Week 2: Sauces
The following file is week two slides
| week2_slides_.key |
Sauces
There are many sauces in the world! Almost ever dish should have a sauce, It doesn’t only add flavor but also moister, texture, richness, and visual appeal. Almost every sauce can be broken down into a base sauce. These base sauces are called mother sauces, there are 5 of them, espagnole, béchamel, veloute, hollandaise, and tomato. The mother sauces are used as a base, from them come the derivative sauces. A derivative sauce is when you take a mother sauce and add a few ingredients and tweak it.
Basics of a great sauce:
-Great stock.
-Thickening agents used properly, to achieve desired texture, flavor, and appearance.
-Use seasoning properly to achieve the desired flavor.
Mother sauces:
Béchamel: scaled milk, white roux, and seasoning (usually clove, bay leaf, and onion)
-Béchamel is the milk mother sauce and used for typically with cheese or other ingredients.
-Derivatives (some): cheddar cheese sauce, mornay sauce, mustard sauce, aurore sauce, créme sauce, nantua sauce, raifort sauce.
Velouté: white stock, and roux
-Veloute is typically a chicken stock sauce.
-Derivatives (some): sauce vin blanc, albufera sauce, allemande sauce, bercy, poulette, aurora, hungarian, sauce ravigote, normandy, supreme, venetian sauce.
Espagnole: brown stock, dark roux, mirepoix, and tomato puree
-Espagnole is a dark sauce use mainly with proteins.
-Derivatives (some): demi sauce, bordelaise, chasseur, madeira, perigourdine, chevreuil, bigarade.
Hollandaise: egg, butter, cuison, water, lemon juice, salt, and pepper
-Hollandaise is the sauce people will mainly remember from the dish egg benedict.
-Derivatives (some): bearnaise, choron, foyot, colbert, café, paloise, moutarde, mousseline.
Tomato: Tomato reduction, with vegetables/ classically, had stock & roux/ Contemporary, not so much
There are a couple ways to thicken your cooking needs. These agents can be added to aqueous items to thicken them.
Roux: equal parts flour and fat
-The darker the roux the less it will thicken the your sauce.
Arrowroots
Slurry: equal parts water and cornstarch
-Cornstarch is a flavorless powered and doesn’t work well with acids
There are many sauces in the world! Almost ever dish should have a sauce, It doesn’t only add flavor but also moister, texture, richness, and visual appeal. Almost every sauce can be broken down into a base sauce. These base sauces are called mother sauces, there are 5 of them, espagnole, béchamel, veloute, hollandaise, and tomato. The mother sauces are used as a base, from them come the derivative sauces. A derivative sauce is when you take a mother sauce and add a few ingredients and tweak it.
Basics of a great sauce:
-Great stock.
-Thickening agents used properly, to achieve desired texture, flavor, and appearance.
-Use seasoning properly to achieve the desired flavor.
Mother sauces:
Béchamel: scaled milk, white roux, and seasoning (usually clove, bay leaf, and onion)
-Béchamel is the milk mother sauce and used for typically with cheese or other ingredients.
-Derivatives (some): cheddar cheese sauce, mornay sauce, mustard sauce, aurore sauce, créme sauce, nantua sauce, raifort sauce.
Velouté: white stock, and roux
-Veloute is typically a chicken stock sauce.
-Derivatives (some): sauce vin blanc, albufera sauce, allemande sauce, bercy, poulette, aurora, hungarian, sauce ravigote, normandy, supreme, venetian sauce.
Espagnole: brown stock, dark roux, mirepoix, and tomato puree
-Espagnole is a dark sauce use mainly with proteins.
-Derivatives (some): demi sauce, bordelaise, chasseur, madeira, perigourdine, chevreuil, bigarade.
Hollandaise: egg, butter, cuison, water, lemon juice, salt, and pepper
-Hollandaise is the sauce people will mainly remember from the dish egg benedict.
-Derivatives (some): bearnaise, choron, foyot, colbert, café, paloise, moutarde, mousseline.
Tomato: Tomato reduction, with vegetables/ classically, had stock & roux/ Contemporary, not so much
There are a couple ways to thicken your cooking needs. These agents can be added to aqueous items to thicken them.
Roux: equal parts flour and fat
-The darker the roux the less it will thicken the your sauce.
Arrowroots
Slurry: equal parts water and cornstarch
-Cornstarch is a flavorless powered and doesn’t work well with acids
Vocabulary
Sauce: A thickened liquid used to flavor, moisten, or add design to the plate.
Mother Sauce: There are 5 basic sauces that serve as the base for almost all other sauces, These sauces are the mother sauces.
Derivative Sauce: A sauce made from a mother sauce by adding one or two items.
Compound Sauce: A sauce made from a mother sauce: aka compound sauce used with a lot of spices.
