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Sauces & Soups Week 6 Key Terms to Know And Use

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Key Terms to Know

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1. Au jus French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef.

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2. Bisque Rich cream soup that uses shellfish as the base. Lobster Bisque Shrimp Bisque

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3. Bouillon (great for the home cook) Concentrated cubes or granules which dissolve in water to provide a broth(stock).

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4. Broth or Stock Base for complex soups and sauces or the water in which meat, fish, or vegetables have been boiled; stock Beef Broth

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5. Consomm A clarified broth, completely strained of all particles and sediments; often served as an appetizer or used as the base for a soup.

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How would you clarify? Straining (using a strainer) Use a very fine-meshed sieve to strain out all the large bits from the broth, and then strain it again through 3 or 4 layers of fine cheesecloth. Skimming (using a basting & slotted spoon) While the stock is simmering, you can skim off the froth that accumulates on the surface, several times. Chill for a couple of hours until a thick layer of foam and/or fat has collected on the top. Skimming this off will remove particles caught in the fat.

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6. Cornstarch Fine, white powder that is pure starch made from the endosperm of the corn kernel used to thicken; twice the power of flour.

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Great recipes that use cornstarch to thicken: Orange Sauce Recipe Orange Sauce Recipe Spicy Sweet & Sour Sauce Recipe Spicy Sweet & Sour Sauce Recipe Quick Barbecue Sauce Recipe Quick Barbecue Sauce Recipe Egg Drop Soup Recipe Egg Drop Soup Recipe

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Egg Drop Soup - Chinese soup of beaten eggs in boiled chicken broth. Garnished with sliced chives.

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7. Gelatinization Thickening process using starch granules absorbing water through heat and swelling; acids interfere with the process.

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The science of gelatinization process where starch and water are heated & starch granules swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the system a thick and transparent texture. The result of the reaction is a gel, which is used in sauces, puddings, creams and other food products, providing a pleasing texture.

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Pasta is an example. Pasta is made mostly of semolina wheat (wheat flour) that contains high amounts of starch. When it is cooked in boiling water, the size increases because it absorbs water and it gets a soft texture.

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8. Roux (French term) Mixture of equal amounts of flour and fat to one cup of a liquid; medium thickness = 2 Tbsp flour and fat to one cup of liquid.

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9. Sauce Flavored liquid that is often thickened and served to enhance the flavor of another food; not hide it.

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Do you know the colors of the basic 5 sauces? Red White Blonde Brown Yellow

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5 Basic Sauces are Hollandaise or butter sauce (yellow) Bchamel or white sauce Velout or blond sauce Espagnole or brown sauce and Tomato or red sauce.

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10. Soup Dishes of solid foods cooked in a liquid; often contain broth (stock) as the liquid, along with meat, poultry, seafood or vegetables.

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Recall: Whats the difference in a sauce and soup? Sauce? Flavored and thickened liquid. Soup? Solid foods with broth/stock

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11. Stew (Moist Heat Method) Any dish prepared by stewing or simmering small pieces of food in a tightly covered pan; most include vegetables and meat, poultry or fish;

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Recall? Whats the difference in soup and stew? Soup? Solid foods with broth/stock Stew? Small pieces of food, simmered or stewed for a long period of time (meat, poultry, fish, vegetables)

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12. Bechamel White sauce or milk-based sauce, thickened with a white roux (equal amounts fat & flour to 1 c milk).

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13. Espagnole Brown sauce or a fortified brown veal stock, thickened with a brown roux.

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14.Veloute Blonde or light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.

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15. Hollandaise Yellow sauce made from an emulsion of egg yolks, butter and lemon or vinegar

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16. Tomato Red or tomato-based sauce

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17. Mirepoix a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery ends) are used.

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18. Bouquet garni is a bag of herbs placed in a sachet. Herbs are dependant on availability and local traditions; in classical cuisine, the bag consists of parsley, bay leaves, a sprig of thyme, and etc.

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19. Fish Stock is made with fish bones and finely chopped mirepoix. It should be cooked for 2025 minutescooking any longer spoils the flavor

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20. Chicken stock (Fond Blanc) Poultry or white stock, is made by using raw bones and white mirepoix. Chicken bones are the most common for fond blanc.

