Soup and Stocks Preparation Guide PDF

ATTENDANCE  Classroom rules 1. Come to class on time. 2. Raise your hand or use a hand signal if you want to participate in the discussion 3. Don’t hesitate to ask questions 4. Listen when others are talking 5. Use kind words 6. Follow directions PREPARE STOCKS, SAUCES, AND SOUPS Learnin...

ATTENDANCE  Classroom rules 1. Come to class on time. 2. Raise your hand or use a hand signal if you want to participate in the discussion 3. Don’t hesitate to ask questions 4. Listen when others are talking 5. Use kind words 6. Follow directions PREPARE STOCKS, SAUCES, AND SOUPS Learning Targets: 1. prepare stocks for required menu items; 2. prepare soups required for menu items; 3. prepare sauces required for menu items; 4. store and reconstitute stocks, sauces and soups; and 5. evaluate the finished product Stocks are among the most basic preparations found in a professional kitchen. They are referred to in French as “fonds de cuisine” Stocks ” It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted Classification of Stocks 1. Chicken stock – made from chicken bones. 2. White stock – made from beef or veal bones. Classification of Stocks 3. Brown stock – made from beef or veal bones that have been browned in an oven. 4. Fish stock/Fish fumet – made from fish bones and trimmings left over after filleting Classification of Stocks 5. Vegetable Stock- made from vegetables. 6. Crustacean Essence Ingredients in Preparing Stocks Bones Ingredients in Preparing Stocks Mirepoix Basic Formula 2 parts onion 1 part celery 1 part carrot Ingredients in Preparing Stocks 3. Acid products - Acid helps dissolve connective tissues, and extract flavor and body from bones. 4. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made. Ingredients in Preparing Stocks 5. Seasoning and Spices Ingredients in Preparing Stocks 6. Bouquet Garni- assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock. 1 pc dried bay leaf ¼ tsp Dried thyme ¼ tsp peppercorns 6-8 stems parsley 2 whole cloves  Guidelines in Preparing Stocks 1. Follow the correct procedures for cooling and storing stock. 2. Follow the cooking time for stock. White beef stock - 8 to 10 hours White and brown Veal Game stock – 6 to 8 hours White poultry and Game Bird Stocks – 3 to 4 hours Fish Stock – 45 minutes to 1 hour Vegetables Stock – 45 minutes to 1 hour, depending on the specific ingredients and the size of vegetables cut  Guidelines in Preparing Stocks 3. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein which may be sealed in by hot water.  Guidelines in Preparing Stocks 4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface.  Guidelines in Preparing Stocks 5. Salt is not usually added to a stock 6. Meat is added to the stock before the vegetables and the ―scum that rises to the surface is skimmed off before further ingredients are added. Soup are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma. Classification of Soup Clear soup- They are soups based on a clear, unthicken broth or stock.  Clear soup a. Broth and bullion- simple clear soup without solid ingredients. b. Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry. c. Consommé‘ – rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. Classification of Soup 2. Thick Soups are soups that are thickened to provide a heavier consistency  Thick soup a. bisques- cream soup made from crustaceans like shrimp and chowder. b. Chowder- made with broth, milk or water as base, then thickened with roux. c. Purees – vegetable soup thickened with starch d. Veloutés – soup thickened with egg, butter and Other Types of Soup 1.Dessert soup 2.Fruit soup 3.Cold soup  Ingredients in making soup Meat (chicken, beef, pork, lamb, fish) Salt Pepper Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak) Onion Garlic Water Eggs Cornstarch Seasoning (MSG, convenience products) Butter Cream Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)  Basic Principles of Preparing Soup 1st Principle. Starting with Cold Water 2nd Principle. Cutting vegetable to appropriate size for the type of stock. 3rd Principle. Select your protein based. 4th Principle. Simmering  Basic Principles of Preparing Soup 1st Principle. Starting with Cold Water 2nd Principle. Cutting vegetable to appropriate size for the type of stock. 3rd Principle. Select your protein based. 4th Principle. Simmering Preparing Sauces Basic Sauces 1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter 2. Velouté sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux. 3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne. 4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter, flavor and brown stock. 5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.  Thickening agents Mixing the starch with fat. Example: roux Mixing the starch with a cold liquid. Example: slurry 1. Roux- is a cooked mixture of equal parts by weight of fat and flour. White roux – cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk. Blond roux – cooked a little longer to a slightly darker color; used for veloutés´. Brown roux – cooked to a light brown color and a nutty aroma. Flour may be browned before adding to the fat. It contributes flavor and color to brown sauces. 2. Butter 7. Flour 3. Margarine 8. Cornstarch 4. Animal Fat or lard 9. Egg 5. Vegetable oil 6. Cream