Transcript Presentation

Sauces & Soups
Week 6
Key Terms to Know
And Use
Key Terms to Know
1. Au jus
 French for "with [its own] juice"; jus
is the juice itself. In American cuisine,
the term is mostly used to refer to a
light sauce for beef.
2. Bisque
 Rich cream soup that uses shellfish as
the base.
Lobster Bisque
Shrimp Bisque
3. Bouillon (great for the home
cook)
 Concentrated cubes or granules
which dissolve in water to provide a
broth(stock).
4. Broth or Stock
 Base for complex soups and sauces
or the water in which meat, fish, or
vegetables have been boiled; stock
Beef Broth
5. Consommé
 A clarified broth, completely strained
of all particles and sediments; often
served as an appetizer or used as the
base for a soup.
How would you “clarify”?
 Straining (using a strainer)
 Use a very fine-meshed sieve to strain out all
the large bits from the broth, and then strain it
again through 3 or 4 layers of fine cheesecloth.
 Skimming (using a basting & slotted
spoon)
 While the stock is simmering, you can skim off
the froth that accumulates on the surface,
several times.
 Chill for a couple of hours until a thick layer of
foam and/or fat has collected on the top.
Skimming this off will remove particles caught
in the fat.
6. Cornstarch
 Fine, white powder that is pure starch
made from the endosperm of the corn
kernel used to thicken; twice the
power of flour.
Great recipes that use
cornstarch to thicken:
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Orange Sauce Recipe
Spicy Sweet & Sour Sauce Recipe
Quick Barbecue Sauce Recipe
Egg Drop Soup Recipe
Egg Drop Soup - Chinese soup of
beaten eggs in boiled chicken broth.
Garnished with sliced chives.
7. Gelatinization
 Thickening process using starch
granules absorbing water through
heat and swelling; acids interfere with
the process.
The science of gelatinization
 process where starch and water are
heated & starch granules swell.
 As a result, the water is gradually
absorbed in an irreversible manner.
 This gives the system a thick and
transparent texture.
 The result of the reaction is a gel,
which is used in sauces, puddings,
creams and other food products,
providing a pleasing texture.
Pasta is an example.
 Pasta is made mostly of
semolina wheat (wheat
flour) that contains high
amounts of starch.
 When it is cooked in
boiling water, the size
increases because it
absorbs water and it gets a
soft texture.
8. Roux (French term)
 Mixture of equal amounts of flour and
fat to one cup of a liquid; medium
thickness = 2 Tbsp flour and fat to
one cup of liquid.
9. Sauce
 Flavored liquid that is often thickened
and served to enhance the flavor of
another food; not hide it.
Do you know the colors of the basic 5
sauces?
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Red
White
Blonde
Brown
Yellow
5 Basic Sauces are
 Hollandaise or butter sauce
(yellow)
 Béchamel or white sauce
 Velouté or blond sauce
 Espagnole or brown sauce
 and
 Tomato or red sauce.
10. Soup
 Dishes of solid foods cooked in a
liquid; often contain broth (stock) as
the liquid, along with meat, poultry,
seafood or vegetables.
Recall: What’s the difference in
a sauce and soup?
 Sauce?
 Flavored and thickened liquid.
 Soup?
 Solid foods with broth/stock
11. Stew (Moist Heat Method)
 Any dish prepared by stewing or
simmering small pieces of food in a
tightly covered pan; most include
vegetables and meat, poultry or fish;
Recall? What’s the difference in
soup and stew?
 Soup?
 Solid foods with broth/stock
 Stew?
 Small pieces of food, simmered or
stewed for a long period of time
(meat, poultry, fish, vegetables)
12. Bechamel
 White sauce or milk-based sauce,
thickened with a white roux (equal
amounts fat & flour to 1 c milk).
13. Espagnole
 Brown sauce or a fortified brown
veal stock, thickened with a brown
roux.
14.Veloute
 Blonde or light stock-based
sauce, thickened with a roux or a
liaison, a mixture of egg yolks and
cream.
15. Hollandaise
 Yellow sauce made from an
emulsion of egg yolks, butter and
lemon or vinegar
16. Tomato
 Red or tomato-based sauce
17. Mirepoix
 a combination of onions, carrots,
celery, and sometimes other
vegetables. Often, the less desirable
parts of the vegetables that may not
otherwise be eaten (such as carrot
skins and celery ends) are used.
18. Bouquet garni
 is a bag of herbs
placed in a sachet.
Herbs are dependant
on availability and
local traditions; in
classical cuisine, the
bag consists of parsley,
bay leaves, a sprig of
thyme, and etc.
