Soup and Sauce BasicsSoup and Sauce Basics Session Five - Espagnole and TomatoSession Five - Espagnole and Tomato

Mother Sauces Mother Sauces Espagnole Espagnole & & TomatoTomato

Soup and Sauce Basics Session Five - Espagnole and Tomato

Today’s AgendaToday’s Agenda

►Quiz ReviewQuiz Review► Key ConceptsKey Concepts►Master RecipesMaster Recipes► Recipe Research Recipe Research (Moments of (Moments of

Demonstration)Demonstration)

► Culinary LabCulinary Lab Student PresentationsStudent Presentations Recipe ExecutionRecipe Execution

Soup and Sauce Basics Session Five - Espagnole and Tomato

Key ConceptsKey Concepts

► Jus de Veau LieJus de Veau Lie►RenderingRendering► SangeSange►DepouillageDepouillage► SimmerSimmer► Sauce EspagnoleSauce Espagnole► Sauce EscoffierSauce Escoffier► Italian Tomato SauceItalian Tomato Sauce► SuguSugu

Soup and Sauce Basics Session Five - Espagnole and Tomato

pomme de l’amor

Soup and Sauce Basics Session Five - Espagnole and Tomato

Tomato ProductsTomato Productsoverviewoverview

ProductProduct ApplicationApplication

Fresh TomatoesFresh Tomatoes

Tomato JuiceTomato Juice

Chopped Chopped TomatoesTomatoes

Tomato PureeTomato Puree

Tomato PasteTomato Paste

Soup and Sauce Basics Session Five - Espagnole and Tomato

Tomato SaucesTomato Saucesoverviewoverview

►Sauce EscoffierSauce Escoffier French Tomato SauceFrench Tomato Sauce ““Roux” Thickened, stock based Roux” Thickened, stock based

tomato flavoredtomato flavored► Italian TomatoItalian Tomato

Roasted tomatoes with no Roasted tomatoes with no thickening agentthickening agent

►SuguSugu Essentially a tomato stockEssentially a tomato stock

Soup and Sauce Basics Session Five - Espagnole and Tomato

Salt PorkSalt PorkMire PoixMire PoixTomatoes – Fresh and PureeTomatoes – Fresh and PureeDried thyme and Bay leafDried thyme and Bay leafParsley StemsParsley StemsGarlicGarlicPeppercornPeppercornWhite StockWhite StockPork BonesPork BonesSalt and SugarSalt and Sugar

Master RecipeMaster RecipeSauce Escoffier – French TomatoSauce Escoffier – French Tomato

Soup and Sauce Basics Session Five - Espagnole and Tomato

Fresh TomatoesFresh Tomatoes

Olive OilOlive Oil

ParsleyParsley

GarlicGarlic

Master RecipeMaster RecipeItalian TomatoItalian Tomato

Soup and Sauce Basics Session Five - Espagnole and Tomato

Pork Product (including Italian style Pork Product (including Italian style sausage)sausage)

Pork Bones (spare ribs)Pork Bones (spare ribs)Tomato pureeTomato pureeCrushed tomatoCrushed tomatoGarlicGarlicOnionOnionDried herbsDried herbsRed wineRed wineCrushed Red PepperCrushed Red Pepper

Master RecipeMaster RecipeSuguSugu

Soup and Sauce Basics Session Five - Espagnole and Tomato

Tomato Sauce Tomato Sauce DerivativesDerivatives►French TomatoFrench Tomato

MilanaiseMilanaise SpanishSpanish

► Italian TomatoItalian Tomato PuttanescaPuttanesca MarinaraMarinara

►SuguSugu ArrabiattaArrabiatta Bolognese Bolognese

Soup and Sauce Basics Session Five - Espagnole and Tomato

Definition - EspagnoleDefinition - Espagnole Demi Glace and Meat GlazeDemi Glace and Meat Glaze

Soup and Sauce Basics Session Five - Espagnole and Tomato

Brown SaucesBrown Saucesoverviewoverview

SauceSauce UseUse

EspagnolEspagnolee

Demi -Demi -GlaceGlace

Meat Meat GlazeGlaze

Soup and Sauce Basics Session Five - Espagnole and Tomato

Master RecipeMaster RecipeEspagnoleEspagnole

Brown RouxBrown RouxBrown StockBrown StockSalt PorkSalt PorkCarrots Carrots OnionsOnionsThyme Sprigs and Bay LeavesThyme Sprigs and Bay LeavesTomato Puree – RoastedTomato Puree – RoastedWhite WineWhite Wine

