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3050 Advanced soups and Sauces Lessons

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					Advanced Soups and Sauces




ADVANCED SOUPS AND
     SAUCES
                            FOD3050
Advanced Soups and Sauces




Lesson 1: (two days)

                                    SAUCES

   1. What is the purpose of sauces?
   2. What can be used as a thickening agent?
   3. List 4 liquids that can make the structure of a sauce. eg milk
   4. What can be used as a thickening agent for sauce?
   5. What are 5 flavoring agents?
   6. What are the types of roux?
   7. What are the ingredients of a roux?
   8. How do you prepare a roux?
   9. List 5 thickening agents:
   10.What are some possible problems with using egg yolks and cream liaison
      for thickening?
   11.What is the purpose of finishing techniques?
   12.What are five finishing techniques?
   13.What are two sauce families?
   14.List 5 quality standards of sauces:
   15.How would you make a sauce low fat
   16.Prepare derivatives of the following foundation sauces, where one product
      is low in fat. Indicate the name of the derivative sauce you will be
      preparing beside the appropriate foundation sauce.

Foundation Sauce            Derivative Sauce          Stock Required
Béchamel
Veloute
Espagnole
Tomato
Butter


Find recipes from the cook book which matches each of the following sauces:
Advanced Soups and Sauces


           Béchamel (milk) i.e. cream, mornay, cheese
           Veloute (white stock- i.e. curry, Hungarian, mushroom
           Espagnole (borwn stock)-i.e. Mushroom, bordelaise, Lyonnais
           Tomato- i.e. creole, spanish
           Butter- i.e. hollandaise, béarnaise
   17. List 3 quality characteristics of sauces for each of the following:
          a. Appearance- e.g. smooth
          b. Texture: e.g. no lumps
          c. Flavor: e.g. seasoned
   18.What technique should you use to ensure sauces are smooth and free from
      lumps?
   19.What is the difference in preparation of the three different types of roux
          a. White
          b. Blond
          c. Ivory
   20.What is a sauce you can make that is low fat?
   21.What changes can you make in a sauce to make it low fat?
   22.How do you think a low fat sauce compares with a high fat sauce?
   23.Suggest a food that each sauce would complement and list one garnish that
      you think would be appropriate for the dish:
      Foundation Béchamel Veloute                Espagnole Tomato          Butter
      Sauce
      Product
      Prepared
      Served
      with
      Garnish
      with

   24.From your experience, what suggestions do you have for making sauces?
Advanced Soups and Sauces


Lesson 2 (two days)

                                      SOUPS



   1.  Define the clarification process:
   2. List 5 types of soup:
   3. How do you prevent curdling in cream soups?
   4. How do you ensure veg’s are all cooked evenly in soups?
   5. Give the steps in making the following stocks:
          a. Beef
          b. Chicken
          c. Vegetable
          d. Fish
   6. Plan 5 soups: (including getting recipes
          a. One which is make from a white stock
          b. One from a brown stock
          c. One that is a cream sauce

Where possible try to use your foundation sauce in a soup. For example, if you
decide to make a cream soup or chowder, prepare your béchamel sauce, then use
part of the sauce to make a derivative sauce and part to make your soup.

Choose from:

           Consommés (brown or white stock)
           Chowders (white stock-i.e. corn, potato, seafood, New Engand Clam
            Chowder.
           Cream soups (white stock)- i.e. potato, broccoli, cheese, vegetable,
            bisques
           Cold soups – (white or brown stock) – e.g. gazpacho, vichyssoise, fruit
            soup
           Specialty/ethnic soups (white or brown stock)-i.e. French onion,
            borscht, minestrone, scotch broth.
Advanced Soups and Sauces




Soup Name              Foundation or       Cream Soup?          Stock required
                       Derivative Sauce    Yes or no
                       Base




   7. List the sauces and soups that require:
          a. White stock
          b. Brown stock
   8. Which soups can you make from a foundation or derivative sauce?
   9. List three characteristics of in relation to soups for the following:
          a. Appearance : e.g. appetizing
          b. Texture: e.g. no lumps
          c. Flavor: e.g. no starchy taste
          d. Temperature for hot and cold
   10.What hints can you give when making soups?

				
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