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Premium member Presentation Transcript Professional Cookery Day ReleaseSauces : Professional Cookery Day ReleaseSauces Michael Young MBE Cook Basic Hot & Cold Sauces : Cook Basic Hot & Cold Sauces Basic Stocks Thickening Agents Basic Sauces Definition of a Stock : Definition of a Stock A Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs. Clear in appearance Delicate flavour Clear of grease Storage of Stocks. : Storage of Stocks. When cooked stocks must be strained and cooled within 90 minutes and stored in a fridge, stocks can be frozen. All stocks must be re-boiled after storage prior to being used. Type of Stocks : Type of Stocks White Beef Stock Brown Beef Stock Vegetable Stock Chicken Stock Fish Stock Faults in Stock Production. : Faults in Stock Production. STOCK CLOUDY. Incorrect ingredients, poorly prepared. Incorrect cooking. Stock not skimmed. Old stock. STOCK LACKS FLAVOUR. Incorrect ratio of ingredients to liquid. Cooking time too short. Glazes : Glazes A Glaze is a reduction of stock, which is formed by Evaporation of the liquid. It can be stored and used to enhance the flavour of other stocks and sauces. It can be reconstituted by adding water to form a stock. Tips on Stocks : Tips on Stocks Never season a stock. Never boil a stock. Never add Potatoes, Swede, Turnip. Always re-boil stocks. Convenience Stock. Thickening Agents. : Thickening Agents. There are 3 main types of thickening agent used in the production of a sauce. ROUX BEURRE MANIE STARCHES ROUX : ROUX A Roux is a mixture of FLOUR & FAT, gently cooked together over low heat. White Roux: Cooked for 2 -3 mins this allows the flour to COOK OUT, White in colour. Blond Roux: Cooked for 3 - 5 mins, until a Sandy colour. Brown Roux: Cooked for 10 - 15 mins, until Brown in colour BEURRE MANIE. : BEURRE MANIE. This is an equal mixture of Flour & Butter. Kneaded together and then whisked into the liquid in small quantities, thickening as it cooks out. This is also known as a cold roux or pounded butter. STARCHES. : STARCHES. Cornflour, Arrowroot, Potato Flour, Rice Flour & Barley Flour. These are used as a thickening agent. Arrowroot & cornflour are the most commonly used . The starch must be mixed with cold water before adding to the hot liquid. OTHER THICKENING AGENTS. : OTHER THICKENING AGENTS. EGG YOLKS (PROTEIN BASED). VEGETABLES & FRUITS. BLOOD (JUGGED HARE). GLAZES. CLASSIFICATION OF SAUCES. : CLASSIFICATION OF SAUCES. BECHAMEL VELOUTE ESPAGNOLE (BROWN SAUCE) TOMATO JUS LIE ESPAGNOLE. : ESPAGNOLE. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BROWN ROUX STOCK 6 HOURS MADEIRA, BROWN ONION, CHASSEUR, PIQUANT, DEMI GLACE. VELOUTE : VELOUTE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BLOND STOCK 45 MINS CHICKEN, MUSHROOM, FISH, CAPER JUS LIE : JUS LIE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES ARROWROOT STOCK 2 HRS FOR STOCK & 10 MIN TO COOK OUT ARROWROOT. CAN BE USED INSTEAD OF DEMI GLACE. COLD SAUCES : COLD SAUCES Vinaigrette Basic recipe 3 parts Oil to 1 part Vinegar. Various types of Oils and Vinegar’s can be used, with the addition of herbs and spices. MayonnaiseCan be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare.This sauce must be stored below 5c.If producing a fresh Mayonnaise pasteurised Egg Yolks must be used : MayonnaiseCan be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare.This sauce must be stored below 5c.If producing a fresh Mayonnaise pasteurised Egg Yolks must be used Horseradish. : Horseradish. Horseradish is a sauce traditionally served with Roast Beef, it can be served with Chicken Maryland or Smoked Trout. Mint Sauce. Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton. Match the base sauces shown with their MOST suitable garnish or accompaniment : Match the base sauces shown with their MOST suitable garnish or accompaniment 1. Chicken velouté 2. Demi-glace 3. Hollandaise 4. Fish velouté 5. Béchamel A. Juice and zest of oranges B. Sliced mushrooms and cream C. Madeira, shallots and truffles D. Sweated chopped onions E. Fresh tomato coulis Which two of the listed factors should be considered when balancing the colour of the sauce with the dish : Which two of the listed factors should be considered when balancing the colour of the sauce with the dish 1. Does it enhance the visual appeal of the dish 2. The colours should not clash 3. The sauce should be the same colour as the food in the dish 4. Sauces should always have strong bright colours Qulaitity & Consistency of the sauce can be balanced with the final dish? : Qulaitity & Consistency of the sauce can be balanced with the final dish? No lumps Plenty of Sheen Make sure the sauce thinly coats the back of a service spoon Correct seasoning, colour, consistency and flavour Sauce should only have one predominant flavour and colour The sauce and the dish should be of similar quality What should be used when making a hollandaise sauce and why? : What should be used when making a hollandaise sauce and why? A Stainless steel piano wire whisk to allow for fast incorporation and emulsification* What temperature must starch based sauces reach in order for the starch granules to cook out? : What temperature must starch based sauces reach in order for the starch granules to cook out? 100ºC* Which one of the following is the BEST process to finish a sauce with a liaison? : Which one of the following is the BEST process to finish a sauce with a liaison? Add the sauce to the liaison and return to the saucepan, re-heat but do not boil* Slide 27: Thank you any questions! You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
