soup and sauce basics session five - espagnole and tomato mother sauces espagnole & tomato
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Soup and Sauce BasicsSoup and Sauce Basics Session Five - Espagnole and TomatoSession Five - Espagnole and Tomato
Mother Sauces Mother Sauces Espagnole Espagnole & & TomatoTomato
Soup and Sauce Basics Session Five - Espagnole and Tomato
Today’s AgendaToday’s Agenda
►Quiz ReviewQuiz Review► Key ConceptsKey Concepts►Master RecipesMaster Recipes► Recipe Research Recipe Research (Moments of (Moments of
Demonstration)Demonstration)
► Culinary LabCulinary Lab Student PresentationsStudent Presentations Recipe ExecutionRecipe Execution
Soup and Sauce Basics Session Five - Espagnole and Tomato
Key ConceptsKey Concepts
► Jus de Veau LieJus de Veau Lie►RenderingRendering► SangeSange►DepouillageDepouillage► SimmerSimmer► Sauce EspagnoleSauce Espagnole► Sauce EscoffierSauce Escoffier► Italian Tomato SauceItalian Tomato Sauce► SuguSugu
Soup and Sauce Basics Session Five - Espagnole and Tomato
Tomato ProductsTomato Productsoverviewoverview
ProductProduct ApplicationApplication
Fresh TomatoesFresh Tomatoes
Tomato JuiceTomato Juice
Chopped Chopped TomatoesTomatoes
Tomato PureeTomato Puree
Tomato PasteTomato Paste
Soup and Sauce Basics Session Five - Espagnole and Tomato
Tomato SaucesTomato Saucesoverviewoverview
►Sauce EscoffierSauce Escoffier French Tomato SauceFrench Tomato Sauce ““Roux” Thickened, stock based Roux” Thickened, stock based
tomato flavoredtomato flavored► Italian TomatoItalian Tomato
Roasted tomatoes with no Roasted tomatoes with no thickening agentthickening agent
►SuguSugu Essentially a tomato stockEssentially a tomato stock
Soup and Sauce Basics Session Five - Espagnole and Tomato
Salt PorkSalt PorkMire PoixMire PoixTomatoes – Fresh and PureeTomatoes – Fresh and PureeDried thyme and Bay leafDried thyme and Bay leafParsley StemsParsley StemsGarlicGarlicPeppercornPeppercornWhite StockWhite StockPork BonesPork BonesSalt and SugarSalt and Sugar
Master RecipeMaster RecipeSauce Escoffier – French TomatoSauce Escoffier – French Tomato
Soup and Sauce Basics Session Five - Espagnole and Tomato
Fresh TomatoesFresh Tomatoes
Olive OilOlive Oil
ParsleyParsley
GarlicGarlic
Master RecipeMaster RecipeItalian TomatoItalian Tomato
Soup and Sauce Basics Session Five - Espagnole and Tomato
Pork Product (including Italian style Pork Product (including Italian style sausage)sausage)
Pork Bones (spare ribs)Pork Bones (spare ribs)Tomato pureeTomato pureeCrushed tomatoCrushed tomatoGarlicGarlicOnionOnionDried herbsDried herbsRed wineRed wineCrushed Red PepperCrushed Red Pepper
Master RecipeMaster RecipeSuguSugu
Soup and Sauce Basics Session Five - Espagnole and Tomato
Tomato Sauce Tomato Sauce DerivativesDerivatives►French TomatoFrench Tomato
MilanaiseMilanaise SpanishSpanish
► Italian TomatoItalian Tomato PuttanescaPuttanesca MarinaraMarinara
►SuguSugu ArrabiattaArrabiatta Bolognese Bolognese
Soup and Sauce Basics Session Five - Espagnole and Tomato
Definition - EspagnoleDefinition - Espagnole Demi Glace and Meat GlazeDemi Glace and Meat Glaze
Soup and Sauce Basics Session Five - Espagnole and Tomato
Brown SaucesBrown Saucesoverviewoverview
SauceSauce UseUse
EspagnolEspagnolee
Demi -Demi -GlaceGlace
Meat Meat GlazeGlaze
Soup and Sauce Basics Session Five - Espagnole and Tomato
Master RecipeMaster RecipeEspagnoleEspagnole
Brown RouxBrown RouxBrown StockBrown StockSalt PorkSalt PorkCarrots Carrots OnionsOnionsThyme Sprigs and Bay LeavesThyme Sprigs and Bay LeavesTomato Puree – RoastedTomato Puree – RoastedWhite WineWhite Wine
Soup and Sauce Basics Session Five - Espagnole and Tomato
Master RecipeMaster RecipeDemi GlaceDemi Glace
EspagnoleEspagnoleBrown StockBrown StockMeat GlazeMeat Glaze
