Stocks,Sauces & Soups

1. Stocks,Sauces & Soups Week 6 Key Terms to Know And Use

2. Key Terms to Know

3. 1. Au jus • French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef.

4. 2. Bisque • Rich cream soup that uses shellfish as the base. Lobster Bisque Shrimp Bisque

5. 3. Bouillon (great for the home cook) • Concentrated cubes or granules which dissolve in water to provide a broth(stock).

6. 4. Broth or Stock • Base for complex soups and sauces or the water in which meat, fish, or vegetables have been boiled; stock Beef Broth

7. 5. Consommé • A clarified broth, completely strained of all particles and sediments; often served as an appetizer or used as the base for a soup.

8. How would you “clarify”? • Straining (using a strainer) • Use a very fine-meshed sieve to strain out all the large bits from the broth, and then strain it again through 3 or 4 layers of fine cheesecloth. • Skimming (using a basting & slotted spoon) • While the stock is simmering, you can skim off the froth that accumulates on the surface, several times. • Chill for a couple of hours until a thick layer of foam and/or fat has collected on the top. Skimming this off will remove particles caught in the fat.

9. 6. Cornstarch • Fine, white powder that is pure starch made from the endosperm of the corn kernel used to thicken; twice the power of flour.

10. Great recipes that use cornstarch to thicken: • Orange Sauce Recipe • Spicy Sweet & Sour Sauce Recipe • Quick Barbecue Sauce Recipe • Egg Drop Soup Recipe

11. Egg Drop Soup - Chinese soup of beateneggs in boiled chicken broth. Garnished with sliced chives.

12. 7. Gelatinization • Thickening process using starch granules absorbing water through heat and swelling; acids interfere with the process.

13. The science of gelatinization • process where starch and water are heated & starch granules swell.   • As a result, the water is gradually absorbed in an irreversible manner. • This gives the system a thick and transparent texture. • The result of the reaction is a gel, which is used in sauces, puddings, creams and other food products, providing a pleasing texture.

14. Pasta is an example. • Pasta is made ​​mostly of semolina wheat (wheat flour) that contains high amounts of starch. • When it is cooked in boilingwater, the size increases because it absorbs water and it gets a soft texture.

16. 8. Roux (French term) • Mixture of equal amounts of flour and fat to one cup of a liquid; medium thickness = 2 Tbsp flour and fat to one cup of liquid.

17. 9. Sauce • Flavored liquid that is often thickened and served to enhance the flavor of another food; not hide it.

18. Do you know the colors of the basic 5 sauces? • Red • White • Blonde • Brown • Yellow

19. 5 Basic Sauces are • Hollandaise or butter sauce (yellow) • Béchamel or white sauce • Velouté or blond sauce • Espagnole or brown sauce • and • Tomato or red sauce.

20. 10. Soup • Dishes of solid foods cooked in a liquid; often contain broth (stock) as the liquid, along with meat, poultry, seafood or vegetables.

22. Recall: What’s the difference in a sauce and soup? • Sauce? • Flavored and thickened liquid. • Soup? • Solid foods with broth/stock

23. 11. Stew (Moist Heat Method) • Any dish prepared by stewingorsimmering small pieces of food in a tightly covered pan; most include vegetables and meat, poultry or fish;

24. Recall? What’s the difference in soup and stew? • Soup? • Solid foods with broth/stock • Stew? • Small pieces of food, simmered or stewed for a long period of time (meat, poultry, fish, vegetables)

25. 12. Bechamel • White sauce or milk-based sauce, thickened with a white roux (equal amounts fat & flour to 1 c milk).

26. 13. Espagnole • Brown sauce or a fortified brown veal stock, thickened with a brown roux.

27. 14.Veloute • Blonde or light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.

28. 15. Hollandaise • Yellow sauce made from an emulsion of egg yolks, butter and lemon or vinegar

29. 16. Tomato • Red or tomato-based sauce

30. 17. Mirepoix • a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery ends) are used.

31. 18. Bouquet garni • is a bag of herbs placed in a sachet. Herbs are dependant on availability and local traditions; in classical cuisine, the bag consists of parsley, bay leaves, a sprig of thyme, and etc.

32. 19. Fish Stock • is made with fish bones and finely chopped mirepoix. It should be cooked for 20–25 minutes—cooking any longer spoils the flavor

33. 20. Chicken stock (Fond Blanc) • Poultry or white stock, is made by using raw bones and white mirepoix. Chicken bones are the most common for fond blanc.

34. 21.Beef stock • Brown stock (beef) in which the color is achieved by roasting bones and mirepoix. Veal bones are the most common type used. Tomato paste is often added (sometimes thinned tomato paste is painted onto the roasting bones). The acid in the paste helps break down the connective tissue helping accelerating the formation of gelatin, as well as giving color to the stock.

36. 22. Vegetable Stock • is an excellent substitute for chicken stock, and is a must for all types of vegetarian cooking. To make 4 cups of vegetable stock use 2 large onions, 2 medium carrots, 3 stalks of celery, 1 whole bulb of garlic, 10 peppercorns, and a bay leaf.

37. Just a few more… • You hungry?

38. 23. Chowder • Any thick rich soup containing chunks of food; example Clam Chowder.

39. 24. Gumbo • A thick, stewlike dish that can have many ingredients, including vegetables such as okra, tomatoes, and onions as well as one or several meats or shellfish, such as chicken, sausage, ham, shrimp, crab or oysters.

40. 25. Bouillabaisse • A celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic saffron and herbs.

41. Let’s Watch the Professional Executive chefs make Stocks • Beef Stock • Chicken Stock • Fish Stock • Vegetable Stock

42. and Sauces (copy on your handout) • Espagnole or brown – • Veloute or blonde – • Béchamel or white – • Tomato or red – • Hollandaise or butter/yellow -

43. Key Concepts: Stocks, Sauces and Soups/Stews • What do these foods have in common: • peppery shrimp gumbo served at a New Orleans restaurant;

44. homemade chicken gravy passed around at a family dinner table;

45. tomato soup ladled out in a school cafeteria?

46. Each one ---- stew, sauce, & soup • starts from one basic formula: • a liquid plus something to thicken it.

47. Their differences come from the • proportion of one ingredient to the other and from the ingredients added by imaginative chefs.

48. To make soups, stews, and sauces, you need a liquid.What liquid do I use? • The choice depends on the other ingredients in the recipe.

49. For a hearty vegetable beef stew, • already filled with a variety of flavors, you could use just water.

50. A mild soup based on one vegetable benefits from fruit juice or broth. Tomato Soup Sweet Corn Soup