KE III

• Categories of Soup


  • Cream
  • Broth
  • Puree
• Types of Soups


  • Bouillon
  • Broth
  • Consommé
  • Bouquet Garni

  
• Mirepoix


  A leek (traditional) or large onion halved or chopped, carrots chopped, celery stalks or celery seed

  
• Bouquet Garni


  A collection of herbs used to enhance both the flavor and aroma of many stocks, soups, and stew, composed of a few peppercorns, 1tsp.oregno, 1 bay leaf, 1tsp. thyme, 1 spring parsley, tied together inside a piece of gauze to keep them from adding debris to a stock or stew

  
• Stock


  A clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish and their bones, from vegetables and seasonings
• Stocks Ingredients


  • Bones
  • Meat
  • Mirepoix
  • Acid products
  • Scraps and leftover
  • Seasonings and spices
• Types of Stocks


  • White Stocks
  • Brown Stocks
• Reduction


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


  A stock that is reduced to coat the back of the spoon
• Kinds of Glazes


  • Meat Glaze
  • Chicken Glaze
  • Fish Glaze
• Sauce


  A 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 French sauce- a mixture of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper
• Structure of Sauces


  • Liquid
  • Thickening Agents
  • Other flavoring Ingredients
• Roux


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

  • Clarified butter
  • Margarine
  • Animal fats
  • Vegetable Oil and shortening
• Types of Roux


  • White Roux
  • Blond Roux
  • Brown Roux
• 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

  3. Cook to the required degree for white, blond or brown
• Other Thickening Agents


  • Starches
  • Beurre Manie
  • Cornstarch
• Chicken fat, beef drippings, and lard

  Used when their flavor is appropriate to the sauce

  
• Vegetable Oil and shortening

  Can be used but they add no flavor to the sauce
• Preparing a ROUX


  Roux must be cooked so that the finished sauce does not have the raw starchy taste of flour
• 3 kinds of Roux

  • White Roux
  • Blond Roux
  • Brown Roux
• White Roux


  • Cooked for just a few minutes, stopped as soon as the roux has a frothy, chalky, slightly gritty appearance
• Blond Roux


  • Cooked a little longer, just until the roux changes to a slightly darker color, sauce has a pale ivory color
• Brown Roux


  • Cooked until it takes a light brown color and a nutty aroma, cooking must be over a low heat so that the roux browns without scorching
• Other Thickening Agents


  • Beurre Manie
  • Whitewash
  • Cornstarch
  • Arrowroot
  • Waxy maize
  • Pregelatinized or instant starches
  • Breadcrumbs
  • Vegetable puree groundnuts and other solids
• Beurre Manie


  A mixture of equal parts soft, raw butter, and flour work together to form a smooth paste, used for quick thickening at the end of cooking
• Whitewash


  A thin mixture of flour and cold water, sauces made from whitewash does not have a good flavor or as fine as a roux
• Cornstarch


  Produces sauce that is almost clear, with a glossy texture, mix with cold water or other cold liquid until smooth, do not boil for a period of time or the starch may break down and the liquid becomes thin
• Arrowroot


  Used like cornstarch, gives an even clearer sauce, its use is limited because of its high cost
• Waxy maize


  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, can thicken a cold liquid without heating and are most commonly used in the bakeshop
• Breadcrumbs


  Thicken the sauce quickly because they have already been cooked, can be used when smoothness or softness is not required
• 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, caution is observed due to the danger of curdling
• Egg yolk Emulsification


  Egg yolks are used as thickening agents for Hollandaise sauce
• Reduction


  Simmering a sauce to evaporate some water thickens the sauce
• India sauce


  Add as much curry powder to a white sauce as you wish
• Cheese Sauce (mornay)


  Add half Cup grated cheese to the white sauce and stir furiously, can add Gruyere which is classic, but any hard white cheese is Ok, thin with white wine as needed