10 tle mq3 weeks 1-3

stocks

are among the most basic preparations found in professional kitchen. 

stocks

• are referred to in French as fonds de cuisine, or the “foundation of cooking.”

fonds de cuisine

what are stocks referred to in french

fond blanc (white stock)

Base for light dishes and white sauces

fond brun (brown stock)

Base for dark sauces and hearty dishes.

fumet de poission (fish stock)

Delicate seafood flavor.

fond maigre (lean stock)

Light, meatless alternative.

bone

main ingredient in preparing stock

mirepoix

mixture of a variety of vegetables

8-10 hours

white beef stock

6-8 hours

white/brown veal stock

3-4 hours

white poultry and gamebird stocks

45 minutes-1 hours

fish stocks

45 minutes-1 hour

vegetable stocks

soups

are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

clear soup

soups based on a clear, unthickened broth or stock.

broth and buillon

 are simple clear soup without solid ingredients

vegetable soup

are clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.

consomme

are rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

consomme

made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or lemon juice.

clarification

what do you call the combination for consomme

thick soup

• are soups that are thickened to provide a heavier consistency.

cream-based or veloute-based

thick soups are either thickened??

cream soup

are soups thickened with roux, beurre Manie, liaison or other thickening agents, plus milk, or cream.

purees

are vegetable soup thickened with starch

bisque

are thickened soups made from shellfish.

chowder

are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.

veloute

are soups thickened with egg, butter and cream.

ginataan

dessert soup from philippines

oshiruko

dessert soup from japan

tong sui

dessert soup from china

fruit soup

•  can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes.

cold soup

a variation of the traditional soup wherein the temperature when served is kept at or below the temperature.

sauce

enhances the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.

white sauce

sauce that its basic ingredient is milk which is thickened with flour enriched with butter.

veloute sauce

sauce with its chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.

hollandaise

a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne.

brown sauce/espagnole

• a brown roux-based sauce made with margarine or butter, flavor and brown stock.

tomato sauce

• made from stock (ham/pork) and tomato products seasoned with spices and herbs.

hot sauce

sauce that are made just before they are to be used.

cold sauce

sauces that are cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

thickening agent

It thickens sauce to the right consistency.

starch

are the most commonly used thickeners for sauce making.

roux;slurry

two ways to use flour as thickening agent

roux

It is a mixture of equal parts of flour and fat.

slurry

It is a starch products and water.

white, blonde, brown

what are the 3 types of roux

1

Chilled stock can be frozen in _ gallon amounts

shallow

Refrigerated stock cools better in __ pans