| Introduction -- Chapter 10 -- Chapter 11 -- Chapter 26 -- Chapter 24 -- Lesson Assignments |
This lesson covers three general topics: stocks, sauces, and soups; sandwiches; and salads and dressings. Chapter 10 explains the difference between stocks and sauces and offers instruction on how to produce a quality product. The chapter further discusses the versatility of stocks and sauces as they can be used to enhance numerous food dishes. Soups are also versatile menu items of their own on food service menus. Chapter 11 describes techniques to use when preparing quality soups and offers tips on what types of ingredients blend well in a variety of ways.
Chapter 26 discusses the importance of using discretion when selecting ingredients to prepare a high-quality sandwich. These ingredients should complement each other and include meats, vegetables, spreads, and additional creative alternatives. The chapter also notes how careful assembly and precise cutting add to the appearance of the finished product.
Along with stocks, sauces, and soups, salads also lend food service operations versatility in menu items. Not only are there numerous types of salads, but there is also an endless variety of foods and dressings that can be used to prepare them. A salad can be an appetizer, entrée, or even a dessert. Chapter 24 discusses the techniques used to prepare the different types of salads and covers numerous dressing options available to complement the salads.
Chapter 10: Stocks and Sauces
Chapter 10 objectives
After studying this chapter, you will be able to:
- understand how heat is transferred through conduction, convection and radiation;
- understand how heat affects foods;
- understand the basic principles of various cooking methods.
Chapter 10 topics
- Stocks
- ingredients
- principles of stock-making
- white stock
- brown stock
- fish stock and fish fumet
- vegetable stock
- court bouillon
- nage
- glaze
- Sauces
- thickening agents
- finishing techniques
- sauce families
- the bechamel family
- the veloute family
- the espagnole (brown sauce) family
- the tomato sauce family
- the hollandaise family
- beurre blanc and beurre rouge
- compound butters
- pan gravy
- coulis
- contemporary sauces
- salsa and relish
- vegetable juice sauces
- broth
- flavored oil
- using sauces
Key terms from Chapter 10
| allemande | deglaze | liaison | sauce | |||
| au jus | degrease | mirepoix | slurry | |||
| beurre manie | demi-glace | monter au beurre | small sauce | |||
| cartilage | emulsification | mother sauce | stock | |||
| chutney | gastique | nage | supreme | |||
| collagen | gelatin | reduction | sweat | |||
| connective tissue | glaçage | remouillage | tempering | |||
| court bouillon | jus lie | roux | venting |
Related websites for Chapter 9
http://www.ed-foods.com/productcatalog.html
http://cfchefs.com/
http://www.redibase.com/
http://whatscookingamerica.net/History/SaladHistory.htm
