Please enable JavaScript.
Coggle requires JavaScript to display documents.
Unit 3 (:explode: STOCKS :explode: (Composed of 4 ingredients: nourishing…
Unit 3
:explode:
STOCKS
:explode:
:star:Brown :star:
Made from beef, veal, chicken, or game
:star:Fish :star:
Made by slowly cooking the bones of lean fish or shellfish
Composed of 4 ingredients: nourishing element, mirepoix, bouquet garni, liquid
:!!: Nourishing element: provides flavor, nutrients, and color
:!!: Mirepoix: combination of coarsely chopped vegetables to add flavor (celery, carrot, onion)
:!!: Bouquet garni: combination of fresh herbs and vegetables
:!!: Liquid: almost always water, should be cold when you begin to cook
Goal of stock is to extract the collagen from the connective tissues and bones being simmered
:star: White :star:
Made from chicken or fish bones simmered with vegetables
Usually colorless when cooking
:star:Vegetable :star:
No meat products are included
Basic ingredients include vegetables, herbs, spices and water
:star:Glaze :star:
A type of stock that is reduced and concentrated
Flavorful, thick, and syrupy liquid
that turns solid when refrigerated
:!!: Reduction: the process of evaporating part of a
stock’s water through simmering or boiling.
Made by simmering various combinations of bones, vegetables, and herbs to extract their flavors
:star: Commercial Stock :star:
Can be purchased in powder or concentrate form
Better quality will list fish or meat extracts first, lower quality will have sodium or salt listed first
Called a base
:explode:
SAUCES
:explode:
:star: Béchamel :star:
Made from a roux whisked with milk or other dairy to make a white sauce
This sauce has a mild taste and a creamy texture
Typically used more as a base for other dishes than on it's own
:star: Velouté :star:
Made from a light roux whisked with chicken, turkey, fish or any other clear stock
The flavor is almost always neutral and bland. This sauce is very versatile and picks up flavors extraordinarily well
Can be used in sauces, such as horseradish. This sauce can also be used in soups
:star: Espagnole :star:
Made from thickened brown stock and contains some tomato product, few seasonings
Has a very strong taste and is rarely used directly on food
Typically used on meats and sometimes paired with vegetables
:!!: Demi-glace sauce: half espagnole and half
reduced brown stock.
:star: Sauce Tomat :star:
Made by cooking tomatoes down into a thick sauce, very vesatile
A tomato is a complex combination of tastes that are sweet, sour, and savory. A good tomato will have all three flavors working in combination (balanced)
Most commonly used on pasta and goes well when paired with fresh garlic, basil, oregano, crushed red pepper, etc.
One of the best ways to add flavor and excitement to any dish
:star: Hollandaise :star:
Made from emulsified egg yolks, clarified butter, seasonings, and often lemon juice
Tastes a bit like a buttery-cream sauce, with hints of lemon
Typically used on Eggs Benedict, usually paired with root vegetables (potatoes, asparagus, beets). Also used on different meats and fish, such as salmon.
A good sauce has 4 characteristics: no lumps, flavor is not floury or pasty, sticks to the back of a spoon, will not break apart as it cools down
:star: Other Sauces :star:
Salsa: raw veggies or fruits, spices, onions, chiles
Relishes: fruits or veggies and may be used as a
condiment or sauce
Gravy: made from meat or poultry juices and a
thickening agent
Compound Butters: made by adding seasonings to
softened butter
Independent Sauces: applesauce, cocktail sauce, sweet & sour sauce, barbecue sauce
:explode: SOUPS :explode:
Can be served as an appetizer or main dish
Fresh soups with high-quality ingredients have the best flavor
:star: Clear Soups :star:
Made from clear stock or broth, not thickened
Primarily made of broths that can stand alone as
a dish
:eight_spoked_asterisk: Consommé :eight_spoked_asterisk:
Broth is reduced to evaporate some of the water
Clarified by removing the particles as they float to the
top
A clear soup made from a rich broth
:eight_spoked_asterisk:Vegetable :eight_spoked_asterisk:
Meat-based stock or broth is most often used
Very easy to prepare, pasta or grains may be added to make soup more hearty
:star: Thick Soups :star:
Not clear or transparent, include a thickening agent such as a puree or roux
:!!: Puree: thickened by grinding the main ingredient in a food
processor
:eight_spoked_asterisk: Cream :eight_spoked_asterisk:
Velvety-smooth, thick soup
Made with cooked vegetables sometimes pureed
:star: Specialty Soups :Star:
:eight_spoked_asterisk: Bisque :eight_spoked_asterisk:
Usually made from shellfish and contains cream
:eight_spoked_asterisk: Chowder :eight_spoked_asterisk:
Made from fish, seafood, or vegetables and compared to stews because they are hearty and chunky
:arrow_up: Watch both bisques and chowders closely to prevent curdling :arrow_down:
:eight_spoked_asterisk: Cold Soups :eight_spoked_asterisk:
May be cooked or uncooked, or chilled
Yogurt, cream, or pureed fruit is often used as thickener
Hot soups can be chilled and the eaten or there is also just uncooked soups
Typically served at lunch and dinner
:star: Chili :star:
Originally used as a way to use up tough cuts of meat
Can be white or red, and made with or without beans
Red Chili
White Chili
:explode:
BROTHS
:explode:
:star: Beef :star:
:star: Chicken :star:
:star: Vegetable :star:
Can be eaten alone, but most commonly used to prepare other dishes such as soups, gravies, and sauces
Goal of broth is to use a combination of ingredients to create a light, flavorful liquid that can be enjoyed on it's own as a soup, or soup base along with other ingredients