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Stocks, Soups, and Sauces

Stocks, Soups, and Sauces. Chapter 20. Bell Ringer What do you think of this pop art by Andy Warhol?. Making Soups. Sauté aromatic vegetables Onions, celery, carrots Liquid Stock Canned or convenience broths or bouillon cubes Vegetable juice Seasonings. Stocks.

JasminFlorian
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Stocks, Soups, and Sauces

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  1. Stocks, Soups, and Sauces Chapter 20

  2. Bell RingerWhat do you think of this pop art by Andy Warhol?

  3. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings

  4. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks.

  5. 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.

  6. Types of Stock • White Stock • Brown Stock • Fumet • Court Bouillon • Glace • Remouillage • Bouillon

  7. Mirepoix Celery onions and carrots Aromatics Liquid Major Flavoring Ingredient The Four Essential Parts of a Stock Are

  8. Bones For Stock Are Prepared By: • Blanching • Browning • Sweating

  9. What Four Qualities Are Stocks Evaluated On? • 1. Flavor • 2. Color • 3. Aroma • 4. Clarity

  10. Preparing Soups • Any good soup is made with the best ingredients available. • Clear Soups & Thick Soups are the two basic types of soup

  11. Which Soups Are Clear And Which Soups Are Thick? • Consommé • Bisque • Broth • Cream • Purée • Clear Soup • Thick Soup • Clear Soup • Thick Soup • Thick Soup

  12. From Which Country Does Each Specialty Soup Originate? • Borscht • Gazpacho • Gumbo • Minestrone • Vichyssoise • Russia • Spain • Louisiana • Italy • France

  13. Sauces • Add moisture and richness to food • Introduce complementary and contrasting flavors • Enhance the appearance of food • Add texture to the dish

  14. 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

  15. Basic Sauces • Pan Gravy • Made with meat juices • Au Jus • Pan dripping from which the fat ahs been skimmed

  16. To Pair the Correct Sauce with a Meal • The sauce should be suitable for the style of service. • The sauce should be suitable for the main ingredient’s cooking technique. • The sauce’s flavor must be appropriate for the flavor of the food it is accompanying.

  17. Follow Sanitation Procedures!

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