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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



             ...
White beef stock


                               Brown Stock




               Chicken stock


                         ...
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, parsl...
stock
1.   /

         3-4

2.
3.




                       13
1.             –
2.                      (85OC)
3.
4.                 –
     Chinois
5.

6.                               ...
Cooking Times for Stocks
• White Beef Stock
  8 to 10 hours
• White and Brown Veal
  6 to 8 hours
• White Poultry and Game...
1.    Flavor      •
2.   Color        •

3.    Aromatic    •

4.      Clarity   •



                      16
กF
     ก F      ก ก กก ก                      F       ก
                            ก /    ก            F         F
F    ...
Sauce

        18
The Purpose of Sauces
• Most sauces have more than one function in a
  dish
• A sauce that adds a counterpoint flavor, for...
The Purpose of Sauces
1.   Introduce complementary or counterpoint flavors
     Sauces that are classically paired with pa...
Sauce -
•




•
     (Thickening agent)


                          21
•


•
    Grand sauce




                  22
•             (           ) Liquid, the
    body of the sauce
•
    Thickening agent
•
            Additional seasoning an...
Sauce Structure
                    Liquid



                  Thickening
                     Agent



                 ...
1. Liquid
               Liquids            Leading Sauce
•     White Stock             Veloute Sauce
      (Chicken, veal...
2.                  (Thickening agent)

 (gelatinization)




                                         26
1. Roux

          3
• White Roux
                                White Roux
• Blond Roux
               /
• Brown Roux
  ...
- Wheat Flour
              3
•        (Bread flour)
•    (All-purpose flour)
•         (Cake flour)




                 ...
2.   (Cornstarch)
     (Cornstarch)
        2


3.       (Arrowroot)




                       29
4. Beurre Manié (Burr Mahn-yay)
                      Mahn-yay)




           (lee-yah-zon)
5. Liaison (lee-yah-zon)


  ...
1.            (Reduction)
              (Reduction)

2.            (Straining)
              (Straining)


3.             ...
3.

     /




         32
Sauce Pairing
• Certain classic sauce combinations endure because
  the composition is well balance in all areas: taste,
 ...
Guidelines for Plating Sauces
• Maintain correct temperature
• Consider the texture of the food being served
• Serve an ap...
Sauce Families

                 35
1. Leading Sauces
     Liquid + thickening agent = Leading Sauce
           • Leading Sauce = Mother Sauces
The Leading Sa...
2. Small Sauces
    Leading Sauces + Additional Flavoring
1. Second leading white Sauces
2. Demi-glace




               ...
The Small Sauces
  Leading Sauce   Secondary Sauce        Small Sauce
Béchamel                             Cream / Mornay
...
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...
Sweet or Dessert Sauce
1.   Honey Sauce
2.   Chocolate Sauce
3.   Vanilla Sauce
4.   Apricot Sauce




                   ...
• 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 add...
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...
Making Consomme




                  62
2. Thick Soup
1. Cream Soups
  are soup that are
  thickened with roux,
  beurre manie, liaison
  or other thickening
  ag...
The Classic Cream Soups
1. Veloute soups consisted of
        Velouté sauce
        Pureed flavoring ingredient
        Wh...
2. Thick Soup
2. Purees
 are soups that are naturally
 thickened by pureeing one or
 more of their ingredients.
 Made by s...
2. Thick Soup
3. Bisques
  are thickened soups made from
  shellfish. They are usually prepared
  like cream soups and are...
3. Specialty and National Soups
• Soup that don’t fit well into the main
  categories and soups that are native to
  parti...
SERVICE OF SOUPS
Standard Portion Size
   – Appetizer portion:
     6 – 8 oz. (200 – 250 ml.)
   – Main Course portion
   ...
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Week 5 Stock, Sauces And Soups

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Transcript of "Week 5 Stock, Sauces And Soups"

