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Stock, Sauce, and SoupStock, Sauce, and SoupStock, Sauce, and SoupStock, Sauce, and SoupStock, Sauce, and SoupStock, Sauce, and SoupStock, Sauce, and SoupStock, Sauce, and Soup
Cooking Times for Stocks Cooking Times for Stocks Cooking Times for Stocks Cooking Times for Stocks • White Beef StockWhite Beef StockWhite Beef StockWhite Beef Stock
8 to 10 hours• White and Brown Veal White and Brown Veal White and Brown Veal White and Brown Veal
6 to 8 hours• White Poultry and Game Bird StocksWhite Poultry and Game Bird StocksWhite Poultry and Game Bird StocksWhite Poultry and Game Bird Stocks
4 to 6 hours• Vegetable StocksVegetable StocksVegetable StocksVegetable Stocks
30 to 40 minutes, depending on ingredients and size of the veggies cut
The Purpose of SaucesThe Purpose of SaucesThe Purpose of SaucesThe Purpose of Sauces• Most sauces have more than one function in a
dish• A sauce that adds a counterpoint flavor, for
example, also introduce textural and visual appeal.
• Sauces generally serve one or more of the following purposes.
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The Purpose of SaucesThe Purpose of SaucesThe Purpose of SaucesThe Purpose of Sauces1. 1. 1. 1. Introduce complementary or counterpoint flavorsIntroduce complementary or counterpoint flavorsIntroduce complementary or counterpoint flavorsIntroduce complementary or counterpoint flavors
Sauces that are classically paired with particular foods illustrate this function.
2.2.2.2. Add moisture or SucculenceAdd moisture or SucculenceAdd moisture or SucculenceAdd moisture or Succulence3.3.3.3. Add visual interest Add visual interest Add visual interest Add visual interest
a sauce can enhance a dish’s appearance by adding luster and sheen
4.4.4.4. Adjust textureAdjust textureAdjust textureAdjust texturemany sauces includes a garnish that adds texture to the finished dish
Sauce PairingSauce PairingSauce PairingSauce Pairing• Certain classic sauce combinations endure because
the composition is well balance in all areas: taste, texture, and eye appeal
• When choosing an appropriate sauce, it should be:1. Suitable for the style of service
2. Matched to the main ingredient’s cooking
3. Appropriate for the flavor or the food with which it is paired
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Guidelines for Plating SaucesGuidelines for Plating SaucesGuidelines for Plating SaucesGuidelines for Plating Sauces• Maintain correct temperature• Consider the texture of the food being served• Serve an appropriate portion of sauce
Are all based on a clear, unthickened broth or stock
2.2.2.2. Thick SoupThick SoupThick SoupThick Soupthey are thickened either by adding a thickening agent, such as roux or by pureeing one or more of their ingredients to provide a heavier consistency
3.3.3.3. Specialty & National SoupSpecialty & National SoupSpecialty & National SoupSpecialty & National Soup
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1. Clear Soup 1. Clear Soup 1. Clear Soup 1. Clear Soup ซปุใสซปุใสซปุใสซปุใส1.1.1.1. Broth and BouillonBroth and BouillonBroth and BouillonBroth and Bouillon
1. Veloute soups consisted of� Velouté sauce� Pureed flavoring ingredient� White stock, to dilute� Liaison, to finish
2. Cream soups consisted of� Béchamel Sauce
� Pureed flavoring ingredient
� Milk (or white Stock), to dilute
� Cream, to finish
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2. Thick Soup ซุปขน2. Purees
are soups that are naturally thickened by pureeing one or more of their ingredients. Made by simmering dried or fresh vegetables, especially high-starch vegetables, then pureeing the soup. Puree Soup are not as smooth and creamy as cream soups
are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished cream. (Flour/Rice)
4. Chowdersare heavy soups made from fish, shellfish and/or vegetables. Although they are made in many ways, they usually contain milk and potatoes
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3. Specialty and National Soups3. Specialty and National Soups3. Specialty and National Soups3. Specialty and National Soups• Soup that don’t fit well into the main
categories and soups that are native to particular countries or regions.
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SERVICE OF SOUPSSERVICE OF SOUPSSERVICE OF SOUPSSERVICE OF SOUPSStandard Portion Size