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**Broths, Stocks & Sauces, Soups (Sauces (Roux- Most common thickening…
**Broths, Stocks & Sauces, Soups
Broths
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A savory liquid made of water in which bones, meat, fish, or vegetables have been simmered down
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A soup made of meat or vegetable chunks, and or often rice, cooked in stock
Sauces
Is a flavored, thickened liquid.
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Sauces are judged by their quality of Appearance (shine & color), Flavor, Texture, Clarity and Thickness.
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Stocks
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Has fresh bones,meat trimmings, vegetables and or fish trimmings.
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Types of Stocks- White Stock, Brown Stock,Fish Stock, Vegetable Stock and Glazes: Reduction-the process of evaporating part of a stock's water through simmering or boiling.
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Soups
Chowder
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Comes from the word chaudiere, the pot which the chowder was cooked in
Bisques
Is usually a thick creamy soup, which is made from pureed shell fish
Comes from the word bis cuites , meaning twice cooked
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Chili
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Made with any kind of beans, usually kidney beans
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ingredients are usually cheese, onions, celery, meat, beans, tomato's and sour cream