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STOCKS, SOUPS AND SAUCES. The Four Essential Parts of a Stock Are: Flavoring Flavoring Liquid Liquid Aromatics Aromatics Mirepoix Mirepoix.

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Presentation on theme: "STOCKS, SOUPS AND SAUCES. The Four Essential Parts of a Stock Are: Flavoring Flavoring Liquid Liquid Aromatics Aromatics Mirepoix Mirepoix."— Presentation transcript:

1 STOCKS, SOUPS AND SAUCES

2 The Four Essential Parts of a Stock Are: Flavoring Flavoring Liquid Liquid Aromatics Aromatics Mirepoix Mirepoix

3 Bones for Stock are Prepared by: Blanching Blanching Browning Browning Sweating Sweating

4 Stocks are Evaluated on Four Qualities Flavor Flavor Color Color Aroma Aroma Clarity Clarity

5 Place a C next to the soups that are clear, and a T next to the soups that are thick. Consommé______ Consommé______ Bisque______ Bisque______ Broth______ Broth______ Cream______ Cream______ Puree______ Puree______

6 Answers ConsomméC ConsomméC BisqueT BisqueT BrothC BrothC CreamT CreamT PureeT PureeT

7 Helpful Hints for Cream and Puree Soups If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. Never use heavy cream-it can hide the flavor of the mian ingredient. If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. Never use heavy cream-it can hide the flavor of the mian ingredient. If the soup has a sour or “off” flavor, or has curdled, discard it. Cream soups have a brief storage time once the cream has been added. If the soup has a sour or “off” flavor, or has curdled, discard it. Cream soups have a brief storage time once the cream has been added.

8 Helpful Hints cont. To store cream soups longer, be sure that the base is properly chilled and stored. Finish only the amount needed for a single service period. To store cream soups longer, be sure that the base is properly chilled and stored. Finish only the amount needed for a single service period. If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check the flavor. If it doesn’t taste scorched in the clean pan, it is safe to continue cooking. If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check the flavor. If it doesn’t taste scorched in the clean pan, it is safe to continue cooking.

9 Connect the specialty soup on the left with the country it comes from on the right. BorschtItaly BorschtItaly MinestroneLouisiana MinestroneLouisiana GumboSpain GumboSpain GazpachoFrance GazpachoFrance VichyssoiseRussia VichyssoiseRussia

10 Answers BorschtRussia BorschtRussia MinestroneItaly MinestroneItaly GumboLouisiana GumboLouisiana GazpachoSpain GazpachoSpain VichyssoiseFrance VichyssoiseFrance

11 Cooling And Finishing Techniques Remove surface fat from soup before service Remove surface fat from soup before service Blot with strips of unwaxed brown butcher paper to eliminate unwanted fat. Blot with strips of unwaxed brown butcher paper to eliminate unwanted fat. Soups should be garnished just before service. Soups should be garnished just before service.

12 The Five Grand Sauces Béchamel Béchamel Veloute Veloute Espagnole (Brown) Espagnole (Brown) Tomato Tomato Hollandaise Hollandaise

13 Miscellaneous Sauces Coulis Coulis Jus Jus Compound Butters Compound Butters Salsa Salsa

14 How do Miscellaneous Sauces Function? The function in much the same way that grand sauces do. They add flavor, moisture, texture, and color to the dish. The function in much the same way that grand sauces do. They add flavor, moisture, texture, and color to the dish. They also allow chefs to change the menu item by providing a lower-fat alternative to the usually heavy grand or derivative sauces. They also allow chefs to change the menu item by providing a lower-fat alternative to the usually heavy grand or derivative sauces.

15 Thickeners are important in preparing sauces. Some types of thickeners include: White White Blond roux Blond roux Brown roux Brown roux Beurre manie Beurre manie Slurry Slurry Liaison Liaison

16 To Pair the Correct Sauce with a Meal: The sauce should be suitable for the style of service. The sauce should be suitable for the style of service. The sauce should be suitable for the main ingredient’s cooking technique. The sauce should be suitable for the main ingredient’s cooking technique. The sauce’s flavor must be appropriate for the flavor of the food it is accompanying. The sauce’s flavor must be appropriate for the flavor of the food it is accompanying.


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