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Food Preparation Soups, Sauces & Gravies

Food Preparation Soups, Sauces & Gravies. Lesson Objectives. Explain the different types of and proper procedures for preparing soups, sauces and gravies. 2. Introduction.

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Food Preparation Soups, Sauces & Gravies

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  1. Food PreparationSoups, Sauces & Gravies

  2. Lesson Objectives Explain the different types of and proper procedures for preparing soups, sauces and gravies. 2

  3. Introduction • Soups, sauces and gravies are combined together under one heading because of their similarity of ingredients and preparation techniques.

  4. Soups • Hot soup is nutritious, popular, and economical. • Excellent beginning for a meal. • Whets the appetite for the rest of the meal.

  5. Stock • Stock • Broth made from meat or poultry. • One basic stock can be used to prepare a dozen different types of soup. • Stock made from dehydrated soup and gravy bases saves time, labor, and space. • These bases contain salt, therefore, the amount of salt added should be determined by careful tasting during cooking.

  6. Roux • Roux • Mixture of fat and flour. • Cold or hot roux may be used, depending upon the particular recipe. • Used to thicken most soups, sauces and gravies.

  7. Paste • Paste • Flour and cornstarch mixed in cold water. • Example: Bean Soup.

  8. Classifications • Light (Broth) - Clear or un-thickened broth to which finely diced vegetables, rice or noodles are added. • Heavy - From stock, vegetables and pasta or rice are added. • Cream - Made with milk, stock, vegetables and lightly thickened. They should be heated to serving temperature, but never allowed to boil. • Chowder - Special category of hearty soups. Usually made with fish and shellfish.

  9. Specific Points on Making Soup • Addition of ingredients • Add according to the recipe • Avoid over/under cooking • Addition of acidic foods (e.g. tomatoes) may cause curdling • Many spices increase intensity of flavor if cooked for prolonged periods • Test taste before serving

  10. Commercially-Prepared Soups • Canned • Condensed • Ready-to-Serve • Dehydrated and Instant Soups. • Wide variety available in Navy General Messes.

  11. Sauces • Add to the appearance, flavor of food, but they should never be overpowering.

  12. Types of Sauces • Cream or White Sauce • Medium sauces are used to bind ingredients together in scalloped meat, fish, egg and vegetable dishes. • Cream sauces are made with: • Butter and margarine • Flour • Milk • Cream sauces must be cooked over low heat and stirred constantly to avoid scorching.

  13. Types of Sauces (cont’d) • Butter Sauces • Are white or cream sauces with a high percentage of butter or margarine and little or no seasoning other than salt. • Used principally with green vegetables, such as asparagus and broccoli, and with fish and shellfish.

  14. Types of Sauces (cont’d) • Other Sauces • Pizza • Tomato • Creole • Sweet and sour • Commercially-prepared sauce mixes • Tartar Sauce • Bar-B-Que • Cocktail

  15. Standards for a Good Sauce • Standards for Preparing a Good Sauce • Should not overpower the flavor of food it accompanies. • Should be of proper consistency. • Should be thoroughly cooked.

  16. Serving Points • Ensure a proper amount is served • Observe the 4-hour rule • Maintain the proper temperatures

  17. Gravy Types • Cream • Cream gravies are made by added milk to the roux instead of stock or water. • Natural Pan Gravy (au jus) • Un-thickened gravy that is served with roast beef. Water or stock is added to meat dripping and the gravy is simmered. • Brown Gravy • Brown gravy is prepared by cooking the flour and fat mixture (roux) until it is browned. • Brown gravy is the basic to make giblets, mushroom, onion, and vegetable gravies.

  18. Characteristics of a Good Gravy • Smooth as cream • Complements the flavor of the entree it accompanies • Always thickened with a roux • The longer a roux is cooked, the less thickening power it has. • Use reconstituted soup or gravy base as stock • Season to taste

  19. Serving Points • Serve hot over hot foods. • Cover container of gravy after it has simmered. • Prevents formation of a “skin” on top.

  20. Any Questions? 20

  21. Test for Lesson 25 • What is the definition of ‘stock’? • What is a roux? • What is a paste? • Name and define 4 classifications of soup. • What are the types of commercially prepared soups? • Gravy is always thickened with a _______. • What are 3 standards of preparing a sauce? • What is another name for natural pan gravy? • Name 3 ingredients of a cream/white sauce. • The longer a roux is cooked it loses what property? 21

  22. Test for Lesson 25 Turn in Answer Sheet now. 22

  23. Any Questions? 23

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