Unit 255 Prepare & Cook Basic Hot & Cold Sauces

1. Unit 255 Prepare & Cook Basic Hot & Cold Sauces • Basic Stocks • Thickening Agents • Basic Sauces

2. Definition of a Stock • A Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs. • Clear in appearance • Delicate flavour • Clear of grease

3. Storage of Stocks. When cooked stocks must be strained and cooled within 90 minutes and stored in a fridge, stocks can be frozen. All stocks must be re-boiled after storage prior to being used.

4. White Beef Stock Brown Beef Stock Vegetable Stock Chicken Stock Fish Stock Type of Stocks

5. Faults in Stock Production. • STOCK CLOUDY. • Incorrect ingredients, poorly prepared. • Incorrect cooking. • Stock not skimmed. • Old stock. • STOCK LACKS FLAVOUR. • Incorrect ratio of ingredients to liquid. • Cooking time too short.

6. Glazes • A Glaze is a reduction of stock, which is formed by Evaporation of the liquid. • It can be stored and used to enhance the flavour of other stocks and sauces. • It can be reconstituted by adding water to form a stock.

7. Tips on Stocks • Never season a stock. • Never boil a stock. • Never add Potatoes, Swede, Turnip. • Always re-boil stocks. • Convenience Stock.

8. Thickening Agents. • There are 3 main types of thickening agent used in the production of a sauce. • ROUX • BEURRE MANIE • STARCHES

9. ROUX • A Roux is a mixture of FLOUR & FAT, gently cooked together over low heat. • White Roux: Cooked for 2 -3 mins this allows the flour to COOK OUT, White in colour. • Blond Roux: Cooked for 3 - 5 mins, until a Sandy colour. • Brown Roux: Cooked for 10 - 15 mins, until Brown in colour

10. BEURRE MANIE. • This is an equal mixture of Flour & Butter. • Kneaded together and then whisked into the liquid in small quantities, thickening as it cooks out. • This is also known as a cold roux or pounded butter.

11. STARCHES. • Cornflour, Arrowroot, Potato Flour, Rice Flour & Barley Flour. • These are used as a thickening agent. • Arrowroot & cornflour are the most commonly used . • The starch must be mixed with cold water before adding to the hot liquid.

12. OTHER THICKENING AGENTS. • EGG YOLKS (PROTEIN BASED). • VEGETABLES & FRUITS. • BLOOD (JUGGED HARE). • GLAZES.

13. CLASSIFICATION OF SAUCES. • BECHAMEL • VELOUTE • ESPAGNOLE (BROWN SAUCE) • TOMATO • JUS LIE

14. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES WHITE ROUX MILK 35 - 40 MINS PARSLEY, ONION, CHEESE, MUSTARD, EGG ANCHOVY. BECHAMEL

15. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BLOND STOCK 45 MINS CHICKEN, MUSHROOM, FISH, CAPER VELOUTE

16. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BROWN ROUX STOCK 6 HOURS MADEIRA, BROWN ONION, CHASSEUR, PIQUANT, DEMI GLACE. ESPAGNOLE.

17. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIES BLOND ROUX STOCK 35 - 45 MINS CAN BE USED AS A BASE SAUCE FOR MANY OTHERS TOMATO

18. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES ARROWROOT STOCK 2 HRS FOR STOCK & 10 MIN TO COOK OUT ARROWROOT. CAN BE USED INSTEAD OF DEMI GLACE. JUS LIE

19. COLD SAUCES Vinaigrette • Basic recipe 3 parts Oil to 1 part Vinegar. • Various types of Oils and Vinegar’s can be used, with the addition of herbs and spices.

20. Mayonnaise • Can be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare. • This sauce must be stored below 5c. • If producing a fresh Mayonnaise pasteurised Egg Yolks must be used.

21. Horseradish. • Horseradish is a sauce traditionally served with Roast Beef, it can be served with Chicken Maryland or Smoked Trout. Mint Sauce. • Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton.