TLE Reviewer: Stocks, Soups, Sauces, Poultry and Game Dishes PDF

TLE REVIEWER -They often contain Cereal such as Pearl Barley or Rice. -Sweated Broth’s contain Fish or Shellfish called Preparing Stocks, Soups, and Sauces...

TLE REVIEWER -They often contain Cereal such as Pearl Barley or Rice. -Sweated Broth’s contain Fish or Shellfish called Preparing Stocks, Soups, and Sauces Chowders. SOUPS Cream Soups, unlike Sauces are a dish in their own -A Puree soup made with the addition of a right. Soups may be served as a meal on their Béchamel sauce and Stock. own, or as a first course on a menu. -The Béchamel sauce is the thickening agent. A soup can set the tone for a meal. It is important as they can influence the whole meal. Other types of Cream soups. Quality points of Soup -Puree soups finished with the addition of cream. Be of a good recognised flavor and taste. Have Seasoning, which compliments the Puree main flavors. -Thickened by its own ingredients, such as Be free from grease and scum. Vegetables, Cereals. Have a good defined color. -Where starchy ingredients are used these act as a self thickeners Be of a definite consistency, I.E. not lumpy or thick. -Croutons are usually served as a garnish. Stimulate the digestive juices. -Once cooked the soup is sieved or liquidised. Types of Soup Clear Miscellaneous -Consommé. -Also known as unclassified soups, examples are: -Fortified quality stock. -Mulligatawny Soup (curry flavoured). -Flavoured with Meat, Poultry, Fish or Vegetables. -Kidney Soup, Turtle Soup, Oxtail Soup. -Strained through muslim and a named -French Onion (Beef Stock based). garnish is added to finish dish. -Fish Bisque (Shellfish I.E. Lobster). Broth -Cold Soups served chilled. -Made from Unthickened stock. -With the addition of finely cut Vegetables and either Meat or Fish. Finishing and Presenting Soups Vegetable Stocks Recipe During the service period soups can Ingredients: evaporate and the consistency must be 1 cup mixed sliced cabbage, carrots, adjusted to ensure quality is maintained. beans, and cauliflower A 250 ML ladle or large ladle is used to 6 cups water serve soup. 1 small onion, sliced Hot Soups should be served at 90 c (194 f). ½ celery stalk, chopped Cold Soups should be served at 3 c (37f). 1 tsp. ginger paste ½ tsp. salt GARNISHING SOUPS Procedure: The main garnish may be added to the soup or kept separate and added to the bowl 1. Mix all vegetable along with ginger before the liquid is added. paste, celery, salt, and water It is important to keep the garnish at the 2. Cook for 5 minutes until the vegetables correct temperature. are soft or cook in a pressure cooker for 5 minutes after the first whistle. 3. Remove the fire. Cool and strain the STOCKS stocks. Use as directed in the recipes Liquid base for soups, sauces and many you are preparing main course dishes. Liquid in which meat, chicken, bones, fish SAUCES and vegetables are cooked and their flavors and essence are extracted. Liquid seasoning that enhance the smoothen the flavors of food. In Europe, most chefs Types of Stocks prepare a base for sauces, gravies, and soups 1. Fish stocks called a roux. Thickening agent , other than 2. Chicken stocks roux are, cornstarch, oatmeal, rice, and potato 3. Vegetable stocks used in puree soups. 4. White stocks Beurre manie ( burr-mah-nee) – made by 5. Brown stocks mixing 4 oz. of softened butter with 3 oz. of 6. Veal stocks sifted flour, kneaded the mixture until it is well- 7. Fond blanc mixed, and made into pea-sized balls for 8. Court-bouillon thickening sauces. A number of pea size ball are 9. Definition fish fumet dropped into the sauce when it is near the boiling point and then mixed until it becomes smooth. Types of Sauces Game - Birds that are hunted and used as food are called game. Béchamel or Cream sauce ( bay-shah- mel). This is originally prepared from Chicken - The most consumed of all poultry. It is veal stock. It is made from milk and/or the most domesticated and easiest to raised. cream with white roux. It is used with - 22.6% protein vegetable or cream dishes. - 76.3% water Espagnole ( eh-span-yole ) this is a brown sauce made from onion, celery, - Some Fats, vitamins, and minerals butter, flour, and brown roux. It is used with vegetable or cream dishes. - Consist of dark and white muscles Hollandaise – yellow sauce made from DARK – legs, thigh, wings, neck and rib cage ( egg yolk, butter, lemon juice, and richer in fat, more connective tissues, higher gastric ( a mixture of white wine or riboflavin and myoglobin ) vinegar, crushed peppers, shallots and WHITE – found mainly in the breast of chicken spices) Variety Meats Tomato sauce – this is a red sauce prepared from tomato products, stocks, Internal organs such as; seasoning, and roux. The ideal sauce for 1. Gizzard many meat, poultry, fish, vegetable, and pasta dishes. 2. Liver Veloute sauce ( va-lou-tay ) – this is a 3. Kidney white sauce made from chicken or fish 4. Heart dishes. Parts of the Chicken Heart Preparing Poultry and Game Dishes Liver Gizzard Poultry Whole Leg Refers to a group of domesticated fowls used as food. Brisket Includes; Wing - Chicken Thigh - Ducks Leg - Turkey Back - Pigeon Feet - Quails Steps in Slaughtering a Chicken Market Forms of Poultry 1. Slaughtering and Bleeding 1. LIVE POULTRY - when buying poultry, select those that are alert, healthy, - Before slaughtering, the chicken is not well-feathered, and well-formed. fed for one day to allow easier removal of entrails. It also improves the flavors 2. WHOLE POULTRY - this poultry with all and tenderness of the meat. its parts intact but not live. - Performed by slitting the jugular vein in 3. DRESSED POULTRY – this is a the chicken’s throat with sharp knife. slaughtered bird that has been bled and The blood that flows from the vein is de feathered. caught in a bowl for about 2 to 3 4. DRAWN POULTRY – this is a dressed minutes. poultry in which the internal organs 2. SCALDING have been removed and cleaned. - The bled chicken is dropped in hot 5. POULTRY CUTS – these are parts of the water (about 60*C) for 30 to 60 chicken that are cut and packed then seconds, depending on the size of the sold frozen or fresh. It includes necks, bird. Then it is placed on a working breast, legs, thighs, and wings. table to remove its feathers. 6. FROZEN – this is a whole chicken or - In factories the bled chicken are scalded parts of a chicken that are packed and in a large sink filled with hot water frozen, usually found in a frozen section (60*C) for less than 1 minute. of the supermarket. - The temperature of the water should 7. READY-TO-COOK – this is a chicken that remain constant through out to prevent can be sold whole, split in halves, the discoloration and tearing of the quartered without backbone, boned, skin. cut to breast, boned half breasts, turned chicken ham, or cut into Ticino. 3. DEFEATHERING 8. PRECOOKED – these include breaded - The process of de feathering includes chicken nuggets, breaded chicken fillet, plucking the big feathers and rubbing chicken roll, chicken Kiev, and chicken the body to remove the tiny feathers. relleno. When the chicken is completely removed of all feathers, now referred to as a dressed chicken. 4. EVISCERATION - Removing the internal organs, including the digestive tract. Nutrition Value of Poultry and Game Birds and dark meat, a hard breastbone tip, and coarse skin. The nutrients derived from chicken are as follows: 7. Jumbo Broiler – extra large broilers about 4 kilos in weight, similar to a Energy = 215 calories turkey in size. It is ideal for special Protein = 17.4 grams occasions. Fat = 16.2 grams Poultry Preparation Techniques Calcium = 75 milligrams 1. CUTTING POULTRY into HALVES, QUARTERS, and PARTS Phosphorus = 152 milligrams 2. FILLETING Iron = 1.6 milligrams 3. DEBONING Vitamin A = 16 micrograms 4. MARINATING Vitamin C = 4 milligrams 5. STUFING 6. TRUSSING Classes of Poultry 1. Broiler- also