W8 Soups and Sauces/Stocks

Question 1

Every soup is built upon…

Answer 1

A stock or a broth

Question 2

Definition of soups

Answer 2

Liquid food which may or may not contain other solid ingredients such as meat, poultry, vegetables and/or grain-based foods (pasta, noodles, rice, etc)

Question 3

What is another definition for soup?

Answer 3

Flavored, seasoned liquid that’s usually cooked and can be served as a side dish or a main course

Question 4

What provides collagen from the bones of animals and offers a unique consistency that transforms soups and serves for many sauces?

Answer 4

Stocks and broths

Question 5

What are stocks?

Answer 5

Thin liquid, the foundation for many soups, is made by simmering meat, poultry, seafood and/or their bones and vegetables. Or reduced. There may be herbs and spices added as well, but not always. The final product is often strained to result in a more transparent liquid

Question 6

What’s reduce?

Answer 6

Technique used to concentrate the flavor through evaporation

Question 7

Bones

Answer 7

Often are a primary ingredient in stock because they provide gelatin, which adds body and richness to the final product. There are treatments that can enhance the flavor and color of a stock

Question 8

Stocks Con’ts/Key elements

Answer 8

water, bones, bouquet garni, and mirepoix

Question 9

Mirepoix

Answer 9

Mixture of diced onions, carrots, and celery, which is often done in a 2:1:1 ratio that adds lots of flavor to a stock

Question 10

Bouquet garni

Answer 10

Often called aromatic, it is usually formed by fresh herbs and spices bundled together and infuse the stock with additional flavor

Question 11

Water

Answer 11

Main ingredient in all stocks because it serves as the base, this helps extract the flavor from not only the bones but also the vegetables (mirepoix) and bouquet garni

Question 12

Swapping the carrot out for leeks (puerro)

Answer 12

Relate to smaller changes in color to the final stock and often referred to as a whit mirepoix

Question 13

Translation of bouquet garni

Answer 13

Bag of herbs

Question 14

Common herbs for bouquet garni

Answer 14

Sage, bay leaves, rosemary, thyme, and parsley

Question 15

Boiling stock leads to…

Answer 15

Increased toughness for any meat that we may have added and disintegrate all of the ingredients beyond the point where it’s going to be easy to remove them through straining

Question 16

White stock

Answer 16

Simmering bones of beef, veal, chicken, or pork

Question 17

Brown stock

Answer 17

Browning bones, prior to simmering them, tend to have a deeper, more caramelized flavor compared to that of a white stock

Question 18

Process of bones prior to brown stock

Answer 18

Roasting them in the oven prior to simmering, may or may not include roasted vegetables, 400ºF for 30-45min

Question 19

Why cutting bones for both brown and white stocks?

Answer 19

Helps draw out even more flavor that’s coming from them

Question 20

What are other bone treatments besides roasting them?

Answer 20

Blanching and sweating

Question 21

Blanching bones

Answer 21

For a short time to remove impurities for a clearer end product. You would first want to place them in a large stock pot and cover with cold water, then bring it to a boil, skimming off impurities from the surface of the boiling water, this would then be drained and the bones rinsed with cold water. It is definitely not required, but it can help remove impurities for a cleared product

Question 22

Sweating bones

Answer 22

Heating them in oil for a short time to release flavors

Question 23

When do vegetables tend to be added?

Answer 23

Until the very end

Question 24

Vegetables NOT to use for veggie stock

Answer 24

Cabbage, brussels sprouts, broccoli, cauliflower, turnips, swedes/rutabaga, and artichokes

Question 25

Vegetables to use for veggie stock

Answer 25

Onions, carrots, celery, leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, pea pods, zucchini and other squash, capsicums, mushrooms, corn cobs, dill, thyme, parsley, coriander, and basil

Question 26

Why we have the list of vegetables NOT tu use?

Answer 26

They are smelly, these types can increase the amount of those volatile compounds

Question 27

Average cooking time for fish stock

Answer 27

30-45min

Question 28

Average cooking time for vegetable stock

Answer 28

30-60min

Question 29

Average cooking time for chicken stock

Answer 29

4-6 hours

Question 30

Average cooking time for beef stock

Answer 30

6-12 hours

Question 31

Cut bone...

Answer 31

in 2-3 inch pieces or crack opne

Question 32

Avoid...

Answer 32

smelly vegetables

Question 33

Add herbs...

Answer 33

towards the end in meat stocks to avoid bitter flavor

Question 34

Caramelize...

Answer 34

mirepoix for brown stocks

Question 35

Avoid adding...

Answer 35

salt until the end

Question 36

Adding to much...

Answer 36

water will dilute flavor

Question 37

Tips for making stocks

Answer 37

Cut Avoid Add Caramelize Avoid Dilute

Question 38

Broth

Answer 38

Made with meat usually without bones, cooked with water with very little or no flavoring added. Tend to have more mild flavor because they're just not reduced to the same extent as a stock. They're cooked for shorter periods of time and unable to develop the same amount of flavor. May or may not have herbs, and have added seasoning.

Question 39

Cooking time for broths

Answer 39

1-2 hours

Question 40

Types of soup

Answer 40

Thick and clear soup

Question 41

Clear soups

Answer 41

Stocks, broths, consommés

Question 42

Thick soups

Answer 42

Cream, purée, bisques, chowders, specialty: had an ingredient added to either the broth or the stock

Question 43

Consommé

Answer 43

Clarified stock: egg whites added to stock will grab onto impurities for easy removal. An egg white is beaten and then added to the stock, and as it rises, it forms a raft, this entraps any loose particles that are floating around in the stock

Question 44

Why a beef consommé looks golden rather than a beef broth looking brown?

