Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Thickening Thickening AgentsAgents
Session ThreeSession Three
CHRM 1120 – Soup and Sauce BasicsCHRM 1120 – Soup and Sauce Basics
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
AgendaAgenda
ProfessionalismProfessionalism SanitationSanitation Knife SkillsKnife Skills Consomme ReviewConsomme Review Thickening AgentsThickening Agents Thick SoupsThick Soups
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
How to Make Consommé:How to Make Consommé:
Use of a Clearmeat Use of a Clearmeat Need an acid, proteins (egg white and lean meat) and aromatics Need an acid, proteins (egg white and lean meat) and aromatics
(mire poix)(mire poix) Add to cold stockAdd to cold stock Place over low heat, STIRPlace over low heat, STIR Allow raft to form, NEVER STIR AGAINAllow raft to form, NEVER STIR AGAIN Move to side of burner, create “chimney” simmer for an hourMove to side of burner, create “chimney” simmer for an hour the resultant product is called a consommé double or double the resultant product is called a consommé double or double
strength stock..strength stock..
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
THICKENING AGENTS THICKENING AGENTS (and how they work)(and how they work)
RouxRoux Beurre ManieBeurre Manie Starch slurryStarch slurry Waxy maizeWaxy maize Heat or freezer Heat or freezer
stabilized starchesstabilized starches White washWhite wash
Vegetable pureesVegetable purees Cream and egg yolk Cream and egg yolk
liaisonliaison PanadePanade ReductionReduction EmulsionEmulsion
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Roux-Roux-
fat and flour in equal amounts, cooked and fat and flour in equal amounts, cooked and used to thicken liquid. used to thicken liquid.
white, blonde, brown, cajun, and blackwhite, blonde, brown, cajun, and black
BrownBrown BlondeBlonde
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
RouxRoux
VarietiesVarieties CookeryCookery IncorporatingIncorporating Choosing a RouxChoosing a Roux Keys to SuccessKeys to Success
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Beurre Manie-Beurre Manie-
fat and flour kneaded together raw and fat and flour kneaded together raw and added to simmering sauce.added to simmering sauce.
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Starch slurryStarch slurry
cornstarch, arrowroot, or potato starch cornstarch, arrowroot, or potato starch added to cold liquid and stirred into boiling added to cold liquid and stirred into boiling hot stock or liquid. Gelatinization occurs and hot stock or liquid. Gelatinization occurs and thickens the liquidthickens the liquid
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Waxy maizeWaxy maize
another type of starch with a higher starch another type of starch with a higher starch concentration, less likely to break down.concentration, less likely to break down.
Good for gluten free applications
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Heat or freezer stabilized starchesHeat or freezer stabilized starches
pre-gelatinized or instant starch.pre-gelatinized or instant starch.
Alpha or pregelatinized starch is a dry precooked starch. It is processed from the native tapioca starch and derived in white crystal or flake-powder form. It becomes a gelatin when mixed with water.
Pregelatinized starch is mostly used in many fields of food and industrial applications. In China, Japan and Taiwan, it is mostly used as feed-meal binder by the fish and eel feeding industry.
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
White washWhite wash
wheat flour and water or milk added as a wheat flour and water or milk added as a slurry. Needs to be cooked longer to be slurry. Needs to be cooked longer to be effective. Rarely used in foodservice.effective. Rarely used in foodservice.
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Vegetable pureesVegetable purees
starchy vegetables used to thicken sauces starchy vegetables used to thicken sauces such as peas, or potatoessuch as peas, or potatoes
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
RiceRice
Stabilizes water, increasing the volume of Stabilizes water, increasing the volume of the final product. Neutral taste. Does not the final product. Neutral taste. Does not contain gluten. Bonds the most water contain gluten. Bonds the most water
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Cream and egg yolk liasonCream and egg yolk liason
cream and egg yolk mixed together with a cream and egg yolk mixed together with a small amount of sauce, to temper and the small amount of sauce, to temper and the mixture whisked back into the main sauce. mixture whisked back into the main sauce. Used as a finishing step. Sauces thickened Used as a finishing step. Sauces thickened with a liaison cannot be boiled or the mixture with a liaison cannot be boiled or the mixture will curdle.will curdle.
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
PanadePanade
bread soaked in milk, or bread crumbsbread soaked in milk, or bread crumbs
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
ReductionReduction
reducing the mixture to glaze consistencyreducing the mixture to glaze consistency
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Emulsion-Emulsion-
egg yolk, and acid acting as an emulsifier to egg yolk, and acid acting as an emulsifier to butter or other liquid fats.butter or other liquid fats.
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Thick Soup InformationThick Soup Information
Today’s lab will cover the following soups:Today’s lab will cover the following soups:
Lobster BisqueLobster BisqueCarrot PotageCarrot PotageNew England New England Clam ChowdaClam Chowda
GazpachoGazpachoGumboGumboCream of PortabellaCream of Portabella
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Research ProjectResearch Project
Using your recipe packet as a guide, please Using your recipe packet as a guide, please take 10 minutes as a group to identify the take 10 minutes as a group to identify the keys to successfully completing your keys to successfully completing your assigned soups.assigned soups.
Please consider:Please consider:– Sanitation issuesSanitation issues– Storage issuesStorage issues– Knife skills requiredKnife skills required– Reheating and serviceReheating and service
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Research Project - 2Research Project - 2
Share your findings with the class in a 5 Share your findings with the class in a 5 minute presentationminute presentation
Groups from Wednesday’s Lab and Groups from Wednesday’s Lab and Thursday’s lab should collaborateThursday’s lab should collaborate
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Consomme PracticalConsomme Practical
Each student will be required to generate Each student will be required to generate one quart of clarified stock – type as one quart of clarified stock – type as assigned by the instructor – within the assigned by the instructor – within the following guidelines:following guidelines:– 2 hours to prepare and deliver2 hours to prepare and deliver
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Flavor (35 points)
Temperature 10 points
soup was perfectly hot (or cold)
Mouthfeel 10 points
texture matches the concept of the soup, desirable consistency or variation amongst textures exists
Balance of Tastes 10 points
harmonious blend or juxtaposition of tastes – garniture is appropriate for type of consomme
Subjective Evaluation 10 points
1=not my cup of tea, 3=I liked it, but something wasn't perfect
5=Perfection, I need to call my mother to tell her about this soup
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Preparation/Sanitation (20 points)
safety/sanitation 10 points
Follows established safety and sanitation regulations. Behavior does not endanger classmates. Works in an organized manor
Preparation 10 points
Adheres to classical techniques.
Appearance (10 points)
Color/Sheen 5 points
colors are bright and crisp, appropriate for the style of consomme
Clarity 5 points
consomme is clear through to the bottom. student is able to read the year off of a quarter in the bottom of a cup
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Creativity (15 points)
Accuracy 10 points
name of the soup reflects its make-up, classic and contemporary references are appropriate
Presentation 5 points
delivered on time in appropriate service ware.
Brigade (10 points)
Uniform 10 points
appropriate hat, jacket, thermometer, check pants, black shoes, and clean shaven, no jewelry, no/little make-up. Generally well-kept appearance
Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners
Homework and QuizHomework and Quiz
Your best friend missed today’s class and Your best friend missed today’s class and you only have five minutes to write down you only have five minutes to write down “the important stuff” that he missed. “the important stuff” that he missed.
Quiz URL: Quiz URL: http://www.quia.com/quiz/895475.html http://www.quia.com/quiz/895475.html