Please enable JavaScript.
Coggle requires JavaScript to display documents.
Unit 3 (Sauces (Hollandaise (Requires delicacy, Ingredients:Egg yolk,…
Unit 3
Sauces
White Sauce
Veloute
Means velvety
Ingredients: White roux+ White stock
Good on chicken and fish
Bechamel
Thickener in soups
Ingredients: White roux, milk , salt, pepper, and nutmeg(Some times)
Brown Sauce
Espagnole
Brown stock thickened with brown roux, add tomato paste at the end
Served with red meat
Sauce Tomate
Ingredients: White stock, salt pork, carrots,onions,bay leaf, thyme ,flour, butter,tomatoes
Thickened from a longer reduction
:star:Roux Thickening agent. Three colors: white, pale, or brown . Made by adding = parts of fat and flour
White :4-6 minutes
Blonde: 6-8 minutes
Brown: 15-20 minutes
Hollandaise
Requires delicacy
Ingredients:Egg yolk, lemon juice, butter, seasonings
whisk rapidly in a double boiler on simmering water, and butter at a little at a time.
Good on eggs benedict
Broth
Water simmered with vegetables, and meat
Light flavorful liquid
45Minutes -2hours
Stock
Liquid that forms the foundation of sauces and soups.
4 Ingredients
:star:Mirepoix- Chopped veggies to add flavor usually celery, carrots, and onion
Bouquet Garni: Fresh herbs and veg. In a bundle added to simmering stock.
Nourishing elements: Fresh bones,meat/fish trimmings, Veg stock
Liquid: Almost always
water
. Should be cold when beginnig to cook to prevent cloudiness
Types
White stock
Made from chicken, fish bones w/ vegetables
Brown stock
Made from beef, veel, and vegetables
Commercial stock
Called a
Base
purchased in powder form or concentrate form
Fish stock
Slowly cooked bones of lean fish or shellfish
Glazes
Stock that is reduced and concentrated
Vegetable stock
No meat products, Vegetables, herbs, spices, and water
Simmered water, vegetables, animal bones
cook 4-6 hours
Soups
Clear soups
Broth
bouillon, simmered meat and veg.
not thickened
Thick soups
Include thickening agent: roux, cream
Cream
Velvet-smooth
Add bechamel or cream to soup at low heat
:star:Puree, grinding main ingredients into a food processor, make it a course texture.
Specialty soups
Chowder
Cream base, with potatoes
Bisque
rich, creamy soup made with shellfish
Chili
meat, beans, sauce(red or white), variety of spices