KE MIDTERMS

• Soup


  Liquid food, generally served warm, made by combining ingredients of meat or vegetables with stock or water
• Categories of Soup


  • Cream: thick soup which cream added
  • Broth: boiled soups served as they are cooked, with chopped vegetables
  • Puree: thick soup with vegetables and pulses, pureed or blended
• Types of Soup


  • Bouillon: clear soup, usually made from beef
  • Broth: thin soup
  • Consomme: clear soup, highly seasoned made from 2 or more kinds of meat
  • Boquet Garni: collection of herbs
• Mirepoix


  A leek (traditional)
• Stocks


  Flavored liquid, clear, thin liquid flavored by soluble substances
• Base


  Stock fond
• Stock Ingredients


  • Bones: major ingredients in stock
  • Meat: rarely used in stocks
  • Mirepoix (meer-pwah) – aromatic vegetables or the combination of onions, carrots, and celery
  • Acid products - acid helps dissolve connective tissue. They are added to extract more flavor from bones
  • Scraps and leftover – used if they are clean, wholesome, and appropriate to the stock being made
  • Seasonings and spices – salt is not added to in making stocks
• Types of Stock


  • White Stocks – has a rich, full flavor, good body, clarity, and a little or no color
  • Brown Stocks – the bones and mirepoix are browned first
• Reduction


  Stocks are concentrated by boiling or simmering them to evaporate the water
• Glazes


  French term glace (glashss); a stock that is reduced to coat the back of the spoon
• Kinds of Glazes


  • Meat Glaze – made from brown stock
  • Chicken Glaze – made from chicken stock
  • Fish Glaze – made from fish stock
• Sauce


  Flavorful liquid, usually thickened, that is used to season, flavor, and enhanced other foods
• Purpose of Sauce to Food


  • Moistness
  • Richness
  • Flavor
  • Interest and appetite appeal
  • Appearance (Color and Shine)
• Hollandaise Sauce


  A mother of all sauces. French sauce- a mixture of egg yolk and butter
• Structure of Sauces


  • Liquid – provides the body or base of most sauces
  • Thickening Agents – a sauce must be thick enough to cling lightly to the food
  • Other flavoring Ingredients – adding specified flavorings
• Starch Thickening Agents


  • Mixing the starch in fat – principle of the roux and beurre manie' (burr mahnyay)
  • Mixing the starch in cold water – principle in cornstarch. Slurry
• Roux


  A cooked mixture of equal parts by weight of fat and flour
• Cooking Fats for Roux

  • Clarified butter – preferred for the finest sauces
  • Margarine – used in place of butter because of its cost
  • Animal fats – chicken fat, beef drippings, and lard is used when their flavor is appropriate to the sauce
  • Vegetable Oil and shortening – can be used but they add no flavor to the sauce
• Kinds of Roux


  • White Roux – cooked for just a few minutes
  • Blond Roux – or pale roux, is cooked a little longer, slightly darker color. Has a pale ivory color
  • Brown Roux – is cooked until it takes a light brown color and a nutty aroma
• Basic Procedure for making a Roux

  1. Melt fat

  2. Add the correct amount of flour and stir until flour and fat are thoroughly mixed. Cook to the required degree for white, blond or brown
• Other Thickening Agents


  • Beurre Manie (burr mahnyay) – a mixture of equal parts soft, raw butter, and flour work together to form a smooth paste
  • White wash – a thin mixture of flour and cold water
  • Cornstarch – Produces sauce that is almost clear, with a glossy texture
  • Arrowroot – is used like cornstarch, gives an even clearer sauce
  • Waxy maize - is used for sauces that are to be frozen and it is handled like a cornstarch
  • Pregelatinized or instant starches – have been cooked, or gelatinized, then redried
  • Breadcrumbs – this will thicken the sauce quickly because they have already been cooked
  • Vegetable puree groundnuts and other solids – the sauce gets its texture from the thickness of the main ingredients
  • Egg yolk and Cream Liaison - the egg yolk is thickened lightly as a sauce due to the coagulation of egg proteins when heated
  • Egg yolk Emulsification- Egg yolks are used as thickening agents for Hollandaise sauce
  • Reduction – simmering a sauce to evaporate some water thickens the sauce
• Classes of Roux Sauces

