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Finishing Sauces

Finishing Sauces. Contemporary Cuisine. CHRM 1120 Session Eight. Definition. Finishing Sauce Any liquid or semi-liquid preparation used to accompany a dish. Normally not a classic or integral sauce. Types of Finishing Sauces. Jus Jus Lie Coulis (smear) Reductions (paint) Essence Foam

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Finishing Sauces

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  1. Finishing Sauces Contemporary Cuisine CHRM 1120Session Eight Session Eight - Finishing Sauces

  2. Definition • Finishing Sauce • Any liquid or semi-liquid preparation used to accompany a dish. Normally not a classic or integral sauce. Session Nine-Dessert Sauces

  3. Types of Finishing Sauces • Jus • Jus Lie • Coulis (smear) • Reductions (paint) • Essence • Foam • Cream • Oils Session Nine-Dessert Sauces

  4. Jusdefinition, example, use Session Nine-Dessert Sauces

  5. Jus Liedefinition, example, use Session Nine-Dessert Sauces

  6. Coulis (smear) Definition, example, use Session Nine-Dessert Sauces

  7. Reduction Sauces Cooking a liquid until its quantity is decreased through evaporation. Session Nine-Dessert Sauces

  8. Reduction (paint and gastrique)Definition, example, use Session Nine-Dessert Sauces

  9. EssenceDefinition, example, use Session Nine-Dessert Sauces

  10. FoamDefinition, example, use Session Nine-Dessert Sauces

  11. Creamdefinition, example, use Session Nine-Dessert Sauces

  12. Infused Oildefinition, example, use Session Nine-Dessert Sauces

  13. Oils for Infusing • Extra Virgin Olive Oil: Fresh Herbs like Basil,Thyme, Rosemary • Pomace Oil or further pressed oil: Parsley, Chervil • Neutral Oil: Asian infused (Ginger, Lemon Grass, Star Anise.) • Canola, Safflower or Grape Seed For Spices: Session Nine-Dessert Sauces

  14. Sauce Balderdash-Extra CreditGroup Exercise • Write a definition to the following terms. • These created definitions, along with the correct definition will be read aloud to the class. • Choose from the definitions read aloud to determine which one you believe to be the actual definition. • Please keep it clean. Session Nine-Dessert Sauces

  15. Point Scoring: • Your written definition matches the correct definition-10 points (you knew what the term meant) • Other groups choose your inaccurate definition as the correct definition-5 points (you did not know what the term meant, but your inaccurate definition was well written and convincing) • You pick the correct answer-5 points (You did not know what the term meant, but upon hearing the correct answer read aloud, you chose that answer) *Winning team will receive 10 extra credit points Session Nine-Dessert Sauces

  16. Terms • Write the definitions to all of the terms (AS THEY RELATE TO SAUCE MAKING) on ONE piece of paper with the names of your group members and a team name listed at the top. • Nage • Smear • Au sec • Tamis • Milking • Ribboning Session Nine-Dessert Sauces

  17. Session Nine-Dessert Sauces

  18. Homework & Quiz • Read Integral Sauces in Sauce Book • 1120 Quiz 8http://www.quia.com/quiz/922490.html Session Nine-Dessert Sauces

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