TLE Reviewer PDF - Food Preparation

TLE REVIEWER LESSON 1: Essential Question How can you properly combine stock/ broth to Create a quality soup or sauce? How can you incorporate stock in producing a quality sauce and soup dish? Definition of Terms - Stock: A flavored liquid preparation. - Mirepoix: A mixture of chopped celery, o...

TLE REVIEWER LESSON 1: Essential Question How can you properly combine stock/ broth to Create a quality soup or sauce? How can you incorporate stock in producing a quality sauce and soup dish? Definition of Terms - Stock: A flavored liquid preparation. - Mirepoix: A mixture of chopped celery, onion, and carrots. - Carcass: The remains of a cooked bird after all edible parts have been removed. - Bouillon Cube: A compressed, flavor-concentrated cube of dehydrated meat, poultry, fish, or vegetable stock. - Broth: A liquid food preparation, typically consisting of either water or flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. - Base: A basic ingredient used in making a concoction or recipe. - Gravies: Sauce made from seasoned and thickened juices of cooked meat. - Enhance: To improve desirability, flavor, or appearance. - Meat Dripping: Liquid that falls or drops from meat while cooking. - Essence: A substance extracted from another, like a plant, with qualities of the original substance. - Extract: Drawing out the juice or concentrate from food (vegetable, fruit, or meat dripping). - Condiments: Ingredients used to make food savory. - Relish: A highly seasoned food/sauce eaten with other food to add flavor. - Accompaniment: Food served alongside another to enhance its flavor. Stock: - A flavorful liquid prepared by simmering meaty bones, poultry, seafood, or vegetables with aromatics in water. - Extracts flavor, aroma, color, body, and nutritive value. - Used as a base for soups and sauces. - Types: Chicken stock, pork/beef stock, vegetable stock. Broth: - A cooking liquid made by simmering meat, often with mirepoix. Nature of Stock, Soup, and Sauces: - Stocks are bases for soups and sauces. - Soups are liquid condiments used for seasoning food. - Sauces are relishes or accompaniments that enhance the flavor of dishes.  Stock vs. Broth - Stock is traditionally made with bones, while broth is made with meat. - Both can include mirepoix and are interchangeable in recipes. Different types of Stock 1. White Stocks: - Pale in color and lightly flavored. - Finest white stock is extracted from veal. - Veal: The meat of calves. 2. Brown Stocks: - Made from beef bones. - Requires 6–7 hours of simmering to extract the flavor. 3. Chicken Stock: - Should be pale yellow due to chicken fats. 4. Fish Stocks: - Very pale and highly seasoned. - Finest fish stocks come from tails, heads, and backbones of fish. 5. Ham Stock: - Made from ham hocks, commonly used in Cajun cooking. - Hocks: A knuckle of meat, especially from pork or ham. - Cajun: A cooking tradition from southern Louisiana, originating from French settlers expelled from Acadia in the 18th century. 6. Master Stock: - Repeatedly reused to poach or braise meats. - Originates from Chinese cuisine, especially Cantonese and Fujian cuisines. - Foods prepared in it are called lou mei. 7. Remouillage: - French term meaning “re-wetting.” - Made from bones previously used to make stock. - Weaker than the first stock; also called “second stock.” 8. Vegetable Stock: - Made by simmering vegetables in water. - Spices may be added for flavor. Principles in Cooking Stocks 1. Use cold water to make stock. 2. Cook stock slowly. simmer, do not boil, to prevent blending fats and impurities into the liquid. 3. Skim stock carefully and remove scum. 4. Cool stock as quickly as possible. 5. Refrigerate stock immediately. Equipment in Making Stocks - Stock pot - Meat saw or cleaver - Long-handled ladle - Skimmer - Sharp knife - Chopping board Proper Storage of Stocks 1. Drain stock through cheesecloth or a fine strainer into a clean pot. 2. Cool immediately. 3. Stir occasionally. 4. Place the covered pot in the refrigerator. 