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Stocks soup-and-sauces (1)
- 3. Principles in preparing Stocks The stock ingredients are simmered starting with cold water. Stocks are simmered gently, and not boiled
- 4. Salt is usually not added or only minimally added the "scum" that rises to the surface is skimmed off before further ingredients are added Stocks can be frozen
- 5. What is the difference between stock and broth? Stock –is a thin liquid produced by simmering raw ingredients: solids are removed, leaving a thin, highly flavored liquid. Broth- is a basic soup where solid pieces of flavoring meat or fish along with some vegetables, remain. Nowadays it is acceptable to refer strictly vegetable soup as broth.
- 10. Characteristics of stocks Body- obtained by dissolving meat proteins in water. Flavor- obtained by using a mirepoix, spices and herb. Clarity- obtained by removing impurities through blanching or by skimming. Color- certain vegetables like carrots and tomatoes will color your stock.
- 11. Ingredientsin preparing Stock Meat, bones or skin -beef -chicken -pork -seafood -vegetable Aromatics (mirepoix) -carrots -onions -bay and others… (stock has a much more complex flavor than broth)
- 12. Guidelines in preparingStock Gather ingredients Boil Add seasonings and spices
- 13. Different kinds of spices and seasonings Bay leaves peppercorn pepper
- 14. Chili powder Cloves (ground) Cream of tartar
- 15. Crushed red pepper Curry powder
- 18. Soup - A liquid flavored dish which is considered as a dinner item as well as snack or appetizer. This is made by combining ingredients such as meat and vegetables with stock, juice or water.
- 19. Classifications of soup: Clear Soup: * BOUILLON- by product of simmering meat or poultry w/o solid ingredients. * VEGETABLE SOUP- seasoned with the addition of one or more vegetables and meat products. * CONSOMMÈ- rich flavored stock clarified to transparent a perfect starter for elegant dinner.
- 20. Thick Soup: CREAM SOUP- thickened with roux, milk and cream. PUREE- based on starchy ingredients; based on potato, tomato, rice and others; not smooth and creamy like cream soup. BISQUES- thickened soup made from shellfish. CHOWDERS- hearty American soup made from fish, shellfish or vegetables usually contain milk and potatoes.
- 23. Types of soup: DESSERT/ FRUIT SOUP This is served warm or cold usually with milk, coconut milk, cream, beverages or fruits in season. COLD SOUP A particular variation of traditional soups wherein temperature is kept at room temperature or below, may be sweet and savory and popular during summer. ASIAN SOUP This is typical broth or clear soup thickened with starch where tofu is commonly used. REGIONAL TRADITIONAL SOUP This is a soup specialty popularized in each place like birds’ nest in Chinese cuisine, bouillabaisse in Mediterranean cuisine etc.
- 24. Basic principles in cooking Soup Prepare all the ingredient s Cut all the ingredient s at the same size.
- 25. When cooking, wait for your ingredients to brown. Add less liquid
- 26. Place longer- cooking ingredients on the bottom Choosing the right cooking time
- 27. (Latin salsus , salsa in Spanish meaning salted) Are liquid or sometimes semi- liquid served or used in preparing other foods. This is derived from one of the mother sauce (small sauce or secondary sauce) and basically made from stock used as dip or gravy added to dishes to add flavor, moisture and visual appeal to another dish. SAUCES
- 28. Kinds of Sauces There are sauces available in the market that can be used to enhance food flavor, some of these are prepared ready for busy individuals and those who are always in a hurry but the following sauces are widely used in fine dining : . BECHAMEL/MILK- made from scalding milk, onion, cloves with white roux and seasoning. VELOUTE- made from thickening a chicken meat or meat with blonde roux. ESPAGNOLE/BROWN STOCK- made from caramelized bones(usually veal) and tomato that contributes to the glossy dark brown color. TOMATO SAUCE- extracted or from pureed tomato thickened with roux or starch and seasoning. HOLLANDAISE- is made from emulsified sauces added with egg yolks, butter, vinegar or lemon juice, water and lecithin.
- 29. QUALITY OF SAUCES Smooth with no lumps Distinctive and well-balanced flavor Smooth and shiny appearance
- 30. Basic sauces for meat Mushroom Sauce Recipe Red Wine Reduction Sauce
- 35. Basic sauces for vegetables Spicy Orange Sauce Basic Stir- Fry Sauce
- 39. Basic sauces for fish Hollandaise Sauce Recipe Bercy Sauce Recipe