Transcript File - NBHS Culinary Arts

Stocks, sauces, and soups
Culinary Arts I
1.05
Stocks
• 1. Components of stock
– a. Mirepoix – vegetable mixture typically
carrots, celery, and onions (10% of mix)
– b. Bouquet Garni – spice mixture tied up in a
cheesecloth
– c. Liquid – water that is almost always cold
when it begins (100% of mix)
– D. nourishing element – bones and meat
(50%)
Types of stock
• a. White – made by boiling bones for certain
periods of time
• b. Brown – made by browning bones, then
adding to liquid, deglazing pan, and also adding
that to liquid
• c. Commercial base – premade base, usually
high salt content. Add water and mix
– (1) Powder – dry form of base
– (2) Concentrate – dry or paste form of base
Stock Methods
• 3. Method
– a. Deglaze – remove bones from the roasting
pan and add water to it, whisk the bits left in
the pan, and reduce / simmer the liquid over
low heat. Glaze is finished when mixture will
stick to a spoon
– b. Skim – take a slotted spoon and remove fat
and impurities (the raft) during cooking and
from cooled stock before it is reheated
Stock Methods
• 4. Equipment
– Stockpot – large pot made for cooking soups
– Steam jacketed kettle – a pressurized kettle
which cooks soups more quickly than stockpot
alone
– Tilt kettle – large kettle that tilts using a handle
– Food Mill - A food mill is a device used for
grinding or puréeing foods such as soups,
sauces or foods like mashed potatoes.
– China Cap - A chinois is a cone-shaped metal
strainer with a very fine mesh; used for
straining stocks, sauces, soups and other
items that need to have a very smooth
consistency.
Sauces
1. Preparation of sauce
– a Thickening agents
• (1) Flour/water – simply a fifty-fifty mix of flour and
water used to thicken a sauce
• (2) Cornstarch – similar to flour/water but
cornstarch is used in place of flour
• (3) Roux – mixture of equal parts flour and fat
(such as butter).
– Important to cook the starch taste out of
sauces that use flour and cornstarch as a
thickener
Five mother sauces
• These are the leading sauces, which are
used to create all other sauces.
– a. Bechamel – cream or white sauce, made
by thickening milk with a white roux (roo) and
flavorings
– b. Veloute – velvety, or blond sauce made by
thickening a light colored stock with a light
colored roux
Five Mother Sauces
– c. Espagnole – made from thickened brown
sauce with some type of tomato product
(French for “Spanish Sauce”)
– d. Tomato – made by simmering tomato
product with seasonings and typically only
vegetables
– e. Hollandaise – made from emulsified egg
yolks, clarified butter, seasonings, and often
lemon juice.
When Making Sauces
• When creating a cheese sauce from a
bechamel, remove any whole seasonings,
and fully melt cheese before adding sugar
• Bearnaise, which is a hollandaise sauce
must be kept unrefrigerated and can only
be held for 30 minutes
Soups - Types
• a. Clear soups (ex. Vegetable soup)
• Ingredients – clear non-thickened broth, vegetables,
meats, and/ or potatoes
– Concentrated, clear soup made from rich broth is
called consommé
– Consommé Method - made from clear stock or broth.
Never thickened.
• (a) Sweat – to cook vegetables in fat over low heat to make
them release moisture.
• (b) Clarify – to remove the excess particles, which form a raft,
from a consommé
• (c) Raft – floating mass of impurities that floats to the top of a
consommé. Use a slotted spoon to remove
Soups - Types
• b. Thick soups (ex. Cream of mushroom)
– (1) Method – heats a liquid like stock or milk
and cream, add vegetables or meats as well
as a thickening agent such as roux, milk,
cream, or vegetable puree.
– (2) Ingredients – include vegetables,
vegetable purees, milk, cream, roux, stock,
and other ingredients.
Soup - Types
• c. Specialty soup – bisques, chowders,
cold soups, and international soups
– (1) Method – depends on the type of soup in
particular
– (2) Ingredients – used to highlight a certain
region (i.e. Crab Bisque at The Chelsea
because we are coastal)
Sanitation and safety
• 1. Cross contamination –
– keep raw and ready to eat foods separate
– Use a separate ladle for each soup
• 2. Sanitation techniques –
– Single use of spoons for sampling
– Cook to recommended minimum internal
temps.