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Soups & Sauces. Roux. Roux: thickening agent made of fat and flour. . 1. Melt fat. 2. Add flour. 3. Cook over medium heat until thick. Mirepoix. Mix of 2 parts onion, 1 part carrots, 1 part celery , chopped

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Soups & Sauces


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    1. Soups & Sauces

    2. Roux Roux: thickening agent made of fat and flour. 1. Melt fat 2. Add flour 3. Cook over medium heat until thick

    3. Mirepoix • Mix of 2 parts onion, 1 part carrots, 1 part celery, chopped • Flavor base for a wide variety of  stocks, soups and sauces. The three ingredients are commonly referred to as aromatics.

    4. Knife skills and soup • Medium dice-vegetables • Small dice-vegetables • Chop-vegetables (mirepoix) • Mince-garlic, ginger • Chiffonade- garnishing

    5. 5 Mother/Grand Sauces • Béchamel • Tomato • Hollandaise • Espagnole • Veloute

    6. Béchamel Sauce • A white sauce made of a roux and cream or milk • Thickener-Roux • Liquid-Milk or cream

    7. Tomato Sauce Sauce made with tomato Puree, vegetables and seasoning Thickener-Tomato paste Liquid-Tomato’s juice

    8. Hollandaise • Sauce made with eggs, butter and lemon juice Thickener-Egg yolks Liquid-Melted butter

    9. Espagnole Sauce Brown sauce made roux, beef stock, tomatoes and a caramelized onions/carrots mixture. • Thickener-Roux • Liquid-Brown stock

    10. Veloute Sauce White sauce made with a roux , and some type of stock like poultry or fish stock. Similar to béchamel because you start with a roux, instead of cream you add stock, color depends on the stock used. Thickener- roux Liquid- Stock

    11. Soup Preparation • Soups made from STOCK • clear • thin • flavorful • Soups made from CREAM • opaque • thick • mellow

    12. Preparing Soups Cream Soup Base of the soup is usually a Béchamel . Classic white sauce, made with a roux, and cream is added. Examples: Cream of potato, Cream of broccoli, Cream of Vegetable

    13. Preparing Soups Stock Soup Liquid from cooking meat, poultry or fish (stock/broth) Added to mirepoix and other vegetables Examples: Chicken Noodle

    14. Types of Soups • Appetizer – before the meal • Side– with the meal • Main Dish – is the meal • Dessert – after the meal (sweet)

    15. How Do Soups Meet the Guidelines for MyPlate?

    16. Nutrients in Soups • Protein – meats, beans • Vitamins - vegetables • Minerals – seasonings, vegetables • Carbohydrates – noodles, vegetables • Fat – broth, cream ***Food value can be increased by serving other foods with soup

    17. Market Forms of Soups • Canned: heat n serve or condensed • Dried: pieces or powder to rehydrate • Frozen: heat and serve • Concentrated: condensed , add water and heat

    18. Soup Storage • Soups should be stored in shallow containers so that it cools quickly

    19. Principles of Soup Making • Make ahead so flavors will blend • Choose fresh and good quality ingredients • Simmer soup to blend flavors • Avoid over cooking Creamy soups • Ingredients should be cut into bite-sized pieces • Use a variety of cuts (shapes) • Garnish with a topping for aesthetics: cheese, herbs, sour cream