Book Culinary Fundamentals Part 3.ppt

Pum Culinary Fundamentals 3
Unit 11: Fish and Shellfish
Identification and Fabrication
A chef must be able to purchase, store,
prepare, and serve this very expensive
and highly perishable commodity that
guests will pay a premium for

Market Forms
How Fish is Purchased
• Fresh, salted, smoked, pickled, dried
• Whole, filleted, steaked, shucked,
butterflied, wheels, dressed, headed and
gutted, sticks, individually quick frozen,
block frozen, shatter pack, individual
portions, sides
• Shell on, shell off, cooked meat, and
almost any way or specification that a
foodservice establishment requires

Checking for Freshness
• Received at 41°F (5°C) or less
• Should have a clean, sweet smell
• Good overall appearance, without
sticky slime, cuts, or bruises
• Tight scales
• Flesh responds to light pressure
• Clear and bulging eyes
• Bright-colored gills
• No belly burn

Storage
• Held several days
• Ideally purchased and used immediately
• Why store it if you can get it daily?
• Stored in self-draining pans in crushed or shaved ice,
wrapped to prevent flavor loss from water
• Hold at 29–32°F (1–0°C)
• Pack cavity of whole fish with ice
• Re-ice daily
• Fillets should be stored in food-safe plastic (preferably
stainless steel as it chills better), set into ice
• Frozen fish should be kept frozen until ready for use
• Frozen fish can be thawed overnight in the cooler on
sheet pans or slacked out under cold running water

Matching Cooking Methods to Fish
• Flavor, color, and texture are determined by the water
the fish lives in
• Fat content is the single most important factor in
determining cooking method
• Activity level determines flavor
• High activity level, darker flesh, more pronounced flavor,
good for grilling and broiling
• Low activity level, lighter flesh, more delicate flavor, good
for en papillote and shallow poaching
• Medium activity level suitable for most cooking
techniques

Types of Fish
• Flat fish usually low activity level, have four fillets, two
on top, two on the bottom, very delicate flavor (sole,
turbot, halibut, flounder)
• Round fish, two fillets, one on each side (salmon,
trout, bass, cod, haddock)
• Nonbony fish have cartilage rather than bones (shark,
skate, ray, monkfish)
• Freshwater fish have a tendency to be medium activity
and can be cooked using any technique
• Freshwater fish should not be used for any raw
application

Shellfish
• Market forms include, live,
shucked, fresh, frozen bulk
or IQF, cooked, portioned, value
added, breaded, ready to cook
• There are four distinct categories:
– Univalves, single-shelled mollusks
– Bivalves, two shells joined by a hinge
– Crustaceans, jointed exterior shells
– Cephalopods, mollusks with tentacles

Receiving and Storing
• All shellfish received between 35° and 40°F (1 and 4°C)
• Crustaceans received live should come packed in
seaweed or paper; they should be active, not sleepy
• Store immediately in a proper tank or in their shipping
containers in perforated pans
• No ice as this will kill them
• Mollusks should be received packed the same way and
left in their delivery packages in self-draining trays; ice
will kill them also
• Buy close to service, especially when you can get
deliveries often

Shrimp
• The most popular shellfish
• Sized by count per pound
• Colossal, 10 or less per pound
• Jumbo, 11 to 15 per pound
• Extra-large, 16 to 20 per pound
• Large, 21 to 30 per pound
• Medium, 31 to 35 per pound
• Small, 36 to 45 per pound
• Most commonly purchased previously frozen, frozen
bulk, or frozen individually quick frozen
• In the southern coastal areas of the U.S., fresh shrimp
are very common and very delicious

Mollusks:
Clams, Mussels, Oysters
• Upon delivery, look for tightly
closed shells
• No fractures or crushing (discard)
• Delivered in bag or sack
• Should be accompanied with
shellfish tag
• To store, leave in the containers
they arrive in, in self-draining pans
• Do not ice directly, unless shucked

Fabrication
• Practice is the operative word for this application
• Flat fish will produce four fillets
• Round fish will produce two fillets
• Either way, you must choose a very sharp,
flexible boning or filleting knife, and stay close to
the bone
• Slice laterally from gill plates along the
backbone to tail in as few strokes as possible
• Use very smooth strokes

Fabrication (continued)
• Once this is accomplished and the filet is
removed, repeat the action on the other side
• Remove the belly fat and any pin bones
• After both fillets are removed and skin is taken
off if desired, slicing laterally across on the bias
will produce nice portion cuts
• Have a portion scale ready to weigh each piece
accurately
• Steaks are easier—just scale the fish and cut
directly across the fish in 1-inch pieces

Filleting a Flat Fish
• As just described, except there will be four fillets: two on
top, two on bottom; both sets will be long and thin
• The trim from flat fish is exceptionally good for fumet or
fish stock
• Skinning any fillet is done carefully with a long, flexible
knife
• Lay the fillet flat, laterally in front of you, cut into the tail
between the skin and flesh very carefully
• Grasp the end piece between thumb and fingers using a
towel to help pinch and grip
• Slice in delicate but fast motions the length of the fish,
quickly and deftly in one shot
• With very little practice, this is easily accomplished