5. Stock can be stored: - 4–5 days in the refrigerator. - Several months in the freezer. LESSON 2 What is Soup? - A primarily liquid food served warm or cold, made by combining ingredients such as meat and vegetables with stock, juice, or water. - Hot soups are characterized by boiling solid ingredients in liquids to extract flavors, forming a broth. Types of Soups 1. Clear Soups - Made from clear, unthickened broth or stock. - Thin and full of flavor, often served as an appetizer. - Includes: Bouillon: A simple and clear soup (French for broth). Consommé: A sparkling clear broth derived from bouillon. Vegetable Soup: Made with clear seasoned stock or broth. Julienne Soup: A delicately flavored soup with shredded vegetables. 2. Thick Soups - Highly flavored with viscous or jellied liquids and some solids. - Includes: Cream Soups: Thick soups made with cream. Purée: A French term for mashed soups. Bisque: A French soup made from crustaceans like lobster or shrimp, incorporating their shells and meat. Chowder: Cream or milk-based soup with ingredients such as potatoes, corn, or clams. 3. Special and National Soups - Can be clear or thick, representing different regions or cultures. - Examples: Minestrone (Italy) Olla Podrida (Spain) Oxtail (England) Scotch Broth (Scotland) Pot-au-feu (France) Shark Fin Soup (China) Bulalo (Philippines) Papaitan (Philippines) Famous Soups Around the World Italy - Minestrone: Made with onion, beans, rice, carrots, and tomatoes. - Bean Soup: Made with cannellini or boriotti beans. Spain - Gazpacho: A cold tomato-based soup with garlic, cucumber, and bell peppers. - Sopa de Ajo: Includes chicken stock, olive oil, parsley, and garlic. Origin of Sopas.  France - Pot-au-feu: Stewed meats and vegetables. - French Onion Soup: Caramelized onions in a seasoned broth. Mexico - Albondigas: Meatball soup with vegetables like carrots and celery. - Tortilla Soup: Includes onions, bell peppers, tomatoes, and spices. Germany - Markklößchensuppe: Beef bone marrow dumpling soup with parsley and nutmeg. Japan - Ozoni: Made with rice cake, traditionally eaten on New Year’s Day. Philippines - Sinigang: A tamarind-based soup with kangkong, string beans, and pork or fish. Vietnam - Pho: A beef noodle soup with star anise, soy sauce, and fish sauce. United States - Clam Chowder: Creamy soup made with clams, potatoes, and onions. Other Countries - Laksa (Malaysia): Spicy noodle soup with coconut milk or tamarind base. - Avgolemono (Greece): Chicken broth soup with lemon, rice, and eggs. - Caldo Verde (Portugal): Made with potatoes, cabbage, kale, and chorizo. - Ajiaco (Colombia): Chicken soup with potatoes and corn. - Mulligatawny (India): A soup similar to South Indian rasam. - Split Pea Soup (Canada): Made with yellow split peas, ham hock, and vegetables. - Dominican Cream of Pumpkin Soup (Dominican Republic): Includes pumpkin, cream, and spices. - Fanesca (Ecuador): Festive soup made with 12 grains for Holy Week. Sauce - A condiment or relish, a fluid dressing or topping, used to enhance flavors. Base of Sauces (Roux) Roux: A thickening agent made of bread flour and fat (butter, margarine, shortening, chicken fat, or meat drippings). Types of Sauces 1. Warm Sauces (Derived from five “mother sauces”): Béchamel: Made from milk/cream and roux; used with vegetables or cream dishes. Espagnole: Made from onion, celery, butter, flour, and brown roux; used in meat and poultry dishes. Hollandaise: Made from egg yolk, butter, lemon juice, and white wine or vinegar; used with fish, vegetables, and eggs. Tomato Sauce: Made from tomato products, stocks, seasonings, and roux; used with meat, poultry, fish, vegetables, and pasta. Velouté: Made from chicken or fish stock with light roux; used for chicken or fish dishes. 2. Cold Sauces: Vinaigrette: Made of olive oil and vinegar. Mint Sauce: Made from fresh mint, vinegar, and sugar; used with roasted meat or grilled lamb. Mayonnaise: Made by whisking oil and egg yolks together. Methods in Preparing Basic Sauces Grating: Reducing large pieces of food to fine threads. Chopping: Cutting food into pieces. Whisking: Beating or whipping ingredients together. Mixing: Combining all ingredients. Blending: Thorough mixing using a food processor. Straining: Pouring sauce through a sieve. Simmering: Gentle cooking method.