Soup and Sauce Basics Session Five - Espagnole and Tomato

Master RecipeMaster RecipeDemi GlaceDemi Glace

EspagnoleEspagnoleBrown StockBrown StockMeat GlazeMeat Glaze

Note: Jus de Veau LieNote: Jus de Veau Lie► No EspagnoleNo Espagnole► Should be white or lightShould be white or light► Frequently replaces demi w/ addition Frequently replaces demi w/ addition

of caramel coloring (This is Bush of caramel coloring (This is Bush League)League)

Soup and Sauce Basics Session Five - Espagnole and Tomato

Master RecipeMaster RecipeMeat GlazeMeat Glaze

Brown StockBrown Stock

Variety of pan sizesVariety of pan sizes

PatiencePatience

Soup and Sauce Basics Session Five - Espagnole and Tomato

Brown SauceBrown SauceDerivativesDerivatives

►Veal StockVeal Stock Meat Glaze – Meat Glaze – Alternative Alternative

Jus de Veau Lie – Jus de Veau Lie – Alternative (white Alternative (white Stock)Stock)

EspagnoleEspagnole►BordelaiseBordelaise►Demi GlaceDemi Glace

Robert Robert (pronounced “row-bear”)(pronounced “row-bear”)

Soup and Sauce Basics Session Five - Espagnole and Tomato

Sauce Pairing TodaySauce Pairing Today

►Robert – Grilled PorkRobert – Grilled Pork►Bordelaise – Parisienne PotatoesBordelaise – Parisienne Potatoes►Milanese Tomato – ChickenMilanese Tomato – Chicken►Spanish Tomato – FishSpanish Tomato – Fish►Marinara – Grilled BreadMarinara – Grilled Bread►Puttanesca – Spaghetti Puttanesca – Spaghetti

Soup and Sauce Basics Session Five - Espagnole and Tomato

Moments of Moments of DemonstrationDemonstrationLab PreparationLab Preparation►Review the RecipeReview the Recipe► Identify the Keys to SuccessIdentify the Keys to Success►Create a demonstration around Create a demonstration around

each key step where the class each key step where the class should be called over so they should be called over so they can all “see” what it takes to can all “see” what it takes to execute your recipeexecute your recipe

Soup and Sauce Basics Session Five - Espagnole and Tomato

Today’s LabToday’s Lab

►Please take 10 minutes to Please take 10 minutes to research and review your research and review your assigned recipesassigned recipes

► Identify 3-5 Identify 3-5 “Moments of “Moments of Demonstration”Demonstration”

►Write down these “m.o.d” and Write down these “m.o.d” and share with the instructor before share with the instructor before leaving classleaving class

Soup and Sauce Basics Session Five - Espagnole and Tomato

Review - True or False Review - True or False

►Demi Glace is a derivative of Demi Glace is a derivative of sauce Espagnolesauce Espagnole TRUETRUE

►Meat Glaze should be Meat Glaze should be simmered in order to simmered in order to achieve the best resultsachieve the best results TRUETRUE

Soup and Sauce Basics Session Five - Espagnole and Tomato

Review - True or FalseReview - True or False

►French Tomato sauce and French Tomato sauce and Italian Tomato sauce are Italian Tomato sauce are significantly differentsignificantly different TRUETRUE

► Jus de Veau Lie can be used Jus de Veau Lie can be used as a replacement for Demi as a replacement for Demi GlaceGlace TRUE – but WHY?TRUE – but WHY?

Soup and Sauce Basics Session Five - Espagnole and Tomato

Review – True or FalseReview – True or False

►Sange is a beautiful Middle Eastern Sange is a beautiful Middle Eastern Dance wherebouts you stir the Dance wherebouts you stir the soup.soup. FALSEFALSE

►““Napper” means “to coat” in FrenchNapper” means “to coat” in French TRUETRUE

►The word “demi” means “fast” in The word “demi” means “fast” in French (Like “hemi” means fast in French (Like “hemi” means fast in American)American) FALSEFALSE

Soup and Sauce Basics Session Five - Espagnole and Tomato

HomeworkHomework

►Read information concerning Read information concerning Hollandaise and the other Hollandaise and the other EmulsionsEmulsions

►Take the next Quiz:Take the next Quiz:http://www.quia.com/quiz/901610.htmlhttp://www.quia.com/quiz/901610.html