white sauce soup demo study guide
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Creative Cooking 1. White Sauce Soup Demo Study guide. What do all of these sauces have in common?. White sauce. Veloute. Espagnole. Tomato. Hollandaise. They are all mother sauces! -The first four were brought about by French chef Antonin Carme - PowerPoint PPT PresentationTRANSCRIPT
White Sauce Soup Demo Study guide
What do all of these sauces have in common?
Espagnole
White sauce Veloute
Tomato Hollandaise
They are all mother sauces!
-The first four were brought about by French chef Antonin Carme
-The fifth, hollandaise, was created by Chef Auguste Escoffier
What is a white sauce?
• A liquid with a starch added to thicken it
What are the three components of a white sauce?
• Fat – such as butter, margarine, shortening, lard
• Adds flavor and prevents lumps
• Starch – such as flour, cornstarch, potato starch
• Thickener and structure
• Liquid – such as milk, broth, water
• Adds flavor and nutrients
Where are starches found?
• Starches are carbohydrates stored in plants
• Commonly found in grains, roots and tuber plants (wheat, cornstarch, potatoes)
What is a thickening agent?
• Food product that when added to a liquid mixture and heat is applied will expand to absorb surrounding liquid, thereby thickening the product
What starch thickening agents are typically used and how do they look
-Flour used in gravies and unsweetened sauces, will give an opaque appearance
-Cornstarch & tapioca used in puddings & sweetened sauces or unsweetened sauce for a translucent appearance
Why do starches need heat?
• Granular starches will not dissolve in water, however, when heat is added they will become soluble
What happens when you apply heat?
• The starch granules become soluble, absorb liquid, granules swell and mixture thickens
What is this process called?
• Gelatinization – as mixture cools it forms a chemical bond which forms a gel
What is it called when gel mixture breaks down and water leaks out?
• Synerisis – a good example of this is lemon pie filling
Three factors that affect thickening ability of starch:
• 1.Temperature – warm enough to swell starch – too hot and it will lump
2. Time – once mixture has become thickened you need to thoroughly cook to prevent a raw starch flavor.
3. Agitation – gently stirring keeps the mixture smooth, if you stir too fast you will break down the gel mixture and it will be a thin sauce
What happens if starch is added directly to hot liquid?
The starch will clump together and cause lumping
What are two techniques to keep lumps from forming
• 1. coat the starch with melted fat to form a ROUX
• 2. mix the starch with liquid to form a paste prior to heating
Where do you use a white sauce?
• Macaroni & cheese
• Vegetables with cheese sauce
Creamed soups
Fettuccini alfredo
Seafood in cream sauce
• It is classified according to it’s consistency:
• thin-cream soups
• medium-creamed, scalloped, sauces, gravies
• thick-souffles
• In any white sauce, the amount of flour is always equal to the amount of fat used. The amounts of ingredients used for the different white sauce consistencies are:
• • TYPE MARGARINE FLOUR SALT MILK
•
• Thin 2 Tbsp. 2 Tbsp. 1 tsp. 2 cups
• Medium 4 Tbsp. 4 Tbsp. 1 tsp. 2 cups
•
• Thick 6 Tbsp. 6 Tbsp. 1 tsp. 2 cups
•
• STEPS IN MAKING A WHITE SAUCE
•
• 1. Melt margarine in skillet over medium heat while stirring
• with a turner.
•
• 2. Take skillet off heat, stir in flour until getting a smooth
• paste.
•
• 3. Slowly add a little milk, press paste into milk mixture.
• 4. Continue doing this until all milk is added and mixture looks smooth.
•
• 5. Place back on medium heat, stirring constantly until
• thickened.
• 6.It will be gravy consistency when done.
Your assignment:
Create a comic strip of your kitchen creating their white sauce.
Remember comic strips are funny and things could go wrong, for example you could burn your white sauce and have to start all over.
When you create your comic strip be sure to include the ten vocab words
Ticket out the door
Fill in the blank
The more flour you add the ___________ the sauce will become
. You should add milk ____________ to the white sauce
Word bank: Gradually Thicker