19. Fish Stock
 is made with fish bones and finely
chopped mirepoix. It should be
cooked for 20–25 minutes—cooking
any longer spoils the flavor
20. Chicken stock (Fond Blanc)
 Poultry or white stock, is made by
using raw bones and white mirepoix.
Chicken bones are the most common
for fond blanc.
21.Beef stock
 Brown stock (beef) in which
the color is achieved by roasting
bones and mirepoix. Veal bones
are the most common type
used. Tomato paste is often
added (sometimes thinned
tomato paste is painted onto
the roasting bones). The acid
in the paste helps break down
the connective tissue helping
accelerating the formation of
gelatin, as well as giving color to
the stock.
22. Vegetable Stock
 is an excellent
substitute for chicken
stock, and is a must
for all types of
vegetarian cooking.
To make 4 cups of
vegetable stock use 2
large onions, 2
medium carrots, 3
stalks of celery, 1
whole bulb of garlic,
10 peppercorns, and
a bay leaf.
Just a few more…
 You hungry?
23. Chowder
 Any thick rich soup containing
chunks of food; example Clam
Chowder.
24. Gumbo
 A thick, stewlike
dish that can have
many ingredients,
including vegetables
such as okra,
tomatoes, and onions
as well as one or
several meats or
shellfish, such as
chicken, sausage,
ham, shrimp, crab or
oysters.
25. Bouillabaisse
 A celebrated seafood stew from
Provence, made with an assortment
of fish and shellfish, onions,
tomatoes, white wine, olive oil, garlic
saffron and herbs.
Let’s Watch the Professional
Executive chefs make Stocks
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Beef Stock
Chicken Stock
Fish Stock
Vegetable Stock
and Sauces (copy on your
handout)
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Espagnole or brown –
Veloute or blonde –
Béchamel or white –
Tomato or red –
Hollandaise or butter/yellow -
Sauces, Soups and Stews
 What do these foods have in
common:
 peppery shrimp gumbo served at a
New Orleans restaurant;
homemade chicken gravy passed around
at a family dinner table;
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tomato soup ladled out in a school
cafeteria?
Each one ---- stew, sauce, & soup
 starts from one basic formula:
 a liquid plus something to thicken it.
Their differences come from the
 proportion of one ingredient to the
other and from the ingredients added
by imaginative chefs.
To make soups, stews, and
sauces, you need a liquid.
What liquid do I use?
 The choice depends on the other
ingredients in the recipe.
For a hearty vegetable beef
stew,
 already filled with a variety of flavors,
you could use just water.
 A mild soup based on one vegetable
benefits from fruit juice or broth.
Tomato
Soup
Sweet Corn Soup
What is broth/stock?
 Broth or stock is a flavorful liquid
made by simmering meat, poultry,
fish or vegetables in water for hours.
A broth is also a worthy end
 for food scraps – seafood shells,
vegetable peels, animal bones with
some meat attached.
Homemade Broths
 can be time-consuming. You may
decide to purchase store-bought
versions.
If there is no time to make a
homemade broth, you can buy
ready-made. Choices?
 Canned, ready-to-use
broth comes in several
varieties including
reduced sodium,
fat-free, and
vegetarian.
 Concentrated cubes or
granules are dissolved
in hot water. This
form is often labeled
bouillon.
Homemade Broths or
Stocks
 After simmering
leftovers, the liquid is
strained and ingredients
are discarded.
 Cool quickly and remove
the fat that rises to the
surface and sets.
 Homemade broth should
be used within 4 – 5
days or frozen up to 3
months.
Vegetable Broth
Beef Broth
Thickening Methods used to
make Sauces, Soups & Stews
1. Reduction (pizza sauce
recipe)
 is one method allowing the liquid to
reduce through evaporation.
 The liquid thickens while simmering
uncovered (evaporation).
2. Cornstarch
 may be used to thicken a liquid.
 The thickening process called
gelatinization allows the starch
granules to absorb water and slowly
swell.
3. Flour (white sauces)
 is used to thicken a liquid by making
a roux.
 A roux is a mixture of equal amounts
of flour and fat to 1 cup liquid.
The fat may be
 butter,
 margarine or
 fat drippings from cooked
foods (chicken, beef, pork,
sausage, bacon, etc.)
The longer the flour is browned, the darker the roux.
• 4. Beans, split peas and
other high-starchy foods
are effective thickening
agents.
• 3 Tbsp of grated raw
potato per cup of
liquid will thicken. Add
about 15-20 minutes
before the end of
cooking time.
Soups and Stews
• 5. Eggs are less
effective than starch
but they add richness
and flavor.
• 1 large egg or 2 yolks
will thicken 1 cup of
liquid.
