1. Soup and Sauce Basics Session Three-Thickeners Thickening Agents Session Three CHRM 1120 – Soup and Sauce Basics

2. Soup and Sauce BasicsSession Three-Thickeners Agenda  Professionalism  Sanitation  Knife Skills  Consomme Review  Thickening Agents  Thick Soups

3. Soup and Sauce BasicsSession Three-Thickeners How to Make Consommé:  Use of a Clearmeat  Need an acid, proteins (egg white and lean meat) and aromatics (mire poix)  Add to cold stock  Place over low heat, STIR  Allow raft to form, NEVER STIR AGAIN  Move to side of burner, create “chimney” simmer for an hour  the resultant product is called a consommé double or double strength stock..

4. Soup and Sauce BasicsSession Three-Thickeners

5. Soup and Sauce BasicsSession Three-Thickeners THICKENING AGENTS (and how they work)  Roux  Beurre Manie  Starch slurry  Waxy maize  Heat or freezer stabilized starches  White wash  Vegetable purees  Cream and egg yolk liaison  Panade  Reduction  Emulsion

6. Soup and Sauce BasicsSession Three-Thickeners Roux-  fat and flour in equal amounts, cooked and used to thicken liquid.  white, blonde, brown, cajun, and black BrownBlonde

7. Soup and Sauce BasicsSession Three-Thickeners Roux  Varieties  Cookery  Incorporating  Choosing a Roux  Keys to Success

8. Soup and Sauce BasicsSession Three-Thickeners Beurre Manie-  fat and flour kneaded together raw and added to simmering sauce.

9. Soup and Sauce BasicsSession Three-Thickeners Starch slurry  cornstarch, arrowroot, or potato starch added to cold liquid and stirred into boiling hot stock or liquid. Gelatinization occurs and thickens the liquid

10. Soup and Sauce BasicsSession Three-Thickeners Waxy maize  another type of starch with a higher starch concentration, less likely to break down. Good for gluten free applications

11. Soup and Sauce BasicsSession Three-Thickeners Heat or freezer stabilized starches  pre-gelatinized or instant starch. Alpha or pregelatinized starch is a dry precooked starch. It is processed from the native tapioca starch and derived in white crystal or flake-powder form. It becomes a gelatin when mixed with water. Pregelatinized starch is mostly used in many fields of food and industrial applications. In China, Japan and Taiwan, it is mostly used as feed-meal binder by the fish and eel feeding industry.

12. Soup and Sauce BasicsSession Three-Thickeners White wash  wheat flour and water or milk added as a slurry. Needs to be cooked longer to be effective. Rarely used in foodservice.

13. Soup and Sauce BasicsSession Three-Thickeners Vegetable purees  starchy vegetables used to thicken sauces such as peas, or potatoes

14. Soup and Sauce BasicsSession Three-Thickeners Rice  Stabilizes water, increasing the volume of the final product. Neutral taste. Does not contain gluten. Bonds the most water

15. Soup and Sauce BasicsSession Three-Thickeners Cream and egg yolk liason  cream and egg yolk mixed together with a small amount of sauce, to temper and the mixture whisked back into the main sauce. Used as a finishing step. Sauces thickened with a liaison cannot be boiled or the mixture will curdle.

16. Soup and Sauce BasicsSession Three-Thickeners Panade  bread soaked in milk, or bread crumbs

17. Soup and Sauce BasicsSession Three-Thickeners Reduction  reducing the mixture to glaze consistency

18. Soup and Sauce BasicsSession Three-Thickeners Emulsion-  egg yolk, and acid acting as an emulsifier to butter or other liquid fats.

19. Soup and Sauce BasicsSession Three-Thickeners Thick Soup Information  Today’s lab will cover the following soups: Lobster Bisque Carrot Potage New England Clam Chowda GazpachoGumbo Cream of Portabella

20. Soup and Sauce BasicsSession Three-Thickeners Research Project  Using your recipe packet as a guide, please take 10 minutes as a group to identify the keys to successfully completing your assigned soups.  Please consider: –Sanitation issues –Storage issues –Knife skills required –Reheating and service

21. Soup and Sauce BasicsSession Three-Thickeners Research Project - 2  Share your findings with the class in a 5 minute presentation  Groups from Wednesday’s Lab and Thursday’s lab should collaborate

22. Soup and Sauce BasicsSession Three-Thickeners Consomme Practical  Each student will be required to generate one quart of clarified stock – type as assigned by the instructor – within the following guidelines: –2 hours to prepare and deliver

23. Soup and Sauce BasicsSession Three-Thickeners Flavor (35 points) Temperature 10 points soup was perfectly hot (or cold) Mouthfeel 10 points texture matches the concept of the soup, desirable consistency or variation amongst textures exists Balance of Tastes 10 points harmonious blend or juxtaposition of tastes – garniture is appropriate for type of consomme Subjective Evaluation 10 points 1=not my cup of tea, 3=I liked it, but something wasn't perfect 5=Perfection, I need to call my mother to tell her about this soup

24. Soup and Sauce BasicsSession Three-Thickeners Preparation/Sanitation (20 points) safety/sanitation 10 points Follows established safety and sanitation regulations. Behavior does not endanger classmates. Works in an organized manor Preparation 10 points Adheres to classical techniques. Appearance (10 points) Color/Sheen 5 points colors are bright and crisp, appropriate for the style of consomme Clarity 5 points consomme is clear through to the bottom. student is able to read the year off of a quarter in the bottom of a cup

25. Soup and Sauce BasicsSession Three-Thickeners Creativity (15 points) Accuracy 10 points name of the soup reflects its make-up, classic and contemporary references are appropriate Presentation 5 points delivered on time in appropriate service ware. Brigade (10 points) Uniform 10 points appropriate hat, jacket, thermometer, check pants, black shoes, and clean shaven, no jewelry, no/little make-up. Generally well-kept appearance

26. Soup and Sauce BasicsSession Three-Thickeners Homework and Quiz  Your best friend missed today’s class and you only have five minutes to write down “the important stuff” that he missed.  Quiz URL: http://www.quia.com/quiz/895475.html http://www.quia.com/quiz/895475.html