dumpling made with fish or meat forcemeat and bound with eggs.

Ragout: A stew.

Raidir: To stiffen without cooking.

Reduce, Reduction: (Reduire) to boil down, (simmering uncovered) a liquid or a sauce to improve the taste concentration or to raise the viscosity.

Refresh, Rafraichir: To place under cold running water fish and vegetables which have been previously blanched.

Remouillage, Rewetting: Second boil of a stock after draining away the first wetting. Will produce a weak stock, used instead of water to improve next stock.

Revenir: To turn more or less brown as desired in fat.

Rissoler: To give a golden color; to obtain a crisp or crusty surface by turning the food over in a pan, usually in hot shallow butter or fat.

Roux: A mixture of butter or other fat and flour cooked together for varying lengths of time, depending on its particular use. It is used as a thickening element in sauces.

Sauter: (Sautéed) To shallow-fry lightly in hot fat, shaking the pan frequently.

Sauteuse: A shallow sloping-sided saucepan of various sizes.

Soffritto: Italian version of mirepoix using garlic, pancetta, herbs such as parsley, sage or rosemary.

Soufflé: A class of light, hot or cold preparation of fish, meats, vegetables, poultry, desserts.

Singer: To sprinkle or dust a preparation with flour used for ragout, fricassee, estouffades, soups, etc.

Sweat: To stew gently in butter without coloring, with added seasoning so that the ingredients cook in their essence or juices.

Travailler: To work or knead with the hands or an instrument.

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Vanner: To stir sauces occasionally to prevent the formation of a skin.

Veloute: A basic sauce prepared with a light roux and veal, chicken, or fish stock. This sauce is used as the basis for many other sauces.

White soup of similar foundations. Also, using vegetable stock.

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