Grand Sauce: Are basically the same as the mother sauces but include brown sauces, Velouté, Béchamel, Red Sauces, and Emulsions.
Béchamel: Sauce made by thickening milk with a white roux and adding seasonings
Hollandaise: Sauce made from an emulsification of butter, egg yolks and flavorings
Espagnole: sauce made of brown stock, mirepoix and tomatoes and thickened by brown roux; it is often used to produce a demiglaze; also known as brown sauce and Spanish sauce.
Velouté: sauce made by thickening a veal stock, chicken stock or fish fumet with a white or golden roux.
Mayonnaise: A cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks
Beurre Manie: A combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor.
Roux: A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces, soups and other dishes.
Liason: A mixture of egg yolks and heavy cream used to thicken and enrich sauces.
Slurry: A mixture of raw starch and a cold liquid used for thickening.
Tomato Concasse:a tomato that has been peeled, seeded, and chopped to specified dimensions.
Clarified Butter: Purified butterfat; the butter is melted and the water and milk solids are removed.
Case Study: Week 2
As an Executive Chef you have assigned a newly hired cook to make the Brown Beef Stock for the upcoming week. Two hours later you walk through the kitchen and you notice that the stock is at a rapid boil, the bones are pale in color and sitting high above the water level, a box of salt is sitting by the kettle and the Bouquet Garni is still on the cook’s prep table, the mirepoix is small diced with no caramelization and the cold water tap has been tagged out by maintenance leaving hot water as the only source of water for the kettle. The cook sees you in the kitchen and approaches you to let you know that he has completed his assignment and that the stock is cooking and he is ready to pull and cool the stock.
Answer the following questions based upon the Case Study:
What did the cook do wrong in the production of the brown stock?
Everything is wrong in this study. The Stock is boiling when i should be simmering. The Bones are pale when they should be cooked. He didn't put the proper amount of water in the stock. You should never salt a stock. The bouquet garni is on the table witch it should be put in at the same time as the mirepoix. The mirepoix should be large diced and should be caramelized. He started with hot water instead with cold. And it should be cooked for 8 hours not 2.
What problems are caused by these errors?
You will not produce the a good stock, flavorless, poor clarity, no gelatinization, not the right aromatic flavors.
What were the correct steps that the cook should have taken to produce a brown stock?
1. Rinse the bones under cold running water and drain them well.
2. Roast the bones in the roasting pan with a little oil until dark brown, but not burned.
3. Remove the bones and place them in a stockpot.
4. Add the cold water and bring the stock to a simmer over moderate heat, skim the surface as its simmering.
5. Simmer the stock for approximately 8 hours, degrease the stock periodically.
6. Brown and caramelize the mirepoix in the roasting pan from the bones, add the tomato paste and mix, remove the mirepoix and save for later, deglaze the roasting pan and add the fond to the stock.
7. Add the Mirepoix and Sachet d'epice for the last 2 hours of simmering.
8. Strain, cool, wrap, and label the stock with the name, date, and instructor's name, refrigerate.
Should the cook pull the stock at this point? Why or why not.
Yes, pull the stock and start over.
Can anything be done with the stock or bones so that the cook’s efforts are not completely wasted?
You can pull the bones and same them producing a stock that isn't as great as taking the right steps, but you should start over with everything else.
As an Executive Chef you have assigned a newly hired cook to make the Brown Beef Stock for the upcoming week. Two hours later you walk through the kitchen and you notice that the stock is at a rapid boil, the bones are pale in color and sitting high above the water level, a box of salt is sitting by the kettle and the Bouquet Garni is still on the cook’s prep table, the mirepoix is small diced with no caramelization and the cold water tap has been tagged out by maintenance leaving hot water as the only source of water for the kettle. The cook sees you in the kitchen and approaches you to let you know that he has completed his assignment and that the stock is cooking and he is ready to pull and cool the stock.
Answer the following questions based upon the Case Study:
What did the cook do wrong in the production of the brown stock?
Everything is wrong in this study. The Stock is boiling when i should be simmering. The Bones are pale when they should be cooked. He didn't put the proper amount of water in the stock. You should never salt a stock. The bouquet garni is on the table witch it should be put in at the same time as the mirepoix. The mirepoix should be large diced and should be caramelized. He started with hot water instead with cold. And it should be cooked for 8 hours not 2.
What problems are caused by these errors?
You will not produce the a good stock, flavorless, poor clarity, no gelatinization, not the right aromatic flavors.
What were the correct steps that the cook should have taken to produce a brown stock?
Should the cook pull the stock at this point? Why or why not.
Yes, pull the stock and start over.
Can anything be done with the stock or bones so that the cook’s efforts are not completely wasted?
You can pull the bones and same them producing a stock that isn't as great as taking the right steps, but you should start over with everything else.
