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Mother Sauces Espagnole & Tomato. Quiz Review Key Concepts Master Recipes Recipe Research (Moments of Demonstration) Culinary Lab Student Presentations Recipe Execution. Today’s Agenda. Key Concepts. Jus de Veau Lie Rendering Sange Depouillage Simmer Sauce Espagnole

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mother sauces espagnole tomato

Mother Sauces Espagnole & Tomato

Session Five - Espagnole and Tomato

today s agenda
Quiz Review

Key Concepts

Master Recipes

Recipe Research (Moments of Demonstration)

Culinary Lab

Student Presentations

Recipe Execution

Today’s Agenda

Session Five - Espagnole and Tomato

key concepts
Key Concepts
  • Jus de Veau Lie
  • Rendering
  • Sange
  • Depouillage
  • Simmer
  • Sauce Espagnole
  • Sauce Escoffier
  • Italian Tomato Sauce
  • Sugu

Session Five - Espagnole and Tomato

slide4

pomme de l’amor

Session Five - Espagnole and Tomato

tomato products overview
Tomato Productsoverview

Session Five - Espagnole and Tomato

tomato sauces overview
Tomato Saucesoverview
  • Sauce Escoffier
    • French Tomato Sauce
    • “Roux” Thickened, stock based tomato flavored
  • Italian Tomato
    • Roasted tomatoes with no thickening agent
  • Sugu
    • Essentially a tomato stock

Session Five - Espagnole and Tomato

master recipe sauce escoffier french tomato
Master RecipeSauce Escoffier – French Tomato

Salt Pork

Mire Poix

Tomatoes – Fresh and Puree

Dried thyme and Bay leaf

Parsley Stems

Garlic

Peppercorn

White Stock

Pork Bones

Salt and Sugar

Session Five - Espagnole and Tomato

master recipe italian tomato
Master RecipeItalian Tomato

Fresh Tomatoes

Olive Oil

Parsley

Garlic

Session Five - Espagnole and Tomato

master recipe sugu
Master RecipeSugu

Pork Product (including Italian style sausage)

Pork Bones (spare ribs)

Tomato puree

Crushed tomato

Garlic

Onion

Dried herbs

Red wine

Crushed Red Pepper

Session Five - Espagnole and Tomato

tomato sauce derivatives
Tomato Sauce Derivatives
  • French Tomato
    • Milanaise
    • Spanish
  • Italian Tomato
    • Puttanesca
    • Marinara
  • Sugu
    • Arrabiatta
    • Bolognese

Session Five - Espagnole and Tomato

definition espagnole demi glace and meat glaze
Definition - Espagnole Demi Glace and Meat Glaze

Session Five - Espagnole and Tomato

brown sauces overview
Brown Saucesoverview

Session Five - Espagnole and Tomato

master recipe espagnole
Master RecipeEspagnole

Brown Roux

Brown Stock

Salt Pork

Carrots

Onions

Thyme Sprigs and Bay Leaves

Tomato Puree – Roasted

White Wine

Session Five - Espagnole and Tomato

master recipe demi glace
Master RecipeDemi Glace

Espagnole

Brown Stock

Meat Glaze

Note: Jus de Veau Lie

  • No Espagnole
  • Should be white or light
  • Frequently replaces demi w/ addition of caramel coloring (This is Bush League)

Session Five - Espagnole and Tomato

master recipe meat glaze
Master RecipeMeat Glaze

Brown Stock

Variety of pan sizes

Patience

Session Five - Espagnole and Tomato

brown sauce derivatives
Brown SauceDerivatives
  • Veal Stock
    • Meat Glaze – Alternative
    • Jus de Veau Lie – Alternative (white Stock)
    • Espagnole
      • Bordelaise
      • Demi Glace
        • Robert (pronounced “row-bear”)

Session Five - Espagnole and Tomato

sauce pairing today
Sauce Pairing Today
  • Robert – Grilled Pork
  • Bordelaise – Parisienne Potatoes
  • Milanese Tomato – Chicken
  • Spanish Tomato – Fish
  • Marinara – Grilled Bread
  • Puttanesca – Spaghetti

Session Five - Espagnole and Tomato

moments of demonstration lab preparation
Moments of DemonstrationLab Preparation
  • Review the Recipe
  • Identify the Keys to Success
  • Create a demonstration around each key step where the class should be called over so they can all “see” what it takes to execute your recipe

Session Five - Espagnole and Tomato

today s lab
Today’s Lab
  • Please take 10 minutes to research and review your assigned recipes
  • Identify 3-5 “Moments of Demonstration”
  • Write down these “m.o.d” and share with the instructor before leaving class

Session Five - Espagnole and Tomato

review true or false
Review - True or False
  • Demi Glace is a derivative of sauce Espagnole
    • TRUE
  • Meat Glaze should be simmered in order to achieve the best results
    • TRUE

Session Five - Espagnole and Tomato

review true or false21
Review - True or False
  • French Tomato sauce and Italian Tomato sauce are significantly different
    • TRUE
  • Jus de Veau Lie can be used as a replacement for Demi Glace
    • TRUE – but WHY?

Session Five - Espagnole and Tomato

review true or false22
Review – True or False
  • Sange is a beautiful Middle Eastern Dance wherebouts you stir the soup.
    • FALSE
  • “Napper” means “to coat” in French
    • TRUE
  • The word “demi” means “fast” in French (Like “hemi” means fast in American)
    • FALSE

Session Five - Espagnole and Tomato

homework
Homework
  • Read information concerning Hollandaise and the other Emulsions
  • Take the next Quiz:

http://www.quia.com/quiz/901610.html

Session Five - Espagnole and Tomato