Culinary Fundamentals - Unit 4

Calvados

An apple brandy from Normandy, France, used as a flavoring ingredient and for deglazing preparations such as onion soup.

crouton

A piece of bread that is toasted or fried and used as a garnish or component of a dish. In Onion Soup Gratinée, a thinly sliced oval crouton is topped with grated Gruyère and browned.

appareil

A prepared mixture of ingredients used as a component of another preparation.

fond

The browned bits and caramelized juices that adhere to the bottom of a pan during cooking and can be dissolved by deglazing to add flavor to a preparation.

fresh white breadcrumbs / mie de pain

Fresh breadcrumbs made from the soft interior, or crumb, of white bread with the crust removed.

caramelization

The browning process involving sugars that occurs at temperatures in excess of approximately 300°F, producing increasingly complex flavors and aromas as the sugars brown.

Maillard reaction

A browning reaction between amino acids and reducing sugars that develops brown color and complex roasted flavors. The PPT gives a temperature range of approximately 230–310°F.

gratinée

A preparation finished with a browned crust or topping. Onion Soup Gratinée is topped with a crouton and grated Gruyère and browned under a salamander or broiler.

French-style onion soup

A hearty broth soup made by deeply caramelizing onions, deglazing the pan, and adding stock and aromatics. The PPT ratio uses approximately 5 lb onions for 1 gallon of soup.

persillade

A mixture of chopped parsley and garlic used as a seasoning or finishing mixture.

duxelles

An appareil of finely diced mushrooms and shallots gently sautéed in butter until the moisture has evaporated.

What is the difference between caramelization and the Maillard reaction?

Caramelization is the browning of sugars at temperatures in excess of approximately 300°F. The Maillard reaction is a browning reaction between amino acids and reducing sugars, occurring at approximately 230–310°F. Both create color, flavor, and aroma, but involve different chemical reactions.

What is fond and how is it used?

Fond is the flavorful browned material that develops on the bottom of a pan during cooking. It is dissolved through deglazing so its concentrated flavor can be incorporated into the finished preparation.

What is deglazing?

Adding liquid to a hot pan to dissolve the browned fond stuck to the bottom, incorporating its flavor into the preparation.

What is pinçage?

The process of cooking tomato paste with browned bones and/or mirepoix until the tomato paste darkens and develops additional color and flavor.

What is the purpose of pinçage?

To deepen the color and flavor of tomato paste and contribute additional richness and complexity to a brown stock or sauce.

What are the basic ingredients and ratio for brown stock?

For approximately 1 gallon: 8 lb meaty bones, 5–6 qt water depending on cooking time, 1 lb mirepoix, tomato paste as required, and 1 sachet d’épices.

How long is brown stock simmered?

Approximately 6–8 hours for a brown veal stock.

What are the basic steps for making brown stock?

Roast the bones until well browned; brown the mirepoix; perform pinçage with tomato paste; deglaze the roasting pan to dissolve the fond; combine with water; simmer gently while skimming and degreasing; add aromatics at the appropriate time; strain; then cool rapidly.

Why are bones and mirepoix browned when making brown stock?

Browning develops deeper color, flavor, and aroma through browning reactions, producing the characteristic richness of brown stock.

Why is the roasting pan deglazed when making brown stock?

Deglazing dissolves the flavorful fond left on the roasting pan so it can be added to the stock rather than discarded.

What is the basic ratio of onions for French-style onion soup?

Approximately 5 lb of onions per 1 gallon of finished soup.

How are the onions prepared for onion soup?

Thinly slice the onions and caramelize them in butter over medium-high heat, stirring occasionally, until deeply browned, approximately 25–30 minutes.

Why should salt not be added to the onions at the beginning of caramelization?

Salt extracts moisture from the onions, which interferes with optimum caramelization. The textbook recipe specifically instructs not to salt the onions during the initial caramelization.

How is the pan deglazed when preparing onion soup?

Deglaze the caramelized onions with Calvados and reduce over medium-high to high heat until the liquid reaches a syrupy consistency, then add the stock and sachet.

When should sherry be added to onion soup?

If sherry is used, add it at the end of the cooking time so its flavor does not dissipate during prolonged cooking.

What are the basic ingredients for 1 gallon of Onion Soup?

5 lb thinly sliced onions, 2 oz clarified or whole butter, 1/2 cup Calvados or sherry, 1 gallon chicken or white beef stock, 1 standard sachet d’épices, and salt and black pepper as needed.

How is Onion Soup Gratinée finished?

Portion the soup into flameproof bowls or crocks, garnish each portion with a thinly sliced oval crouton, generously top the crouton with grated Gruyère, and brown under a salamander or broiler until lightly browned, approximately 3–5 minutes.

How is duxelles prepared?

Sweat shallots in butter until translucent, approximately 2–3 minutes. Add the mushrooms and sauté until dry, then season with salt and pepper.

What is the key indicator that mushrooms have been cooked sufficiently when making duxelles?

Continue sautéing the mushrooms until they are dry and their excess moisture has evaporated.

What ingredients are used in the textbook's Duxelles Stuffing?

Minced shallot, butter, small-dice mushrooms, kosher salt, black pepper, heavy cream reduced by half, fresh breadcrumbs, and chopped parsley.

How is the textbook's Duxelles Stuffing finished?

After making and seasoning the duxelles, add the reduced cream, fresh breadcrumbs, and parsley and mix well. It may then be chilled and reserved for later use.

What is the purpose of reduction?

To evaporate water from a liquid, decreasing its volume while concentrating its flavor, aroma, and body.

What is the purpose of caramelizing onions for onion soup?

To develop the deep brown color, sweetness, flavor, and aroma characteristic of French-style onion soup.

What is the purpose of using a shallow, wide pan for browning or reducing?

A larger exposed surface area promotes evaporation and helps liquids reduce more efficiently while providing adequate surface area for browning.

What is the relationship between fond and deglazing?

Fond is the browned flavorful material attached to the pan; deglazing uses liquid to dissolve and incorporate that fond into the preparation.

What happens during the Maillard reaction?

Amino acids react with reducing sugars under heat, creating brown color and increasingly complex roasted flavors and aromas.

What happens during caramelization?

Sugars exposed to sufficiently high heat break down and form increasingly complex compounds that create brown color and characteristic caramelized flavors and aromas.