  1. 1. Week 5 Stock, Sauce, and Soup . 2248 email: tpavit@wu.ac.th 1
  2. 2. Outline • Stock , , • Sauce , , , , • Soup , 2
  3. 3. Stock 3
  4. 4. (Stock) • Stock • 4
  5. 5. 5
  6. 6. 1. White Stock 2. Brown Stock 3. Fish Stock Fumet Fish Stock 4. Court Bouillon 6
  7. 7. White beef stock Brown Stock Chicken stock 7
  8. 8. Court bouillon Fish fumet Fish Stock 8
  9. 9. Remouillage Broth 9
  10. 10. Estouffade Glace de viande 10
  11. 11. • • • 11
  12. 12. 3 1. 2. Mirepoix - 50:25:25 3. Bouquet garni – Thyme, bay leaves, peppercorn, parsley 12
  13. 13. stock 1. / 3-4 2. 3. 13
  14. 14. 1. – 2. (85OC) 3. 4. – Chinois 5. 6. – 2-3 7. - 14
  15. 15. 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
  16. 16. 1. Flavor • 2. Color • 3. Aromatic • 4. Clarity • 16
  17. 17. 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
  18. 18. Sauce 18
  19. 19. 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
  20. 20. 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
  21. 21. Sauce - • • (Thickening agent) 21
  22. 22. • • Grand sauce 22
  23. 23. • ( ) Liquid, the body of the sauce • Thickening agent • Additional seasoning and flavoring ingredients 23
  24. 24. Sauce Structure Liquid Thickening Agent Flavoring & Seasoning 24
  25. 25. 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
  26. 26. 2. (Thickening agent) (gelatinization) 26
  27. 27. 1. Roux 3 • White Roux White Roux • Blond Roux / • Brown Roux Brown Roux Blond Roux 27
  28. 28. - Wheat Flour 3 • (Bread flour) • (All-purpose flour) • (Cake flour) 28
  29. 29. 2. (Cornstarch) (Cornstarch) 2 3. (Arrowroot) 29
  30. 30. 4. Beurre Manié (Burr Mahn-yay) Mahn-yay) (lee-yah-zon) 5. Liaison (lee-yah-zon) (Coagulation) 30
  31. 31. 1. (Reduction) (Reduction) 2. (Straining) (Straining) 3. (Monter au Buerre) Buerre) finishing with butter 31
  32. 32. 3. / 32
  33. 33. 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
  34. 34. Guidelines for Plating Sauces • Maintain correct temperature • Consider the texture of the food being served • Serve an appropriate portion of sauce 34
  35. 35. Sauce Families 35
  36. 36. 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
  37. 37. 2. Small Sauces Leading Sauces + Additional Flavoring 1. Second leading white Sauces 2. Demi-glace 37
  38. 38. 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
  39. 39. Béchamel 39
  40. 40. Velouté 40
  41. 41. Espagnole 41
  42. 42. Tomato 42
  43. 43. Hollandaise 43
  44. 44. Béchamel Derivatives 44
  45. 45. Béchamel Derivatives 45
  46. 46. 46
  47. 47. Demi- Demi-Glace Derivatives 47
  48. 48. Tomato Sauces 48
  49. 49. Warm Butter Emulsion Sauces (Hollandaise Style) 49
  50. 50. 1. Savory Sauce 2. Sweet or Dessert Sauce 50
  51. 51. Savory Sauce 1. White Sauce ** Béchamel, Velouté, Allemande, Supreme 2. Brown Sauce ** Espagnole, Chasseur, Robert, Demi-glace, Gravy 51
  52. 52. Sweet or Dessert Sauce 1. Honey Sauce 2. Chocolate Sauce 3. Vanilla Sauce 4. Apricot Sauce 52
  53. 53. • Pan Gravy roux • Salsa • Chutney • Compound Butter 53
  54. 54. 1. 2. 3. 4. 5. 54
  55. 55. 1. 2. 3. 55
  56. 56. 1. 2. 3. 4. 56
  57. 57. Soup 57
  58. 58. Soup • • appetizer 58
  59. 59. 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
  60. 60. 1. Clear Soup 1. Broth and Bouillon ( ) Beef Broth 60
  61. 61. 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
  62. 62. Making Consomme 62
  63. 63. 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
  64. 64. 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
  65. 65. 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
  66. 66. 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
  67. 67. 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
  68. 68. SERVICE OF SOUPS Standard Portion Size – Appetizer portion: 6 – 8 oz. (200 – 250 ml.) – Main Course portion 10 – 12 oz. (300 – 350 ml.) 68
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