Note: Jus de Veau LieNote: Jus de Veau Lie► No EspagnoleNo Espagnole► Should be white or lightShould be white or light► Frequently replaces demi w/ addition Frequently replaces demi w/ addition
of caramel coloring (This is Bush of caramel coloring (This is Bush League)League)
Soup and Sauce Basics Session Five - Espagnole and Tomato
Master RecipeMaster RecipeMeat GlazeMeat Glaze
Brown StockBrown Stock
Variety of pan sizesVariety of pan sizes
PatiencePatience
Soup and Sauce Basics Session Five - Espagnole and Tomato
Brown SauceBrown SauceDerivativesDerivatives
►Veal StockVeal Stock Meat Glaze – Meat Glaze – Alternative Alternative
Jus de Veau Lie – Jus de Veau Lie – Alternative (white Alternative (white Stock)Stock)
EspagnoleEspagnole►BordelaiseBordelaise►Demi GlaceDemi Glace
Robert Robert (pronounced “row-bear”)(pronounced “row-bear”)
Soup and Sauce Basics Session Five - Espagnole and Tomato
Sauce Pairing TodaySauce Pairing Today
►Robert – Grilled PorkRobert – Grilled Pork►Bordelaise – Parisienne PotatoesBordelaise – Parisienne Potatoes►Milanese Tomato – ChickenMilanese Tomato – Chicken►Spanish Tomato – FishSpanish Tomato – Fish►Marinara – Grilled BreadMarinara – Grilled Bread►Puttanesca – Spaghetti Puttanesca – Spaghetti
Soup and Sauce Basics Session Five - Espagnole and Tomato
Moments of Moments of DemonstrationDemonstrationLab PreparationLab Preparation►Review the RecipeReview the Recipe► Identify the Keys to SuccessIdentify the Keys to Success►Create a demonstration around Create a demonstration around
each key step where the class each key step where the class should be called over so they should be called over so they can all “see” what it takes to can all “see” what it takes to execute your recipeexecute your recipe
Soup and Sauce Basics Session Five - Espagnole and Tomato
Today’s LabToday’s Lab
►Please take 10 minutes to Please take 10 minutes to research and review your research and review your assigned recipesassigned recipes
► Identify 3-5 Identify 3-5 “Moments of “Moments of Demonstration”Demonstration”
►Write down these “m.o.d” and Write down these “m.o.d” and share with the instructor before share with the instructor before leaving classleaving class
Soup and Sauce Basics Session Five - Espagnole and Tomato
Review - True or False Review - True or False
►Demi Glace is a derivative of Demi Glace is a derivative of sauce Espagnolesauce Espagnole TRUETRUE
►Meat Glaze should be Meat Glaze should be simmered in order to simmered in order to achieve the best resultsachieve the best results TRUETRUE
Soup and Sauce Basics Session Five - Espagnole and Tomato
Review - True or FalseReview - True or False
►French Tomato sauce and French Tomato sauce and Italian Tomato sauce are Italian Tomato sauce are significantly differentsignificantly different TRUETRUE
► Jus de Veau Lie can be used Jus de Veau Lie can be used as a replacement for Demi as a replacement for Demi GlaceGlace TRUE – but WHY?TRUE – but WHY?
Soup and Sauce Basics Session Five - Espagnole and Tomato
Review – True or FalseReview – True or False
►Sange is a beautiful Middle Eastern Sange is a beautiful Middle Eastern Dance wherebouts you stir the Dance wherebouts you stir the soup.soup. FALSEFALSE
►““Napper” means “to coat” in FrenchNapper” means “to coat” in French TRUETRUE
►The word “demi” means “fast” in The word “demi” means “fast” in French (Like “hemi” means fast in French (Like “hemi” means fast in American)American) FALSEFALSE
Soup and Sauce Basics Session Five - Espagnole and Tomato
HomeworkHomework
►Read information concerning Read information concerning Hollandaise and the other Hollandaise and the other EmulsionsEmulsions
►Take the next Quiz:Take the next Quiz:http://www.quia.com/quiz/901610.htmlhttp://www.quia.com/quiz/901610.html