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Culinary Academy (Sauces ((Five Mother Sauces (Hollandaise (French word…
Culinary Academy
Broths
Broths are made by simmering water, meat, vegetables and aromatics (Veggies and herbs heated in fat)
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Sauces
Five Mother Sauces
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Hollandaise
French word for Dutch.Made with emulsified egg yolks, butter, seasonings and often lemon juice
Good on eggs Benedict, potatoes, asparagus
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Tomato
Made by simmering tomato product with flavorings, seasoings, and stock or other liquid.
Can be made into many other sauces
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Bechamel
A cream of white sauce. Made by thickening milk with white roux, seasonings, and flavorings.
Espagnole
Made from thickened brown stock and contains some tomato product .
Demi-glaze: Half espagnole and half reduced brown stock, Forms the base for many compound brown sauces
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A sauce is a flavored, thickened liquid. Sauces are formed by adding a thickening agent, seasonings, and flavorings to stocks
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Stocks
Commercial Stocks
May be purchased in powered or concentrate form. It is called a base. Better flavor when simmering with bones, mirepoix, and straining
Types of stocks
Brown Stock: Made from beef, veal, chicken or game.
White Stock: Made from chicken or fish bones simmered with veggies. Typically colorless while cooking
Vegetable Stock: No meat products. Made with veggies, herbs, spices, and water
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Elements of Stock
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Mirepoix- Combination of chopped veggies to add flavor, nutrients, and color
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