seafood Belfastmet Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 74 Category: Education License: All Rights Reserved Like it (0) Dislike it (0) Added: December 13, 2010 This Presentation is Public Favorites: 0 Presentation Description General Comments Posting comment... Premium member Presentation Transcript Professional Cookery Day ReleaseSauces : Professional Cookery Day ReleaseSauces Michael Young MBE Cook Basic Hot & Cold Sauces : Cook Basic Hot & Cold Sauces Basic Stocks Thickening Agents Basic Sauces Definition of a Stock : Definition of a Stock A Stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs. Clear in appearance Delicate flavour Clear of grease Storage of Stocks. : Storage of Stocks. When cooked stocks must be strained and cooled within 90 minutes and stored in a fridge, stocks can be frozen. All stocks must be re-boiled after storage prior to being used. Type of Stocks : Type of Stocks White Beef Stock Brown Beef Stock Vegetable Stock Chicken Stock Fish Stock Faults in Stock Production. : Faults in Stock Production. STOCK CLOUDY. Incorrect ingredients, poorly prepared. Incorrect cooking. Stock not skimmed. Old stock. STOCK LACKS FLAVOUR. Incorrect ratio of ingredients to liquid. Cooking time too short. Glazes : Glazes A Glaze is a reduction of stock, which is formed by Evaporation of the liquid. It can be stored and used to enhance the flavour of other stocks and sauces. It can be reconstituted by adding water to form a stock. Tips on Stocks : Tips on Stocks Never season a stock. Never boil a stock. Never add Potatoes, Swede, Turnip. Always re-boil stocks. Convenience Stock. Thickening Agents. : Thickening Agents. There are 3 main types of thickening agent used in the production of a sauce. ROUX BEURRE MANIE STARCHES ROUX : ROUX A Roux is a mixture of FLOUR & FAT, gently cooked together over low heat. White Roux: Cooked for 2 -3 mins this allows the flour to COOK OUT, White in colour. Blond Roux: Cooked for 3 - 5 mins, until a Sandy colour. Brown Roux: Cooked for 10 - 15 mins, until Brown in colour BEURRE MANIE. : BEURRE MANIE. This is an equal mixture of Flour & Butter. Kneaded together and then whisked into the liquid in small quantities, thickening as it cooks out. This is also known as a cold roux or pounded butter. STARCHES. : STARCHES. Cornflour, Arrowroot, Potato Flour, Rice Flour & Barley Flour. These are used as a thickening agent. Arrowroot & cornflour are the most commonly used . The starch must be mixed with cold water before adding to the hot liquid. OTHER THICKENING AGENTS. : OTHER THICKENING AGENTS. EGG YOLKS (PROTEIN BASED). VEGETABLES & FRUITS. BLOOD (JUGGED HARE). GLAZES. CLASSIFICATION OF SAUCES. : CLASSIFICATION OF SAUCES. BECHAMEL VELOUTE ESPAGNOLE (BROWN SAUCE) TOMATO JUS LIE ESPAGNOLE. : ESPAGNOLE. TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BROWN ROUX STOCK 6 HOURS MADEIRA, BROWN ONION, CHASSEUR, PIQUANT, DEMI GLACE. VELOUTE : VELOUTE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES BLOND STOCK 45 MINS CHICKEN, MUSHROOM, FISH, CAPER JUS LIE : JUS LIE TYPE OF ROUX TYPE OF LIQUID COOKING TIME DERIVATIVES ARROWROOT STOCK 2 HRS FOR STOCK & 10 MIN TO COOK OUT ARROWROOT. CAN BE USED INSTEAD OF DEMI GLACE. COLD SAUCES : COLD SAUCES Vinaigrette Basic recipe 3 parts Oil to 1 part Vinegar. Various types of Oils and Vinegar’s can be used, with the addition of herbs and spices. MayonnaiseCan be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare.This sauce must be stored below 5c.If producing a fresh Mayonnaise pasteurised Egg Yolks must be used : MayonnaiseCan be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare.This sauce must be stored below 5c.If producing a fresh Mayonnaise pasteurised Egg Yolks must be used Horseradish. : Horseradish. Horseradish is a sauce traditionally served with Roast Beef, it can be served with Chicken Maryland or Smoked Trout. Mint Sauce. Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton. Match the base sauces shown with their MOST suitable garnish or accompaniment : Match the base sauces shown with their MOST suitable garnish or accompaniment 1. Chicken velouté 2. Demi-glace 3. Hollandaise 4. Fish velouté 5. Béchamel A. Juice and zest of oranges B. Sliced mushrooms and cream C. Madeira, shallots and truffles D. Sweated chopped onions E. Fresh tomato coulis Which two of the listed factors should be considered when balancing the colour of the sauce with the dish : Which two of the listed factors should be considered when balancing the colour of the sauce with the dish 1. Does it enhance the visual appeal of the dish 2. The colours should not clash 3. The sauce should be the same colour as the food in the dish 4. Sauces should always have strong bright colours Qulaitity & Consistency of the sauce can be balanced with the final dish? : Qulaitity & Consistency of the sauce can be balanced with the final dish? No lumps Plenty of Sheen Make sure the sauce thinly coats the back of a service spoon Correct seasoning, colour, consistency and flavour Sauce should only have one predominant flavour and colour The sauce and the dish should be of similar quality What should be used when making a hollandaise sauce and why? : What should be used when making a hollandaise sauce and why? A Stainless steel piano wire whisk to allow for fast incorporation and emulsification* What temperature must starch based sauces reach in order for the starch granules to cook out? : What temperature must starch based sauces reach in order for the starch granules to cook out? 100ºC* Which one of the following is the BEST process to finish a sauce with a liaison? : Which one of the following is the BEST process to finish a sauce with a liaison? Add the sauce to the liaison and return to the saucepan, re-heat but do not boil* Slide 27: Thank you any questions!