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1 Thickening Agents
2 Roux 50% Fat 50% Flour When cooked it should look like wet sand at the beach. The longer you cook it the darker it gets.
3 Types of Roux White- cooked for 15 min. Blond- Cooked for 20 min. Brown- Cooked for 25 min. brown in color and nutty in aroma. These are the 3 basic types of roux
4 Other types Dark Brown- red brick color Black- used in Cajon cooking
5 Roux will not reach it’s maximum thickening capacity until the sauce comes up to a boil. The longer a roux cooks the more you will need to thicken a sauce.
6 Slurry Flour and cold liquid mixed together used to thicken a sauce. Cornstarch and arrowroot can also be used.
7 A sauce or soup thickened with a slurry will have a glossy shine to it. Such as egg drop soup from a Chinese restaurant.
8 Burre Manie Equal parts of RAW butter and flour. this will break down quickly. Causing the sauce to separate.
9 Monte au Burre Raw cold butter that is whisked into sauces. This will thicken the sauce, make it rich and glossy in appearance.
10 Nape’ To thinly coat the back of a spoon All sauces that are made should be cooked to a Nape’ consistency.
The Original Condiment. Definition: With a few exceptions, a sauce is a liquid + thickening agent + seasonings.
"In the orchestra of a great kitchen, the sauce chef is a soloist." - Fernand Point.
Unit Objectives Students will be able to: ◦ Identify the functions of sauces ◦ Recognize and classify mother sauces ◦ Prepare mother sauces ◦ Use thickening.
SAUCES. Sauces, a history Originated in Roman times, but were closer to a condiment Typically flavored with fermented fish called garum, and heavily seasoned.
Roux. A thickening agent made with flour and fat Ratio based 1 part flour to 1 part fat In addition they can be thin or light, medium on thick.
Gelatinization of Starch Learning Targets: Thicken foods using gelatinization of starch. Define gelatinization and tell how it occurs.
Introduction to Sauces u At the completion of this lesson, the student will be able to discuss the different types of Starches and methods of cooking and.
SAUCES COMES FROM THE FRENCH WORD THAT MEANS A RELISH TO MAKE FOOD MORE APPETIZING.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
STOCKS & SAUCES Chapter 20 Stock Also called broth These are the liquids that form the foundation of sauces and soups.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Stocks and Sauces https://www.youtube.com/watch?v=k4Fu3J AARhg&list=PL707A7C D37.
1 Stocks, Soups, and Sauces. 2 Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks.
Sauces Sauces- Thickened liquids that complement other foods. Thousands of sauces. Considered by many to be the most challenging skill to master.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sauces.
Cooking with Starches: Thickening Agents (Soups, Sauces, Gravies) - CS1(SS) Foster.
The Bones of Cooking. Flavorful liquid Flavorful liquid – Water, seasoned with herbs and spices – Fruit juices – Tomato juices.
Stock, Sauces and Soups A Major Flavor Ingredients-Bones and Vegetables A Liquid, most often water Mirepoix-25%Celery, 25%Carrots, and 50%Onions Aromatics-Bouquet.
Understanding Food Chapter 20: Starches and Sauces.
Stocks, Sauces and Soups. What is Stock? A flavorful liquid made by gently simmering bones and or vegetables.
Stocks, Sauces & Soups. Stocks Are the seasoned liquids that form the foundation of sauces and soups.
SAUCES A sauce is a liquid which has been thickened by any of the following: A roux- equal quantities of fat and flour, cooked. Corn flour- blended to.
Unit 255 Prepare & Cook Basic Hot & Cold Sauces Basic Stocks Thickening Agents Basic Sauces.
Culinary: Sauce. Section Objectives Upon completing this section, you should be able to: Discuss and apply principles of sauce preparation.
Y.1.U6 Flash Stock/Sauce/Soup. Blank next A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor.
All-in-One White Sauce. Ingredients: 600ml milk, 50g butter or margarine, 50g plain flour, 1 x 5ml teaspoon mustard paste.
SAUCES Do you know the five classical grand sauces of cooking?
Q. Flour is used extensively in the cooking of a range of dishes. Name the type of flour used for each of the following. Bread rollsStrong plain flour.
Chapter 20 Stocks and Sauces Intro to Culinary Arts Mrs. Muniz.
Bouillons and Broths Stock-like preparations that are made with a larger proportion of meat than bone and a greater variety of vegetables than stocks.
The Mother Sauces. BéchamelVelouteEspagnole Tomato Sauce Hollandaise.
© 2011 wheresjenny.com PREPARING PANCAKES PANCAKES SERVINGS =8 PANCAKES PREPARATION TIME : 25 MINS.
10.2 Sauce. Objectives Identify 5 mother sauces and various smaller sauces Identify 5 mother sauces and various smaller sauces Discuss various thickening.
Kinds of Cookies Rolled Dropped Bar Refrigerator Pressed Molded.
Today… You Need: Notebook Pen or Pencil We are going to: Talk about Soup Market Orders for Soup & Salad Discuss Individual Lab.
D AILY F OCUS M ONDAY 5/4 Objectives: Explain the nutritional benefits of dairy products and how to select, store & prepare. Question of the day: What.
Soup and Sauce Basics Session Three-Thickeners Thickening Agents Session Three CHRM 1120 – Soup and Sauce Basics.
Stocks – Sauces - Roux. Stock Broth Mirepoix Sachet / Boquet Garni Reduction Glaze Slurry Roux Beurre Manie Au Sec Clarified Butter.
Cooking with Milk. Scum/Skin Scum/Skin Solid layer formed when milk is heated Solid layer formed when milk is heated Made from proteins Made from proteins.
Soups Objectives Describe the difference between clear soups, cream soups and purées Describe the menu uses of hot and cold soups Describe the preparation.
SOUPS AND MOTHER SAUCES. WHAT IS A SOUP? Soup formula: LIQUID + THICKENING AGENT Two types of soup: STOCK-based soup CREAM-based soup.
Glencoe Culinary Essentials Chapter 20 Stocks, Sauces, and Soups Chapter 20 Stocks, Sauces, and Soups 1 Stocks are the liquids that form the foundation.
Chapter 9. Incorporating Roux into a liquid 1.Cold stock can be added to hot roux while vigorously whisking 2.Room temperature roux can be added to hot.
Food Preparation Soups, Sauces & Gravies. Lesson Objectives Explain the different types of and proper procedures for preparing soups, sauces and gravies.
Would you like sauce with that?. Sauces Why do we use a sauce? Moistness Moistness Flavor Flavor Richness Richness Appearance (color and shine) Appearance.
Sauces Goal Sauce Basics Flavored thickened liquid Thickening agent+seasonings+flavorings+stocks Complement food Never overpower Premade sauce.
SOUPS & SAUCES. https://www.youtube.com/watch?v=7WRxEY8o3kc.
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