Cuts from the Fillets
• Paupiettes, sliced thinly and rolled, usually with
a stuffing
• These are best with shallow poaching
techniques
• Fillets from larger fish can be sliced into
goujonette or a larger, tranche cut
• These are strips, cut on the bias, across the fillet
• Goujonette are excellent thinly sliced, cooked
quickly, and placed on salads, while the bigger
tranche cuts are one-portion items served on a
dinner plate

Lobster
• Usually live when purchased
• Do not accept dead lobsters from the delivery
person
• Can be killed by plunging it in boiling water for 2
minutes before any preparation, then cooled
• There are many ways to disjoint or split a lobster
• Place the lobster stomach side down on a board
with a sheet pan under the board

Lobster (continued)
• Split the carapace (body) with a chef’s knife first, then
the tail by turning the lobster and cutting in the same
direction, unless you want the tail intact
• When split, remove the sand vein from the body and tail,
and the stone sack or stomach, which is just behind the
head
• Remove the tomalley (liver) and reserve, and the coral
(eggs), which will turn bright red if cooked in a sauce or
stuffing
• Reserve the lobster for any application, or remove the
meat and save the shells for lobster stock. Knuckle meat
is best removed with shears
• Note and caution: If you are splitting the lobster live,
leave the bands on until the lobster is dead

Shrimp
• Clean by removing the shell
• With a paring knife, make a small slit down the back of
the shrimp, remove the vein under running water
• Shrimp is ready for sauté
• If stuffing, remove the vein from the belly, being careful
not to split the shrimp
• For poaching, poached with the shell produces a more
tender shrimp
• Vein is removed after shelling and cooking
• Store in ice water
• Reserve the shells for bisque

Cleaning Soft-Shelled Crabs
• Peel the shell back and peel
away the gill filament
• Cut the head off behind the
eyes, using shears
• Force out the green bubble
• Bend the tail flap back and the
vein will come out automatically

Cleaning Mollusks
• For oysters, insert the blade tip near the hinge,
push and turn gently but steadily
• Run the blade against the top shell to free the
aductor mussel
• For hard-shell clams the knife has one edge,
place the hinge against the heel of you hand,
place the edge of the knife on the seam of the
clam and pull firmly but gently toward your hand;
this should open the clam; move the knife to cut
the aductor muscle

Unit 12: Fresh Produce:
Fruits, Vegetables,
and Fresh Herbs
It is a great challenge for a chef to
buy, store, and serve fresh
produce at its optimum quality

Keeping in Top Quality,
a Major Concern
• Most of these products lose quality quickly
• Greens wilt fast, fruits and berries lose
sweetness and get soft
• Root vegetables and citrus fruits keep longer
• Pod vegetables loose flavor and crispness
• Herbs will start to turn dark and loose their
pungency
• Upon receiving, turn back any with the slightest
damage as they will go quickly

Proper Storage
• Most kept under refrigeration
• Potatoes, tomatoes, bananas, and onions kept in a cool
darker area, off the floor
• Fruits that need ripening stored at room temperature
• Other fresh produce, kept at 40° to 45°F (4° to 7°C),
under humidity of 80–90 percent
• Ideally, have a separate cooler for fruits and produce
• Excess moisture will cause spoilage
• Trim the leafy tops as the tops will draw moisture
• Apples, bananas, and melons produce ethylene that
causes wilting in other produce
• Onions, garlic, and lemons give off odors that affect
other products

Local, Seasonal, and Artisan
Products
• Buying locally promotes good relations
• Product is usually fresher and cheaper
• Supply is usually consistent
• Specialty (boutique/artisan) products easier to
get
• Heirloom products are a good marketing tool
• Local foragers can get the best local mushrooms
and organic products
• Be careful how you choose your forager
• Organic products are in vogue now

Fruits
The Ovary of a Plant
• Apples offer a myriad of colors, textures, and flavors
• Can be applied to appetizers, salads, entrees, and
desserts
• They come dried, fresh, sauced, frozen, canned
• Select firm apples with no bruising
• Different apples taste better during different seasons, so
choose the best apple for the right season
• Keep in water with a little lemon or acid after preparation,
or the Maillard reaction will occur
• Ten of hundreds of varieties are mentioned in your book

Berries
• Are available individually quick
frozen, fresh, canned, frozen bulk,
dried, pureed, and as syrups
• Spoil faster than most fresh produce
• Purchase very close to service
• Do not wash until immediately
before use
• Inspect for bugs/worms

Citrus
• Keeps well, available all year long
• Sold in many forms, most common are
lemons, oranges, limes, grapefruits
• Sweet and juicy types are used for eating,
bitter and very pungent used for preserves
and juices (Seville oranges, lemons and
limes)
• Select firm, heavy fruits with no soft spots
• Store refrigerated

Grapes
• Available all year long, keep well
• Do not wash until use
• Should be plump, juicy, no soft spots, keep
refrigerated
• Serve at room temperature
• Can purchase seedless or with seeds,
white (green), black, red
• Thompson, Concord, Black and Red
Emperor are the most common for eating

Melons
• Succulent and fragrant fruit of the gourd family
• Buy with no soft spots, bruises, fractures, or flat
spots.
• They should have a sweet aroma
• Store in a cool dark area, refrigerated if they are
cut
• Two major categories, musk and watermelons
• Musk melons have a pocket of seeds in the
middle, watermelons have seeds spread
throughout

