Culinary Fundamentals - Ch. 13

Tomato sauce (Sauce Tomate)

One of the five classical mother sauces; a sauce based primarily on tomatoes that may be raw or cooked, smooth or chunky, simply or highly seasoned, and prepared with olive oil or meat-based ingredients.

What type of tomato is best for making tomato sauce, and why?

Plum or Roma tomatoes, because they have a high ratio of flesh to skin and seeds. Use ripe fresh tomatoes in season or good-quality canned tomatoes out of season.

What are the different ways tomato sauce can be prepared?

Raw or cooked for minutes to hours; simply or heavily seasoned; made with olive oil or meat-based ingredients such as rendered pork fat, veal bones, and mirepoix; puréed smooth or left chunky.

What type of pot should be used for tomato sauce, and which should be avoided?

Use a heavy-gauge, nonreactive pot for even heat distribution and to prevent scorching. Avoid unlined copper because acidic tomatoes react with copper and can cause foodborne intoxication.

What is the Unit 13 formula for 1 gallon of tomato sauce?

2 fl oz oil, 12 oz minced onions, 2 Tbsp (4 cloves) minced garlic, 5 qt Italian plum tomatoes with liquid, 3 oz fresh basil, and salt and pepper to taste.

How is the Unit 13 tomato sauce prepared?

Sweat onions until tender, add garlic and sweat briefly, add tomatoes and simmer while stirring frequently until flavor develops, add basil chiffonade near the end, purée if desired, and season with salt and pepper.

How was classical Sauce Tomate prepared according to Escoffier?

Combine butter, rendered pork belly, browned mirepoix, blond roux, puréed tomatoes, white stock, and aromatics. Bring to a simmer, cook covered in the oven for 1½–2 hours, and strain through a fine chinois.

Coulis

A smooth, puréed sauce made from fruits or vegetables, often strained for a refined texture.

Demi-glace

A classical brown sauce made by combining equal volumes of brown veal stock and Sauce Espagnole, simmering until reduced by half, skimming frequently, and straining.

What is the Unit 13 formula and method for 1 quart of Demi-glace?

Combine 1 qt brown veal stock and 1 qt Espagnole in a heavy saucepan; simmer over low-to-medium heat until reduced by half, skim frequently, and strain to yield 1 qt.

What are four Demi-glace-based derivatives of Espagnole?

Chasseur, Robert, Charcutière, and Bordelaise.

What are the ingredients of Sauce Chasseur?

White wine, brandy, mushrooms, tomato, tarragon, and chervil added to a Demi-glace-based sauce.

What are the ingredients of Sauce Robert?

White wine, onion, and prepared English mustard added to a Demi-glace-based sauce.

What is Sauce Charcutière?

A derivative of Sauce Robert with the addition of julienned cornichons.

What are the ingredients of Sauce Bordelaise?

Red wine, shallots, peppercorns, thyme, and bay leaf, with a garnish of poached bone marrow.

Dry pasta

Pasta made primarily from durum wheat semolina and water, dried for a long shelf life at room temperature, and cooked to a somewhat chewy al dente texture.

What two ingredients are used to produce dried pasta, and why?

Durum wheat semolina provides a firm, chewy texture, while water hydrates the flour and allows the dough to form.

What is the difference between fresh and dried pasta?

Fresh pasta uses finely ground soft 00 flour, eggs, and water; it is tender, perishable, and refrigerated. Dried pasta uses high-gluten durum semolina and water; it has a longer shelf life and a firmer, chewier bite.

What is the basic ratio for cooking dried pasta?

1 lb pasta to 1 gallon boiling water and 1 oz salt.

How should dried pasta be cooked?

Bring a large amount of salted water to a boil in a tall pot, add pasta, stir with a fork to prevent clumping, cook until al dente, drain thoroughly in a colander, and use immediately.

Al dente

An Italian term meaning to the tooth; pasta cooked until tender but still firm, with a slightly chewy bite rather than a soft or mushy texture.

How can dried pasta be par-cooked for later service?

Partially cook the pasta, drain it, toss with a small amount of oil, and cool. Reheat for service in fresh boiling salted water.

Vinaigrette

A temporary emulsion made by combining oil, acid, and seasonings into a homogeneous dressing; the standard starting ratio is 3 parts oil to 1 part acid.

