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Thickening Agents

Thickening Agents. Session Three CHRM 1120 – Soup and Sauce Basics. Agenda. Professionalism Sanitation Knife Skills Consomme Review Thickening Agents Thick Soups. How to Make Consommé:. Use of a Clearmeat Need an acid, proteins (egg white and lean meat) and aromatics (mire poix)

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Thickening Agents

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  1. Thickening Agents Session Three CHRM 1120 – Soup and Sauce Basics Session Three-Thickeners

  2. Agenda • Professionalism • Sanitation • Knife Skills • Consomme Review • Thickening Agents • Thick Soups Session Three-Thickeners

  3. How to Make Consommé: • Use of a Clearmeat • Need an acid, proteins (egg white and lean meat) and aromatics (mire poix) • Add to cold stock • Place over low heat, STIR • Allow raft to form, NEVER STIR AGAIN • Move to side of burner, create “chimney” simmer for an hour • the resultant product is called a consommé double or double strength stock.. Session Three-Thickeners

  4. Session Three-Thickeners

  5. Roux Beurre Manie Starch slurry Waxy maize Heat or freezer stabilized starches White wash Vegetable purees Cream and egg yolk liaison Panade Reduction Emulsion THICKENING AGENTS (and how they work) Session Three-Thickeners

  6. Roux- • fat and flour in equal amounts, cooked and used to thicken liquid. • white, blonde, brown, cajun, and black Brown Blonde Session Three-Thickeners

  7. Roux • Varieties • Cookery • Incorporating • Choosing a Roux • Keys to Success Session Three-Thickeners

  8. Beurre Manie- • fat and flour kneaded together raw and added to simmering sauce. Session Three-Thickeners

  9. Starch slurry • cornstarch, arrowroot, or potato starch added to cold liquid and stirred into boiling hot stock or liquid. Gelatinization occurs and thickens the liquid Session Three-Thickeners

  10. Waxy maize • another type of starch with a higher starch concentration, less likely to break down. Good for gluten free applications Session Three-Thickeners

  11. Heat or freezer stabilized starches • pre-gelatinized or instant starch. Alpha or pregelatinized starch is a dry precooked starch. It is processed from the native tapioca starch and derived in white crystal or flake-powder form. It becomes a gelatin when mixed with water.Pregelatinizedstarch is mostly used in many fields of food and industrial applications. In China, Japan and Taiwan, it is mostly used as feed-meal binder by the fish and eel feeding industry. Session Three-Thickeners

  12. White wash • wheat flour and water or milk added as a slurry. Needs to be cooked longer to be effective. Rarely used in foodservice. Session Three-Thickeners

  13. Vegetable purees • starchy vegetables used to thicken sauces such as peas, or potatoes Session Three-Thickeners

  14. Rice • Stabilizes water, increasing the volume of the final product. Neutral taste. Does not contain gluten. Bonds the most water Session Three-Thickeners

  15. Cream and egg yolk liason • cream and egg yolk mixed together with a small amount of sauce, to temper and the mixture whisked back into the main sauce. Used as a finishing step. Sauces thickened with a liaison cannot be boiled or the mixture will curdle. Session Three-Thickeners

  16. Panade • bread soaked in milk, or bread crumbs Session Three-Thickeners

  17. Reduction • reducing the mixture to glaze consistency Session Three-Thickeners

  18. Emulsion- • egg yolk, and acid acting as an emulsifier to butter or other liquid fats. Session Three-Thickeners

  19. Thick Soup Information • Today’s lab will cover the following soups: • Gazpacho • Gumbo • Cream of Portabella • Lobster Bisque • Carrot Potage • New England Clam Chowda Session Three-Thickeners

  20. Research Project • Using your recipe packet as a guide, please take 10 minutes as a group to identify the keys to successfully completing your assigned soups. • Please consider: • Sanitation issues • Storage issues • Knife skills required • Reheating and service Session Three-Thickeners

  21. Research Project - 2 • Share your findings with the class in a 5 minute presentation • Groups from Wednesday’s Lab and Thursday’s lab should collaborate Session Three-Thickeners

  22. Consomme Practical • Each student will be required to generate one quart of clarified stock – type as assigned by the instructor – within the following guidelines: • 2 hours to prepare and deliver Session Three-Thickeners

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  26. Homework and Quiz • Your best friend missed today’s class and you only have five minutes to write down “the important stuff” that he missed. • Quiz URL: http://www.quia.com/quiz/895475.html Session Three-Thickeners

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