Pears
• Varieties may be round or bell shaped with a
sweet spicy flavor
• Colors are yellow, reddish, russet or brownish,
some smooth and some very bumpy
• As they ripen, the stem end softens and the
aroma intensifies
• Once ripe, use them fast, keep refrigerated
• Will brown when cut

Stone Fruits
• Two types, freestone and clingstone
• In freestone, pits remove easily; clingstone, as
the term implies, have stones that cling
• Fruits include peaches, nectarines, apricots,
plums, cherries
• Sold canned, frozen, fresh, dried
• When buying, select plump fruit with no bruises
or soft spots, and store refrigerated with no
strong odors around

Exotic and Other Fruits
• Some of these are tropical, but the
purchasing and storage is similar
• Some are considered exotic (passion fruit)
while others are very common (bananas)
• Included in the list that are used frequently
in the U.S. are (list not exclusive) avocados,
rhubarb, coconuts, figs, guavas, kiwifruit,
carambolas (star fruit), mangoes, persimmons
• Many of the fruits we are using result from the rich,
multicultural society of America—these are part of the
wonderful ingredients or recipes that our fellow citizens
have brought to our market basket

Vegetables
• Comprised of the roots, tubers, stems, leaves,
seeds, stalks, seedpods, and flower heads
• Cabbage family (Brassica) includes red, green,
Savoy, cauliflower, kale, turnips
• Available all year long, keeps well, inexpensive and
popular
• Many applications, from soups to stir fry to braised
and glazed

Soft-Shell Squash, Cucumbers,
and Eggplant
• Zucchini, yellow squash, cucumbers, and
eggplants are all members of the gourd family
• Picked or purchased when immature as they are
most tender with small seeds
• Can be entirely eaten
• Can be simmered, grilled, sautéed, baked,
stuffed, used in salads, marinated
• Pick with bright colors and store in the
refrigerator

Hard Shell Squash
• Members of the gourd family, hard inedible
shell, keep a long time at cool
temperatures
• Available all year long, best in fall and
early winter
• Flesh is orange to yellow
• Seeds are often toasted and eaten
• Purchase with blemish free and intact shell

Green Leafy Vegetables
• Lettuce classified into several
categories: leaf, romaine, butter
head (Boston),
crisp head
• In general, the darker, the stronger
the flavor
• Select lettuce with no bruised leaves or wilting,
good color
• Store well cooled, covered loosely with damp
towels

Bitter Salad Greens
• Tender enough for salads but may be
cooked by steaming, braising, grilling, or
sautéeing
• Excellent to place on crispy entrees for a
texture contrast

Cooking Greens
• Cooking greens are the edible leaves of a
variety of plants
• Too fibrous to eat without cooking
• Can be steamed, sautéed, wilted, braised
• Trim and wash by submerging then lifting them
out of cold water and straining
• You may have to repeat this as they are sandy
• Even prewashed greens should be washed

Mushrooms
• Thousands of varieties
• Range in size, color, shape, and
flavor
• Cultivated mushrooms include
portobello, whites, cremini, shiitake,
and oyster mushrooms
• Wild include cèpes (porcini), chanterelles, morels,
truffles
• Select firm, no soft spots or blemishes, no breaks in the
caps or stems
• Keep refrigerated and dry
• Wash when using immediately

Onions
• Two main categories: dry (cured) and green
• Greens include ramps, scallions, leeks, chives
• Greens are edible in most (not leeks)
• Many applications, cold and hot
• Dry onions include Spanish, Bermuda, pearls, shallots
and garlic
• Store dry in cool, dark places that are well ventilated
• Store greens refrigerated and covered
• Select dried onions that are heavy and with tight-fitting
skins

Peppers
• Two basic types: sweet and chilies
• Sweets are also known as bell peppers because of their
shape
• All start out green, but ripen to red, yellow, orange
• All are similar in flavor, the red being the sweetest
• To purchase, look for firm, heavy, bright, and glossy
specimens with tight skin
• Chiles are grown in various sizes and colors
• Have varying degrees of capsaicin, which gives them
their fire

Peppers (continued)
• Caution: You must wear gloves
while handling chilies
• Wash all surfaces and tools after
preparation
• Avoid touching sensitive areas of your body
• Each of the varieties have distinctive flavors
and lend themselves well to most cooking
applications

Pod and Seed Vegetables
• These include fresh legumes (peas,
beans, and sprouts)
• Sugars turn to starch after picking, so use
them quickly
• Sugar snaps, snow peas, green beans,
and wax beans should be picked when the
pod is tender enough to eat.
• Pods should be crisp, have good color,
and show no wilting

Root Vegetables
• Rich is sugars, starches, vitamins, and
minerals
• Beets, kohlrabi, parsnips, turnips
• Check for soft spots and splits or moldy
spots
• Root end should be dry
• Trim leafy greens off as these draw
moisture
• Store under refrigeration

Tubers
• Potatoes are the most popular and familiar
• Jerusalem artichokes, jicama, sweet
potatoes, and yams
• Connected to the root system
• Select tubers that are firm and appropriate
in size and color
• Store unpeeled, dark, cool and dry, with
ventilation

Potatoes
• Size is indicated by A, B, and C, A being
the largest
• Young potatoes have more sugar and less
starch
• New potatoes are any potatoes harvested
small, any color, labeled “new potatoes”
and graded “C”
• Avoid potatoes with green skin; cut it away

