Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Thickening Thickening AgentsAgents

Session ThreeSession Three

CHRM 1120 – Soup and Sauce BasicsCHRM 1120 – Soup and Sauce Basics

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

AgendaAgenda

ProfessionalismProfessionalism SanitationSanitation Knife SkillsKnife Skills Consomme ReviewConsomme Review Thickening AgentsThickening Agents Thick SoupsThick Soups

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

How to Make Consommé:How to Make Consommé:

Use of a Clearmeat Use of a Clearmeat Need an acid, proteins (egg white and lean meat) and aromatics Need an acid, proteins (egg white and lean meat) and aromatics

(mire poix)(mire poix) Add to cold stockAdd to cold stock Place over low heat, STIRPlace over low heat, STIR Allow raft to form, NEVER STIR AGAINAllow raft to form, NEVER STIR AGAIN Move to side of burner, create “chimney” simmer for an hourMove to side of burner, create “chimney” simmer for an hour the resultant product is called a consommé double or double the resultant product is called a consommé double or double

strength stock..strength stock..

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

THICKENING AGENTS THICKENING AGENTS (and how they work)(and how they work)

RouxRoux Beurre ManieBeurre Manie Starch slurryStarch slurry Waxy maizeWaxy maize Heat or freezer Heat or freezer

stabilized starchesstabilized starches White washWhite wash

Vegetable pureesVegetable purees Cream and egg yolk Cream and egg yolk

liaisonliaison PanadePanade ReductionReduction EmulsionEmulsion

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Roux-Roux-

fat and flour in equal amounts, cooked and fat and flour in equal amounts, cooked and used to thicken liquid. used to thicken liquid.

white, blonde, brown, cajun, and blackwhite, blonde, brown, cajun, and black

BrownBrown BlondeBlonde

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

RouxRoux

VarietiesVarieties CookeryCookery IncorporatingIncorporating Choosing a RouxChoosing a Roux Keys to SuccessKeys to Success

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Beurre Manie-Beurre Manie-

fat and flour kneaded together raw and fat and flour kneaded together raw and added to simmering sauce.added to simmering sauce.

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Starch slurryStarch slurry

cornstarch, arrowroot, or potato starch cornstarch, arrowroot, or potato starch added to cold liquid and stirred into boiling added to cold liquid and stirred into boiling hot stock or liquid. Gelatinization occurs and hot stock or liquid. Gelatinization occurs and thickens the liquidthickens the liquid

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Waxy maizeWaxy maize

another type of starch with a higher starch another type of starch with a higher starch concentration, less likely to break down.concentration, less likely to break down.

Good for gluten free applications

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Heat or freezer stabilized starchesHeat or freezer stabilized starches

pre-gelatinized or instant starch.pre-gelatinized or instant starch.

Alpha or pregelatinized starch is a dry precooked starch. It is processed from the native tapioca starch and derived in white crystal or flake-powder form. It becomes a gelatin when mixed with water.

Pregelatinized starch is mostly used in many fields of food and industrial applications. In China, Japan and Taiwan, it is mostly used as feed-meal binder by the fish and eel feeding industry.

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

White washWhite wash

wheat flour and water or milk added as a wheat flour and water or milk added as a slurry. Needs to be cooked longer to be slurry. Needs to be cooked longer to be effective. Rarely used in foodservice.effective. Rarely used in foodservice.

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Vegetable pureesVegetable purees

starchy vegetables used to thicken sauces starchy vegetables used to thicken sauces such as peas, or potatoessuch as peas, or potatoes

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

RiceRice

Stabilizes water, increasing the volume of Stabilizes water, increasing the volume of the final product. Neutral taste. Does not the final product. Neutral taste. Does not contain gluten. Bonds the most water contain gluten. Bonds the most water

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Cream and egg yolk liasonCream and egg yolk liason

cream and egg yolk mixed together with a cream and egg yolk mixed together with a small amount of sauce, to temper and the small amount of sauce, to temper and the mixture whisked back into the main sauce. mixture whisked back into the main sauce. Used as a finishing step. Sauces thickened Used as a finishing step. Sauces thickened with a liaison cannot be boiled or the mixture with a liaison cannot be boiled or the mixture will curdle.will curdle.

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

PanadePanade

bread soaked in milk, or bread crumbsbread soaked in milk, or bread crumbs

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

ReductionReduction

reducing the mixture to glaze consistencyreducing the mixture to glaze consistency

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Emulsion-Emulsion-

egg yolk, and acid acting as an emulsifier to egg yolk, and acid acting as an emulsifier to butter or other liquid fats.butter or other liquid fats.

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Thick Soup InformationThick Soup Information

Today’s lab will cover the following soups:Today’s lab will cover the following soups:

Lobster BisqueLobster BisqueCarrot PotageCarrot PotageNew England New England Clam ChowdaClam Chowda

GazpachoGazpachoGumboGumboCream of PortabellaCream of Portabella

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Research ProjectResearch Project

Using your recipe packet as a guide, please Using your recipe packet as a guide, please take 10 minutes as a group to identify the take 10 minutes as a group to identify the keys to successfully completing your keys to successfully completing your assigned soups.assigned soups.

Please consider:Please consider:– Sanitation issuesSanitation issues– Storage issuesStorage issues– Knife skills requiredKnife skills required– Reheating and serviceReheating and service

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Research Project - 2Research Project - 2

Share your findings with the class in a 5 Share your findings with the class in a 5 minute presentationminute presentation

Groups from Wednesday’s Lab and Groups from Wednesday’s Lab and Thursday’s lab should collaborateThursday’s lab should collaborate

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Consomme PracticalConsomme Practical

Each student will be required to generate Each student will be required to generate one quart of clarified stock – type as one quart of clarified stock – type as assigned by the instructor – within the assigned by the instructor – within the following guidelines:following guidelines:– 2 hours to prepare and deliver2 hours to prepare and deliver

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Flavor (35 points) 

Temperature 10 points  

soup was perfectly hot (or cold)

Mouthfeel 10 points  

texture matches the concept of the soup, desirable consistency or variation amongst textures exists

Balance of Tastes 10 points  

harmonious blend or juxtaposition of tastes – garniture is appropriate for type of consomme

Subjective Evaluation 10 points  

1=not my cup of tea, 3=I liked it, but something wasn't perfect

5=Perfection, I need to call my mother to tell her about this soup

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Preparation/Sanitation (20 points)

safety/sanitation 10 points  

Follows established safety and sanitation regulations. Behavior does not endanger classmates. Works in an organized manor

Preparation 10 points  

Adheres to classical techniques.

Appearance (10 points)

Color/Sheen 5 points  

colors are bright and crisp, appropriate for the style of consomme

Clarity 5 points  

consomme is clear through to the bottom. student is able to read the year off of a quarter in the bottom of a cup

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Creativity (15 points)

Accuracy 10 points  

name of the soup reflects its make-up, classic and contemporary references are appropriate

Presentation 5 points  

delivered on time in appropriate service ware.

Brigade (10 points)

Uniform 10 points  

appropriate hat, jacket, thermometer, check pants, black shoes, and clean shaven, no jewelry, no/little make-up. Generally well-kept appearance

Soup and Sauce BasicsSoup and Sauce Basics Session Three-ThickenersSession Three-Thickeners

Homework and QuizHomework and Quiz

Your best friend missed today’s class and Your best friend missed today’s class and you only have five minutes to write down you only have five minutes to write down “the important stuff” that he missed. “the important stuff” that he missed.

Quiz URL: Quiz URL: http://www.quia.com/quiz/895475.html http://www.quia.com/quiz/895475.html