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21.Beef stock Brown stock (beef) in which the color is achieved by roasting bones and mirepoix. Veal bones are the most common type used. Tomato paste is often added (sometimes thinned tomato paste is painted onto the roasting bones). The acid in the paste helps break down the connective tissue helping accelerating the formation of gelatin, as well as giving color to the stock.

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22. Vegetable Stock is an excellent substitute for chicken stock, and is a must for all types of vegetarian cooking. To make 4 cups of vegetable stock use 2 large onions, 2 medium carrots, 3 stalks of celery, 1 whole bulb of garlic, 10 peppercorns, and a bay leaf.

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Just a few more You hungry?

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23. Chowder Any thick rich soup containing chunks of food; example Clam Chowder.

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24. Gumbo A thick, stewlike dish that can have many ingredients, including vegetables such as okra, tomatoes, and onions as well as one or several meats or shellfish, such as chicken, sausage, ham, shrimp, crab or oysters.

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25. Bouillabaisse A celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic saffron and herbs.

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Lets Watch the Professional Executive chefs make Stocks Beef Stock Chicken Stock Fish Stock Vegetable Stock

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and Sauces (copy on your handout) Espagnole or brown Veloute or blonde Bchamel or white Tomato or red Hollandaise or butter/yellow -

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Sauces, Soups and Stews What do these foods have in common: peppery shrimp gumbo served at a New Orleans restaurant;

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homemade chicken gravy passed around at a family dinner table;

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tomato soup ladled out in a school cafeteria?

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Each one ---- stew, sauce, & soup starts from one basic formula: a liquid plus something to thicken it.

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Their differences come from the proportion of one ingredient to the other and from the ingredients added by imaginative chefs.

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To make soups, stews, and sauces, you need a liquid. What liquid do I use? The choice depends on the other ingredients in the recipe.

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For a hearty vegetable beef stew, already filled with a variety of flavors, you could use just water.

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A mild soup based on one vegetable benefits from fruit juice or broth. Sweet Corn Soup Tomato Soup

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What is broth/stock? Broth or stock is a flavorful liquid made by simmering meat, poultry, fish or vegetables in water for hours.

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A broth is also a worthy end for food scraps seafood shells, vegetable peels, animal bones with some meat attached.

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Homemade Broths can be time-consuming. You may decide to purchase store-bought versions.

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If there is no time to make a homemade broth, you can buy ready-made. Choices? Canned, ready-to-use broth comes in several varieties including reduced sodium, fat-free, and vegetarian. Concentrated cubes or granules are dissolved in hot water. This form is often labeled bouillon.

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Homemade Broths or Stocks

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After simmering leftovers, the liquid is strained and ingredients are discarded. Cool quickly and remove the fat that rises to the surface and sets. Homemade broth should be used within 4 5 days or frozen up to 3 months. Vegetable Broth Beef Broth

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Thickening Methods used to make Sauces, Soups & Stews

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1. Reduction (pizza sauce recipe) is one method allowing the liquid to reduce through evaporation. The liquid thickens while simmering uncovered (evaporation).

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2. Cornstarch may be used to thicken a liquid. The thickening process called gelatinization allows the starch granules to absorb water and slowly swell.

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is used to thicken a liquid by making a roux. A roux is a mixture of equal amounts of flour and fat to 1 cup liquid. 3. Flour (white sauces)

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The fat may be butter, margarine or fat drippings from cooked foods (chicken, beef, pork, sausage, bacon, etc.) The longer the flour is browned, the darker the roux.

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4. Beans, split peas and other high-starchy foods are effective thickening agents. 3 Tbsp of grated raw potato per cup of liquid will thicken. Add about 15-20 minutes before the end of cooking time. Soups and Stews

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5. Eggs are less effective than starch but they add richness and flavor. 1 large egg or 2 yolks will thicken 1 cup of liquid.

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Eggs curdle easily. Beat the eggs lightly, stir in a small amount of the hot or acidic liquid. Slowly, pour the mixture into the rest of the liquid, stirring constantly. FYI: Curdling or weeping: When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes overcoagulated and separates from the liquid leaving a mixture resembling fine curds and whey. Hollandaise Sauce

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Recall: How do we thicken? Reduction/Evaporation Cornstarch Flour Roux (= Tbsp amts fat/flour + 1 c liquid) Eggs Beans Potatoes

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Sauces Inspired by Italian chefs, the French elevated sauce making to an art by the 1800s. Today, a sauce is a flavored liquid that is often thickened and served to enhance the flavor of another food. The definition includes ketchup & cream-rich sauces served over shellfish.

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There are five basic sauces Hollandaise or butter sauce Bchamel or white sauce, Velout or blond sauce, Espagnole or brown sauce, and Tomato or red sauce.

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Hollandaise sauce Egg yolks are whisked with melted butter and lemon juice over a double boiler. The yolks are the emulsifier that holds the mixture together.

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Hollandaise sauce turns poached eggs, ham and an English muffin into Eggs Benedict. The sauce is also a favorite on asparagus or fish.

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Historians give credit to two versions of the origin of Eggs Benedict: 1860s -Credit is given to Delmonicos Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonicos Chef Charles Ranhofer (1899 -1936), Ranhofer came up with Eggs Benedict.

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1894 - The following story appeared in the December 19,1942 issue of the weekly New Yorker Magazine "Talk of the Town" column and is based on an interview with Lemuel Benedict the year before he died. In 1894, Lemuel Benedict, a Wall Street broker, who was suffering from a hangover, ordered some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce at the Waldorf Hotel in New York. The Waldorfs legendary chef was so impressed that he put the dish on his breakfast and luncheon menus after substituting Canadian bacon for crisp bacon and a toasted English muffin for toasted bread.

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Basic White Sauce (We make 4!) The basic white sauce is also called a cream sauce or bchamel sauce. Milk or cream thickened with a butter and flour roux is used. This milk sauce is easily converted in to classic recipes.

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Stop and Listen! Locate your handout entitled Basic White Sauce. With a partner, determine the difference in a thin and medium white sauce. Consult with your other team members! One Team Member :Record your answer on your white board and be prepared to present.

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Heavy cream and Parmesan cheese makes an Alfredo sauce to toss with pasta.

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Heavy cream and paprika becomes a rich Newburg sauce for shrimp and lobster.

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White sauce is also the base for the American classic, macaroni and cheese.

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How would you make a sauce for Mac and Cheese? Thin? Medium? Thick? Thin + Cheese + Baked = Perfect Design a Recipe with a partner: Record your ingredients on the white board Increase the 1 cup to 6 cups with a partner. ( times 6) Flour, Fat, Milk (liquid) and add 2 c or 8 oz shredded cheese

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Mac and Cheese using a thin white sauce ingredient list 6 T flour or 1/4 c + 2 T 6 T butter (read the stick and cut) 6 c milk or 1 qt + 1 pt milk 8 oz cheese or 2 c, shredded

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Stock-Based Sauces A stock based sauce is made like a white sauce with animal fat and meat juices replacing butter and milk. Poultry drippings and a white roux produce a light sauce Brown sauces are made from red meat juices and a brown roux. Velout or Blond Sauce Brown Sauce

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Country gravy served with roast beef or chicken shows how a stock based sauce is made. 1. Remove the cooked meat or poultry from the pan and pour the juices that remain into a measuring cup. 2. Skim off and reserve the fat. 3. Use the ingredients to make a roux with 2 Tbsp flour and 2 Tbsp fat to 1 cup meat/poultry juice. NOTE: We will make a milk gravy!!

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Tomato-Based Sauces A basic red sauce is aromatic vegetables sauted and some kind of tomato product. Thickness, flavor and color depend on the ingredients you choose. Usually associated with pasta, red sauces complement other dishes as well.

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Slices of eggplant breaded, fried and covered with tomato sauce for Eggplant Parmesan. Add celery & bell pepper to produce a Creole sauce over rice.