Starchy Potatoes
• Have less moisture, more starch
• These are baking potatoes
• Flesh is easy to bake or mash
• Desirable for puréeing and baking
• Good for frying as they brown fast and will
not absorb grease
• Will absorb moisture (starch cells), which
makes them perfect for casseroles

Moderate-Moisture Potatoes
• All-purpose potatoes
• Include Maine potatoes, Chef’s potatoes,
and all-purpose potatoes
• This variety also includes Yukons, Yellow
Finns, some fingerlings
• These tend to hold their shape
• Good for steaming, boiling, and oven
roasting, braised and stewed
• Frequently used for salads

High-Moisture Potatoes
• Include new potatoes, and some
fingerlings
• Tender skin, cooked with skins on
• Naturally sweet, fresh flavor; best boiled,
steamed, or oven roasted

Sweet Potatoes and Yams
• In the U.S., “yam” is widely used to label an
orange-fleeshd variety of the sweet potato
• Thin, smooth skins with tapered ends
• Use the same cooking techniques as for
high-moisture/low-starch potatoes
• True yams are starchier and drier than sweet
potatoes
• They have rough scaly skins, very blocky

Shoots and Stalks
• Globe artichokes, asparagus, celery,
fennel, and fiddleheads (ostrich fern)
• Look for firm, fleshy, full stalks with no
browning
• Tips closed
• Store under refrigeration
• Rinse and cut before using

Tomatoes
• Hundreds of varieties
• Different sizes, colors, acid contents, amount of
flesh, texture, shapes, and uses
• Look for shiny skin, bright color
• Firm, pliable feel, tight skin
• Avoid bruised and soft tomatoes with soft spots
• Store at room temperature unless very ripe

Herbs
• Aromatic plants that add flavor to foods
• Available dry, fresh, frozen
• The stronger the aroma, the fresher the
herbs
• Look for good color, well-shaped leaves,
no wilting or pest damage
• Store loosely in plastic bags
• Rinse and chop only when ready to use

Vegetable and Fresh Herb
Mise en Place
• In cutting, consistency and speed is important
• Calculate the timing
• Check the service time
• Think the job through
• Assemble all tools, containers, waste area
• Wash and trim before doing any cutting
• Discard all the waste
• Clean all tools and your hands before beginning
again
• Prepare for service and cooking

Techniques for Selected
Vegetables
• Peeling and cutting onions:
– Cut as close to use as possible
– They can be peeled in advance
– Slice away the ends, peel away the first one or two
layers
– Slice in half for dices and juliennes or batonnets,
leave whole for rings
– For diced or minced, just lay it on the side and cut
laterally one or two times two-thirds through, turn the
onion, cut vertically, then turn again and cut across
the vertical cuts

Garlic
• Garlic can be purchased peeled and minced,
just-peeled, fresh and whole in the bulbs,
granulated, powdered, roasted, pureed
• To use fresh, peel and chop as close to service
as possible
• If you peel and chop prior to service, keep it
chilled and well covered to prevent the odor from
getting into absorbant foods

Roasting Garlic
• Gives a rich and smoky flavor
• Component in potatoes, marinades,
glazes
• Place unpeeled on an aluminum platter
and roast at 350°F (175°C) until garlic is
quite soft
• Remove skins and pass through a mill

Leeks
• Wonderful flavor; very sandy and need to be handled
with lots of fresh clean water
• Trim, discard the dark green leaves, leave part of the
stem attached and cut the long way so it resembles a fan
• Fan out in cold water several times to remove the sand,
then slice for use
• Or, slice as you need them, place in cold water, lift them
out, discard the water, and rinse them again
• Always lift sandy fruits and vegetables out of the water;
never pour the vegetables out as this will put the sand
back

Tomatoes
• Can be sliced by hand or electric slice (if
they are firm enough)
• Tomato concassé: skin, liquid and seeds
removed, leaving only the pulp
– Cut an X into tomato bottom, through skin
only, dip 5–10 seconds in boiling water, then
ice bath, skin will slip right off
– Section and squeeze water and seeds from
pulp, reserving liquid for cooking

Chiles and peppers
• Very versatile, used in diverse cultures
• Be sure to wear plastic gloves when using chiles
• Wash, and then pat dry
– Cut from top to bottom, quarter or half
– Cut away pith, stem, and seeds
– Cut as the recipe requires
• Cutting peppers is the same
• To cut peppers more uniformly, slice off the
bottom and collar, cut into even strips, turn and
dice

Roasting Chiles and Peppers
• Cook peppers over a gas burner on
medium or a grill that is medium heat
• Roast in a moderate oven until soft and
skin has roasted
• Place in a bag for at least 30 minutes, or in
a covered bowl, to sweat, and skins will
then slip right off
• Reserve for recipes
• Roasting peppers is the same technique

Dried Fruits and Vegetables
• Must be rehydrated or “plumped”
• Soak them in liquid
• Some may be toasted or charred while dry in a skillet
• To do this, just place the skillet and at medium heat,
toast until the product is fragrant
• Check for infestation before using
• Rinse or wash them to remove dust, bugs, stems, etc.
• Sort out moldy pieces
• Place into a bowl and pour hot liquid over them
• Soak them till they are almost original in size
• They will seldom rehydrate to the full size
• Save the liquid as it make a good flavor base

