1. Soups and Sauces

3. Soups and Sauces
I. Classification of soups
A. Thin soups

4. Soups and Sauces I. Classification of soups A. Thin soups
1. Broth and bouillon
Simple clear soup without solid ingredients
Broth is a by product of simmering meat or poultry

5. Soups and Sauces
I. Classification of soups
A. Thin soups
2. Consommé

6. Soups and Sauces I. Classification of soups A. Thin soups 2. Consommé
A rich flavorful stock or broth that has been clarified to be clear and transparent
Strong and flavorful

7. Soups and Sauces I. Classification of soups A. Thin soups 2. Consommé
3. Clear vegetable

8. Soups and Sauces I. Classification of soups A. Thin soups 2. Consommé
3. Clear vegetable
a clear seasoned stock with the addition of one or more vegetables (meat or poultry may be added)

9. Soups and Sauces I. Classification of soups A. Thin soups 2. Consommé
3. Clear vegetable
4. Clarification
Process of clarifying a stock to produce a consume

10. Soups and Sauces B. Thick soups
Opaque not transparent, they are thickened either by adding a thickening agent or pureeing one or more of the ingredients

11. Soups and Sauces B. Thick soups 1. Thickening agents and techniques
a. Roux is a mixture of equal parts flour and fat (usually butter). They are stirred constantly over heat to form either a white, blonde, or brown roux.

12. Soups and Sauces B. Thick soups 1. Thickening agents and techniques
a. Roux
b. Beurre maine equal parts soft raw butter and flour formed into balls. Should be done as a finishing, stir into cook flour butter will give sauce flavor and sheen.

13. Soups and Sauces B. Thick soups 1. Thickening agents and techniques
a. Roux
b. Beurre maine
c. Liaison egg yolks and heavy cream used for finishing more than thickening

14. Soups and Sauces B. Thick soups 1. Thickening agents and techniques
a. Roux
b. Beurre maine
c. Liaison
d. Cornstarch

15. Soups and Sauces B. Thick soups 1. Thickening agents and techniques
a. Roux
b. Beurre maine
c. Liaison
d. Cornstarch
e. Arrowroot

16. Soups and Sauces B. Thick soups 1. Thickening agents and techniques
a. Roux
b. Beurre maine
c. Liaison
d. Cornstarch
e. Arrowroot
. “White wash”

17. Soups and Sauces B. Thick soups 1. Thickening agents and techniques
a. Roux
b. Beurre maine
c. Liaison
d. Cornstarch
e. Arrowroot
. “White wash”
g. Other vegetable starches

18. h. How starches work Starches thicken by gelatinization
The starch granules absorb liquid and swell to many time there original size
Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump)
Two ways
mixing the starch with a fat
Dissolving in a cold liquid

19. Emulsification Done with egg yolks
A uniform mixture of two unmixable liquids.
In the case of hollandaise water and butter
The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold them apart

20. Reduction
Slowly simmering away the liquid leaving a bold intense flavor

21. C. Hearty soups
1. Gumbo

22. C. Hearty soups
1. Gumbo
2. Chili

23. C. Hearty soups
1. Gumbo
2. Chili
3. Vegetable

24. D. Cream soups and chowders
Could be made from a watered down cream sauce
Name after main ingredient
Chowders usually seafood or vegetable
Usually made with milk

25. E. Purées One or more of the ingredients are pureed to thicken soup.
May be strained but not necessary

26. F. Specialty soups
These are soups that do not easily fit into other classifications

27. 1. Ethnic and regional
Soups that are generally associated with certain etnic groups or geographical areas

28. 2. Cold soups a. Cucumber b. Gazpacho c. Consommé d. Potato e. Borscht
f. Fruit

29. G. Finishing soups . Garnishing and enrichment
Use appropriate garnish for each soup
Something light and colorful
Added at end to float on top
Do not let it sink
Do not let it become soggy

30. G. Finishing soups . Garnishing and enrichment
. Using base to replace or enhance stock

31. G. Finishing soups . Garnishing and enrichment
. Using base to replace or enhance stock
Follow instructions on base use proper ratio
Taste and reduce if necessary

32. G. Finishing soups . Garnishing and enrichment
. Using base to replace or enhance stock
Cooling, storing and reheating procedures
Use ice bath to quickly cool
Do not burn when reheating

33. Sauces Liquid + thickening agent = leading sauce
Sauce = additional flavorings = small sauce

34. II. Classification of hot sauces
A. The five mother sauces
1. Espagnole
Brown stock plus brown roux

35. II. Classification of hot sauces
A. The five mother sauces
1. Espagnole
2. Béchamel
Milk and white roux

36. II. Classification of hot sauces
A. The five mother sauces
1. Espagnole
2. Béchamel
3. Veloute
White stock plus white or blonde roux

37. II. Classification of hot sauces
A. The five mother sauces
1. Espagnole
2. Béchamel
3. Veloute
4. Tomato
Tomato plus stock (roux may be optional)

38. II. Classification of hot sauces
A. The five mother sauces
1. Espagnole
2. Béchamel
3. Veloute
4. Tomato
5. Hollandaise
Butter plus eggs

39. B. About hot sauces
1. Derivative (small) sauces

40. 1. Derivative (small) sauces
2. Common small sauces
a.From hollandaise/bernaise
1) Maltaise (blood oranges)
2) Mousseline (unsweetened whipped cream)
3) Choron (béarnaise with tomato)

41. 1. Derivative (small) sauces
2. Common small sauces
a.From hollandaise/bernaise
b.From brown stock to jus lié or espagnole
1) Demiglaze
2) Bordelaise (marrow)
3) Chasseur (mushrooms and tomato)
4) Robert (white wine, lemon juice and mustard)
5) Marchand de vin (red wine and shallots)

42. 1. Derivative (small) sauces
2. Common small sauces
a.From hollandaise/bernaise
b.From brown stock to jus lié or espagnole
c.From velouté (velvet) sauce
1) Supreme (with heavy cream)
2) Allemande (supreme and liaison)
3) Aurora (supreme and tomato)

43. 1. Derivative (small) sauces
2. Common small sauces
a.From hollandaise/bernaise
b.From brown stock to jus lié or espagnole
c.From velouté (velvet) sauce
d.From béchamel
1) Cream sauce (heavy cream, nutmeg)
2) Mornay (Gruyére or other Swiss cheese)
3) Cheddar sauce (cheddar cheese)
4) Alfredo sauce (Parmesan cheese, garlic and pepper)
5) Nantua (crayfish or shrimp butter and heavy cream)

44. 3. Choosing and using a hot sauce