Stocks Soups Sauces
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Transcript of Stocks Soups Sauces
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Professional Cooking I
Stocks, Soups & Sauces
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The Foundation:Stock
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The Foundation:
Stock A clear, avorful, unthickened liquid
resulting from simmering meat, sh
or vegetales in a liquid! A liquid ase used for the making of
sou"s and sauces and as an ingredientin ste#s, raised and other dishes!
An im"ortant ingredient, the qualit$ of#hich im"acts the overall qualit$ of thedish!
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The Foundation:
Stock %asic Ingredients
one and&or meat from veal, eef, lam,
"ork or game' one and&or meat from"oultr$ and game irds' ones or shellsand&or trimmings including the head and&ormeat of sh or shellsh' vegetales
(ire"oi), ouquet garni, hers *iquid Seasoning
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The Foundation:
Stock (eat
"rovide avor not generall$ used to make stock! Stock is
the e)traction of the essence from the onesand other trimmings of the item!
%ones + Fish eads "rovide avor and gelatin -od$.
Trimmings "rovide avor
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The Foundation:
Stock (ire"oi)
Standard /01 onion or onion famil$ memer, 2/1
carrot, 2/1 celer$ -$ #eight.
3hite mire"oi) /01 onion or onion famil$ memer, /01
celer$ -$ #eight.
The standard avoring mi)ture used innumerous "re"arations in the kitchen!
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The Foundation:
Stock %ouquet garni
undle of hers "arsle$ th$me rosemar$
asil savor$ chives
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The Foundation:
Stock *iquid
3ater 3ine Fruit 4uice 5egetale 4uice or stock 6emouillage
#eak stock made from ones that havealread$ een used to make stock!
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The Foundation:
Stock Seasoning
Should al#a$s e done in moderation
to#ard the end of cooking! Should onl$ e done #hen the end use of
the stock is kno#n! If the end use is notkno#n do not season the stock!
Includes "e""er, garlic, other s"ices! Salt should onl$ e used after the nal
reduction of the stock!
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The Foundation:
Stock %ro#n
Cleaned and %ro#ned ones, ro#ned mire"oi), liquid,seasoning
3hite Cleaned ones, mire"oi), liquid, seasoning
Cleaning the ones Clean ones $ lightl$ rinsing to remove e)cess lood %lanch ones onl$ #hen the sauce #ill e used in a
"re"aration #here the lightest "ossile color is desired!
3hite mire"oi) is onl$ used #hen the lightest"ossile color is desired!
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The Foundation:
Stock %asic Ste"s for Cooking Stock
Clean ones
Pre"are mire"oi) %ro#n ones and mire"oi) for ro#n stock Place all ingredients in stock "ot Add cold liquid %ring to slo# oil 6educe to simmer, skim often Strain, cool, store
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The Foundation:
Stock %asic Stocks
%ro#n veal or eef stock
Cleaned ro#ned veal or eef ones, ro#nedstandard mire"oi), #ater, "e""ercorns
7892 hours cooking time for com"lete avore)traction!
3hite chicken stock Cleaned chicken ones, standard or #hite
mire"oi), #ater, "e""ercorns 28 hours cooking time for com"lete e)traction!
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The Foundation:
Stock %asic Stocks
3hite Fish Stock Cleaned sh head, ones, and trimmings
from a #hite or other non8oil$ sh,standard or #hite mire"oi), #ater or#hite #ine, fresh lemon, "e""ercorns
;0 minutes 8 9 hour cooking time forcom"lete e)traction -do not overcook orthe result #ill e a harsh avor.
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The Foundation:
Stock %asic Stocks
Shellsh Stock Cleaned shrim" or other shellsh shells
and heads, standard or #hite mire"oi),#ater or #hite #ine, fresh lemon,"e""ercorns
20 minutes to / minutes cooking timefor com"lete e)traction -do not overcookor the result #ill e a harsh avor.