Mushrooms
• Slice at service
• Wipe off the dirt they are grown in before slicing
• Rinse briefly before using
• Do not let them soak as they soak up too much
water
• Drain and cook them immediately as the recipe
requires
• Only cut what you can cook at one time as
precutting causes flavor loss

Unit 13: Basic Mise en Place
This subject applies to
many aspects of the
foodservice industry

What Is Mise en Place?
• The term “well begun is half done” never
held truer than in our industry
• If you are properly set up, clean, organized
with everything you need, are well
informed of your task, the job is
pleasurable, rewarding, and efficient, with
a great degree of quality

Starting
• Each shift has a mise en place sheet or written
plan
• This plan is constantly updated and improved
• Equipment, hand tools, bleach pot, specific
station, food, condiments, recipes, and anything
else to make the job be accomplished
thoroughly, profitably, efficiently, and with a
quality the guests are willing to pay for
• It will make all the personnel feel that they are
part of the whole team of an operation

Bouquet Garni
and Sachet d’ Épices
• A bouquet is a bundle of fresh herbs, tied
together; a sachet is a small sack of dry herbs
tied into cheesecloth, like a tea bag
• Both used to infuse a flavor into a liquid or dish
and are then removed
• A leek is used to hold the herb combination
and string used to tie
• The sachet will have peppercorns and other
dried flavorings and/or herbs and aromatics

Bouquet Garni and Sachet d’
Épices (continued)
• For a small batch of stock, the aromatics
are simmered 15–20 minutes
• Larger batches simmer for 1 hour or more
• Standard bouquet is 1 sprig of thyme, 3–4
parsley stems, 1 bay
leaf, 2–3 leak leaves,
1 stalk of celery
• Sachet, add ½ tsp of
peppercorns, cracked

Mirepoix
• Vegetables or aromatics that provide a background
flavor
• French term for a combination of onions, celery, and
carrots
• The ratio is 2 parts to 1 part to 1 part or 2:1:1
• 1 pound for 1 gallon of a liquid
• Rough cut or chopped or large dice
• Simmered 1 hour
• Small dice for stocks or liquids simmering for less
than 1 hour

Mirepoix (continued)
• Types of mirepoix
– White mirepoix
– Matignon
– Standard mirepoix
– Cajun trinity
– Battuto
• All have the same purpose:
to enhance the background flavor

Application of Mirepoix
• Can be added as it is to simmering liquid
• Various size dices for longer or shorter periods
• Can be sautéed
• Can be sweated
• Puréed right into the liquid
• Sometimes strained out
• Caramelized or browned, known as pinçage

Clarified Butter
• Very necessary ingredient, used in many
operations
• Made by heating whole butter slowly over direct
heat or a double boiler
• Heat separates milk solids, which are usually
discarded, and the oil used for roux, sauté
• Higher smoke point is achieved
• Known as ghee in Asian cuisines
• Best done with unsalted butter

Roux
• Flour-based thickener for sauces, stews,
braises
• Very stable
• Three types are white, blond, and brown
• Equal amounts of fat and flour by weight
• 12 ounces will thicken 1 gallon of liquid to a
light consistency
• The darker the roux, the less the thickening
power of the flower
• Large amounts made in a roast pan or braisier

Roux (continued)
• Incorporated by adding hot roux to warm liquid, or
• Hot liquid to room-temperature roux
• This prevents spattering
• Must be simmered to eliminate raw flour taste

Slurry
• Made from pure starch and a
liquid
• Starch must be wet in cool liquid
before application
• Liquid must be cold as starch is
not soluble in hot liquid
• Liquid is best if it is flavored—
wine, stock, juice, dairy, etc.
• Water will detract from flavor base

Slurry (continued)
• Limited holding periods
• Heat and acid break down slurries
• Great for translucent sauces or jus lié
• 4 tbsp of cornstarch will thicken 1 quart of
liquid to a medium consistency
• Add wet starch to a simmering liquid, stirring
• Bring to one boil, season, and use immediately
• Types of starch are corn, arrowroot, rice,
potato, and tapioca

Buerre Manié
• French for “kneaded butter”
• Equal amounts of soft butter
and flour, kneaded together
to a smooth paste
• Sometimes referred to as
uncooked roux
• Store in a cool place
• Break off small pieces to correct sauces or to
make slight viscosity in a liquid

Liaison
• A mixture of egg yolks and cream
• Adds body and sheen to a dish
• Must be tempered before application
• Will scramble with product temperatures over
185°F (85°C)
• Basic ratio is 3 parts cream to 1 part egg yolk,
3:1

Plumping Dried Fruits—
Rehydration
• First, check for blemishes, debris, and
moldy specimens
• Place fruit into a large, clean bowl
• Pour hot liquid over the fruit and let steep
• Pour off liquid and reserve if desired

Toasting Nuts, Seeds
and Spices
• Cast-iron or thick-bottomed pan or skillet
• Medium heat
• Dry pan only, no oil etc.
• Add items to toast
• Stir frequently or they will scorch
• Larger quantities may be baked in a
moderate oven

Chiles
• Chiles that are dried may be toasted the
same way as nuts and seeds
• They may be rehydrated or plumped the
same as dried fruit
• Save the liquid as it is a wonderful flavor

Oignon Piqué or Brûlé
• A piqué is made by fastening a bay leaf to
the onion with a whole clove
• One application would be to add it to milk
or cream being heated for a béchamel,
then strained out
• A brûlé is a split onion, charred on the
larger surfaces and added to a stock or
consommé for color and flavor

Unit 14: Stocks
“Stocks are the foundation
of cooking”
Auguste Escoffier

What Are Stocks?
• Flavorful liquids made by simmering bones,
vegetables, and aromatics
• Fundamental for learning about cooking
techniques
• Choose high-quality ingredients
• Observe all standards for preparation
• Evaluate what you have produced
• Do not use the stock pot for a garbage pot
• If you would not consume it, do not put it into the
stock pot

Types of Stock
• Basic or simple stock
• White stock
• Brown stock
• Fumet

Basic Stock
• Examples are chicken, vegetable, fish
• Constructed by simmering bones and
flavoring ingredients
• Strain, cool, and reserve for sauces,
soups, vegetable dishes

White Stock
• Blanch bones, discard the
liquid and start again with
fresh, cold water
• Have a neutral flavor
• Noticeable body
• Used for dishes that need
body
• Made from veal or beef
bones
• Neutral stock

Brown Stocks
• Bones and vegetables are
roasted
• Pan is deglazed for the fond
• Oignon brûlé is added, along
with bouquet garni or sachet
• Tomato paste
• Cold water or rémouillage
• Brought to a boil, simmered,
and skimmed
• Drained and cooled, reserved for use

Fumet/Shellfish stock
• Fish bones, usually from white-fleshed fish
• Shortest cooking time of all the major
stocks
• White mirepoix cooked with bones over
low heat, covered for maximum extraction
• Shellfish stocks are made from the shells
of crustaceans
• Shells are browned in hot oil instead of
roasting

Preparation
• Equipment is a priority
• Right size stock pot is important
• Stock pots should be taller than
wide:
– Smaller surface helps extraction
– Encourages convection and brings
scum to top to be skimmed
– Should hold all the ingredients to
within 3 inches of the top
• Steam-jacketed kettles are
perfect as the heat is very even
• Additional tools include skimmers,
ladles, tasting spoons, cheesecloth, strainers, chill
sticks, storage containers

Ingredients and Ratios
• White or beef: 8 lbs of beef or veal bones, 6 qts
of water, 1 lb of mirepoix, sachet
• Poultry is the same
• Brown is the same with the addition of tomato
products
• Fish: 11 lbs of bones, 5 qts of water, 1 lb of leeks,
and mushroom trim, sachet
• Shellfish, the same as fish with the addition of
2 oz of tomato paste and a standard mirepoix
• Vegetables: 4 lbs of mixed vegetables, 1 gallon
of water, sachet

Meats and Large-game Stocks
• Use meaty bones for a flavorful stock
• Joints, necks, and knuckle bones are high
in collagen, best for body
• Collagen dissolves into gelatin, giving a
rich mouth feel
• Purchase bones cut in 2–3-inch pieces for
easy handling and maximum extraction

Poultry Stock
• Made from any poultry bones
• Remove the livers as they make the stock
bitter and cloudy
• Browning the bones will give a rich,
roasted flavor
• Cooking without browning gives a pleasant
poultry flavor suitable for soups and
sauces

Vegetables for Stocks
• Be sure they are fresh well trimmed and
clean
• Avoid starchy vegetables and vegetables
that bleed or add too much color
• Use vegetables in the Brassua family
sparingly

Liquids
• Most common is cold, clean water
• Rémouillage may be used
• Vegetable juices
• Wine
• These liquids can replace all or some of
the fresh water
• Many fish stocks are half water and half
wine

Flavorings
• Sachet d’ épices, bouquet garni
• Mirepoix
• A little salt

Preparation of Ingredients
• Rinse bones in cold water
• Always use cold liquid for stock
• Prepare the freshest vegetables and aromatics,
clean them and peel if necessary, then cut/chop
• Combine and heat to a boil
• Turn to a simmer and begin skimming
• Add flavorings when directed by the recipe
• Strain, use the two-stage cooling method, and
store for service
• NOTE: The larger and denser the bones, the
longer the cooking time

Evaluating for Quality
• Color and clarity
• Flavor and aroma
• Body

Smothering
• Usually for fish stocks
• Heat the pot
• Add oil or butter
• Add bones and vegetables
• Stir to heat evenly
• Cover, and sweat until juices are released
• Continue with the basic stock method

Cooling and Storing
• Strain directly into a cooling container, preferably non-
aluminum metal
• Place into ice bath or add chill sticks or both
• Stir frequently
• Cool to below 41°F (5°C)
• Pour into storage containers
• Cover, label, and date them
• Reheat to check quality and flavor
• Chilled stocks should be gelatinous
• When they get old, the gelatin starts to break down

Stock-Related Preparations
• Broth is like a stock but made with meatier
bones and additional meat
• Rémouillage is a secondary stock made
from previously simmered bones
• Glaçe de viande, or meat glaze is made by
reducing stocks to a fraction of their
original volume

Types of Glaçe
• Glaçe de viande is beef
• Glaçe de veau is veal
• Glaçe de canard is duck
• Glaçe de poulet is chicken
• Glaçe d’ agneau is lamb
• Glaçe de gibier is game
• Glaçe de poisson is fish

