Week 5   Stock, Sauces And Soups
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Week 5 Stock, Sauces And Soups

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Week 5   Stock, Sauces And Soups Week 5 Stock, Sauces And Soups Presentation Transcript

  • Week 5 Stock, Sauce, and Soup . 2248 email: tpavit@wu.ac.th 1
  • Outline • Stock , , • Sauce , , , , • Soup , 2
  • Stock 3
  • (Stock) • Stock • 4
  • 5
  • 1. White Stock 2. Brown Stock 3. Fish Stock Fumet Fish Stock 4. Court Bouillon 6
  • White beef stock Brown Stock Chicken stock 7
  • Court bouillon Fish fumet Fish Stock 8
  • Remouillage Broth 9
  • Estouffade Glace de viande 10
  • • • • 11
  • 3 1. 2. Mirepoix - 50:25:25 3. Bouquet garni – Thyme, bay leaves, peppercorn, parsley 12
  • stock 1. / 3-4 2. 3. 13
  • 1. – 2. (85OC) 3. 4. – Chinois 5. 6. – 2-3 7. - 14
  • Cooking Times for Stocks • White Beef Stock 8 to 10 hours • White and Brown Veal 6 to 8 hours • White Poultry and Game Bird Stocks 4 to 6 hours • Vegetable Stocks 30 to 40 minutes, depending on ingredients and size of the veggies cut 15
  • 1. Flavor • 2. Color • 3. Aromatic • 4. Clarity • 16
  • กF ก F ก ก กก ก F ก ก / ก F F F F ก F F Mirepoix F -ก ก F ก ก F / F ก ก/ ก F F F F ก F F F Fก ก F Fก ก F ก ก F ก F -ก ก F ก ก 17
  • Sauce 18
  • The Purpose of Sauces • Most sauces have more than one function in a dish • A sauce that adds a counterpoint flavor, for example, also introduce textural and visual appeal. • Sauces generally serve one or more of the following purposes. 19
  • The Purpose of Sauces 1. Introduce complementary or counterpoint flavors Sauces that are classically paired with particular foods illustrate this function. 2. Add moisture or Succulence 3. Add visual interest a sauce can enhance a dish’s appearance by adding luster and sheen 4. Adjust texture many sauces includes a garnish that adds texture to the finished dish 20
  • Sauce - • • (Thickening agent) 21
  • • • Grand sauce 22
  • • ( ) Liquid, the body of the sauce • Thickening agent • Additional seasoning and flavoring ingredients 23
  • Sauce Structure Liquid Thickening Agent Flavoring & Seasoning 24
  • 1. Liquid Liquids Leading Sauce • White Stock Veloute Sauce (Chicken, veal, fish) • Brown Stock Espagnole Sauce • Milk Bechamel Sauce • Tomato plus Stock Tomato Sauce • Clarified Butter Hollandaise Sauce 25
  • 2. (Thickening agent) (gelatinization) 26
  • 1. Roux 3 • White Roux White Roux • Blond Roux / • Brown Roux Brown Roux Blond Roux 27
  • - Wheat Flour 3 • (Bread flour) • (All-purpose flour) • (Cake flour) 28
  • 2. (Cornstarch) (Cornstarch) 2 3. (Arrowroot) 29
  • 4. Beurre Manié (Burr Mahn-yay) Mahn-yay) (lee-yah-zon) 5. Liaison (lee-yah-zon) (Coagulation) 30
  • 1. (Reduction) (Reduction) 2. (Straining) (Straining) 3. (Monter au Buerre) Buerre) finishing with butter 31
  • 3. / 32
  • Sauce Pairing • Certain classic sauce combinations endure because the composition is well balance in all areas: taste, texture, and eye appeal • When choosing an appropriate sauce, it should be: 1. Suitable for the style of service 2. Matched to the main ingredient’s cooking 3. Appropriate for the flavor or the food with which it is paired 33
  • Guidelines for Plating Sauces • Maintain correct temperature • Consider the texture of the food being served • Serve an appropriate portion of sauce 34
