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unit 3 (Soups (Specialty soups (Bisque's-made from shellfish and…
unit 3
Soups
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Thick soups- not clear or transparent. includes a thickening agent. Roux, cream or veggie puree
Specialty soups
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Chowders - made from fish, seafood or veggies.they are hearty and chunky. often thickened with a roux.
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Cream-the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient.
Stocks
The elements of stocks
Nourishing element- is the most important ingredient in stocks. It includes a combo of the following: bones,meat trimmings, fish trimmings(fish stock) and vegetables (veggie stock)
Mirepoix- combination of chopped veggies to add flavor, nutrients,and color.
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Liquid- almost always water, it prevents stock from turning cloudy
Commercial stock
can be purchased in powder or concentrate form. It is called a BASE. It can give better flavor by simmering it with bones and mirepoix and straining.
Types of stock
White stock- made from chicken, or fish bones simmered with veggies. Normally colorless while cooking.
Brown stock- made from beef, veal, chicken or game.
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Vegetable stock-no meat products are included. Made with veggies, herbs, spices and water.
Glazes- a stock that is reduced and concentrated (reduction) reduction- the process of evaporating part of a stocks water through simmering or boiling. the glaze stock results in a flavorful, thick, syrupy liquid that turns solid when refrigerated.
Broths
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Bouillon Cube- a type of broth, broth is made from simmered meat and veggies
Sauces
Sauce- a flavored, thickened liquid. Sauces are formed by adding a thickening agent, seasonings,and flavorings to a stock.
5 mother sauces
Sauce Espangole- made from thickened brown stock and contains some tomato product. Demi-glaze sauce is half espangole and half reduced brown stock .It forms the base for many compound brown sauces.
Tomato sauce- made by simmering tomato product with flavorings, seasonings, and stock or another liquid. Very versatile sauce.
Bechemel sauce- AKA a cream of white sauce. Made by thickening milk with a white roux, seasonings, and flavorings. A roux is a equal mixture between fat and flour.
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Hollandaise sauce- French word for dutch. Made fromemulsified egg yolks , clarified butter, seasonings, and often lemon juice.