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Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 1 Stocks are the liquids that form the foundation.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 1 Stocks are the liquids that form the foundation."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 1 Stocks are the liquids that form the foundation of sauces and soups. Learning how to make stocks can help you create flavorful sauces and soups. Section 20.1 Stocks

2 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 2 Learn to make good stocks because they are the base for most sauces and soups. Stock Basics stock The liquid that forms the foundation of sauces and soups. base A stock that is purchased in a powdered or concentrated form.

3 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 3 Stock is composed of four ingredients: nourishing element mirepoix bouquet garni liquid, almost always water Stock Basics nourishing element Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings. mirepoix A mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color.

4 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 4 There are four main types of stocks: white brown fish vegetable Types of Stock

5 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 5 Liquids in sauces can be: white stock brown stock vinegar and tomato products milk Sauce Basics

6 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 6 Thickening agents are a major difference between stocks and sauces. Most sauces use gelatinization in thickening. Sauce Basics thickening agent An ingredient, such as cornstarch, that adds body to a sauce. gelatinization The process of starch granules absorbing moisture when placed in a liquid.

7 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 7 A good sauce should have four characteristics: 1.no lumps 2.a flavor that is not floury or pasty 3.sticks to the back of a spoon 4.will not break down in cooking Sauce Basics

8 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 8 Thickening agents may include: flour cornstarch bread crumbs vegetable purées Sauce Basics

9 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 9 Mother sauces are made by combining a liquid with a thickening agent. Béchamel – white Espagnole – demi-glace Tomato - red Veloute - tan Hollandaise - yellow Mother Sauces

10 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 10 Mother Sauces demi-glace (sauce espagnole) tomato sauce béchamel sauce

11 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 11 Mother Sauces velouté saucehollandaise sauce

12 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 12 Sauces that are not made from a mother sauce include: salsa relishes gravy Mother Sauces gravy A type of sauce made from meat or poultry juices; a liquid such as milk, cream, or broth; and a thickening agent such as a roux.

13 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 13 Roux is the most common thickening agent. Made from equal parts fat and flour, may adjust for lower calorie/fat option Roux Preparation roux A cooked mixture made from equal parts of fat and flour by weight used to thicken sauces.

14 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 14 Follow these guidelines: Do not use aluminum cookware. Do not use very high or very low temperatures. Do not overthicken. Roux Preparation Why should you not use aluminum cookware?

15 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 15 Types of soups include: clear thick specialty international Types of Soup specialty soup A soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques.

16 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 16 A strong flavor is the most important characteristic of a consommé. Types of Soup consommé A concentrated, clear soup made from a rich broth.

17 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 17 Specialty soups include: bisques chowders cold soups Types of Soup chowder A specialty soup made from fish, seafood, or vegetables. bisque A specialty soup that is usually made from shellfish and contains cream.

18 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 18 Specialty soups include: bisques chowders cold soups Types of Soup

19 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 19 One of the most popular cold soups is vichyssoise. International soups include: borscht French onion gazpacho Types of Soup vichyssoise A cold version of potato-leek soup.

20 Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 20 Presentation of soup is important as an appetizer or as a meal. The flavor and texture of the garnish should complement the soup. Soup Presentation and Storage


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