• Eggs curdle easily. Beat
the eggs lightly, stir in a
small amount of the hot or
acidic liquid. Slowly, pour
the mixture into the rest of
the liquid, stirring constantly.
• FYI: Curdling or weeping:
When egg mixtures such as
custards or sauces are
cooked too rapidly, the
protein becomes
overcoagulated and
separates from the liquid
leaving a mixture
resembling fine curds and
whey.
Hollandaise Sauce
Recall: How do we thicken?
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Reduction/Evaporation
Cornstarch
Flour
Roux (= Tbsp amts fat/flour + 1 c liquid)
Eggs
Beans
Potatoes
Sauces
 Inspired by Italian chefs, the French
elevated sauce making to an art by
the 1800s.
 Today, a sauce is a flavored liquid
that is often thickened and served to
enhance the flavor of another food.
 The definition includes ketchup &
cream-rich sauces served over
shellfish.
There are five basic sauces
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Hollandaise or butter sauce
Béchamel or white sauce,
Velouté or blond sauce,
Espagnole or brown sauce,
and
Tomato or red sauce.
Hollandaise sauce
 Egg yolks are whisked
with melted butter and
lemon juice over a double
boiler.
 The yolks are the
emulsifier that holds the
mixture together.
 Hollandaise sauce
turns poached eggs,
ham and an English
muffin into Eggs
Benedict.
 The sauce is also a
favorite on asparagus
or fish.
Historians give credit to two versions of
the origin of Eggs Benedict:
• 1860s -Credit is given to Delmonico’s
Restaurant, the very first restaurant or public
dining room ever opened in the United
States.
• In the 1860’s, a regular patron of the restaurant,
Mrs. LeGrand Benedict, finding nothing to her
liking and wanting something new to eat for
lunch, discussed this with Delmonico’s Chef
Charles Ranhofer (1899 -1936), Ranhofer
came up with Eggs Benedict.
• 1894 - The following story appeared
in the December 19,1942 issue of
the weekly New Yorker Magazine
"Talk of the Town" column and is
based on an interview with Lemuel
Benedict the year before he died.
• In 1894, Lemuel Benedict, a Wall
Street broker, who was suffering
from a hangover, ordered “some
buttered toast, crisp bacon, two
poached eggs, and a hooker of
hollandaise sauce” at the Waldorf
Hotel in New York.
• The Waldorf’s legendary chef was
so impressed that he put the dish on
his breakfast and luncheon menus
after substituting Canadian bacon
for crisp bacon and a toasted
English muffin for toasted bread.
Basic White Sauce
(We make 4!)
 The basic white sauce is also called a
cream sauce or béchamel sauce.
 Milk or cream thickened with a butter
and flour roux is used.
 This milk sauce is easily converted in
to classic recipes.
Stop and Listen!
 Locate your handout entitled Basic
White Sauce.
 With a partner, determine the
difference in a thin and medium
white sauce. Consult with your
other team members!
 One Team Member :Record your
answer on your white board and be
prepared to present.
Heavy cream and Parmesan cheese
 makes an Alfredo sauce to toss with
pasta.
Heavy cream and
 paprika becomes a rich Newburg
sauce for shrimp and lobster.
White sauce
 is also the base for the American
classic, macaroni and cheese.
How would you make a sauce
for Mac and Cheese?
Thin? Medium? Thick?
Thin + Cheese + Baked = Perfect
Design a Recipe with a partner:
Record your ingredients on the white
board
 Increase the 1 cup to 6 cups with a
partner. ( times 6)
 Flour, Fat, Milk (liquid) and add 2 c
or 8 oz shredded cheese
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Mac and Cheese using a thin
white sauce – ingredient list
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6 T flour or 1/4 c + 2 T
6 T butter (read the stick and cut)
6 c milk or 1 qt + 1 pt milk
8 oz cheese or 2 c, shredded
Stock-Based Sauces
 A stock based sauce is made
like a white sauce with animal
fat and meat juices replacing
butter and milk.
 Poultry drippings and a white
roux produce a light sauce
 Brown sauces are made from
red meat juices and a brown
roux.
Brown Sauce
Velouté or Blond Sauce
“Country” gravy served with roast
beef or chicken shows how a
stock based sauce is made.
• 1. Remove the cooked meat or poultry
from the pan and pour the juices that
remain into a measuring cup.
• 2. Skim off and reserve the fat.
• 3. Use the ingredients to make a roux with
2 Tbsp flour and 2 Tbsp fat to 1 cup
meat/poultry juice.
• NOTE: We will make a milk gravy!!
Tomato-Based Sauces
 A basic red sauce is aromatic
vegetables sautéed and some kind of
tomato product.