Court Boullion
• Known as quick or short broth
• Used for submersion poaching
• Flavored with a light acid
• Mirepoix of ingredients called for
• Sachet
• Can be used as a sauce base

Commercial Bases
• Not all establishments have the capability to make
stocks
• Bases can be a reasonable substitute or a flavor
enhancer for stocks and soups
• Available in a range of flavors and quality
• The higher the salt quantity, the lower the flavor quality
• If you are using them, do not apply them directly, but
dissolve them in a little hot liquid, then add them
• This will prevent a guest from the possibility of getting a
lump of base
• Dissolving the bases also will quickly even out the flavor
of the product it is added to

Unit 15: Sauces
Sauces are the greatest test
of a chef’s skill

Purpose of a Sauce
• Adds a counterpoint
• Introduces textural and visual appeal
• Introduces complimentary flavors
• Adds moisture or palatability
• Adds flavor and improves texture
• Generally speaking, it adds a comfort and
a luxury to a dish that consumers do not
have the expertise to duplicate at home

The Grand Sauces
• Classic system based on French culinary
standards
• Usually prepared in a significant amount
• Custom finished to fit a dish
• Somewhat changed today to meet current
trends
• Some replaced by reductions, salsas,
coulis, purée, chutney, essences

Brown Sauce and Derivatives
• Espagnol, addition of tomato product
• Demi glaçe, reduced brown stock and
sauce 1:1
• Jus lié, brown stock thickened with pure
starch slurry
• Pan sauces, pans deglazed and sauce
added

Construction of Brown Sauce
• Brown the bones or the meat trim
• Add the tomato and cook till rust
colored
• Add the brown stock to the bones,
simmer 2–4 hours
• Strain the liquid and finish, thickener
may be added now
• Evaluate the quality
• Finishing is done in four basic ways
1. reductions
2. garnishes
3. fortified wines
4. monté au buerre

White Sauces
• Includes béchamel and
velouté
• Produced by thickening
a liquid with a roux
• Classic velouté starts with
white stock and blond
roux, simmered
• A béchamel, formerly
made with velouté and
cream and aromatics, is
now made with white roux
and milk
• It is still flavored with aromatics

Roux
Amounts and Types
• To thicken 1 gallon (3.75 liters) you will need 10
to 12 ounces (285–340 g) of roux for a light
consistency, for soups
• For medium, you will need 12–14 ounces (340–
400 g) for most sauces
• For heavy, you will need 16–18 oz (450-510 g),
this sauce is used mostly for binders, fillings,
stuffing or baked pasta dishes
• These amounts are best committed to memory
to avoid constantly looking for a recipe and a
calculator

Making a White Sauce
• Sweat the appropriate aromatics in fat
• Add the flour
• Let cool slightly
• Add the liquid a little at a time, incorporating completely
each time
• Add the sachet
• Bring to a simmer, stirring frequently to avoid scorching;
add additional seasonings; simmer 30 minutes to 1 hour
• Skim and cook till done
• Strain, evaluate, cool, and reserve for service or for a
derivative sauce
• Should be held at 165°F (63°C)

Tomato Sauce
• Several methods for construction
• Cooking times range from 10 minutes to
several hours
• Any flavored fat or olive oil may be used
according to recipe specifications
• Browned or blanched bones may be
added
• Some sauces are puréed or left chunky

Preparation, Tools, and Ingredients
• Heavy-gauge pot of nonreactive metal
• Food mill or blender
• Firm fresh tomatoes or high-quality canned
tomatoes, drained and liquid reserved for other
applications
• Tomato paste for added richness
• Flavoring ingredients such as mirepoix, wine,
stock, meat, sausages, anything you feel is
appropriate that does not deviate from the
standard

Procedure
• Sweat the vegetables in the desired fat or oil
• Add the tomatoes and stock (if called for) and
any other ingredients
• Simmer and correct the seasoning, stir to
prevent scorching
• Purée, if desired
• Finish by evaluating the quality and make
adjustments
• Cool or reserve for service

Hollandaise (Emulsion Sauce)
• This is a sauce that combines two
insoluble ingredients: clarified butter and
an acid reduction with egg yolks
• Egg yolks are an emulsifying agent and a
natural leavening agent
• Variations of the sauce are choron,
béarnaise, maltaise, mousseline

Preparation, Tools, and Ingredients
• Absolutely clean tools
and preparation area
• A double boiler
• Whisk, ladle, spoons
• Ingredients
• Strainer, container for
warm sauce
• Melted whole or
clarified butter (warm)
• Yolks
• Reduction
• Flavor enhancers and
seasonings

Preparation
• The general ration of hollandaise is 1 egg yolk
for every 2–3 ounces of butter
• Some chefs use less butter
• As recipe increases, less yolks are needed
• Start with a reduction in the double boiler
• Add the egg yolks and beat, cooking to a ribbon
stage (145°F/63°C) or sunshine yellow
• Add the warm butter, a little at a time, whisking
completely each time you add it

Preparation (continued)
• Correct the seasoning after all the butter is
added and hold no more than 2 hours for service
• It is recommended to start a new sauce about
the time the 1 /12 hours are up, no matter how
much you have left
• Repair a broken sauce by adding another
cooked or peaked yolk or a small amount of cold
water whisked in
• This is a potentially dangerous product; discard
remaining sauce after 2 hours

