Part Four: Stocks, Sauces, and Soups Chapter Fifteen: Stocks.

Slides:



Advertisements
Similar presentations
Soups Creative Cooking 2.
Advertisements

Advantages of Soups Cheap Make with leftovers Appetizer or Main Dish Contains meat, vegetables milk, and grains Easy.
Roux. A thickening agent made with flour and fat Ratio based 1 part flour to 1 part fat In addition they can be thin or light, medium on thick.
Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.”
The Bones of Cooking. Flavorful liquid Flavorful liquid – Water, seasoned with herbs and spices – Fruit juices – Tomato juices.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
STOCKS, SOUPS AND SAUCES
Part Four: Stocks, Sauces, and Soups Chapter 16: Sauces.
Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or.
Stocks and Soups A first-rate soup is more creative than a second-rate painting. -Abraham Maslow.
Assignment 707.  It has been strained  The stock should not be cloudy  It should not have an over powering fish aroma  It should be translucent and.
The chef’s building blocks. Forms the base for many soups and sauces.
Y1.U6.1 Preparing Stocks. Objectives Identify types of stock Identify types of stock Describe essential parts of stock Describe essential parts of stock.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Part Four: Stocks, Sauces, and Soups Chapter Seventeen: Soups.
Y.1.U6 Flash Stock/Sauce/Soup.
Stocks – Sauces - Roux.  Stock  Broth  Mirepoix  Sachet / Boquet Garni  Reduction  Glaze  Slurry  Roux  Beurre Manie  Au Sec Clarified Butter.
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 14: Stocks “Stocks.
Chapter 20 Stocks.
Combination Cooking Goal 1: Combination Cooking. Combination Cooking combine 2 cooking techniques dry + moist cooking method=combo cooking brown food.
Stocks. Stock Fond- French work for stock, meaning bottom, ground, base. Result of extracting flavors from various food items using liquid as a base.
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 15: Sauces Sauces.
Bechamel, Veloute, Espagnole, Tomato and Hollandaise
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
1 Stocks, Soups, and Sauces. 2 Stocks  Are often called the chef’s building blocks because they form the base for many soups and stocks.
Culinary: Moist Heat Cooking Methods
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Cooking Techniques Dry Cooking Techniques: Use a metal and the radiation of hot air, oil, or fat to transfer heat. No moisture is used in this cooking.
Stocks, Sauces and Soups
Stocks Goal Stock Basics Fond- French work meaning bottom, ground, base Liquid that forms the foundation of sauces and soups Made from simmering.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
23 Stocks Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize the role of various ingredients.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Stocks.
Cooking with Eggs. Scrambled  Break into bowl and beat with fork or whisk until blended  Pour into lightly greased skillet  The thickened egg into.
1 Stocks, Soups, and Sauces. 2 Stocks  Are often called the chef’s building blocks because they form the base for many soups and stocks.
Moist-Heat Cooking Methods
Stocks. What are stocks? Liquids that form the foundation of sauces and soup Commercial stock base Powdered or concentrated form – base Check ingredients.
Soups and mother sauces
Stock, Sauces and Soups A Major Flavor Ingredients-Bones and Vegetables A Liquid, most often water Mirepoix-25%Celery, 25%Carrots, and 50%Onions Aromatics-Bouquet.
1 FRMCA Level 1, Chapter 6 Stocks, Sauces, and Soups 2012 Summer Institutes Level 1.
STOCKS & SAUCES Chapter 20 Stock Also called broth These are the liquids that form the foundation of sauces and soups.
SPHERIFICATION. FLAVOR LIQUID CREATION PROCESS IN A FOOD PROCESSOR, PROCESS FLAVOR TO A LIQUID ADD A SMALL AMOUNT OF WATER IF FLAVOR SOURCE.
Compiled By: Dr. Shiv Mohan Verma. Stock is a liquid containing the juices of meat, bones or vegetables that have been extracted by long, slow cooking.
Culinary: Moist Heat Cooking Methods. Shallow Poaching Items are partially submerged in a liquid containing an acidic ingredient Liquid temperature ranges.
Asian Egg Drop Soup Total Time: 25 min Prep: 10 min Cook: 15 min Yield: 4 servings Level: Easy Ingredients 4 cups prepared chicken stock, plus.
Soups and Sauces.
Chapter 6 Stocks, Sauces, and Soups.
Chapter 20 Sauces and Stocks
Stocks, Soups, and Sauces
Making Soup The L’Café Way
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Stocks, Sauces, and Soups
Chapter 6 Stocks, Sauces, and Soups.
Stocks.
Stocks, Sauces and Soups
Chapter 6 Stocks, Sauces, and Soups.
Soups.
Stocks.
Week 2 Stocks – Sauces - Roux.
Soups.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 6 Stocks, Sauces, and Soups.
Stocks, Sauces and Soups
Chapter 6 Stocks, Sauces, and Soups.
Sauces, Stocks and Soups
Chapter 6 Stocks, Sauces, and Soups.
Foods 2 Unit 6 and 8 Natalie Johnson
Classification of Soups
Stocks, Sauces, and Soups
Stocks, Sauces and Soups
Presentation transcript:

Part Four: Stocks, Sauces, and Soups Chapter Fifteen: Stocks

Three Basic Types of Stock White stock Brown stock Fumet/essence

Make the Stock Add enough cool liquid to the bones to cover them by two inches and slowly bring the mixture to a simmer Skim the liquid consistently and regulate the temperature Add the mirepoix to the stock at the appropriate time to extract the maximum amount of flavor

Make the Stock (continued) Add a sachet about 45 minutes before the stock has finished simmering to obtain the most flavor Strain and use the stock immediately If not using immediately, cool the stock over an ice bath, stirring frequently, until it reaches 40°F/4°C

Evaluate the Finished Stock Flavor Color Aroma Clarity

Key Terms for Stock Flavor extraction Evaporation rate Remouillage Frémir Dépouiller Simmer Skim Glace