Temporary emulsion

An emulsion that separates relatively quickly because it lacks sufficient stabilizers; a basic oil-and-vinegar vinaigrette is an example.

Semi-permanent emulsion

An emulsion in which stabilizers such as mustard help keep dispersed droplets suspended longer and delay separation; an example is mustard-herb vinaigrette.

How is a semi-permanent vinaigrette prepared?

Combine vinegar, mustard, seasonings, and other flavorings, then gradually whisk in oil to form a homogeneous mixture. Recombine before dressing the salad if separation occurs.

What are three stabilizing agents used in emulsions?

Mustard, pectin, and starch. These help delay separation of dispersed droplets.

What is the Unit 13 red wine vinaigrette formula for 1 cup?

2 oz red wine vinegar, ½ tsp Dijon mustard, ⅛ oz fine-brunoise shallots, salt and pepper, ⅛ tsp sugar, 6 oz olive oil, and 1 Tbsp herbs such as chives, parsley, oregano, basil, or tarragon.

How is the Unit 13 vinaigrette prepared?

Combine vinegar and seasonings, slowly whisk in oil until homogeneous, serve or store, and thoroughly recombine before dressing the salad.

What other uses do vinaigrettes have besides green salads?

Marinades for grilled meats and dressings for pasta, whole grains, legumes, and vegetable salads.

How do you properly clean, dress, and plate a mixed green salad?

Wash and completely dry greens; place 3 oz per serving in a bowl; add a portion of dressing; toss with tongs, spoons, or properly gloved hands; coat every leaf completely but lightly; plate without excess dressing pooling.

What are the characteristics of a properly prepared mixed green salad?

Well chilled; bright color without dark or discolored spots; crisp or tender texture appropriate to the greens; aroma of herbs and vinegar; balanced flavor with the greens still noticeable and a slightly acidic finish.

Semolina

A coarse, granular flour milled from durum wheat, commonly used to produce dried pasta because of its high protein content and firm texture.

What is the difference between semolina and durum wheat flour?

Both come from durum wheat, but semolina is coarsely ground and granular, while durum flour is more finely milled. Both can be used in pasta production.

High-protein flour (high-gluten flour)

Flour containing relatively high amounts of gluten-forming proteins, allowing dough to develop greater strength, elasticity, and structure.

Gluten

A protein network formed when wheat proteins glutenin and gliadin are hydrated and worked. Glutenin contributes elasticity and strength, while gliadin contributes extensibility.

What is the extrusion method for making pasta?

Pasta dough is forced through a shaped die under pressure, producing forms such as spaghetti, macaroni, or penne. The pasta is then cut and dried as needed.

How can you determine whether pasta is al dente without tasting it?

Cut through a piece to inspect the center and assess firmness. Properly cooked pasta should be firm but not hard or chalky in the middle.

Fines herbes

A classic French combination of delicate herbs, traditionally parsley, chives, chervil, and tarragon, generally added near the end of cooking to preserve their flavors.

Resinous herbs

Robust, aromatic herbs such as rosemary, thyme, sage, and oregano that tolerate longer cooking and release flavor into sauces, stocks, and braises.

Salad greens

Leafy vegetables used in salads, such as lettuce, arugula, spinach, and mixed baby greens. They should be washed, thoroughly dried, chilled, and lightly dressed before serving.

Ready-to-eat (RTE) food safety protocols

Ready-to-eat foods require no further preparation for food safety before consumption. Prevent contamination by using clean, sanitized utensils, practicing proper handwashing, and avoiding bare-hand contact with exposed RTE food under standard ServSafe rules.

When are single-use disposable gloves required for ready-to-eat food?

Use gloves or an approved alternative such as tongs, deli tissue, or utensils when handling exposed ready-to-eat foods. Wash hands before putting on gloves; gloves never replace handwashing.

When must single-use gloves be changed?

Change gloves when torn, dirty, or contaminated; before beginning a different task; after handling raw food and before handling ready-to-eat food; and after interruptions. Never wash or reuse disposable gloves.

How long can single-use gloves be worn?

Change gloves at least every 4 hours during continuous use and sooner whenever they become contaminated, damaged, or a task change requires replacement.