Stocks, Soups And Sauces Flashcards
What should you avoid in fish stock
Salmon
Red mullet
Oily fish
Bad quality points of fish stock
cloudy and not translucent
flavour is too strong
fat still on the top
not been passed
Preparation of tomato sauce
Heat butter or oil
Add the mirepoix and allow to soften
Add the garlic
Add flour and cook out for a minute
Add tomato purée
Add stock and bay leaf, then simmer
Blend, and season
Preparation of fish stock
Wash fish bones and add to pan
Roughly chop your mirepoix
Add fennel
Make bouquet garni and add
Cover with water
Bring to the boil and simmer
How long should stocks take to cool
After 90 minutes they should reach less than 8 degrees
different soups
Clear soups
Broths
Purée soups
Cream soups
Bisques
Example of clear soup
Consommé
Example of broths
Minestrone and scotch broth
What is a veloutes and example
A veloutes is made from a roux with stock and vegetables or meat
This is then passed and enriched with egg yolk and cream
E.g. chicken veloute
What is a bisque + example
A rich soup made with shellfish or fish stock and passed, with cream
Prawn bisque
Minimum holding temperature for soup
63
Different between white and blond roux
The fat and flour is cooked for longer until a sandy texture and no colour in a blond roux
Brown roux
Cooked for much longer than all the other roux
Used for an espagnole
Brown roux
Cooked for much longer than all the other roux
Used for an espagnole
Continental roux
Mixed to a cold paste
Then cooked in the oven, stirring every so often until brown and biscuit texture
Then rolled up in cling film and refrigerated
