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Today… You Need:
Notebook Pen or Pencil
We are going to: Talk about Soup Market Orders for Soup & Salad Discuss Individual Lab
Soup Notes – Chapter 43 Red: Thickening Methods (pg. 594-596) Orange: Soups (pg. 596-599) Yellow: Stews (pg. 599-600) Green: Sauces (pg. 600-602) Blue: Liquids (pg. 593-594)
Complete notes highlighting the main points of your assigned section. This will serve as class notes so be thorough but
not excessive! Email – [email protected]
Liquids Broth, aka. Stock is a flavorful liquid made by
simmering meat, poultry, fish or vegetables in water Making broth is super time-consuming Store bough broth is typically acceptable
Bouillon Concentrated cubes or granules dissolved in hot
water Convenient but lower quality
Thickening Methods Reduction – simmering an uncovered mixture
until some of the liquid evaporates Reduction concentrates flavors; season after
reduction Grain Products
Whole Grains thicken by absorbing water and releasing starch
Flour & Cornstarch Gelatinization
Roux – mixture of equal amounts of flour and fat
Soups Soups are dishes of solid foods cooked in
liquid Clear Soups Cream Soups Chunky Soups Fruit Soups Cold Soups
Stews Stew is any dish prepared by stewing, or
simmering small pieces of food in a tightly covered pan.
Sauce A sauce is a flavorful liquid that is often
thickened, served to enhance the flavor of another food, not hide it.
The 5 Mother Sauces
The 5 Mother Sauces
Béchamel Veloute
EspagnoleTomato SauceHollandaise
History of the Mother Sauces All sauces in cooking are derived from five basic
sauces, called the Mother Sauces. Traditionally prepared in huge quantities, and then
separated into smaller portions. These smaller portions combined with additional
ingredients create 100’s of variations.
Roux
Once the fat is melted in the pan the flour is added. The mixture is stirred until the flour is incorporated and then cooked.
The longer you cook it, the darker it will become. The end result is a thickening and flavoring agent.
4 T butter:¼ cup flour
1:1 ratio
Béchamel - White Sauce
Preparation Whisk scalded milk
gradually into a flour butter roux.
Once you have the basic sauce made, you can work with it to fit the taste profile you’re looking for.
These Sauces are made FROM a BéchamelDill Cream Sauce: Add dry or fresh Dill 1
tsp at a time. Taste after each addition to check for readiness.
Mustard Sauce: Whisk the Bechamel Sauce with ¼ cup of prepared mustard at the end.
Alfredo Sauce: Whisk grated parmesan cheese into the finished sauce (off heat) until it melts. -Use about ¾ cup of cheese per two cups of sauce. -Pour your cheese sauce over angel hair noodles
that are cooked al dente.
Veloute - Blond Sauce Veloute uses a slightly darker roux (the roux is toasted longer to a slight brown
color), and a white stock such as chicken or fish.
Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of Roux
Veloute based Sauces
If you want some onion flavor, chop up part of an onion and sauté it, same as you’d do for a mushroom sauce.
If you want a spicier sauce, add some hot pepper in with the roux and toast it a bit before adding your liquid.
Herb sauce by finishing the Veloute sauce with minced fresh herbs to taste. Be careful, the herbs are potent.
Mushroom Sauce: by sautéing mushrooms and stirring them into the finished sauce.
Espagnole - Brown SauceStep 1: Espagnole sauce is prepared from vegetables and herbs that are cooked in a brown roux, a dark stock such as beef, and then a tomato purée.
Step 2:The sauce is left to simmer for around
two hours until it reduces to a thick brown sauce.
Step 3: The final stage is to pass the sauce
through a sieve, which will retain all of the vegetables, lumps and unwanted ingredients. You may add this on top when finished.
Espagnole
Mushroom Sauce: Espagnole sauce and mushrooms.
Bordelaise Sauce: Espagnole sauce with red wine, shallots and herbs.
Lyonnaise Sauce: Espagnole sauce with chopped onions, parsley and white wine.
Hollandaise - Butter Sauce
Hollandaise sauce is an emulsion of butter and lemon juice. Egg yolks are used as the emulsifying agent.
Usually seasoned with salt and cayenne pepper.
Properly made, the sauce is smooth and creamy.
The flavor should be rich and buttery, with a mild tang added by the lemon juice
and seasonings. It must be made and served warm, not hot
Tomato Sauce - Red Sauce Classically, Tomato Sauce is
made with tomatoes, vegetables, seasonings, and
vegetable stock. Tomato Sauce should be thick and rich, with
a slightly sweet flavor.
Marinara sauce is a common Italian variation of this
mother sauce, made by adding onions,
garlic and oregano.
Mother Sauce Video Please fill the mother sauce chart as we watch
the video. We will go over the answers when done watching. THIS WILL BE ON THE TEST!
https://www.youtube.com/watch?v=A0hA1glNoNE