Mother Sauces Espagnole & Tomato

1. Mother Sauces Espagnole & Tomato Session Five - Espagnole and Tomato

2. Quiz Review Key Concepts Master Recipes Recipe Research (Moments of Demonstration) Culinary Lab Student Presentations Recipe Execution Today’s Agenda Session Five - Espagnole and Tomato

3. Key Concepts • Jus de Veau Lie • Rendering • Sange • Depouillage • Simmer • Sauce Espagnole • Sauce Escoffier • Italian Tomato Sauce • Sugu Session Five - Espagnole and Tomato

4. pomme de l’amor Session Five - Espagnole and Tomato

5. Tomato Productsoverview Session Five - Espagnole and Tomato

6. Tomato Saucesoverview • Sauce Escoffier • French Tomato Sauce • “Roux” Thickened, stock based tomato flavored • Italian Tomato • Roasted tomatoes with no thickening agent • Sugu • Essentially a tomato stock Session Five - Espagnole and Tomato

7. Master RecipeSauce Escoffier – French Tomato Salt Pork Mire Poix Tomatoes – Fresh and Puree Dried thyme and Bay leaf Parsley Stems Garlic Peppercorn White Stock Pork Bones Salt and Sugar Session Five - Espagnole and Tomato

8. Master RecipeItalian Tomato Fresh Tomatoes Olive Oil Parsley Garlic Session Five - Espagnole and Tomato

9. Master RecipeSugu Pork Product (including Italian style sausage) Pork Bones (spare ribs) Tomato puree Crushed tomato Garlic Onion Dried herbs Red wine Crushed Red Pepper Session Five - Espagnole and Tomato

10. Tomato Sauce Derivatives • French Tomato • Milanaise • Spanish • Italian Tomato • Puttanesca • Marinara • Sugu • Arrabiatta • Bolognese Session Five - Espagnole and Tomato

11. Definition - Espagnole Demi Glace and Meat Glaze Session Five - Espagnole and Tomato

12. Brown Saucesoverview Session Five - Espagnole and Tomato

13. Master RecipeEspagnole Brown Roux Brown Stock Salt Pork Carrots Onions Thyme Sprigs and Bay Leaves Tomato Puree – Roasted White Wine Session Five - Espagnole and Tomato

14. Master RecipeDemi Glace Espagnole Brown Stock Meat Glaze Note: Jus de Veau Lie • No Espagnole • Should be white or light • Frequently replaces demi w/ addition of caramel coloring (This is Bush League) Session Five - Espagnole and Tomato

15. Master RecipeMeat Glaze Brown Stock Variety of pan sizes Patience Session Five - Espagnole and Tomato

16. Brown SauceDerivatives • Veal Stock • Meat Glaze – Alternative • Jus de Veau Lie – Alternative (white Stock) • Espagnole • Bordelaise • Demi Glace • Robert (pronounced “row-bear”) Session Five - Espagnole and Tomato

17. Sauce Pairing Today • Robert – Grilled Pork • Bordelaise – Parisienne Potatoes • Milanese Tomato – Chicken • Spanish Tomato – Fish • Marinara – Grilled Bread • Puttanesca – Spaghetti Session Five - Espagnole and Tomato

18. Moments of DemonstrationLab Preparation • Review the Recipe • Identify the Keys to Success • Create a demonstration around each key step where the class should be called over so they can all “see” what it takes to execute your recipe Session Five - Espagnole and Tomato

19. Today’s Lab • Please take 10 minutes to research and review your assigned recipes • Identify 3-5 “Moments of Demonstration” • Write down these “m.o.d” and share with the instructor before leaving class Session Five - Espagnole and Tomato

20. Review - True or False • Demi Glace is a derivative of sauce Espagnole • TRUE • Meat Glaze should be simmered in order to achieve the best results • TRUE Session Five - Espagnole and Tomato

21. Review - True or False • French Tomato sauce and Italian Tomato sauce are significantly different • TRUE • Jus de Veau Lie can be used as a replacement for Demi Glace • TRUE – but WHY? Session Five - Espagnole and Tomato

22. Review – True or False • Sange is a beautiful Middle Eastern Dance wherebouts you stir the soup. • FALSE • “Napper” means “to coat” in French • TRUE • The word “demi” means “fast” in French (Like “hemi” means fast in American) • FALSE Session Five - Espagnole and Tomato

23. Homework • Read information concerning Hollandaise and the other Emulsions • Take the next Quiz: http://www.quia.com/quiz/901610.html Session Five - Espagnole and Tomato