Presentation on theme: "Unit 255 Prepare & Cook Basic Hot & Cold Sauces"— Presentation transcript:
1Unit 255 Prepare & Cook Basic Hot & Cold Sauces Basic StocksThickening AgentsBasic SaucesD Smith
2Definition of a StockA Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs.Clear in appearanceDelicate flavourClear of grease
3Storage of Stocks.When cooked stocks must be strained and cooled within 90 minutes and stored in a fridge, stocks can be frozen.All stocks must be re-boiled after storage prior to being used.
4Type of Stocks White Beef Stock Brown Beef Stock Vegetable Stock Chicken StockFish Stock
5Faults in Stock Production. STOCK CLOUDY.Incorrect ingredients, poorly prepared.Incorrect cooking.Stock not skimmed.Old stock.STOCK LACKS FLAVOUR.Incorrect ratio of ingredients to liquid.Cooking time too short.
6GlazesA Glaze is a reduction of stock, which is formed by Evaporation of the liquid.It can be stored and used to enhance the flavour of other stocks and sauces.It can be reconstituted by adding water to form a stock.
7Tips on Stocks Never season a stock. Never boil a stock. Never add Potatoes, Swede, Turnip.Always re-boil stocks.Convenience Stock.
8Thickening Agents.There are 3 main types of thickening agent used in the production of a sauce.ROUXBEURRE MANIESTARCHES
9ROUXA Roux is a mixture of FLOUR & FAT, gently cooked together over low heat.White Roux:Cooked for 2 -3 mins this allows the flour to COOK OUT, White in colour.Blond Roux:Cooked for mins, until a Sandy colour.Brown Roux:Cooked for mins, until Brown in colour
10BEURRE MANIE. This is an equal mixture of Flour & Butter. Kneaded together and then whisked into the liquid in small quantities, thickening as it cooks out.This is also known as a cold roux or pounded butter.
11STARCHES.Cornflour, Arrowroot, Potato Flour, Rice Flour & Barley Flour.These are used as a thickening agent.Arrowroot & cornflour are the most commonly used .The starch must be mixed with cold water before adding to the hot liquid.
13CLASSIFICATION OF SAUCES. BECHAMELVELOUTEESPAGNOLE (BROWN SAUCE)TOMATOJUS LIE
14BECHAMEL TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES WHITE ROUXMILKMINSPARSLEY, ONION, CHEESE, MUSTARD, EGG ANCHOVY.
15VELOUTE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BLOND STOCK45 MINSCHICKEN, MUSHROOM, FISH, CAPER
16ESPAGNOLE. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BROWN ROUXSTOCK6 HOURSMADEIRA, BROWN ONION, CHASSEUR, PIQUANT, DEMI GLACE.
17TOMATO TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIES BLOND ROUX STOCKMINSCAN BE USED AS A BASE SAUCE FOR MANY OTHERS
18JUS LIE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES ARROWROOT STOCK2 HRS FOR STOCK & 10 MIN TO COOK OUT ARROWROOT.CAN BE USED INSTEAD OF DEMI GLACE.
19COLD SAUCES Vinaigrette Basic recipe 3 parts Oil to 1 part Vinegar. Various types of Oils and Vinegar’s can be used, with the addition of herbs and spices.
20MayonnaiseCan be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare.This sauce must be stored below 5c.If producing a fresh Mayonnaise pasteurised Egg Yolks must be used.
21Horseradish. Mint Sauce. Horseradish is a sauce traditionally served with Roast Beef, it can be served with Chicken Maryland or Smoked Trout.Mint Sauce.Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton.