soups, stews, & sauces...634 unit 8 food combinationsbase liquids stews, sauces, and soups have...
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632 Unit 8 Food Combinations
CHAPTER
Writing Activity
41Soups, Stews, & Sauces
The Scoop on Soup Write a dialogue between two people, an adult and a young child. Imagine the
child is about to try soup for the first time. What ques-tions will the child have? What will the adult tell the child about soup? What comments will the child make after tasting the soup?
Writing Tips Follow these steps to write a dialogue:Indicate clearly who is speaking.Convey characters’ ages and personalities through their speech. Use quotation marks before and after the speaker’s words.
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Dialogue
Activate Prior KnowledgeExplore the Photo Soup comes in many different forms and flavors, from rich and creamy to light and fruity. What is your favorite soup?
Chapter 41 Soups, Stews, & Sauces 633
Reading Guide
Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.
Academic Standards
Before You ReadPreview Write the first three words that come to your mind when you think of soups, stews, and sauces. Then skim through the chapter and think about the variety among these foods.
Read to LearnKey Concepts
Explain how to make broth and stock. List ways to thicken a liquid.Summarize how to make a basic chicken vegetable soup. Describe how to make a basic meat stew. Describe six types of sauces.
Main IdeaSoups, stews, and sauces are flavorful and versatile creations that can be made using a variety of ingredients.
Content VocabularyYou will find definitions for these words in the glossary at the back of this book.■■ broth ■■ gelatinization ■■ bisque■■ stock ■■ roux ■■ stew■■ bouillon ■■ temper ■■ sauce■■ reduction ■■ soup ■■ au jus■■ cornstarch ■■ consommé
Academic VocabularyYou will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary. ● originated● associated
Graphic OrganizerUse a graphic organizer like the one below to take notes about the four basic steps for making soup.
Making Soup
1. 2. 3. 4.
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English Language Arts
NCTE 12 Use language to accomplish individual purposes.
MathematicsNCTM Problem Solving Apply and adapt a variety of appropriate strategies to solve problems.
ScienceNSES B Develop an under-standing of the structure and properties of matter.
Social StudiesNCSS VIII F Science, Technology, and Society Formulate strategies and develop policies for influenc-ing public discussions associ-ated with technology-society issues.
NCTE National Council of Teachers of English
NCTM National Council of Teachers of Mathematics
NSES National Science Education Standards
NCSS National Council for the Social Studies
634 Unit 8 Food Combinations
Base LiquidsStews, sauces, and soups have two basic
ingredients: a liquid and a thickener. The liquid
is often broth or stock. Broth is the flavorful
liquid made by simmering meat, poultry, fish,
animal bones, or vegetables in water. Stock is
similar to broth, but is made with vegetables
and sometimes animal bones, and not meat.
These liquids form the foundation of sauces and
soups. A beef stew might start with beef broth,
while a pumpkin soup might start with vegeta-
ble stock. A mild soup based on one vegetable
can also use juice as a base. Tomato soup, for
example, might start with tomato juice.
Making Broth and StockMaking broth and stock can be time-
consuming, but it often gives a richer flavor
than store-bought broths and stocks. Making
broth or stock at home also lets you create
exactly the flavor you like.
Broth or stock is a great use for food scraps
such as seafood shells, vegetable trimmings or
peels, and animal bones. Bones with some meat
attached give the richest flavor. The gelatin in
bones from raw meat and poultry adds richness.
Aromatic vegetables, such as onions, leeks,
carrots, and celery, lend a complex flavor.
Rinse the bones in cold water to remove any
impurities. Place the ingredients in a large pot
with herbs and cover the ingredients with cold
water. Bring the water to a boil, then turn down
the heat and let the mixture simmer for sev-
eral hours. Simmering slowly allows the ingre-
dients to release their full flavor. Add water if
necessary so that the solid ingredients remain
submerged. As a final step, strain the broth or
stock and discard the solid ingredients.
Harmful bacteria can multiply in broth or
stock as it cools, especially if it has fat or pro-
tein from meat. Pour the broth into shallow
containers and chill it quickly. Any fat will set
and rise to the surface. When the stock has
cooled, suction the fat off with a baster or skim
it off with a spoon and discard it. Transfer the
stock to a plastic container with a tight-fitting
lid. Use homemade broth or stock within about
four days, or freeze it in recipe-size portions for
up to three months.
Buying Prepared Broth and Stock
If you do not have the time or ingredients
to make homemade broth or stock, you can
choose from convenience forms. Canned or
boxed ready-to-use broth and stock come in
several varieties, including reduced-sodium,
fat-free, vegetarian, and organic. Concen-
trated stocks are also available. These come
in cubes or granules that are dissolved in hot
water. This form is often labeled bouillon(=b<(l)-+y&n), which is another name for broth
or stock. Convenience broths are sometimes
flavored with animal fat and dehydrated
meat, poultry, or vegetables, but their main
ingredient is usually salt.
Explain What is the diff erence between broth and stock?
Every cuisine features some type of soup. Soup is both elegant and economical, and comes in many different flavors. How much soup should you make for a dinner party with 12 guests, if you plan to serve it as an appetizer?
Super Soup
Figure 41.1 Using Flour or Cornstarch for Thickening
Chapter 41 Soups, Stews, & Sauces 635
Thickening MethodsIn many soups, stews, and sauces, the
liquid is thickened. This gives a richer flavor
and consistency. This is done by using a thick-
ening agent. A thickening agent is an ingredi-
ent that adds body to the soup, stew, or sauce.
There are two ways to thicken a soup, stew, or
sauce: decrease the amount of liquid or add
starch or protein to absorb liquid.
As you thicken soups, stews, and sauces,
cook them over low or medium heat. High
heat speeds evaporation, and the food may get
too thick or burn. Evaporation continues as the
mixture cools, often leaving an unsightly skin
of concentrated proteins on the surface. To
prevent this, lightly press a piece of wax paper
or plastic wrap onto the surface and leave it in
place until serving time.
ReductionA simple thickening technique is reduction,
the process of simmering an uncovered mix-
ture until some of the liquid evaporates. Cook
the liquid until it reaches the volume and con-
sistency you prefer. Reduction is often used to
thicken liquids used in cooking meat or veg-
etables. For example, you might poach fish
in fish stock and then simmer it down into a
sauce after the fish is done cooking. A liquid
can be cooked down to one-half or one-fourth
of its original amount.
Reduction concentrates flavors because the
amount of water is reduced, so wait until the
liquid is reduced to season it to taste.
Grain ProductsAnother way to thicken stoups, stews, and
sauces is to use the starch in grain products.
Prepared Grain ProductsWhole grains and baked products thicken
soups and stews by absorbing water and
releasing starch as they cook. They also con-
tribute texture and nutrients. Many European
cuisines use grain products in soups and stews.
Oats are popular in some Irish stews. The Ger-
man beef dish sauerbraten is served with gravy
thickened with ground gingersnap cookies.
Add grains such as barley and rice to a soup
or stew according to their cooking time. If rice
takes 20 minutes to cook, add it when the soup
has 20 minutes of cooking time left. You can
also soak bread slices or crumbs with water to
make a paste and then stir in the paste during
the last 10 minutes of cooking.
Flour and CornstarchFlour is the most common thickener for
soups, stews, and sauces. Any flour works,
but all-purpose flour works best because it has
more starch than other types. Flour can also be
combined with butter that has just been melted
as a quick way to thicken. A liquid thickened
with flour turns opaque, like gravy.
Cornstarch is another popular thickener.
Cornstarch is a fine, white powder of pure starch
made from the endosperm of the corn kernel.
Cornstarch is often used to thicken desserts and
Asian stir-fries. Cornstarch has twice the thick-
ening power of flour, as seen in Figure 41.1.
Starch Amounts It takes about twice as much flour as cornstarch to
thicken a cup of liquid. What effect do flour and cornstarch have on a liquid’s appearance?
Degree of Thickness Cornstarch Flour
Thin 1 ½ Tbsp. 1 Tbsp.
Medium 1 Tbsp. 2 Tbsp.
Thick 1 ½ Tbsp. 3 Tbsp.
636 Unit 8 Food Combinations
Unappetizing lumps form if you add flour
or cornstarch directly to hot liquid. If caught in
time, these pasty lumps can be mashed against
the sides of the pan or strained out. To avoid
lumps, follow these three steps:
1. Mix starch and cold water. Mix one part
starch with two parts cold water in a jar or
small bowl. This separates the starch granules
so they will not clump together when they
make contact with the hot liquid. This mix-
ture is called a slurry. You can vary how much
starch you use to get different consistencies.
A medium thickness is enough to coat the
back of a spoon. To thicken 1 cup of liquid
to medium thickness, you need 2 tablespoons
of flour. Mix that amount with twice as much
cold water, or 4 tablespoons (¼ cup), before
adding it to the hot liquid.
2. Pour slowly and stir. Slowly pour the cool
starch mixture into the hot liquid, stirring gen-
tly all the while.
3. Simmer and stir. Simmer the hot liquid over
medium heat until it thickens, stirring con-
stantly to keep the starch granules separated.
You need to simmer a flour mixture for several
minutes to get rid of the raw flour taste.
Thickened mixtures are sensitive. If you
overcook them, freeze them, or stir them too
much, they can become runny again. To avoid
this problem, add starch during the last minutes
of cooking and simmer the mixture very gen-
tly. Freeze soup or stew unthickened, and stir
in the starch when you reheat it for serving.
Gelatinization The chemical process that
takes place as starch thickens liquid is called
gelatinization (j`-+la-t`-n`-=z@-sh`n). Energized
by heat, the starch granules absorb water and
swell. Eventually, the granules burst and the
starch that rushes out thickens the liquid very
quickly. Wait for this thickening process to occur
before deciding you need to add extra starch.
Adding more starch too soon might make your
dish too thick. Acids interfere with gelatiniza-
tion. If you plan to add an ingredient such as
lemon juice, wait until the liquid has thickened.
Making a RouxAnother way to use flour to thicken a liquid
is to make a roux. A roux (=r<) is a mixture of
equal amounts of flour and fat. You can use
butter, margarine, or fat drippings from cooked
foods. Use Figure 41.1 to figure out how much
flour you need for the thickness you want and
the amount of liquid you have.
Measure out the amount of flour and fat you
need. If necessary, melt the fat over medium
heat to liquefy it. Then stir in the flour. Keep
stirring until the fat coats the starch granules
and a smooth paste forms. Cook and stir the
roux only until it bubbles. Gradually stir the
roux into the liquid that you want to thicken.
Stirring constantly, continue to cook it over low
heat until the mixture is smooth and thick.
Some recipes call for a roux that is beige to
dark brown in color. You create a darker roux
by cooking it longer, as long as 20 minutes or
more. This creates a nutty flavor but lessens
the roux’s thickening power. Constant attention
and frequent stirring is necessary when mak-
ing a dark roux because it can burn easily. You
need more flour in proportion to fat, depend-
ing on how much you plan to brown the roux.
You can refrigerate or freeze uncooked roux
by the tablespoon, and use it when you need
to fix a runny sauce.
A roux is a mixture of equal amounts of flour and fat used to thicken sources, soups, and stews. How can you avoid pasty lumps when thickening?
Roux
Chapter 41 Soups, Stews, & Sauces 637
Legumes and VegetablesCooked legumes and vegetables thicken in
the same way that grain products do. Beans,
split peas, and other high-starch foods thicken
best. Broccoli, squash, and carrots thicken less
well because they have less starch, but they
add more color and flavor. Mash or purée the
ingredients and stir them into the soup or
stew. Simmer a few minutes to let them blend,
release their starch, and heat through.
You can thicken 1 cup of liquid with 3 table-
spoons of grated raw potato. Add the potato
about 15 to 20 minutes before the end of the
cooking time.
EggsEggs are less effective than starch at thick-
ening liquids, but they add richness and flavor.
Generally, 1 large egg or 2 yolks thicken 1 cup
of liquid, depending on the other foods in the
mixture.
Eggs curdle easily when added to a hot
liquid or an acidic food, so they must be
tempered. First beat the eggs lightly. Then stir
in a small amount of the hot or acidic liquid.
Pour the diluted egg mixture a little at a time
into the rest of the liquid, stirring constantly. If
the mixture starts to curdle, strenuous beating
and straining can sometimes save it.
Describe How do prepared grain products thicken soups and stews?
Soup Types and Cooking Method
A soup is a dish made by cooking solid
foods in liquid. Soups often contain broth or
stock as the liquid, along with meat, poultry,
seafood, grains, or vegetables.
All cultures have recipes for soup, and some
recipes go back for thousands of years. The
ancient Greeks, for example, ate white beans
in beef broth and garbanzo beans with spin-
ach. Borscht, a beet soup that can be served
cold or hot, was first served in Eastern Europe
in the 5th century. Certain international soups,
such as French onion, have become main-
stream in the U.S.
Soups can be highly nutritious, especially
when they are filled with vegetables. Long
cooking destroys vitamin C and some of the
B vitamins, but other water-soluble vitamins
remain in the liquid.
Soups can be served as a starter or a main
dish. As a rule, one quart of soup serves six as
an appetizer or three as an entrée. Refrigerate
leftover soups immediately. Use leftover soup
within three or four days or freeze it for up to
three months.
Types of SoupSoup comes in five basic types: clear, cream,
chunky, fruit, and cold. Most soups, except
fruit soups, are savory.
Some soups, like split pea soup, are thickened with legumes. What is a thickening agent?
Legumes as Thickeners
638 Unit 8 Food Combinations
Clear SoupsBroth provides a base for more complex
soups and sauces, but it is also served as a
clear, thin soup. Consommé is a clarified
broth, completely strained of all particles and
sediment. A broth or stock is clarified by cook-
ing it with egg whites, finely chopped vege-
tables and herbs. As the egg white cooks, it
absorbs the fats and other impurities in the
stock. Once the stock is strained, it is a clear
consommé. It is often served warm as an appe-
tizer. A favorite breakfast food in Japan is a
clear soup made from miso (=m#-(+)s%), a fer-
mented soybean paste.
Cream SoupsCream soups are smooth but thick. Many
cream soups are made with some form of milk.
Because cream soups are made with milk, it is
best to eat them soon after preparing them. A
smooth cream soup typically begins with vege-
tables and seasonings that are cooked in a liquid
such as broth. The mixture is puréed in a blender,
food processor, or food mill and thickened with
flour and milk or cream. Low-fat recipes use
evaporated milk or nonfat dry milk powder.
Almost any vegetable can be used as the base
for a cream soup. Broccoli, squash, and aspara-
gus are popular choices. A bisque (=bisk) is a
rich cream soup that uses shellfish as the base.
Soups made with starchy foods such as
potatoes and legumes become creamy with-
out puréeing or adding milk or thickeners.
Split pea soup, for instance, is made by cook-
ing green split peas in liquid with seasonings
and puréeing the mixture. You can make black
bean soup by cooking black beans in water,
puréeing the mixture, and adding seasonings,
including hot pepper sauce and liquid smoke.
Chunky SoupsChunky soups brim with chunks of veg-
etables, meat, poultry, seafood, legumes, and
pasta in assorted combinations. A chunky
soup, some crusty bread, and a salad make a
simple but nourishing meal.
Here are a few of the most popular chunky
soups:
Chowder Chowders are made with fish, meat, or
vegetables and thickened with potatoes or cream.
Some chowders are thickened with roux. The
classic New England clam chowder is thick with
cream, chunky with potatoes, and flavored with
bacon. Manhattan clam chowder is lighter and
features chunks of potatoes and tomatoes.
Mulligatawny (+m`-l`-g`-=t}-n#) Mullig atawny
means “pepper water” in southern India,
where this soup originated, or came into exis-
tence. It starts with a chicken broth, highly
seasoned with chiles, curry powder, and other
spices. Some versions include poultry or meat,
a variety of vegetables, rice, eggs or cream.
Minestrone (+mi-n`-=str%-n#; mi-n`-=str%n) Min-
estrone is a hearty Italian soup made with
vegetables, beans, and pasta and topped with
grated Parmesan cheese.
Fruit SoupsFruit soups have their origins in Scandina-
via and Eastern Europe. They are served hot
or cold and can be made with fresh seasonal
fruits or with dried, canned, or frozen fruits.
To make fruit soup, fruits are puréed, fla-
vored with spices or grated peel, and thickened
with cornstarch, gelatin, buttermilk, or yogurt.
Dry fruits, and sometimes fresh, are simmered
first in water or juice. Richer recipes call for
light cream or sour cream.
Cold SoupsFruit soups are not the only soups that can
be served cold. Cold vegetable soups make a
refreshing beginning to a meal, especially in
hot weather. Cold soups are either cooked and
chilled, or they are not cooked at all. Vichys-
soise and gazpacho are two of othe most com-
mon cold soups.
Vichyssoise (+vi-sh$-=sw&z) One of the most
popular cooked cold soups is vichyssoise. An
elegant purée of cooked leeks and potatoes in
heavy cream, vichyssoise is usually garnished
with chives.
Gazpacho (g`z-=p&-(+)-ch%) Dry bread is soaked
and puréed with fresh tomatoes, bell peppers,
onions, celery, cucumbers, olive oil, and vin-
egar to create gazpacho. This well-seasoned,
uncooked soup originated in southern Spain.
Chapter 41 Soups, Stews, & Sauces 639
Making SoupThe way you start a soup depends on the
result you want. For a hot, simmered soup,
such as chicken vegetable soup, follow these
four basic steps.
1. Sauté aromatic vegetables. Sauté chopped
onions, carrots, celery, garlic, and other aro-
matic vegetables in a pot or slow cooker.
2. Add liquid and solids. Add the liquid and
main ingredients to the pot. You can add fla-
vor and color by using three or four differ-
ent vegetables such as tomatoes, potatoes,
carrots, and corn. Add ingredients at differ-
ent times, if needed, depending on how long
each one takes to cook. For a chicken, rice,
and vegetable soup, raw chicken nuggets go
in first, followed by rice, sliced fresh vegeta-
bles, and cooked vegetables. As an alternative,
you can sauté the chicken first to bring out
the flavor. You can also put in whole pieces of
chicken, remove the flesh from the bones after
cooking, and return the chicken to the pot.
3. Season and simmer. Season and simmer the
soup until all ingredients are tender. Thicken
the broth if needed. Finally, taste the soup and
adjust the seasonings before serving.
4. Garnish. Soup can be garnished to enhance
appearance, complement flavor, and add tex-
ture. You might top a thin onion soup with
crisp croutons or finish a seafood chowder
with a sprinkle of chopped, fresh parsley. You
can place toppings in each bowl before serving
or arrange them as an assortment to let guests
choose their own.
Soups with ConvenienceHomemade soups take time. A microwave
oven can help with some steps, but not with
the slow simmering needed to tenderize meats
or bring out flavors. Many people make a
large pot of soup when time permits and refrig-
erate or freeze servings for later meals. Frozen
soup stored in individual containers is easy to
reheat in the microwave.
Packaged soup starters speed preparation.
You can also make your own soup starter.
Stir together grains, legumes, seasonings, and
bouillon granules. Store the mix in a cool, dry
place. To prepare, add liquid and fresh ingredi-
ents to the mix and simmer it until done.
Identify What are two types of cold soups?
Soups can be both savory and sweet, hot and cold. Why might someone serve a soup cold?
Cold and Savory
640 Unit 8 Food Combinations
Stew Types and Cooking Method
A stew is any dish prepared by stewing, or
simmering, pieces of food in a tightly covered
pan. Most stews include vegetables and meat,
poultry, or fish. Stews usually contain less
liquid than soups. Most stews are made with
water, but broth, tomato or vegetable juice, or
fruit juice can also be used. Stew ingredients
are usually cut into larger pieces than soup
ingredients. This helps them to retain their
individual flavors. Stews are more likely to be
served as main courses than soups.
Stews have several names, with subtle
differences in meaning. A ragout (ra-=g<) is
thick, meaty, and highly seasoned. Fricassee
(=fri-k`-+s#) usually refers to a chicken stew. To
fricassee is to sauté in butter without brown-
ing, which is the first step in the recipe.
Many world cuisines have special stews,
including:
Goulash Goulash is a Hungarian dish made
with beef cubes, onions, bell peppers, water,
vinegar, and lots of paprika. It is usually
served over buttered noodles or a pasta called
spaetzle, which is made from flour and eggs.
Irish Stew A traditional Irish stew is made
with lamb, water, potatoes, onions, and pars-
ley. Turnips, carrots, and barley are sometimes
added as well.
Dovi (d%-=v#) Started in Zimbabwe, Dovi is a
stew with tomatoes, sweet potatoes, okra, and
other vegetables simmered with chicken in a
stock thickened with peanut butter. Dovi is tra-
ditionally scooped from a communal pot with
flatbread or served with cornmeal mush.
Israeli Wheat Berry Stew This hearty vegetar-
ian stew uses the entire wheat kernel, or berry,
along with beans and potatoes. It is seasoned
with garlic and onions.
Posole (p%-=s%-(+)l@) Many Mexican homes
serve the pork stew posole as a Christmas tra-
dition. Authentic recipes use posole corn ker-
nels that have been soaked and dried. Hominy,
the flaked inner kernel, is a common replace-
ment. Posole is seasoned with chiles, garlic,
and cilantro, and topped with thinly sliced let-
tuce, cabbage, or radishes.
Burgoo (=b`r-+g<) A meat stew that originated
in the south, burgoo traditionally featured game
such as squirrel or deer. Modern versions fea-
ture beef and chicken along with carrots, toma-
toes, potatoes, cabbage, celery, and onions.
Sauces enhance the flavor of many dishes, from potatoes to meat to desserts. Dessert sauces are sweet and often contain fruit juices, cream, or vanilla. What was the original purpose of sauce?
The Final Touch
Chapter 41 Soups, Stews, & Sauces 641
Making a StewStew is an ideal way to prepare inexpensive
cuts of meat and poultry. The slow simmering
tenderizes tough cuts and releases juices that
flavor the liquid. There is a basic method for
making a meat stew.
1. Prepare the meat. Cut meat for stewing
into 1- to 2-inch cubes. Cut chicken into parts.
Since the chicken cooks in liquid, removing
the skin reduces fat. Dredge the meat in flour
and brown it in a small amount of fat in a large
pot or skillet. Chicken may be browned or not,
as you like. After cooking, transfer the meat
to a clean plate. Drain any excess fat from
the pan.
2. Sauté the vegetables. Sauté aromatic veg-
etables, such as onions, carrots, and celery, in
the fat remaining in the pan. Because stews
simmer for long periods, stews usually include
large chunks or quarters of carrots, potatoes,
parsnips, and other root vegetables and tubers.
More delicate vegetables like baby corn can be
added later during cooking.
3. Add water and simmer. Return the meat to
the pan. Add seasonings and enough liquid to
cover the meat. Cover the pan and simmer until
the meat is tender. Beef may need to simmer
for 2 to 3 hours. Poultry may cook in less than
an hour. Fish may need as little as 10 minutes
and is often added after other ingredients.
Stews can also be prepared in an oven or a
slow cooker. Meat or poultry may be browned
or simply added with other ingredients. Brown-
ing produces an even, attractive color for the
meat. Stew cooks at a low temperature, usu-
ally around 300°F, for up to 5 hours.
As with soups, it is important to refrigerate
leftover stews immediately. Use them within
three or four days or freeze them for up to
three months.
Stew VariationsThere are countless recipes for stews. To
vary the flavor, consider adding fruit or juice
to a stew. Some suitable combinations include
pork with fresh apples, beef with dried plums
or apricots, and poultry with pineapple or
orange juice.
You can make a vegetarian stew by cook-
ing virtually any vegetables with seasonings in
vegetable broth. You might try carrots, toma-
toes, bell peppers, leeks, turnips, okra, acorn
squash, Brussels sprouts, or green beans.
A stew can be served over noodles, hot bis-
cuits, mashed potatoes, or brown rice.
Defi ne What are ragout and fricassee?
Sauce Types and Cooking Methods
A sauce is a flavored liquid that is often
thickened and that is served to enhance the
flavor of another food. Sauces come in many
forms, from the ketchup served with on french
fries to the fruit sauce served on a pie.
Sauces go back to the days before
refrigeration. They literally covered up the
taste of foods that were going bad. Inspired by
Italian chefs, the French elevated sauce mak-
ing to an art by the 1800s. In fact, one prin-
ciple of French cuisine states that “the sauce
is everything.”
Thickening with Cornstarch
How does cornstarch thicken sauces? Heat causes the starch to bind to water molecules. The starch cells absorb liquid and swell. When a sauce nears boiling, the starch granules are about ten times their size at room temperature. Too much heat or stirring will cause the starch cells to rupture and the sauce to thin again.
Procedure Mix 2 tablespoons of cornstarch in¼ cup of cold water. Add this slurry to some already-cooking pasta sauce. Heat the sauce to near boiling, and observe how it thickens. Then boil the sauce for several minutes while stirring. Watch what happens.
Analysis Verbally share your observations with the class. How did cornstarch affect the sauce? How did extra heat and motion affect the cornstarch?
NSES B Develop an understanding of the structure and properties of matter.NSES B Develop an understanding of the structure and properties of matter.
TECHNOLOGY FOR TOMORROW
642 Unit 8 Food Combinations
Sauces come in several basic types: hol-
landaise, basic white, stock-based, and
tomato-based.
Like soups and stews, leftover sauces should
be refrigerated immediately. Some sauces may
be frozen, but mixtures thickened with flour or
cornstarch may separate when thawed.
Hollandaise SauceHollandaise sauce is made by whisking egg
yolks with melted butter and lemon juice over
a double boiler. The texture of hollandaise
sauce is smooth and creamy. The taste is rich
and buttery. The yolks act as an emulsifier to
hold the mixture together. Hollandaise sauce
turns poached eggs, ham, and an English
muffin into eggs Benedict. The sauce is also a
favorite on asparagus or fish.
Hollandaise is the foundation for béar-
naise (+b@-&r-=n@z) sauce, which features
white vinegar, green onions, and tarragon.
Puréed tomatoes turn hollandaise into Choron
(sh%-=r&n) sauce.
Basic White SauceWhite sauce is milk or cream thickened
with a butter-and-flour roux. It is also called
cream sauce or béchamel (+b@-sh`-=mel). Make
the roux according to the thickness you want.
Cook the roux only until it bubbles, without
browning it. Gradually stir in the milk and
cook it over low heat, stirring constantly until
thickened. Season as desired.
White sauce has a mild flavor that works
well in many different classic recipes. Add
heavy cream and Parmesan cheese to make
Alfredo sauce to toss with pasta. Add cream
and paprika to make a rich Newburg sauce for
a lobster dish. White sauce is also the base
for that great American classic, macaroni and
cheese.
Stock-Based SaucesA stock-based sauce is made like a white
sauce, with animal fat and meat juices replac-
ing the butter and milk. Poultry drippings and a
white roux produce a light sauce. Red meat juices
and a brown roux produce a brown sauce.
Pan or “country” gravy is a popular stock-
based sauce. After cooking meat or poultry,
remove it from the pan and pour the juices
from the pan into a measuring cup. Skim off
the fat and reserve it. Make a roux in the roast-
ing pan, using 2 tablespoons each of flour and
reserved fat for each cup of juice. Add beef or
chicken broth if you do not have enough juice.
For a richer flavor, scrape the bottom of the
pan to loosen browned bits of meat or poultry.
Use a wooden spoon to scrape. Never scrape a
metal pan with a metal spoon.
Like white sauce, stock-based sauces can be
expanded into different recipes. Chicken gravy
reduced with heavy cream is called supreme
sauce. Deviled sauce is a brown sauce made
with vinegar or Worcestershire sauce and cay-
enne pepper.
Sauce StabilizersIn the past, certain types of sauces could not be sold in supermarkets because their ingredients would cause them to have a strange appear-ance and short shelf life. They would appear lumpy, or the oils in them would separate. Such sauces were best reserved for home cooking. Now, thanks to sauce stabilizers, a wide variety of sauces line supermarket shelves, ready to be heated and served. Stabilizers are additives that help sauces to maintain a uniform texture and consistency. They can also stabilize emulsions that would otherwise separate. Examples of sta-bilizers include guar gum, which is extract from beans, pectin, which comes from the cells of cer-tain plants, and agar and carrageen, which are seaweed derivatives.
What do you think? Identify a supermarket product that uses a stabilizer and conduct research about the stabilizer. Prepare a presentation in which you use your research to argue for or against the use of the stabilizer.
NCSS VIII F Formulate strategies and develop poli-cies for influencing public discussions associated with technology-society issues.
NCSS VIII F Formulate strategies and develop poli-cies for influencing public discussions associated with technology-society issues.
Chapter 41 Soups, Stews, & Sauces 643
Tomato-Based SaucesA basic tomato sauce takes nothing more
than sautéed aromatic vegetables and a tomato
product. The thickness, flavor, and color
depend on the ingredients you choose. Toma-
toes have a rich flavor, soft flesh, and high
water content, so they cook into a sauce well.
The simplest tomato sauce consists of
chopped tomatoes, simmered and seasoned
with salt. Traditional Italian sauces start with
onions and garlic sautéed in olive oil or butter.
To maintain a smooth texture, stir in canned
tomato paste or purée diluted with hot water
or broth. Simmer and reduce to the desired
thickness, adding herbs and spices in the last
10 minutes of cooking.
Tomato sauces are usually associatedwith, or connected to, pasta, but they comple-
ment other dishes as well. Slices of eggplant
are breaded, fried, and covered with tomato
sauce for eggplant Parmesan. You can serve
rice with a hot Creole tomato sauce made with
celery and bell pepper. Barbecue sauce is also
a tomato-based sauce. Sweet barbecue sauce
has brown sugar or molasses, and tangy bar-
becue sauce has mustard, onions, and garlic.
Oil-and-Vinegar SaucesOil-and-vinegar sauces use the same basic
ingredients as vinaigrettes: oil, acidic liquids,
and seasonings. Oil-and-vinegar sauces, how-
ever, use more vinegar than salad dressings do.
An Asian sweet and sour sauce, for example, is
made with a few tablespoons of peanut oil to
a cup of rice vinegar, along with garlic, ginger,
and ketchup.
You can make your own barbecue sauce or buy one of many different sauces that are ready to use. What kind of sauce is barbecue sauce?
Sweet or Tangy
644 Unit 8 Food Combinations
Marinades are also oil-and-vinegar sauces.
Marinades add flavor and tenderize less costly
cuts of meat by breaking down connective tis-
sue. To prevent eating contaminants picked
up from raw meat, poultry, or fish, marinades
should be discarded after use. You can make
extra marinade to serve as a sauce. To make
marinades, use any type of cooking oil and
substitute other acidic ingredients for the vin-
egar, such as cider or buttermilk. For season-
ings, try such aromatic vegetables as onions
and garlic along with your choice of herbs and
spices.
To use a marinade, shake the ingredients
in a tightly closed jar. Place the food in a pan
made of glass, stainless steel, or enamel. Pour
the marinade over the food and refrigerate it.
You can also marinate food in a plastic bag that
zips securely closed. Place it in a container.
For even coverage, turn or stir the food at least
once while marinating.
Marinating time depends on the food. Fish
fillets may get mushy after 30 minutes. Some
meats can be marinated for up to 24 hours.
Quick SaucesWhen time or other resources are short,
you can make sauces by diluting cream soups
with a little milk or stock. Yogurt is a com-
mon sauce base in Mediterranean cuisines.
Tailor convenience sauces to fit your rec-
ipe by adding seasonings, mustard, honey,
citrus juice, or relishes. The simplest, lightest
option when preparing roasts is to serve them
au jus (%-=zh<(s)), with the natural meat juices,
unthickened and skimmed of fat. For a quick
marinade, try a salad dressing.
Marinara Sauce
Yield 6 servings
Nutrition Analysis per
Serving
Calories 194Total fat 11 g
Saturated fat 2 gCholesterol 2 mg
Sodium 333 mgCarbohydrate 21 g
Dietary fiber 5 gSugars 5 g
Protein 5 g
■
■
■
■
■
Ingredients¼ cup Olive oil2 cups Onions, finely chopped
1 cup Carrots, finely chopped 1 cup Celery, finely chopped3 cloves Garlic, minced3½ cups Crushed tomatoes, canned
2 cups Vegetable stock1 tsp. Ground basil1 tsp. Ground oregano
Directions1. In a pan, warm the olive oil over medium heat.
2. Add the onions, carrots, celery and cook until tender. Add the garlic. Carefully pour the sautéed vegetables into a blender. Cover and blend until liquified.
3. Return the puréed vegetables to the pan and add the crushed tomatoes.
4. Allow the vegetables to simmer until the tomatoes break down. Add the vegetable stock.
5. Stir the mixture and allow it to simmer 20 minutes.
6. Serve over fresh-cooked pasta.
This is a
vegetarian sauce
containing no
cholesterol. The
only fat comes
from the olive oil.
Chapter 41 Review & Applications 645
CHAPTER Review & Applications
After You Read
41
Content and Academic Vocabulary Review 1. Create a fill-in-the-blank sentence using each of these content and academic
vocabulary words. The sentence should contain enough information to help
determine the missing word.
Content Vocabulary Academic Vocabulary■■ broth (p. 634)
■■ stock (p. 634)
■■ bouillon (p. 634)
■■ reduction (p. 635)
■■ cornstarch (p. 635)
■■ gelatinization (p. 636)
■■ roux (p. 636)
■■ soup (p. 637)
■■ consommé (p. 638)
■■ bisque (p. 638)
■■ stew (p. 640)
■■ sauce (p. 641)
■■ au jus (p. 644)
● originated (p. 638)
● associated (p. 643)
Review Key Concepts 2. Explain how to make broth and stock.
3. List ways to thicken a liquid.
4. Summarize how to make a basic chicken vegetable soup.
5. Explain how to make a basic meat stew.
6. Describe six types of sauces.
Critical Thinking 7. Explain the value of knowing how to make broth and stock. How might
having this skill save you money?
8. Analyze this scenario. The pan gravy you have made has lumps in it.
What might you have done wrong?
9. Evaluate Trey plans to serve soup at an outdoor lunch on a 90°F. summer day. What kind of soup would you suggest Trey serve and why?
10. Determine what Jasmine can do. She meant to prepare a special mint
sauce to serve with her roasted lamb, but forgot. She wants to serve some
kind of sauce. What can she do?
Chapter SummarySoups, stews, and sauces all contain a base liquid, often broth or stock. Broth
and stock can be homemade or bought. There are several ways to thicken soups, stews, and sauces. Soup comes in five basic types. The cooking methods used to prepare soups vary. A stew prepared by simmering food in a covered pan. Many cuisines around the world have their own stews. There is a basic method to mak-ing a stew, but the possibilities for stew recipes are countless. Sauces enhance other foods. There are several basic types of sauces, each with its own recipe and preparation method.
646 Unit 8 Food Combinations
CHAPTER Review & Applications
Real-World Skills
41
11. Comparing Thick-
eners There are
many ways to
thicken a soup,
stew, or sauce.
Some work bet-
ter than others,
depending on the circumstances.
Procedure Prepare a sauce recipe
provided by your teacher. Then, sepa-
rate half of the sauce into a different
pan and thicken it using reduction.
Thicken the other half with 2 Tbsp.
cornstarch dissolved in ¼ cup water.
Analysis After sampling and compare
each sauce, write answers to the fol-
lowing: How did each method affect
the sauce’s appearance, taste, and tex-
ture? Which method do you think gave
better results? Why?
12. Sauce Selection Tess orders roast beef and
mashed potatoes from a restaurant menu.
She wants to enhance their flavors with a
sauce. Because she is maintaining a heart-
healthy diet, she wants a sauce that will
add as little additional fat and calories as
possible. The waiter gives her her sauce
options: pan gravy, au jus, or white sauce.
Which should she choose and why?
14. A Soup with Skin After she finished cooking a vegetable beef soup,
Julia served it, but was disappointed to notice that an unattractive skin
had formed on the surface. Why did this happen, and what can she do
to prevent it from happening in the future?
15. Stew Across Cultures Follow your teacher’s instructions to form
groups. Your teacher will assign one of the of the following stews to
your group: goulash, Irish stew, dovi, Israeli wheat berry stew, posole,
or burgoo. Work together to research how to make it. Then explain
the recipe in a presentation to the class.
16. Cost Comparison Zach spends $16 each month on canned chicken
stock. He buys a whole chicken for $6 and roasts it. After eating the
meat, he uses the bones to make enough homemade stock to last
three weeks. Find the difference in cost of three weeks worth of
homemade stock and three weeks worth of storebought stock.
Problem-Solving Skills
Problem-Solving Skills
Interpersonal and Collaborative Skills
Interpersonal and Collaborative Skills
Financial Literacy Skills
Financial Literacy Skills
13. Create a Menu Use word processing soft-
ware to create an appealing, one-page menu
for a shop where soups and sandwiches are
served together. What kinds of soups will
the shop sell? What types of sandwiches
will the soups complement? Include at least
one ethnic soup on the menu. In addition to
choosing precise and descriptive words to
tell about your food offerings, think carefully
about font choices, color, and spacing when
creating your menu.
Starting Hint Start by converting the 2 quarts
of sauce into cups by multiplying by 4.
Determine the teaspoons of corn starch and
water she will need, and convert to cups.
English Language Arts19. Demonstration Write and prepare an oral
presentation to the class in which you will
combine words and actions to demonstrate
how to make one of the following in the
foods lab: roux; white sauce; lemon sauce
with cornstarch; homemade stock; cold
fruit soup.
NCTM Problem Solving Apply and adapt a variety of appro-priate strategies to solve problems.NCTM Problem Solving Apply and adapt a variety of appro-priate strategies to solve problems.
NCTE 12 Use language to accomplish individual purposes. NCTE 12 Use language to accomplish individual purposes.
STANDARDIZED TEST PRACTICE
Chapter 41 Review & Applications 647
CHAPTER Review & Applications
Academic Skills
Food Science17. Mayonnaise Unlike sauces thickened by
starches, proteins, or solids, emulsions tend
to be unstable, so are more challenging to
make. Mayonnaise is an example of a cold
emulsion sauce.
Procedure Place a room temperature egg
yolk and 1⁄8 teaspoon salt in a food proces-
sor or blender. Pulse to combine. Add 1-2
tablespoons of lemon juice and ½ teaspoon
Dijon mustard, blending well. With the
motor running, gradually add ¾ cup veg-
etable oil, drop by drop. Do not rush this,
or the sauce may separate. Add water as
needed if too thick.
Analysis What are the 2 incompatible
liquids? What turns this emulsion into a
permanent stable sauce? Make a table com-
paring the ingredients of commercial may-
onnaise with this one.
NSES B Develop an understanding of the structure and properties of matter.NSES B Develop an understanding of the structure and properties of matter.
Mathematics18. Thickening a Sauce Beverly would like to
make a large batch of sweet and sour sauce
to store. She cooks 2 quarts of sauce, which
needs to be thickened. How many cups of
corn starch and water should she add to the
sauce to bring it to a “thin” level of thick-
ness? Remember, she will need to mix 1½
teaspoons of corn starch and 3 teaspoons of
water for every cup of sauce.
Equivalent Volume
Measurements There are 3 teaspoons in
1 tablespoon. There are 16 tablespoons in
1 cup. There are 4 cups in 1 quart. When
converting from a smaller unit to a larger
unit, divide by the conversion factor. When
converting from larger to smaller, multiply.
Math ConceptMath ConceptMath ConceptMath Concept
MULTIPLE CHOICERead the question and select the best answer
from the choices.
20. What is the most common thickener for
soups, stews, and sauces?
a. fl our
b. cornstarch
c. gelatin
d. eggs
Test-Taking Tip Multiple-choice questions may prompt you to select the “best” answer. They may present you with answers that seem partially true. The best answer is the one that is completely true, and can be supported by infor-mation you have read in the text.
41
648 Unit 8 Food Combinations
Thematic Project
Academic Skills You Will Use
UNIT 8
Create a Restaurant Menu
Combination foods can take a vari-ety of different forms and can include almost any combination of ingredi-ents imaginable. In this project, you will use what you learned in the unit to choose a menu concept and create a restaurant menu that includes combina-tion dishes such as pizza, sandwiches, salads, soups, and so on. Your menu will include dishes for lunch and dinner.
My Journal
If you completed the journal entry from page 593, refer to it to see if your thoughts have changed after reading the unit and completing this project.
Project AssignmentSelect a menu concept for a restaurant and
create a menu.
Write a list of interview questions to ask
a restaurant manager or owner about how
he or she chooses the dishes on his or her
restaurant’s menu.
•
•
Interview a restaurant manager or owner
in your community.
Arrange, take notes, and type the inter-
view with the restaurant manager.
Make a presentation to your class about
your menu.
STEP 1 Select a Menu Concept and Create a Menu
Imagine that you are going to open your
own restaurant. What kind of menu would
you choose to serve? You could design a menu
based on a type of ethnic food, like Italian or
Mexican, or you could choose a menu con-
cept based on lifestyle choices, like sugar-free,
fat-free, or vegetarian. Choose a menu con-
cept, then create a menu for your restaurant.
Include categories on your menu for all of the
combination foods you learned about in this
unit: sandwiches, pizzas, salads, stir-fries, cas-
seroles, soups, and stews. Make sure the items
you choose to feature on your menu match the
restaurant concept you choose. Write a brief
description of your menu concept and menu.
Writing Skills
Use complete sentences.
Use correct spelling and grammer.
Use examples to illustrate your points.
STEP 2 Write Interview QuestionsArrange to interview a chef or restaurant
manager or owner. Then, write a list of inter-
view questions. Ask what criteria were used to
determine what items would be on the menu.
Also ask if ethnic or cultural influences affected
the choice of items on the menu. Find out how
often the menu is updated, and reasons why it
needs to be updated.
STEP 3 Connect to Your CommunityInterview a member of your community
who manages or owns an independent restau-
rant. Do not interview the manager or owner
of a chain restaurant because menus for chain
•
•
•
•••
English Language Arts
Social Studies
NCTE 12 Use language to accomplish individual purposes.NCTE 12 Use language to accomplish individual purposes.
NCSS IV E Examine the interaction of ethnic, national, or cultural influences in specific situations or events.NCSS IV E Examine the interaction of ethnic, national, or cultural influences in specific situations or events.
Unit 8 Food Combinations 649
Unit Thematic Project Checklist
Go to this book’s Online Learning Center through glencoe.com for a rubric you can use to evaluate your final project.
restaurants are generally not set by local chefs
and managers. Share your menu with the chef
or manager. Ask the questions you wrote in
Step 2.
Interview Skills
Take notes during the interview.
When you transcribe your notes, write in
complete sentences and use correct spell-
ing and grammar.
Send a thank you note to the manager
after the interview.
STEP 4 Make a Presentation About Your Menu
Use the Unit Thematic Project Checklist to
plan and complete your project and evaluate
your work.
STEP 5 Evaluate Your PresentationYour project will be evaluated based on:
Content of the menu.
Layout and design of the menu.
Mechanics — presentation and neatness.
••
•
•••
Category Objectives for Your Visual
Plan
◽✓ Use word processing software to design and create a menu.
◽✓ In your menu, include categories for all of the combination dishes you learned about in this unit. Include dishes for lunch and dinner on your menu.
◽✓ Create a presentation about your menu to give to your class.
Present
◽✓ Make a presentation to your class to share your menu and discuss what you learned.
◽✓ Invite the students in your class to ask you any questions they may have. Answer three questions.
◽✓ When students ask you questions, demonstrate in your answers that you respect their perspectives.
◽✓ Turn in the paragraph describing your menu concept, your menu, and the notes from your interview to your teacher.
Academic Skills
◽✓ Be sensitive to the needs of different audiences.
◽✓ Adapt and modify language to suit different purposes.
◽✓ Thoughtfully express your ideas.