 Thickness, flavor and color depend on
the ingredients you choose.
 Usually associated with pasta, red
sauces complement other dishes as
well.
 Slices of eggplant
breaded, fried and
covered with tomato
sauce for Eggplant
Parmesan.
 Add celery & bell pepper
to produce a Creole
sauce over rice.
 Barbeque sauce is also
a tomato-based sauce,
sweet with brown
sugar or molasses and
tangy with mustard,
onions and garlic.
Oil and Vinegar Sauces
 Oil, acidic liquid and
seasoning are combined to
produce sauces with more
liquid than oil as compared
to vinaigrette salad
dressings.
 *Sweet and sour sauce
uses a few tbsp peanut oil to
a cup of rice vinegar along
with garlic, ginger, ketchup
(has sugar).
*Also Known as a gastrique
 Marinades belong to
the oil and vinegar
class.
 Marinades tenderize
less tender cuts of
meat by breaking
down connective
tissue.
How-To Make Sauces Website
 http://www.helpwithcooking.com/sau
ces/introduction-sauces.html
Let’s Plan the first sauce!!!!!
 Red Sauce or Pizza Sauce
 Day 1 – Pizza Sauce and Dough
(check at the end of class to see if
the dough ripened; shred mozzarella
and store.
 Day 2 – Prepare dough, add sauce,
add cheeses and other toppings.
Key Concepts and Soups
Soups
 Soups are dishes of
solid foods cooked in
liquid(s).
 They often contain
broth as the liquid,
along with meat,
poultry, seafood and/or
vegetables.
Clear soups
 provide a base for more complex
soups and sauces. Broth can be
served as a clear thin soup.
 Consommé is a clarified broth,
completed strained.
Cream soups
 are cooked vegetables pureed in a
blender using flour and milk or
cream.
Cream of Potato Soup
Cream of Mushroom Soup
A bisque
 is a rich cream soup that uses
shellfish as the base instead of
vegetables.
Crab Bisque
Shrimp Bisque
Chunky Soups
 1. Chowders are fish, meat or
vegetable soups thickened with
potatoes or cream.
New England Clam Chowder
 is thick with cream, chunky with
potatoes and flavored with bacon.
Manhattan Clam Chowder
 is lighter and features chunks of both
potatoes and tomatoes.
2. Mulligatawny
(muh-lih-guh-TAW-nee)
 Means “pepper water” in
southern India where the soup
originated.
 It starts with a chicken broth,
highly seasoned with chilies,
curry powder and other spices.
Curry Powder
FYI: Curry powder is more of a
generic term for a blend of different
spices.
 Most recipes and producers of curry powder
usually include coriander, turmeric, cumin,
fenugreek, and red pepper in their blends.
 Depending on the recipe, additional
ingredients such as ginger, garlic, fennel
seed, caraway, cinnamon, clove, mustard
seed, green cardamom, black cardamom,
mace, nutmeg, long pepper, and black
pepper may also be added.
• Its many versions include poultry or meat,
variety of vegetables, rice, eggs, shredded
coconut and coconut milk or cream.
3. Minestrone
(mih-nuh-STROH-nee)
 is a hearty Italian soup made with
vegetables, beans and pasta. It is
topped with grated Parmesan cheese.
Freshly Grated Parmesan Cheese
Fruit Soups
 are a Scandinavian and
Eastern European import,
have gained interest in
the US.
 They are served hot or
cold.
 Fruits pureed with cornstarch, gelatin,
buttermilk or yogurt as the base.
Cold Soups
 Vichyssoise (from France) is a pureed soup
of cooked leeks and potatoes in heavy
cream, garnished with chives.
• Gazpacho is a well-seasoned, uncooked
soup of southern Spain. Dry bread is
soaked and pureed with fresh tomatoes,
bell pepper, onion, celery, cucumbers,
olive oil and vinegar.
Soup Art – drizzle cream
Soup Art
Soup Art – garnish with
peppers
Soup Art – drizzles and garnishes
Basic Soup Making
How you start a soup
depends on what you
want in the end.
Chicken Vegetable Soup is a basic
model for a hot, simmered soup.
 Begin by sautéing chopped onions,
carrots, celery, garlic and other
aromatic vegetables in a pot or slow
cooker.
Add a liquid.
 A stock can be made from simmering
less-tender cuts of chicken.
 A store-bought version can be
purchased.
 Chicken bouillon cubes may be used
and dissolved in water.
Add more vegetables such as
 potatoes, tomatoes, corn, etc.
Add chicken:
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Precooked
Sautéed from pieces
Stewed from cuts
Left-over grilled
Add rice or pasta.
Simmer and Season.