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STOCKS, SOUPS AND SAUCES

STOCKS, SOUPS AND SAUCES. The Four Essential Parts of a Stock Are:. Flavoring Liquid Aromatics Mirepoix. Bones for Stock are Prepared by:. Blanching Browning Sweating. Stocks are Evaluated on Four Qualities. Flavor Color Aroma Clarity.

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STOCKS, SOUPS AND SAUCES

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  1. STOCKS, SOUPS AND SAUCES

  2. The Four Essential Parts of a Stock Are: • Flavoring • Liquid • Aromatics • Mirepoix

  3. Bones for Stock are Prepared by: • Blanching • Browning • Sweating

  4. Stocks are Evaluated on Four Qualities • Flavor • Color • Aroma • Clarity

  5. Place a C next to the soups that are clear, and a T next to the soups that are thick. • Consommé ______ • Bisque ______ • Broth ______ • Cream ______ • Puree ______

  6. Answers • Consommé C • Bisque T • Broth C • Cream T • Puree T

  7. Helpful Hints for Cream and Puree Soups • If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. Never use heavy cream-it can hide the flavor of the mian ingredient. • If the soup has a sour or “off” flavor, or has curdled, discard it. Cream soups have a brief storage time once the cream has been added.

  8. Helpful Hints cont. • To store cream soups longer, be sure that the base is properly chilled and stored. Finish only the amount needed for a single service period. • If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check the flavor. If it doesn’t taste scorched in the clean pan, it is safe to continue cooking.

  9. Connect the specialty soup on the left with the country it comes from on the right. • Borscht Italy • Minestrone Louisiana • Gumbo Spain • Gazpacho France • Vichyssoise Russia

  10. Answers • Borscht Russia • Minestrone Italy • Gumbo Louisiana • Gazpacho Spain • Vichyssoise France

  11. Cooling And Finishing Techniques • Remove surface fat from soup before service • Blot with strips of unwaxed brown butcher paper to eliminate unwanted fat. • Soups should be garnished just before service.

  12. The Five Grand Sauces • Béchamel • Veloute • Espagnole (Brown) • Tomato • Hollandaise

  13. Miscellaneous Sauces • Coulis • Jus • Compound Butters • Salsa

  14. How do Miscellaneous Sauces Function? • The function in much the same way that grand sauces do. They add flavor, moisture, texture, and color to the dish. • They also allow chefs to change the menu item by providing a lower-fat alternative to the usually heavy grand or derivative sauces.

  15. Thickeners are important in preparing sauces. Some types of thickeners include: • White • Blond roux • Brown roux • Beurre manie • Slurry • Liaison

  16. To Pair the Correct Sauce with a Meal: • The sauce should be suitable for the style of service. • The sauce should be suitable for the main ingredient’s cooking technique. • The sauce’s flavor must be appropriate for the flavor of the food it is accompanying.

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