SGH_WIKI

• stock： a flavorful liquid base 高湯/湯底
• roux： a cooked mixture used as a thickening agent, 面糊
• purée: /ˈpjʊəreɪ,ˈpjɔːreɪ/ a thick mixture or soup naturally thickened by blended solid ingredients. 泥,如土豆泥
• mirepoix: /ˌmɪəˈpwɑː/ 植物性调味香料

stock ingredients:

• Meat bones
• vegetable mixture (mirepoix)
  • mirepoix: /ˌmɪəˈpwɑː/ a mixture of sautéed chopped vegetables used in various sauces.
• Seasoning water

Mirepoix is a mixture of: Onion, carrot and celery

• white stock
  • white beef stock: 6-8 hours
  • Game stock(venison): 3 hours
• brown stock
  • brown beef stock (mirepoix): 6-8 hours
  • brown veal stock: 6-8 hours
  • fish stock and fumet: 20 minutes
  • chicken stock 3-4 hours
  • vegetable nage: 20 minutes plus marinating time
  • vegetable sotck: 1 hour
  • court-bouillon

Steps in preparing the stock

• 1) Start the stock in cold water.
• 2) Simmer the stock gently.Skim the stock frequently.
• 3) Strain the stock carefully.
• 4) Cool the stock quickly (food safety: to prevent food-borne illnesses or souring.
• 5) Beware of the temperature danger zone: 5-57 degree C
• 6) Store the stock properly.
• 7) Degrease the stock.

Classification of Soups

The Differences in Soups:

Clear Soups:

All clear soups start as stock or broth.

• - Broths may be served as finished items, used as the base of other soups or refined into consommés.
• Broths
  • - Made from meat, poultry, fish or vegetables cooked in a liquid.
  • - Full flavored broth results when a stock and not just water is used as a liquid.
  • Consommés
    • - Is a stock or broth that has been clarified to remove impurities.
    • - Is rich and full of flavor.

Thick soups:

- Includes cream soups, velouté soups and purée soups

• Cream soups:
  • Are prepared by simmering ingredients in a white stock or in thin veloutée sauce
  • Mixture is strained. To finish, cream is added.
  • Texture is very smooth and rich
  • Example: Cream of broccoli

• Pureed soups:
  • Are prepared in stock or water
  • Ingredients are pureed
  • Texture is slight coarse and grainy
  • Example: Split pea soup

Uncooked cold soups

• Cold soups can be as simple as a chilled version of cream soup or as creatives as a cold fruit soup blended with yoghurt.

cooked cold soups

• Many cold soups are simply a chilled version of a hot soup for example consommé madrilène and consommé Portuguese.

Garnishes for Soups: Garnishes are used to add texture, flavour & visual appearance of the dish

Common garnishes for soups are:

Clear soups:

• - Fresh herbs
• - Diced or thinly shredded vegetables
• - Meat balls

Cream soups:

• - Croutons
• - Cream
• - Fresh herbs
• - Crushed dried spice and herbs

Purée soups:

• - Cream
• - Extra virgin olive oil
• - Grated cheese

Cold Soups:

• - Sour cream
• - Whipped yoghurt
• - Fruit sauce
• - Sliced fruits or cooked vegetables

Roux - Types of Roux

• White roux： Use for white sauces, e.g., béchamel where little or no colour is desired
• Blond roux： Use in ivory-Colored sauces, e.g., veloute or where a richer flavor is desired
• Brown roux： Use in brown sauces and dishes where a dark colour is desired

Preparing Roux

• Whether it will be white, blond or brown, the procedure for making the roux is the same.
• Use heavy bottom pan to prepare the roux. Heat clarified butter and add the flour and stir to form a paste.
• Cook the sauce on slow or medium heat until the desired colour is achieved.
• Brown roux requires much longer duration to develop its characteristics colour and aroma.

Method of Using Roux for Soups and Sauces

• Method A: When thickening stock with roux, either add cold stock to hot roux, or
• Method B: add cold roux to hot stock.

The Structure of Sauces - The Liquids, Thickening Agents, and Flavoring ingredients

• A liquid:
  • - Milk (for béchamel)
  • - White stock (for veloute sauces)
  • - Brown stock (for brown sauce or espagnole)
  • - Tomato plus stock (for tomato sauce)
  • - Clarified butter (for hollandaise)

Thickening Agents:

• - Flour
• - Cornstarch
• - Arrowroot

Flavoring ingredients:

• - Lemon juice
• - Sherry
• - Cayenne
• - White pepper

Sauce Families

• Mother or Leading sauces:
  • - Distinguished by the liquids and thickening agents

• Small or Compound sauces:
  • - Are grouped into families based on their leading sauces
  • - A small sauce may be named for its ingredients, place of origin or creator

The Mother Sauces

The Small Sauces (2 examples)

Safety Alert: Handling emulsified butter sauce

Examples: Hollandaise, Bearnaise, etc

To minimize the risk of food-borne illnesses:

• - Always use clean, sanitized utensils
• - Schedule sauce production as close to the time of service as possible.
• - Never hold hollandaise sauce more than one and half hours.
• - Never mix the old batch with new one.