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Unit 3 (Sauces (Tomato (made by cooking tomatoes down into a thick sauce…
Unit 3
Sauces
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Espagnole
basic brown sauce this is made of brown beef or veal stock, tomato puree, and browned mirepoix, all thickened with a very dark brown roux
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Veloute
light roux whisked with chicken, turkey, fish or any other clear stock
Hollandaze
made from emulsified egg yolks, butter, seasonings, and sometimes lemon juice
Usually formed by adding thickening agent, seasonings, and flavorings to STOCK
Thickening agents- Flour, Cornstarch, Arrowroot, Instant starches, Bread Crumbs, and Vegetable Puree.
Stocks
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Stocks are made from boiling bones, herbs and often vegetable trimmings for flavor. Later adding a Mirepoix(celery, carrots onion)
Soups
Consomme is a clear soup made from a rich broth, reduced broth, it is clarified by removing particles as they float to top, ground poultry egg whites and other ingredients simmered
Puree soup is thickened by grinding main ingredient in a food processor, grainy texture
Veggie soup is a meat based broth usually (unless vegetarian), cut all veggies small and cook together, pasta and grain may be added to make heartier
Cream soup is cream based, smooth and thick, veggies and sometimes pureed
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Broths
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Broths are made by boiling meat, herbs and often veggie trimmings for flavor. Then reduced to concentrate flavor.