Midterms

• Stocks (Fond in French)


  Great determinant of flavor in food
• Stocks


  • Most basic food preparation rely on a quality stock
• Major uses of stocks


  • As a base for soups and sauces
  • As a base for stews and braises
  • As a cooking medium for vegetables and grains
• Soups


  Gently simmered liquid with major flavoring component from meat, poultry, fish, shellfish, and vegetables. It should also have herbs and spices to enhance flavor and reduce the use of salt.
• Kinds of soups


  • Clear soup - clear, flavorful broths that are amber to brown in color. They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor.
  • Thick soups - it is a cream soup based on a bechamel sauce and finished with heavy cream. Also, it should have a velvety smooth texture and the thickness of heavy cream.
• Clear soups


  • Consomme Soup - made by combining lean chopped meat, egg whites, mirepoix, herbs, and spices, and an acidic ingredient like tomatoes, wine, or lemon juice. The good consomme is crystal-clear, has a good body, amber to brown in color, and completely fat-free.
  • Vegetable soup - made by a single vegetable or a combination of them. Usually thicker than a broth.
• Thick soups


  • Bisque- cream soup based on crustaceans like shrimps and lobster. Made by simmering a crustacean in a stock or fish fumet.
  • Chowder- vegetable soup made with broth, milk or water as a base, then thickened with roux.
• Sauces


  One of the important components of a dish. Enhance the taste of the food to be served as well as add the moisture or succulence to food that are cooked dry. Enhance the appearance of a dish by adding luster and sheen. Deepens and enriches the overall taste and its texture.
• Structure of sauces


  • A liquid, the body of the sauce
  • A thickening agent
  • Additional seasoning and flavoring ingredients
• Starches used as thickening agents


  • Flour
  • Cornstarch
  • Arrowroot
  • Vegetable purée
  • Roux
  • Liaisons
  • Emulsification
  • Reductions
• Arrowroot


  A fine powder made from the dried, ground rootstalks of tropical plants. Its thickening power is about twice that of flour.
• Types of roux and their cooking time

  • Roux Blanc-White roux (Cook for 3-5 minutes)
  • Roux blond-Blond roux (Cook for 5-6 minutes)
  • Roux brun-Brown roux (Cook 15-20 minutes)
• Liaison


  A combination of cream and egg yolks, used to thicken sauces. Liaisons add sheen, colour, and flavour to the sauce.
• Emulsification


  A method of thickening sauces by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifying agent.
• Reduction


  During this process water evaporates from the liquid (often stock) as it simmers. The result is a concentration of flavour and colour. The sauce also thickens because as the water evaporates, the roux and other solids become concentrated.
• Hors d'oeuvres


  Also called appetizers. Whether hot or cold, this are very small portion of foods served before the meal to stimulate the appetite.
• Types of hors d'oeuvres

  • Cold hors d'oeuvres
  • Hot hors d'oeuvres
  • Cocktails
  • Relishes
  • Chips and dips
  • Petite salad
  • Fresh fruits and vegetables
• Canapés


  Bite-sized open-faced sandwiches. Consist of tiny portion of food presented on bases of breads, toast, or pastry.
• Hot hors d'oeuvres


  • Beef kebabs
  • Cocktail sausages
  • Meatballs
  • Mini eggrolls
  • Fried shrimp
  • Stuffed cream puffs
• Cocktails


  Made of seafood or fruits usually with a tart or tangy sauce, served chilled and often on a bed of crushed ice.
• Relishes


  Raw pickled vegetables cut into attractive shapes served as appetizer
• Salad


  A single food or a mixture of foods accompanied A salad can contain meat, grains, nuts, or bound by a dressing or cheese and contain
• MEATBALLS


  Made from ground beef, veal, pork or poultry and served in sauce
• RUMAKI


  • Chicken livers wrapped in bacon and broiled or baked
  • Olives, pineapples, dates wrapped in bacon
• STUFFED WANTON SKINS


  Asian noodle dough stuffed with pork, chicken, selfish and vegetables before cooking
• STUFFED WANTON SKINS


  • Dumplings
• Ways to serve hors d'oeuvres

  • Butler-style service
  • Buffet-style service
• Guidelines for preparing hors d'oeuvre


  • They should be small, one to two bites
  • Should be well flavorful and well seasoned without overpowering
  • Should be visually attractive
  • Should compliment whatever food may follow without duplicating their flavor
• Appetizer salad


  Salad served as a first course, stimulates the appetite with tangy, flavorful dressings and looks good, not too filling
• Appetizer salads


  • Caesar salad
  • Green salad
  • Tomato and asparagus salad with fresh mozzarella
• Accompaniment salad


  Salad served with the main course, light and flavorful, not too rich
• Main course salad or bound salad


  Cold salad plates that are large enough to be a full meal and contain sufficient protein, offer variety and balanced meal in terms of flavors, textures, and color
• Main course salads


  • Salad Nicoise
  • Macaroni salad
  • Potato salad
• Dessert salad


  Usually sweet and may contain fruits, sweetened gelatin, nuts, and creams
• Dessert salads


  • Fruit salad
• Components of a salad


  • Base
  • Body
  • Garnish
  • Dressing
• Guidelines for arranging salads


  • Use cold plates
  • Keep salad off the rim of the plate
  • Strike a good balance of colors
  • Height keeps a salad attractive
  • Cut ingredients neatly to make them identifiable
• Categories of salad dressings


  • Oil and vinegar dressings
  • Vinaigrette
  • Creamy dressings
  • Mayonnaise based dressings
  • Cooked dressings
• Vinaigrette


  A temporary emulsion of oil and vinegar seasoned with salt and pepper
• Mayonnaise based dressings


  Salad dressings that use mayonnaise as a base with other ingredients added for flavor, color and texture