1. Soup and Sauce Basics Session Eight - Finishing Sauces Finishing Sauces Contemporary Cuisine CHRM 1120 Session Eight

2. Soup and Sauce BasicsSession Nine-Dessert SaucesDefinition  Finishing Sauce –Any liquid or semi- liquid preparation used to accompany a dish. Normally not a classic or integral sauce.

3. Soup and Sauce BasicsSession Nine-Dessert Sauces Types of Finishing Sauces  Jus  Jus Lie  Coulis (smear)  Reductions (paint)  Essence  Foam  Cream  Oils

4. Soup and Sauce BasicsSession Nine-Dessert Sauces Jus definition, example, use Definition The French word for "juice," which can refer to both fruit and vegetable juices, as well as the natural juices from meat. Example Red bell pepper, basil and strawberry Uses Used as a garnish or sauce

5. Soup and Sauce BasicsSession Nine-Dessert Sauces Jus Lie definition, example, use Definition A lightly thickened stock or juice by reduction or by a thickening agent Example Jus brun, Jus de veau lie Uses Used as a garnish or sauce

6. Soup and Sauce BasicsSession Nine-Dessert Sauces Coulis (smear) Definition, example, use Definition A sauce made from a puree of vegetables and or fruit that is refined before serving. Example Broccoli, tomatoes, red bell peppers, fruits and berries Uses Hot, Cold or as a Healthy Alternative.

7. Soup and Sauce BasicsSession Nine-Dessert Sauces Reduction Sauces Cooking a liquid until its quantity is decreased through evaporation.

8. Soup and Sauce BasicsSession Nine-Dessert Sauces Reduction (paint and gastrique) Definition, example, use Definition Gastrique is carmelized sugar deglazed with vinegar to flavor savory sauces. Example Balsamic, Demi, fortified and un- fortified wines. Uses For sauces that a starch is not desired to thicken. Caution An overly reduced sauce can be gluey in the mouth and quickly congeals on plates

9. Soup and Sauce BasicsSession Nine-Dessert Sauces Essence Definition, example, use Definition Sauces made from vegetable juices Example Mushroom or Truffles any Vegetable Uses Sometimes bound with butter or oil.

10. Soup and Sauce BasicsSession Nine-Dessert Sauces Foam Definition, example, use Definition A reduced sauce that will be emulsified. Air is beat into a sauce to create a thick, foamy texture. Egg, lecithin, cream, or unflavored gelatin can be used to help stabilize. Example Parmesan foam, Red pepper foam, Horseradish, Green tomato, Raspberry or Coconut foam Uses Used as a garnish or sauce

11. Soup and Sauce BasicsSession Nine-Dessert Sauces Cream definition, example, use Definition A stock or juice made with reduced cream or finished with cream Example Red bell pepper, basil, strawberry Uses It is a great thickener because it can be reduced further unlike butter or egg yolks

12. Soup and Sauce BasicsSession Nine-Dessert Sauces Infused Oil definition, example, use Definition infused with the fragrance of an aromatic by mixing the two together and heating or steeping. Example Parsley, Shallot, Curry, Basil Uses Too add flavor and moisture without adding too many calories or fat.

13. Soup and Sauce BasicsSession Nine-Dessert Sauces Oils for Infusing  Extra Virgin Olive Oil: Fresh Herbs like Basil,Thyme, Rosemary  Pomace Oil or further pressed oil: Parsley, Chervil  Neutral Oil: Asian infused (Ginger, Lemon Grass, Star Anise.)  Canola, Safflower or Grape Seed For Spices:

14. Soup and Sauce BasicsSession Nine-Dessert Sauces Sauce Balderdash-Extra Credit Group Exercise  Write a definition to the following terms.  These created definitions, along with the correct definition will be read aloud to the class.  Choose from the definitions read aloud to determine which one you believe to be the actual definition.  Please keep it clean.

15. Soup and Sauce BasicsSession Nine-Dessert Sauces Point Scoring: 1.Your written definition matches the correct definition-10 points (you knew what the term meant) 2.Other groups choose your inaccurate definition as the correct definition-5 points (you did not know what the term meant, but your inaccurate definition was well written and convincing) 3.You pick the correct answer-5 points (You did not know what the term meant, but upon hearing the correct answer read aloud, you chose that answer) *Winning team will receive 10 extra credit points

16. Soup and Sauce BasicsSession Nine-Dessert Sauces Terms  Write the definitions to all of the terms (AS THEY RELATE TO SAUCE MAKING) on ONE piece of paper with the names of your group members and a team name listed at the top.  Nage  Smear  Au sec  Tamis  Milking  Ribboning

17. Soup and Sauce BasicsSession Nine-Dessert Sauces LAB TODAYGROUP IGROUP IIGROUP III jusred bell pepperbasilstrawberry jus liered bell pepper-clear gel basil-xanthan gumstrawberry- arrowroot coulisred bell pepperbasilstrawberry reductionred bell pepperbalsamicstrawberry gastrique essence*mushroommintonion foamred bell pepper-eggbasil-fatstrawberry-lecithin creamred bell pepperbasilstrawberry hot oilbasilchilehazelnut oil cold oilsundried tomato-garlicherborange-vanilla ExperimentABC thickeners for jus liefoaming agentsoil comparison Service VehicleGrilled ChickenBaguettePound Cake

18. Soup and Sauce BasicsSession Nine-Dessert Sauces Homework & Quiz  Read Integral Sauces in Sauce Book  1120 Quiz 8 http://www.quia.com/quiz/922490.html http://www.quia.com/quiz/922490.html