Soup+Sauce Intro
Stock prep
Soups
Thickening and Sauces
100
Where do soups and sauces originate from?
From western cuisine
100
What is white stock made of?
White meat, veal bines
100
what meat is in voulute?
meat, poultry, and fish
100
Name 2 ingredients that can thicken sauces.
Flour, corstarch
200
What happens when a sauce is prepared correctly?
The end product is something that with please both the guest and the judge.
200
What is Brown stock made with?
Bones, poultry meat, veal, and beef
200
What is texture on cream soups?
the soup should look and feel smooth on the palate. There should be no lumps.
200
What could you add after the thickening agent, so that the sauces aren't bland?
spices(garlic powder, paprica, tyme, oregeno,soy sauce, lemon juice)
300
What is a stock?
Liquid made by cooking bones, meat, fish, or veggies slowly in water.
300
What happens if the heat is too low?
Little or no movement in the stock
300
How do you thicken cream soups?
Flour or cornstarch
300
if iver thickened, what could you do to fix it?
water of broth
400
what do you need in order to make the perfect soup?
you need skill, knowledge and patience.
400
when is the mirepoix added?
When the bones are 3 quarters roasted
400
what is Potages aux lègumes
its a vegetable soup
400
What is a slang word for thickening agents kitchens use?
"slurry"
500
What types of sauces are there?
White, brown, buter, green, hot, sweet, and tzatziki
500
What should the stock do while it's cooking?
It should slightly roll.
500
what is a laison
the binding of thickening agents of a sauce, often based on egg yolks
500
what ingredient could you use to replace water to be creamy?
milk or cream
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