1. Foods 2 Unit 6 and 8 Natalie Johnson
Soups and Sauces
Foods 2
Unit 6 and 8
Natalie Johnson

2. Mother Sauces Sauce Liquid Thickener Color Béchamel Milk White roux
Espagnole
Brown Stock
Brown roux
Brown
Tomato
Tomatoes
Tomato paste
Red
Hollandaise
Clarified Butter
Egg yolk
Yellow
Velouté
White Stock
Blond roux
Amber

3. Béchamel White sauce Equal parts butter and flour Sauces Include:
Cream sauces
Mornay sauce
Chedder cheese sauce
Mustard sauce

4. Veloute
Amber Sauce
Blonde Roux
Made from:
Veal
Chicken
Fish Stock

5. Espagnole Brown Sauce Brown Roux Made with: Beef Flavored with:
Savory herbs
tomato

6. Tomato
Red Sauce
Tomato Base
Made with:
Tomato
Vegetables

7. Hollandaise Yellow Sauce Butter a base Made by:
Whisking eff yolks with melted butter and lemon juice.
Flavored with:
Peppercorns
Cayenne
Lemon
Ginger

8. Thickening Agents Butter Flour Roux
Equal parts by weight of fat and flour cooked together used to thicken liquids
Butter
Flour
Fats- Discuss varieties of fats able to be used
Clarified butter, animal fats, vegetable oil
Flour-
High gluten- better binding properties

9. Compound Sauces
Compound sauces are leading sauces with other ingredients & flavors added to it

10. Stock Base Soup Combine main flavorings and cold water.
Bring to a boil and then simmer until the stock develops flavor, body, and color.
Could take up to 24 hours

11. Mirepoix
50% onion
25% carrots
25% celery

12. Storage of Soups Divide into smaller containers Shallow Containers
Can also cool by using an ice bath