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watch the video and attempt the all question.

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watch the video and attempt the all question.

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Q1.what is chasseur sauce and how to make it?
Q.2 Which method use in this cooking describe the method ?

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Q.1 How many types of soup which method use of making of this soup ?

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Q.1 How many types of soup which method use of making of this soup ?

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ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

Tushar Rastogi

# data[].attributes.body
ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

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Q2. why we need to chicken marinated in this cooking ?

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Q2. why we need to chicken marinated in this cooking ?

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ANS-
chicken should be marinated to favorize the chicken and rest it for half an hour for good aroma

Makala suraj rao

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ans 2                                      1.clean and joint chicken. Season 2.heat oil saute pieces of chicken 3.add stock and tomatoes chopped up cover and cook gently till chicken is tender for seasoning.4.dish chicken .pour sauce over .surround with grilled capsicum halves and mushroom, 5.garnish with remaining tomatoes chopped and tossed in hot butter.   

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ans 2                                      1.clean and joint chicken. Season 2.heat oil saute pieces of chicken 3.add stock and tomatoes chopped up cover and cook gently till chicken is tender for seasoning.4.dish chicken .pour sauce over .surround with grilled capsicum halves and mushroom, 5.garnish with remaining tomatoes chopped and tossed in hot butter.   

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Gaurav Singh

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ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper. (Gaurav singh Lodhiyal)

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Name -shubham Samant

Ingredients -

Salt and pepper to taste

6 large Roma tomatoes

4 chicken legs, thigh & back attached

2 tablespoons olive oil (divided)

1 sprig fresh thyme

4 whole peppercorns

2 sprigs parsley

1 sprig tarragon

1 bay leaf

6 ounce piece of salt pork, cut into lardon strips

1/4 cup butter (divided)

1/2 pound raw mushrooms, sliced

2 shallots, chopped fine

2 cloves garlic, chopped fine

2 tablespoons (ish) brandy

1 cup dry white wine

2 cups veal stock (substitute: beef stock)

2 teaspoons chopped tarragon

1 teaspoons chopped parsley

Optional: 1 tablespoon cornstarch, mixed
with two tablespoons of water

Optional: parsley & tarragon for garnish

Blanch, peel, de-seed and chop tomatoes; comcassé (in small, seedless half inch cubes). Reserve until needed.
In the traditional method, each piece of chicken contains only one bone. To achieve this, remove first the back and then the thigh bone; cutting them away cleanly to the top of the leg joint. (This will help accelerate your cooking time and make it easier to eat.) Fold over the skin and flesh of thigh to form a neat package (you can tie it if you want) and reserve. In a small pot, add one tablespoon of olive oil, over medium heat, until liquid and hot and then add remaining bones (thigh, back and any extra bits) and brown well before turning (about 6 minutes/side). This is a brown stock recipe, be sure to get lots of colour on those bones.
While bones are browning, cut mushrooms, shallots, garlic and herbs, reserve remains (ie: ends of mushrooms, shallots, even the skins off the tomatoes for flavour). Then drain off excess fat from now browned and cooked, bones. Cover with water and return to stove over medium low heat, add thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf to stock as it begins to simmer. Add also the remains of the shallots, mushrooms, tomatoes etc. to stock to give it lots of flavour, simmering over low heat for about 30 minutes to reduce bay about half, while you cook the rest of the dish.
In a large, deep sauté pan, sauté lardons over medium heat until golden brown then remove, drain, and de-grease the pan. Reserve cooked salt pork cubes at room temperature. Do not rinse your pan, that golden colour on the bottom of the pan is FLAVOUR. (If you want, you can use the pork fat instead of butter, but it’s mighty salty.)
Season the prepared chicken pieces with salt and pepper, over medium heat add half the butter and remaining olive oil to the pan. Once the pan is to temperature, seer chicken until brown, about 15 minutes on each side, basting chicken with butter and juices from the bottom of the pan (20 minutes per side if you are cooking bone-in). Watch that the bottom of the pan does not burn, butter has a higher smoke point than oil. Remove the now golden-brown chicken to rest on a platter or dish, uncovered, in a warm spot.
Drain any excess chicken fat from your pan and add mushrooms, shallots and garlic to the now golden, hot pan and season with pepper only. Add remaining butter, and saute until golden. Deglaze pan with brandy, scraping all the brown bits off the bottom to dissolve. Add white wine and reduce over medium heat by about two thirds. (In the photos, you will notice that I removed the mushrooms to deglaze the pan, you don’t have to.)
Take reduced chicken stock in second pot, and strain liquid directly into pan, add veal stock and tomatoes continue to simmer over medium high heat, uncovered, about two minutes. Add salt pork lardons and stir to combine, as sauce simmers, the lardons to soften, add chopped tarragon and parsley to the sauce and stir, cooking over medium-low heat about 4 minutes. (NOTE: if sauce is not thickened to your liking, add optional cornstarch slurry to hot sauce to thicken) Check seasoning level, adjust as needed and immediately return the chicken to the pan, on top of the sauce to warm, and steam to be sure the chicken is hot, three to five minutes.

