Stocks Soups and Sauces Chapter 20 1 Bell
Stocks, Soups, and Sauces Chapter 20 1
Bell Ringer What do you think of this pop art by Andy Warhol? 2
Making Soups 1. Sauté aromatic vegetables – Onions, celery, carrots 2. Liquid – Stock – Canned or convenience broths or bouillon cubes – Vegetable juice 3. Seasonings 3
Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. 4
A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. 5
Types of Stock • • White Stock Brown Stock Fumet Court Bouillon Glace Remouillage Bouillon 6
The Four Essential Parts of a Stock Are • Mirepoix – Celery onions and carrots • Aromatics • Liquid • Major Flavoring Ingredient 7
Bones For Stock Are Prepared By: • Blanching • Browning • Sweating 8
What Four Qualities Are Stocks Evaluated On? v 1. Flavor v 2. Color v 3. Aroma v 4. Clarity 9
Preparing Soups • Any good soup is made with the best ingredients available. • Clear Soups & Thick Soups are the two basic types of soup 10
Which Soups Are Clear And Which Soups Are Thick? • Consommé ØClear Soup • Bisque ØThick Soup • Broth ØClear Soup • Cream ØThick Soup • Purée ØThick Soup 11
From Which Country Does Each Specialty Soup Originate? • • • Borscht Gazpacho Gumbo Minestrone Vichyssoise Ø Russia Ø Spain Ø Louisiana Ø Italy Ø France 12
Sauces • Add moisture and richness to food • Introduce complementary and contrasting flavors • Enhance the appearance of food • Add texture to the dish 13
Basic White Sauce • Roux – Blending of equal parts flour and fat (butter) – Fat coats the flour granuals to keep them from clumping when milk is added • Medium thick: 2 tbsp butter & flour • Thinner: 1 tbsp butter & Flour 14
Basic Sauces • Pan Gravy – Made with meat juices • Au Jus – Pan dripping from which the fat ahs been skimmed 15
To Pair the Correct Sauce with a Meal v. The sauce should be suitable for the style of service. v. The sauce should be suitable for the main ingredient’s cooking technique. v. The sauce’s flavor must be appropriate for the flavor of the food it is accompanying. 16
Follow Sanitation Procedures! 17
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