Today… You Need: Notebook Pen or Pencil We are going to: Talk about Soup Market Orders for Soup & Salad Discuss Individual Lab.

Today… You Need:

Notebook Pen or Pencil

We are going to: Talk about Soup Market Orders for Soup & Salad Discuss Individual Lab

Soup Notes – Chapter 43 Red: Thickening Methods (pg. 594-596) Orange: Soups (pg. 596-599) Yellow: Stews (pg. 599-600) Green: Sauces (pg. 600-602) Blue: Liquids (pg. 593-594)

Complete notes highlighting the main points of your assigned section. This will serve as class notes so be thorough but

not excessive! Email – lcalvert@waukeschools.org

Liquids Broth, aka. Stock is a flavorful liquid made by

simmering meat, poultry, fish or vegetables in water Making broth is super time-consuming Store bough broth is typically acceptable

Bouillon Concentrated cubes or granules dissolved in hot

water Convenient but lower quality

Thickening Methods Reduction – simmering an uncovered mixture

until some of the liquid evaporates Reduction concentrates flavors; season after

reduction Grain Products

Whole Grains thicken by absorbing water and releasing starch

Flour & Cornstarch Gelatinization

Roux – mixture of equal amounts of flour and fat

Soups Soups are dishes of solid foods cooked in

liquid Clear Soups Cream Soups Chunky Soups Fruit Soups Cold Soups

Stews Stew is any dish prepared by stewing, or

simmering small pieces of food in a tightly covered pan.

Sauce A sauce is a flavorful liquid that is often

thickened, served to enhance the flavor of another food, not hide it.

The 5 Mother Sauces

The 5 Mother Sauces

Béchamel Veloute

EspagnoleTomato SauceHollandaise

History of the Mother Sauces All sauces in cooking are derived from five basic

sauces, called the Mother Sauces. Traditionally prepared in huge quantities, and then

separated into smaller portions. These smaller portions combined with additional

ingredients create 100’s of variations.

Roux

Once the fat is melted in the pan the flour is added. The mixture is stirred until the flour is incorporated and then cooked.

The longer you cook it, the darker it will become. The end result is a thickening and flavoring agent.

4 T butter:¼ cup flour

1:1 ratio

Béchamel - White Sauce

Preparation Whisk scalded milk

gradually into a flour butter roux.

Once you have the basic sauce made, you can work with it to fit the taste profile you’re looking for.

These Sauces are made FROM a BéchamelDill Cream Sauce: Add dry or fresh Dill 1

tsp at a time. Taste after each addition to check for readiness.

Mustard Sauce: Whisk the Bechamel Sauce with ¼ cup of prepared mustard at the end.

Alfredo Sauce: Whisk grated parmesan cheese into the finished sauce (off heat) until it melts. -Use about ¾ cup of cheese per two cups of sauce. -Pour your cheese sauce over angel hair noodles

that are cooked al dente.

Veloute - Blond Sauce Veloute uses a slightly darker roux (the roux is toasted longer to a slight brown

color), and a white stock such as chicken or fish.

Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of Roux

Veloute based Sauces

If you want some onion flavor, chop up part of an onion and sauté it, same as you’d do for a mushroom sauce.

If you want a spicier sauce, add some hot pepper in with the roux and toast it a bit before adding your liquid.

Herb sauce by finishing the Veloute sauce with minced fresh herbs to taste. Be careful, the herbs are potent.

Mushroom Sauce: by sautéing mushrooms and stirring them into the finished sauce.

Espagnole - Brown SauceStep 1: Espagnole sauce is prepared from vegetables and herbs that are cooked in a brown roux, a dark stock such as beef, and then a tomato purée.

Step 2:The sauce is left to simmer for around

two hours until it reduces to a thick brown sauce.

Step 3: The final stage is to pass the sauce

through a sieve, which will retain all of the vegetables, lumps and unwanted ingredients. You may add this on top when finished.

Espagnole

Mushroom Sauce: Espagnole sauce and mushrooms.

Bordelaise Sauce: Espagnole sauce with red wine, shallots and herbs.

Lyonnaise Sauce: Espagnole sauce with chopped onions, parsley and white wine.

Hollandaise - Butter Sauce

Hollandaise sauce is an emulsion of butter and lemon juice. Egg yolks are used as the emulsifying agent.

Usually seasoned with salt and cayenne pepper.

Properly made, the sauce is smooth and creamy.

The flavor should be rich and buttery, with a mild tang added by the lemon juice

and seasonings. It must be made and served warm, not hot

Tomato Sauce - Red Sauce Classically, Tomato Sauce is

made with tomatoes, vegetables, seasonings, and

vegetable stock. Tomato Sauce should be thick and rich, with

a slightly sweet flavor.

Marinara sauce is a common Italian variation of this

mother sauce, made by adding onions,

garlic and oregano.

Mother Sauce Video Please fill the mother sauce chart as we watch

the video. We will go over the answers when done watching. THIS WILL BE ON THE TEST!

https://www.youtube.com/watch?v=A0hA1glNoNE