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Lecture Professional cooking (7/E): Chapter 8 (part 2) - Gisslen

After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;. | Sauce: A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods. A sauce adds the following qualities to foods: Moistness Flavor Richness Appearance (color and shine) Interest and appetite appeal Stocks and Sauces Sauces: Functions The major sauces are made of three kinds of ingredients: A liquid, the body of the sauce A thickening agent Additional seasoning and flavoring ingredients Stocks and Sauces Sauces: Structure Liquids Leading sauces or Mother sauces White stock (chicken, veal, or fish): for velouté sauces Brown stock: for brown sauce or espagnole Milk: for béchamel Tomato plus stock: for tomato sauce Clarified butter: for hollandaise Stocks and Sauces Sauces: Structure Thickeners Roux : A cooked mixture of equal parts by weight of fat and flour. Beurre manié : A mixture of equal parts soft, raw butter and flour worked together to form a smooth paste. Liaison : A mixture of egg yolks and cream, used to enrich and lightly . | Sauce: A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods. A sauce adds the following qualities to foods: Moistness Flavor Richness Appearance (color and shine) Interest and appetite appeal Stocks and Sauces Sauces: Functions The major sauces are made of three kinds of ingredients: A liquid, the body of the sauce A thickening agent Additional seasoning and flavoring ingredients Stocks and Sauces Sauces: Structure Liquids Leading sauces or Mother sauces White stock (chicken, veal, or fish): for velouté sauces Brown stock: for brown sauce or espagnole Milk: for béchamel Tomato plus stock: for tomato sauce Clarified butter: for hollandaise Stocks and Sauces Sauces: Structure Thickeners Roux : A cooked mixture of equal parts by weight of fat and flour. Beurre manié : A mixture of equal parts soft, raw butter and flour worked together to form a smooth paste. Liaison : A mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid. Stocks and Sauces Sauces Roux Liaison Leading Sauces Liquid + thickening agent = leading sauce Leading sauce + additional flavorings = small sauce Standards of Quality for Sauces: Consistency and body Flavor Appearance Stocks and Sauces Sauces Finishing Heavy cream Used to give flavor and richness to sauce. Monter au beurre is to “finish with butter.” Add a few pieces of softened butter to the hot sauce. Swirl them in until melted. The sauce should then be served immediately. Stocks and Sauces Sauces Béchamel (p. 138): Small Sauces: Cream Sauce Mornay Sauce Cheddar Cheese Sauce Mustard Sauce Soubise Sauce Nantua Sauce Stocks and Sauces Sauces: Production Velouté (p. 183): Suprême sauce Allemande sauce White Wine sauce Small Sauces: Poulette Aurora Hungarian Curry Stocks and Sauces Sauces: Production Mushroom Albufera/Ivory Normandy Bercy Herb Brown Sauce or Espagnole (p.187) Fond Lié or Jus Lié Demi-Glace Small .