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Barbeque sauce is also a tomato-based sauce, sweet with brown sugar or molasses and tangy with mustard, onions and garlic.

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Oil and Vinegar Sauces Oil, acidic liquid and seasoning are combined to produce sauces with more liquid than oil as compared to vinaigrette salad dressings. *Sweet and sour sauce uses a few tbsp peanut oil to a cup of rice vinegar along with garlic, ginger, ketchup (has sugar). * Also Known as a gastrique

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Marinades belong to the oil and vinegar class. Marinades tenderize less tender cuts of meat by breaking down connective tissue.

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How-To Make Sauces Website http://www.helpwithcooking.com/sau ces/introduction-sauces.html http://www.helpwithcooking.com/sau ces/introduction-sauces.html

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Lets Plan the first sauce!!!!! Red Sauce or Pizza Sauce Day 1 Pizza Sauce and Dough (check at the end of class to see if the dough ripened; shred mozzarella and store. Day 2 Prepare dough, add sauce, add cheeses and other toppings.

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Key Concepts and Soups

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Soups Soups are dishes of solid foods cooked in liquid(s). They often contain broth as the liquid, along with meat, poultry, seafood and/or vegetables.

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Clear soups provide a base for more complex soups and sauces. Broth can be served as a clear thin soup. Consomm is a clarified broth, completed strained.

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Cream soups are cooked vegetables pureed in a blender using flour and milk or cream. Cream of Potato Soup Cream of Mushroom Soup

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A bisque is a rich cream soup that uses shellfish as the base instead of vegetables. Crab Bisque Shrimp Bisque

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Chunky Soups 1. Chowders are fish, meat or vegetable soups thickened with potatoes or cream.

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New England Clam Chowder is thick with cream, chunky with potatoes and flavored with bacon.

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Manhattan Clam Chowder is lighter and features chunks of both potatoes and tomatoes.

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2. Mulligatawny (muh-lih-guh-TAW-nee) Means pepper water in southern India where the soup originated. It starts with a chicken broth, highly seasoned with chilies, curry powder and other spices. Curry Powder

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FYI: Curry powder is more of a generic term for a blend of different spices. Most recipes and producers of curry powder usually include coriander, turmeric, cumin, fenugreek, and red pepper in their blends.corianderturmericcumin fenugreekred pepper Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, mace, nutmeg, long pepper, and black pepper may also be added.gingergarlicfennel seedcarawaycinnamonclovemustard seedgreen cardamomblack cardamom macenutmeglong pepperblack pepper

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Its many versions include poultry or meat, variety of vegetables, rice, eggs, shredded coconut and coconut milk or cream.

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3. Minestrone (mih-nuh-STROH-nee) is a hearty Italian soup made with vegetables, beans and pasta. It is topped with grated Parmesan cheese.

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Freshly Grated Parmesan Cheese

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Fruit Soups are a Scandinavian and Eastern European import, have gained interest in the US. They are served hot or cold.

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Fruits pureed with cornstarch, gelatin, buttermilk or yogurt as the base.

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Cold Soups Vichyssoise (from France) is a pureed soup of cooked leeks and potatoes in heavy cream, garnished with chives.

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Gazpacho is a well-seasoned, uncooked soup of southern Spain. Dry bread is soaked and pureed with fresh tomatoes, bell pepper, onion, celery, cucumbers, olive oil and vinegar.

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Soup Art drizzle cream

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Soup Art

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Soup Art garnish with peppers

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Soup Art drizzles and garnishes

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Basic Soup Making How you start a soup depends on what you want in the end.

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Chicken Vegetable Soup is a basic model for a hot, simmered soup. Begin by sauting chopped onions, carrots, celery, garlic and other aromatic vegetables in a pot or slow cooker.

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Add a liquid. A stock can be made from simmering less-tender cuts of chicken. A store-bought version can be purchased. Chicken bouillon cubes may be used and dissolved in water.

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Add more vegetables such as potatoes, tomatoes, corn, etc.

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Add chicken: Precooked Sauted from pieces Stewed from cuts Left-over grilled

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Add rice or pasta.

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Simmer and Season.