PPT-Week 2 Stocks – Sauces - Roux

Definitions Stock Broth Mirepoix Sachet Boquet Garni Reduction Glaze Slurry Roux Beurre Manie Au Sec Clarified Butter Compound butter Emulsion Mis en Place Remoullage Depouillage. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. Comes from the French word that means a relish to make food more appetizing. . . Why Sauce??. A good sauce adds . flavor. , . moisture, richness. , and . visual appeal. .. Sauces . compliment. food and should not disguise it.. Sauces, a history. Originated in Roman times, but were closer to a condiment. Typically flavored with fermented fish called . garum. , . and heavily seasoned. Thickened with bread crumbs. Sauces have evolved to compliment dishes not overpower them. Food Service . Sauces & Gravies. A sauce or gravy is a rich flavored, thickened liquid used to complement another food item. Sauces and gravies enhance the flavor, moistness, and appearance of meats, vegetables, fish, poultry, and desserts. The main difference between sauces and gravies is the flavor. A sauce does not always possess the same flavor as the food item it accompanies. Gravies possess the flavor of the meat with which they are served. The base of a gravy is the meat drippings acquired while roasting the meat. . https://. www.youtube.com/watch?v=k4Fu3JAARhg&list=PL707A7C1798195D37. Stocks. Are the liquids that form the foundation of sauces and soups.. Stocks. Composed of 4 ingredients. 50% nourishing element. September 28, 2015. Begin: Soups, Stocks, and Sauces. Elements of Stocks. “Good Eats” Video. Warm up. 17. HOSP CA1:5 & 6. What is a stock?. Stocks. , Sauces, and Soups. Stocks. The Essential Parts. By Kayla Yeo . Béchamel . Also known as White Sauce . Is made by thickening white milk with a simple white roux (.  is a substance created by cooking wheat . flour.  and . fat (traditionally.  butter) as the thickening agent. Culinary Academy. Stock Basics. French word for stock is FOND – meaning bottom, ground, or base.. A STOCK is the liquid that forms the foundation of sauces and soups.. Simmering various combinations of bones, vegetables, and herbs to extract their flavors creates this foundation.. Objective. Explain the role of sauces.. Sauces. Sauces. are one of the building blocks of the culinary arts. There are thousands of sauces, and even more ways they can be paired with food. The Role of Sauces. What are Stocks?. Literally – “pieces” of a company. You pay for the price of a share (1 stock). However, this price changes each day. So, your goal is to buy when the stock is cheap and sell the stock once it increases in value. Pen or Pencil. We are going to:. Talk about Soup. Market Orders for Soup & Salad. Discuss Individual Lab. Soup Notes – Chapter 43. Red: Thickening Methods (pg. 594-596). Orange: Soups (pg. 596-599). Roux. Cornstarch. Arrowroot. Beurre. . Manie. Liaison. Roux. White roux . – removed from heat as soon as develops a frothy, bubbly appearance. Blond roux . – cooked slightly longer, until begins to caramelize flour.. Priscilla A. Martel. Stocks and. Sauces. Chapter 10 — Part 1. On Cooking. Labensky, Hause & Martel. Sarah R. Labensky, CCP. Alan M. Hause. Priscilla A. Martel. Stocks and. Sauces. Chapter 10 — Part 1. Sauces are thickened liquids that complement other foods. Sauce making is considered one of the most challenging skills to master. The role of sauces. Can be traced back at least 2,000 years to the Roman Empire.