stocks, soups and sauces
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STOCKS, SOUPS AND SAUCES. The Four Essential Parts of a Stock Are:. Flavoring Liquid Aromatics Mirepoix. Bones for Stock are Prepared by:. Blanching Browning Sweating. Stocks are Evaluated on Four Qualities. Flavor Color Aroma Clarity. - PowerPoint PPT PresentationTRANSCRIPT
STOCKS, SOUPS AND STOCKS, SOUPS AND SAUCESSAUCES
The Four Essential Parts of a The Four Essential Parts of a Stock Are:Stock Are:
FlavoringFlavoring LiquidLiquid AromaticsAromatics MirepoixMirepoix
Bones for Stock are Prepared Bones for Stock are Prepared by:by:
BlanchingBlanching
BrowningBrowning
SweatingSweating
Stocks are Evaluated on Four Stocks are Evaluated on Four QualitiesQualities
FlavorFlavor
ColorColor
AromaAroma
ClarityClarity
Place a C next to the soups Place a C next to the soups that are clear, and a T next to that are clear, and a T next to
the soups that are thick.the soups that are thick. ConsomméConsommé ____________
BisqueBisque ____________
BrothBroth ____________
CreamCream ____________
PureePuree ____________
AnswersAnswers ConsomméConsommé CC
BisqueBisque TT
BrothBroth CC
CreamCream TT
PureePuree TT
Helpful Hints for Cream and Helpful Hints for Cream and Puree SoupsPuree Soups
If a cream soup becomes too thick, If a cream soup becomes too thick, add water or stock until the correct add water or stock until the correct consistency is achieved. Never use consistency is achieved. Never use heavy cream-it can hide the flavor of heavy cream-it can hide the flavor of the mian ingredient.the mian ingredient.
If the soup has a sour or “off” flavor, If the soup has a sour or “off” flavor, or has curdled, discard it. Cream or has curdled, discard it. Cream soups have a brief storage time once soups have a brief storage time once the cream has been added.the cream has been added.
Helpful Hints cont.Helpful Hints cont. To store cream soups longer, be sure To store cream soups longer, be sure
that the base is properly chilled and that the base is properly chilled and stored. Finish only the amount stored. Finish only the amount needed for a single service period.needed for a single service period.
If the soup has a scorched taste, If the soup has a scorched taste, transfer it immediately to a cool, transfer it immediately to a cool, clean pot and check the flavor. If it clean pot and check the flavor. If it doesn’t taste scorched in the clean doesn’t taste scorched in the clean pan, it is safe to continue cooking.pan, it is safe to continue cooking.
Connect the specialty soup on Connect the specialty soup on the left with the country it the left with the country it comes from on the right.comes from on the right.
BorschtBorscht ItalyItaly
MinestroneMinestrone LouisianaLouisiana
GumboGumbo SpainSpain
GazpachoGazpacho FranceFrance
VichyssoiseVichyssoise RussiaRussia
AnswersAnswers BorschtBorscht RussiaRussia
MinestroneMinestrone ItalyItaly
GumboGumbo LouisianaLouisiana
GazpachoGazpacho SpainSpain
VichyssoiseVichyssoise FranceFrance
Cooling And Finishing Cooling And Finishing TechniquesTechniques
Remove surface fat from soup before Remove surface fat from soup before serviceservice
Blot with strips of unwaxed brown Blot with strips of unwaxed brown butcher paper to eliminate unwanted butcher paper to eliminate unwanted fat.fat.
Soups should be garnished just Soups should be garnished just before service.before service.
The Five Grand SaucesThe Five Grand Sauces BéchamelBéchamel
VelouteVeloute
Espagnole (Brown)Espagnole (Brown)
TomatoTomato
HollandaiseHollandaise
Miscellaneous SaucesMiscellaneous Sauces CoulisCoulis
JusJus
Compound ButtersCompound Butters
SalsaSalsa
How do Miscellaneous Sauces How do Miscellaneous Sauces Function?Function?
The function in much the same way The function in much the same way that grand sauces do. They add flavor, that grand sauces do. They add flavor, moisture, texture, and color to the dish.moisture, texture, and color to the dish.
They also allow chefs to change the They also allow chefs to change the menu item by providing a lower-fat menu item by providing a lower-fat alternative to the usually heavy grand alternative to the usually heavy grand or derivative sauces.or derivative sauces.
Thickeners are important in Thickeners are important in preparing sauces. Some types preparing sauces. Some types
of thickeners include:of thickeners include: WhiteWhite Blond rouxBlond roux Brown rouxBrown roux Beurre manieBeurre manie SlurrySlurry LiaisonLiaison
To Pair the Correct Sauce with To Pair the Correct Sauce with a Meal:a Meal:
The sauce should be suitable for the The sauce should be suitable for the style of service.style of service.
The sauce should be suitable for the The sauce should be suitable for the main ingredient’s cooking technique.main ingredient’s cooking technique.
The sauce’s flavor must be The sauce’s flavor must be appropriate for the flavor of the food appropriate for the flavor of the food it is accompanying.it is accompanying.