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Q1. which kinds method use in cooking poulet saute  with  jus?

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Q1. which kinds method use in cooking poulet saute  with  jus?

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ANS-
1.clean and joint chicken. Season
2.heat oil saute pieces of chicken
3.add stock and tomatoes chopped up cover and cook genetly till chicken is tender for seasoning.
4.dish chicken .pour sauce over .surround with grilled capsicum halves and mushroom,
5.garnish with remaining tomatoes chopped and tossed in hot butter.

Mekala suraj rao

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Leak and potato soup

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper
Gaurav Singh

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Gaurav singh Lodhiyal
ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

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poulet saute with jus part 2 by divy kholia 

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poulet saute with jus part 2 by divy kholia 

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by divy kholia

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Q.1 How many types of soup which method use of making of this soup?

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Q.1 How many types of soup which method use of making of this soup?

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Ans- Types of Soup
Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

Q2. Why we need to add the fresh cream in this soup?
Ans- cream is added in order to increase soup's density and gives it a flavour.

Somlata dariyal

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ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper. (Gaurav singh Lodhiyal)

# data[].attributes.body
ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

# data[].attributes.headline
Q.1 How many types of soup which method use of making of this soup ?

# data[].attributes.subject
Q.1 How many types of soup which method use of making of this soup ?

# data[].attributes.body
ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

Himanshu Basera

# data[].attributes.body
ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

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give your answer here

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Chandra Prakash dhariyal

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Ingredients

3 large leeks (about 3 cups, chopped)

2 tablespoons butter

4 cups chicken (or vegetable) broth

2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces

1 teaspoon sea salt, less or more to taste

Pinch dried marjoram

1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

1/4 cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chile sauce

White or black pepper to taste

Methods =1.Clean and cut the leeks:

2.Cook leeks in butter to soften:
3.Simmer the soup
4.Purée the soup
5.Season the soup
Submitted by HEMANT SINGH NEGI

# data[].attributes.headline
Q.1 How many types of soup which method use of making of this soup ?

# data[].attributes.subject
Q.1 How many types of soup which method use of making of this soup ?

# data[].attributes.body
ANS     Types of Soup.

Clear Soups
Thick Soups

Method-

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

Makala suraj rao

# data[].attributes.body
give your answer here

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Dear students watch the video and attempt the question .
Q.1 How many types of soup which method use of making of this soup ?
Q2. Why we need to add the fresh cream in this soup ?

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Dear students watch uploaded  video and attempt the following  Questions  ?
Q1. which kinds method use in cooking poulet saute  with  jus?
Q2. why we need to chicken marinated in this cooking ?

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Escoffier's poulet sauté Alice : minimum effort maximum joy.