Answer 44

There are fewer particles floating around, and we can see a higher degree of transparency

Question 45

Cream soup

Answer 45

Includes cream, light cream, half n half, or milk as a main ingredient, and adding it to a thickened flavorful puree that might be made from meat, poultry, seafood, or vegetables. often thickened with a roux and sometimes thickened with potato starch

Question 46

Roux

Answer 46

1. Melt butter, or heat oil/fat 2. Add flour 3. Stir consistently over low/medium heat

Question 47

Puréed soup

Answer 47

Thickened by the starch found in the main ingredient, puréeing of the ingredient releases the starch, puréed before cooking or after, usually done with an immersion blender

Question 48

Bisque

Answer 48

Really a type of cream soup but also a purée soup in a way. Made from seafood and the shells from the seafood are what get pureed, this can cause it to become grainy and texture, but in general, the final product is pretty smooth

Question 49

Chowders

Answer 49

It can also contain seafood (except Manhattan clam, which contains no cream and instead is tomato based). Prepared with cream/milk, roux, and either vegetables or seafood. Differs from bisques in texture and amount of cream, contains bite-sized pieces of ingredients

Question 50

Speciality soups

Answer 50

Minestrone: Italian, tomato base Vichyssoise: french, cold potato and leek soup Gumbo: thick creole soup from Louisiana, contains okra and file powder (Michener made from sassafras trees) Gazpacho: cold tomato-based soup Borshct: cold beet soup from Russia Bouillabaisse: contains three types of fish, mirepoix, and herbs/spices

Question 51

Stews

Answer 51

Water added becomes the broth used, no straining, no thickening agent. Tend to be more hardy and consumed as a main dish

Question 52

Functions of sauces

Answer 52

Adds flavor Moisture Texture Body (robust flavor and texture) Visual appearance

Question 53

Types of sauces

Answer 53

Thickened sauces Unthickened (simple) Mother sauces vs small sauces

Question 54

Examples of thickened sauces

Answer 54

cheese, white, and gravies

Question 55

Examples of unthickened (simple) sauces

Answer 55

hollandaise, butter, fruit, and tomato sauces

Question 56

The five mother/grand/leading/major sauces sauces

Answer 56

Bechamel: milk, flour, butter Hollandaise: clarified butter with egg yolks Espagnole: basic brown stock thickened with roux Velouté: simmer white stock with roux Classic tomato sauce: tomato sauce with roux

Question 57

Bechamel

Answer 57

milk, flour, butter

Question 58

Hollandaise

Answer 58

clarified butter with egg yolks

Question 59

Espagnole

Answer 59

basic brown stock thickened with roux

Question 60

Velouté

Answer 60

simmer white stock with roux, "velvet"

Question 61

Classic tomato sauce

Answer 61

tomato sauce with roux

Question 62

Small sauces

Answer 62

Created from mother sauces, e.g. cheese (from béchamel), mushroom sauce (from espagnole), cream, and curry

Question 63

Thickened sauces

Answer 63

Relies on the process of gelatinization of a starch. There are three ingredients at the foundation: 1. Liquid: white or brown stock, milk, butter, tomato juice/puree 2. Thickening agent: starch (most common) 3. Seasoning/flavoring: salt, pepper, cayenne, herbs, wine

Question 64

Gelatinization

Answer 64

The same process occurs when we thicken soups with a roux. Occurs when starch granules are heated in a liquid, and the bond between the starch molecules themselves begins to weaken, which allows water to enter the granule and the molecules themselves to swell. The process is irreversible

Question 65

Types of carbohydrates on a starch

Answer 65

Either amylose or amylopectin

Question 66

Amylose

Answer 66

Long chain: main player for gelatinization

Question 67

Amylopectin

Answer 67

Branched-chain

Question 68

Factors that affect gelatinization

Answer 68

Amount of water: must have enough water Temperature: will not occur in cold temperature Timing: heating for too long causes starch molecule breakdown Stirring: required at the begining Acid: will reduce ability to gel and thicken Sugar: water competitor Fat/Protein: delays gelatinization by coating starch

Question 69

Retrogradation

Answer 69

When cooled, starch molecules recrystallize (clump) together, and water weeps from the gel

Question 70

Dextrinization

Answer 70

Inhibits the ability of the starch to gel, break down starch in the presence of dry heat, taste sweet

Question 71

Unthickened sauces (simple sauce)

Answer 71

Sauces prepared without starch: some gravies, butter sauce, barbecue sauce, tomato sauces

Question 72

Gravy preparation

Answer 72

Thickened or unthickened (au jus = in own juice). Preparation: - Degreasing - Deglazing - Reduction - Straining - Seasoning

Question 73

Degreasing

Answer 73

Goal: separating liquid from fat. After cooking, the meat or poultry is removed from the pan so that only liquids and whatever residues or particles remain in the bottom of the pan are there. It is this liquid and the residue that we need to separate from whatever remaining fat there is. There are several methods to do it: - Refrigerate it so that the fat that remains is going to harden and then simply remove it - Spoon off by skimming the fat away - Special utensils

Question 74

Deglazing

Answer 74

After the fat has been removed, in gravy making specifically, there is a hot liquid (broth or wine or juice or water) to release stuck bits

Question 75

Reducing

Answer 75

The process of "cooking down" a liquid to concentrate flavor. Another form to say that we are evaporating water through simmering or boiling