1 / 18

Finishing Sauces

Finishing Sauces. Contemporary Cuisine. CHRM 1120 Session Eight. Definition. Finishing Sauce Any liquid or semi-liquid preparation used to accompany a dish. Normally not a classic or integral sauce. Types of Finishing Sauces. Jus Jus Lie Coulis (smear) Reductions (paint) Essence Foam

sebastien
Télécharger la présentation

Finishing Sauces

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Finishing Sauces Contemporary Cuisine CHRM 1120Session Eight Session Eight - Finishing Sauces

  2. Definition • Finishing Sauce • Any liquid or semi-liquid preparation used to accompany a dish. Normally not a classic or integral sauce. Session Nine-Dessert Sauces

  3. Types of Finishing Sauces • Jus • Jus Lie • Coulis (smear) • Reductions (paint) • Essence • Foam • Cream • Oils Session Nine-Dessert Sauces

  4. Jusdefinition, example, use Session Nine-Dessert Sauces

  5. Jus Liedefinition, example, use Session Nine-Dessert Sauces

  6. Coulis (smear) Definition, example, use Session Nine-Dessert Sauces

  7. Reduction Sauces Cooking a liquid until its quantity is decreased through evaporation. Session Nine-Dessert Sauces

  8. Reduction (paint and gastrique)Definition, example, use Session Nine-Dessert Sauces

  9. EssenceDefinition, example, use Session Nine-Dessert Sauces

  10. FoamDefinition, example, use Session Nine-Dessert Sauces

  11. Creamdefinition, example, use Session Nine-Dessert Sauces

  12. Infused Oildefinition, example, use Session Nine-Dessert Sauces

  13. Oils for Infusing • Extra Virgin Olive Oil: Fresh Herbs like Basil,Thyme, Rosemary • Pomace Oil or further pressed oil: Parsley, Chervil • Neutral Oil: Asian infused (Ginger, Lemon Grass, Star Anise.) • Canola, Safflower or Grape Seed For Spices: Session Nine-Dessert Sauces

  14. Sauce Balderdash-Extra CreditGroup Exercise • Write a definition to the following terms. • These created definitions, along with the correct definition will be read aloud to the class. • Choose from the definitions read aloud to determine which one you believe to be the actual definition. • Please keep it clean. Session Nine-Dessert Sauces

  15. Point Scoring: • Your written definition matches the correct definition-10 points (you knew what the term meant) • Other groups choose your inaccurate definition as the correct definition-5 points (you did not know what the term meant, but your inaccurate definition was well written and convincing) • You pick the correct answer-5 points (You did not know what the term meant, but upon hearing the correct answer read aloud, you chose that answer) *Winning team will receive 10 extra credit points Session Nine-Dessert Sauces

  16. Terms • Write the definitions to all of the terms (AS THEY RELATE TO SAUCE MAKING) on ONE piece of paper with the names of your group members and a team name listed at the top. • Nage • Smear • Au sec • Tamis • Milking • Ribboning Session Nine-Dessert Sauces

  17. Session Nine-Dessert Sauces

  18. Homework & Quiz • Read Integral Sauces in Sauce Book • 1120 Quiz 8http://www.quia.com/quiz/922490.html Session Nine-Dessert Sauces

More Related