Buerre Blanc
• Integral part of a shallow poaching process
• The liquid remaining from the poaching process,
a natural reduction from the main ingredient
flavor, is mounted with soft butter cubes
• This causes a temporary emulsion
• The quality of the butter is crucial
• Other ingredients in the poaching liquid can be
red wine (buerre rouge), fruit juices, vinegars,
minced aromatics, herbs, spices
• The main ingredient is plated, with the sauce
mounted and served on, under, or with the
poached item

Making the Buerre Blanc
• Prepare the reduction after removing the
item
• Gradually add the butter cubes
• Correct the seasoning

Matching and Serving a Sauce
• General rule of thumb: deep, rich sauce with
strong flavored and darker products
• As example, brown sauce with brown meats,
light sauces with lighter meats and fish
• Keep the sauce hot
• Add the sauce suitable for the dish
• Serve the appropriate amount, each bite should
have sauce, with little left over
• No swamping or masking

Unit 16: Soups
A good start to a good meal

What Are Soups?
• They are a first course, an appetite
stimulant, a comfort food, a vehicle to test
skills, a tremendous profit maker, a healing
food or restorative, and can be appetizers,
the main course, or even a dessert

Types of Soup
• Broths are usually clear, with simmered
vegetables, pasta, meats, and grains
• Purée style and cream soups are
thickened with slurries or roux, puréed
and/or creamed
• Consommé
• Bisques
• Ethnic or regional

Broth
• Mise en place should include ingredients and
tools
• Tall pot, ladles, spoons, storage container
• Prepared and cut vegetables and garnish
• Fat or oil
• Seasoning ingredients and garnishes
• Preheat fat in the pot, sweat the principle
vegetables
• Add the stock, simmer and skim

Broth (continued)
• At appropriate time,
add the garnish,
simmer
• Correct the seasoning
and evaluate the quality
using the tasting spoons
• Ladle a little out into a
dish to visually evaluate it
• Reserve for service

Construction of a Consommé
• Blend the clarification ingredients and cold stock
in the appropriate pot, add the onion
• Bring to a simmer, stirring occasionally
• When the raft forms, cut back to a very slow
simmer and break a small hole for escaping
steam
• Evaluate the consommé by ladling a little out
through the hole
• Cook longer if necessary

Construction of a Consommé
(continued)
• When it is finished, ladle the
consommé out of the hole, or
lift the raft carefully out of the pot
• If you have a spigot, strain it
through multiple layers of
cheesecloth through a chinois
• Carefully degrease, and correct the
seasoning
• Evaluate for color, body, flavor, and clarity

Purée Soups
• Choose a thick-bottomed pot, and the
standard cooking utensils, plus a blender
and a flame diffuser if you have one
• Basic preparation:
– Render ground or diced bits of bacon or start
with other types of fat
– Sweat the aromatic vegetables
– Add the main ingredient and the liquid

Purée soups (continued)
• Choose a thick-bottomed
pot, and the standard
cooking utensils
• Simmer, stirring frequently
• Add the flavor enhancers
• Cook until all the
ingredients are tender
• Remove the sachet if you
have added one
• Purée with a blender, correct the seasoning, and
evaluate the quality

Puréeing
• Three methods
• Use a potato masher or the back of a spoon
• Use an immersion blender
• Strain out some of the ingredients, return them to the
pot, simmer until slightly thickened
• Correct the seasoning and evaluate the quality

Cream Soups
• It can be as simple as adding
cream to a puréed soup
• You can start with a béchamel
or a velouté
• Equipment is the same as for a purée
soup and the technique is very similar

The Singé Method
• Sweat the aromatics and main ingredients in fat
• Add the liquid base (velouté, béchamel or stock)
• Stir and skim
• Purée the solid ingredients
• Strain and either reserve and chill, or add the
cream and serve
• The cream should be hot when adding

Bisques
• Traditionally from shellfish
• Name is derived from
traditional thickening
agent, dry bread, called
biscuits in French
• Use the same technique as
making a cream soup
• Thickened also with rice flour, roux, slurry

Procedure for Bisque
• Sweat the aromatics
• Add the shells and
cook to a deep color
• Add the stock
• Simmer and stir to
avoid scorching
• Add remaining
ingredients
• Cook until flavorful
• Remove sachet
• Purée the bisque,
including shells
• Strain
• Add the finishing
cream garnish,
correct the seasoning
and thickness

General Guidelines for Cooking
and Serving Soups
• Check the stock by heating a small amount before you
start
• Add flavoring ingredients in staggered amounts,
according to cooking requirements
• Stir from time to time
• Maintain even heat throughout
• Cook until they develop good flavor; taste frequently
• Do not over cook (when some soups cook too long
they loose freshness)

General Guidelines for Cooking
and Serving Soups (continued)
• Reheat to 165°F, minimally
• Reheat cream and pureed so they will not
scorch
• Hold clear at 180°F (82°C), thick, slightly lower
• Serve in heated dishes
• Always correct the seasoning and evaluate
before service
• Garnish at the last minute for banquets, or
each time the soup is served

Book Culinary Fundamentals Part 3.ppt

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