  • Sauce Families 35
  • 1. Leading Sauces Liquid + thickening agent = Leading Sauce • Leading Sauce = Mother Sauces The Leading Sauces Leading S. Liquid Thickening Agent Béchamel Milk + White Roux Velouté White Stock + White or Blond Roux Espagnole Brown Stock + Brown Roux Tomato Tomato + Stock + (optional Roux) Hollandaise Butter + Egg Yolks 36
  • 2. Small Sauces Leading Sauces + Additional Flavoring 1. Second leading white Sauces 2. Demi-glace 37
  • The Small Sauces Leading Sauce Secondary Sauce Small Sauce Béchamel Cream / Mornay Cheddar Cheese / Mustard Veal Velouté Allemande Poulette / Aurora Curry Chicken Velouté Supreme Mushroom / Albufera Curry Fish Velouté White wine Sauce Normandy / Mushroom 38
  • Béchamel 39
  • Velouté 40
  • Espagnole 41
  • Tomato 42
  • Hollandaise 43
  • Béchamel Derivatives 44
  • Béchamel Derivatives 45
  • 46
  • Demi- Demi-Glace Derivatives 47
  • Tomato Sauces 48
  • Warm Butter Emulsion Sauces (Hollandaise Style) 49
  • 1. Savory Sauce 2. Sweet or Dessert Sauce 50
  • Savory Sauce 1. White Sauce ** Béchamel, Velouté, Allemande, Supreme 2. Brown Sauce ** Espagnole, Chasseur, Robert, Demi-glace, Gravy 51
  • Sweet or Dessert Sauce 1. Honey Sauce 2. Chocolate Sauce 3. Vanilla Sauce 4. Apricot Sauce 52
  • • Pan Gravy roux • Salsa • Chutney • Compound Butter 53
  • 1. 2. 3. 4. 5. 54
  • 1. 2. 3. 55
  • 1. 2. 3. 4. 56
  • Soup 57
  • Soup • • appetizer 58
  • 1. Clear Soup Are all based on a clear, unthickened broth or stock 2. Thick Soup they are thickened either by adding a thickening agent, such as roux or by pureeing one or more of their ingredients to provide a heavier consistency 3. Specialty & National Soup 59
  • 1. Clear Soup 1. Broth and Bouillon ( ) Beef Broth 60
  • 1. Clear Soup 2. Vegetable Soup is a clear soup, seasoned stock or broth with the addition of one or more vegetables. Clear Vegetable Soup 3. Consommé (and Double Consommé) is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. Chicken Consomme 61
  • Making Consomme 62
  • 2. Thick Soup 1. Cream Soups are soup that are thickened with roux, beurre manie, liaison or other thickening agents, plus milk and/or cream. They are similar to Bechamel sauce. 63
  • The Classic Cream Soups 1. Veloute soups consisted of Velouté sauce Pureed flavoring ingredient White stock, to dilute Liaison, to finish 2. Cream soups consisted of Béchamel Sauce Pureed flavoring ingredient Milk (or white Stock), to dilute Cream, to finish 64
  • 2. Thick Soup 2. Purees are soups that are naturally thickened by pureeing one or more of their ingredients. Made by simmering dried or fresh vegetables, especially high-starch vegetables, then pureeing the soup. Puree Soup are not as smooth and creamy as cream soups 65
  • 2. Thick Soup 3. Bisques are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished cream. (Flour/Rice) 4. Chowders are heavy soups made from fish, shellfish and/or vegetables. Although they are made in many ways, they usually contain milk and potatoes 66
  • 3. Specialty and National Soups • Soup that don’t fit well into the main categories and soups that are native to particular countries or regions. 67
  • SERVICE OF SOUPS Standard Portion Size – Appetizer portion: 6 – 8 oz. (200 – 250 ml.) – Main Course portion 10 – 12 oz. (300 – 350 ml.) 68