  • White Sauce (White Béchamel)
  • India sauce
  • Cheese Sauce (mornay)
  • Brown Sauce or Gravy (Brown Béchamel)
  • Aurora Sauce
  • Poulet Sauce
  • Fine Herbs Sauce
  • Gravy (Borealis Sauce)
• Cold Sauces


  • Vinaigrette
  • Mint Sauce
  • Horseradish Sauce
  • Mayonnaise
• Mayonnaise Ingredients


  1 egg yolk, ¼ - ½ cup oil, ¼ t iodized salt, ¼ t mustard, 1 t vinegar
• Mayonnaise


  A greater challenge is getting a thick, smooth sauce that does not separate
• Modified Mayo Recipes

  • Aioli - add and chop as much garlic as you dare and add to the mayo
  • Avocado Dressing - add avocado, cream cheese, hot sauce, lemon juice, garlic
  • Curry Mayo - Add two or three tsp. curry paste to 1 cup of mayo
  • Dill mayo - add powdered dill and a little drier mustard
  • Green Goddess - Anchovies, Italian parsley, chives, scallions, garlic, and an equal amount of sour cream
  • Mustard mayo - Add dry mustard, lemon juice, and honey
  • Nicoise Sauce - add tomato paste, red pepper, chives, and tarragon
  • Remoulade Mayo - add remoulade sauce, capers, anchovy paste, cilantro or parsley, and chives
  • Russian Dressing - add ketchup, horseradish, lemon juice, and honey
  • Tartar Sauce - add relish, capers, chopped egg white, parsley, Dijon mustard, and lemon juice
  • Thousand Island Dressing - to Russian dressing add sweet relish
• Shellfish


  Aquatic invertebrate, such as a mollusk or crustacean, that has a shell
• Fish


  A cold-blooded vertebrate animal that lives in water
• Market Form of Fish

  • Fresh Fish - Whole fish, Drawn fish, Dressed fish, Steaks, Fillets
  • Frozen Fish - Fillets and steaks
  • Canned Fish - Both finfish and shellfish
  • Cured Fish - Salted, smoked, or pickled
• Market Form of Shellfish

  • Live Shellfish - crabs, clams, mussels, snails, oysters, and shrimp
  • Whole Shellfish - no longer alive, head and thorax intact
  • Shucked Shellfish - Oysters, clams, mollusks, and scallops removed from shell
  • Headless Shellfish - Shrimps, lobsters, and prawns with head and thorax removed
• Egg


  Contained in a shell and consists of the white (albumen) and a yellow portion (yolk)
• Bloom


  Thin film
• Market Forms of Egg

  • Fresh eggs or shell eggs - may be purchased individually
  • Frozen eggs - Whole eggs, Whites, Yolks, Whole eggs with extra yolks
  • Dried eggs - seldom used
• Uses of Eggs in Culinary


  • Clarifying
  • Coating
  • Enriching
  • Garnishing
  • Glazing
• Poultry


  Raised for the table
• Most Consumed Poultry


  • Chicken
  • Turkeys
  • Duck meat
  • Geese
  • Guinea fowl
  • Squabs
• Market Form of Poultry

  • Live Poultry
  • Whole Poultry
  • Dressed Poultry
  • Drawn Poultry
  • Ready to Cook
  • Poultry Parts
• Meat


  Refers to the muscle of animal used as food
• Pork


  Refers to the meat of hogs that is usually butchered before they are one-year-old
• Structure and Composition of Meat

  • Interstitial occupied by connective tissues the collagen, reticulin and elastin
  • A cylindrical cell with multiple nuclei enclosed membrane, the sarcolemma
  • Composed of myofibrils which are 1-2 cm thick and are the basic unit of muscular contraction