called fryer. This is a chicken about 9 to 12 weeks of age, Cooking Poultry usually has tender meat, flexible bone 1. MOIST-HEAT METHOD – This cooking using cartilage, and soft, smooth, pliable skin. water of other liquid as a medium (Tinola, 2. Roaster – a chicken about three to five sinampalukan, pinaupong manok, afritada, months of age, has tender meat, soft, fricassee, chicken curry) smooth, pliable skin, and flexible bone 2. DRY HEAT METHOD – this method of cartilage. cooking is ideal for young poultry with tender meat. Broilers, capons, and roaster 3. Capon – male chicken that has been are suitable for this method. (Barbeque, surgically desexed (cutting off its fried chicken, and charcoal-broiled chicken) reproductive organ)under eight months old, has tender meat, and soft, smooth, pliable skin. Principles of Poultry Selection 4. Stewing Chicken – a mature female 1. Poultry differs in their quality chicken more than 10 months old, less characteristics following their age, sex, tender, and has a hard breastbone tip. live, weight, and breed. 5. Stag – a male chicken under 10 months 2. Young poultry (broiler and roaster) old, has tough, dark flesh, a hard contain less fat with fewer calories than breastbone and cartilage, and coarse older poultry and are tastier and more skin. flavorful. 6. Rooster – also known as a cock. This is a mature male chicken that has tough 3. The fat of poultry is found under the which is mainly polyunsaturated fat. skin. When dieting, remove the skin to Rancidity increases with an increase in lessen calories. storage temperature. Chicken fat is more unstable than turkey fat and, 4. Choose chickens that are active, therefore, has faster rancidity. healthy, well-feathered, and well- shaped. 13. To store poultry, wrap it tightly in moisture-proof film, foil, or paper. 5. Select the type of chicken suited to the Freeze at 0*F or -16*C. in using frozen recipe or type of cooking. poultry, follow the FIFO rule. 6. Young chickens, in general, are 14. When frozen poultry is to be thawed, appropriate for the dry-heat method do this slowly by transferring the because they are tender and easily poultry from the freezer to the cooked. refrigerator 12 to 24 hours before 7. Order chickens (roaster and stewing cooking. This will give the tissues a hen) in general, are appropriate for the chance to rehydrate and be cooked dry-heat method because they are immediately. tender and easily cooked. Frozen poultry may be cooked by moist or 8. Poultry parts are available fresh, frozen, dry-heat method. Without thawing, cooking chilled, precooked, and ready-to-cook time may be longer. to meet customer preference. 9. Layers are poultry with eggs as well as Presenting Cooked Poultry and Game uterus attached to their bodies. They are sold in wet markets and are 1. Cook your poultry either by dry heat or flavorful when cooked using moist-heat moist heat. method. 2. Choose good-quality ingredients that go 10. Fresh poultry has the same quality well with your poultry dish. characteristics as quick-frozen. Fresh 3. Cook the chicken just to the right bite chickens may be stored in freezers for and your vegetables should be firm and future use. To save time in preparation, crispy, not mushy or limp. poultry parts may be used. 4. Choose the right container for your 11. When buying dressed or drawn poultry, chicken dish. select those free from any feathers, no discoloration, bruises, or cut in the skin, 5. When arranging the poultry dish on the well-formed, freshly slaughtered, firm platter or tray, arrange the main and plump with less yellow fat in the ingredient at the center of the platter or posterior. tray then work your way around this with your accessory ingredients. 12. Fresh poultry is almost odorless and tasteless. Poultry stored for a long time 6. Use garnishing to add to the attractive tends to be rancid. Oxidative rancidity and appetizing appearance of the dish. in chickens is caused by its yellow fat,