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Sauce:Classical 6oots
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Sauce A hot or cold seasoned liquid either
served #ith or cooked in a dish -New
LaRousse Gastonomique. Fluid dressing or to""ing #hich adds
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Sauce Functionalit$
(oisturinrich %ind A""earance Interest and A""etite A""eal
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Sauce Com"onents
*iquid&Semi8liquid aseThickening agent Flavoring and seasoning
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Thickening Agents
6ou) /01 fat and /01 our
3hite for echamel %lond for velout? %ro#n for es"agnole
>gg @olk *iaison
ther starches: Cornstarch, Arro#root
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French Classical SauceS$stem
ot (other Sauces
%echamel 5elout? Bemi8lace&>s"agnoleTomato
>mulsion ollandaise
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French Classical SauceS$stem
Cold >mulsions
(a$onnaise French
ther
Salad Bressings Bessert Sauces Classical
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Escofer ApplicationToday
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Returningto theRoots o Escofer
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>scoDer A""lication Toda$
It is to the "roduction of the
"erfect stocks that thesauce cook should devote
himselfEAuguste >scoDer, *e uide Culinaire, 929, (a$o#er %ooks:
Ge# @ork
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>scoDer A""lication Toda$
In fact the introduction of rou) intoFrench cooker$ $ the S"anish
cooks of Anne of Austria musthave "assed almost unnoticed soinsignicant #as their role at the
time = the stocks eing suDcientin their o#n right!
Auguste >scoDer, *e uide Culinaire, 929, (a$o#er %ooks: Ge# @ork
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>scoDer A""lication Toda$
6eturn to rich stocks and rothsHsans thickening agent! ered Jus >nriched rothJus de *ie
6eductions
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>scoDer A""lication Toda$
6eturn to use of integrated sauces %raising liquids Poaching liquids Begla
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>scoDer A""lication Toda$
Ge)t Ste"s
>s"agnole&Bemi8lace = #ine and 4usreduction 5elout? = her and 4us reductionTomato = concase and #ine or stock
reduction %echamel = "e""er infused cream
reduction
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>scoDer A""lication Toda$
Seasoned vegetale 4uicereduction
Seasoned fruit 4uice reduction
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Sauce
A hot or cold seasoned liquid eitherserved #ith or cooked in a dish -New
LaRousse Gastonomique. Fluid dressing or to""ing #hich adds
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Sou"
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Sou"
A thin sauce! A claried, reduced, avor
enhanced and #ell garnishedstock!
A #ell garnished, avorful liquid or
semi8liquid served at an$ "oint inthe meal!
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Sou"
(ost commonl$ "re"ared $classication
Clear&Thin roth, consomm?
Thick
"ur?e, cream, velout?, vegetale S"ecialt$
Gational&6egional 8 Cho#der
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Sou"
%rothThin sou" Stock
Pro"er reduction Seasoning of stock!
Kualit$ 8 roust, rich avor and aroma
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Sou"
Consomm?Thin, clear sou"
Stock Pro"er reduction Clarication Seasoning of stock!
arnish 8 runoise of vegetale, meat, etc! Kualit$ 8 cr$stal clear, rich te)ture, full
avor
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Sou"
Pur?eThick sou" Starch$ vegetales cooked in liquid Ingredients "ur?ed Kualit$ 8 smooth, cream$ consistenc$,
rich avor
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Sou"
CreamThick sou"
(eat, vegetales, "oultr$, sh, or shellsh %ase 8 milk' echamel sauce' stock Ingredients often "ur?ed Finished #ith cream -o"tional. Kualit$ 8 rich avor, smooth and cream$
ase
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Sou"
5elout?Thick sou"
(eat, vegetales, "oultr$, sh, or shellsh %ase 8 a""ro"riate velout? sauce Ingredients often "ur?ed Finished #ith liasion of egg $olk and
cream! Kualit$ 8 rich avor and smooth, cream$
ase
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Sou"
5egetaleThick sou" 5egetales, meat, "oultr$ %ase 8 a""ro"riate stock Got "ur?ed, chunk$
Kualit$ 8 evenl$ cooked, consistentsi
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Sou"
Cho#der National soup - thick Shellfsh, fsh, potato, corn Base - shellfsh or fsh stock, milk,
bechamel, velout Not pured, chunky
Finished sometimes with cream Quality - rich, thick, creamy base evenly
cooked in!redients "ull-bodied #avor