The Tie that Binds by bac0A150

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									                        Finishing Sauces                    CHRM 1120
                             Contemporary Cuisine           Session Eight

Soup and Sauce Basics    Session Eight - Finishing Sauces
Definition
 Finishing Sauce
  – Any liquid or semi-
    liquid preparation
    used to accompany
    a dish. Normally not
    a classic or integral
    sauce.




 Soup and Sauce Basics   Session Nine-Dessert Sauces
Types of Finishing Sauces
   Jus
   Jus Lie
   Coulis (smear)
   Reductions (paint)
   Essence
   Foam
   Cream
   Oils


Soup and Sauce Basics   Session Nine-Dessert Sauces
Jus
definition, example, use



Definition              The French word for "juice,"
                        which can refer to both fruit
                        and vegetable juices, as well
                        as the natural juices from
                        meat.
Example                 Red bell pepper, basil and
                        strawberry
Uses                    Used as a garnish or sauce
Soup and Sauce Basics        Session Nine-Dessert Sauces
Jus Lie
definition, example, use
Definition              A lightly thickened stock or
                        juice by reduction or by a
                        thickening agent
Example                 Jus brun,
                        Jus de veau lie

Uses                    Used as a garnish or sauce



Soup and Sauce Basics        Session Nine-Dessert Sauces
Coulis (smear)
Definition, example, use
Definition A sauce made from a
           puree of vegetables and
           or fruit that is refined
           before serving.
Example Broccoli, tomatoes, red
           bell peppers, fruits and
           berries
Uses               Hot, Cold or as a
                   Healthy Alternative.

Soup and Sauce Basics      Session Nine-Dessert Sauces
         Reduction
          Sauces


                                          Cooking a liquid until
                                          its quantity is
                                          decreased through
                                          evaporation.

Soup and Sauce Basics   Session Nine-Dessert Sauces
Reduction (paint and gastrique)
Definition, example, use
Definition Gastrique is carmelized sugar
                   deglazed with vinegar to flavor
                   savory sauces.
Example            Balsamic, Demi, fortified and un-
                   fortified wines.
Uses               For sauces that a starch is not
                   desired to thicken.
Caution            An overly reduced sauce can be
                   gluey in the mouth and quickly
                   congeals on plates
Soup and Sauce Basics      Session Nine-Dessert Sauces
Essence
Definition, example, use
Definition          Sauces made from
                    vegetable juices

Example             Mushroom or Truffles any
                    Vegetable

Uses                Sometimes bound with
                    butter or oil.


Soup and Sauce Basics     Session Nine-Dessert Sauces
Foam
Definition, example, use

Definition         A reduced sauce that will be
                   emulsified. Air is beat into a
                   sauce to create a thick, foamy
                   texture. Egg, lecithin, cream, or
                   unflavored gelatin can be used
                   to help stabilize.
Example            Parmesan foam, Red pepper
                   foam, Horseradish, Green tomato,
                   Raspberry or Coconut foam

                            a garnish or sauce
Usesand Sauce BasicsUsed asSession Nine-Dessert Sauces
 Soup
Cream
definition, example, use
Definition              A stock or juice made with
                        reduced cream or finished
                        with cream
Example                 Red bell pepper, basil,
                        strawberry

Uses                    It is a great thickener
                        because it can be reduced
                        further unlike butter or egg
                        yolks
Soup and Sauce Basics         Session Nine-Dessert Sauces
Infused Oil
definition, example, use


Definition              infused with the fragrance of
                        an aromatic by mixing the two
                        together and heating or
                        steeping.
Example                 Parsley, Shallot, Curry, Basil
Uses                    Too add flavor and moisture
                        without adding too many
                        calories or fat.

Soup and Sauce Basics         Session Nine-Dessert Sauces
 Oils for Infusing
     Extra Virgin Olive Oil:
       Fresh Herbs like Basil,Thyme, Rosemary

     Pomace Oil or further pressed oil:
       Parsley, Chervil

     Neutral Oil: Asian infused
       (Ginger, Lemon Grass, Star Anise.)

     Canola, Safflower or Grape Seed
       For Spices:




Soup and Sauce Basics   Session Nine-Dessert Sauces
Sauce Balderdash-Extra Credit
Group Exercise
 Write a definition to the
  following terms.
 These created definitions,
  along with the correct
  definition will be read aloud
  to the class.
 Choose from the definitions
  read aloud to determine
  which one you believe to be
  the actual definition.
 Please keep it clean.


Soup and Sauce Basics   Session Nine-Dessert Sauces
Point Scoring:
1. Your written definition matches the correct
   definition-10 points (you knew what the term
   meant)
2. Other groups choose your inaccurate definition
   as the correct definition-5 points (you did not
   know what the term meant, but your inaccurate
   definition was well written and convincing)
3. You pick the correct answer-5 points (You did
   not know what the term meant, but upon hearing
   the correct answer read aloud, you chose that
   answer)
*Winning team will receive 10 extra credit points
Soup and Sauce Basics   Session Nine-Dessert Sauces
Terms
 Write the definitions to all of the terms (AS THEY
  RELATE TO SAUCE MAKING) on ONE piece of
  paper with the names of your group members and
  a team name listed at the top.
 Nage
 Smear
 Au sec
 Tamis
 Milking
 Ribboning


Soup and Sauce Basics   Session Nine-Dessert Sauces
LAB TODAY          GROUP I                    GROUP II           GROUP III
jus                red bell pepper            basil              strawberry
jus lie            red bell pepper-clear      basil-xanthan gum strawberry-
                      gel                                           arrowroot
coulis             red bell pepper            basil              strawberry
reduction          red bell pepper            balsamic           strawberry
                                                                     gastrique
essence*           mushroom                   mint               onion
foam               red bell pepper-egg        basil-fat          strawberry-lecithin
cream              red bell pepper            basil              strawberry
hot oil            basil                      chile              hazelnut oil
cold oil           sundried tomato-garlic     herb               orange-vanilla
Experiment         A                          B                  C
                   thickeners for jus lie     foaming agents     oil comparison
Service
   Vehicle         Grilled Chicken            Baguette           Pound Cake


Soup and Sauce Basics           Session Nine-Dessert Sauces
                        Homework & Quiz
 Read Integral Sauces in Sauce Book
 1120 Quiz 8
  http://www.quia.com/quiz/922490.html




Soup and Sauce Basics      Session Nine-Dessert Sauces

								
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