Sauce and Stock Assessment (Unit 2) by Ally Hendrickson https://padlet.com/20allyhendrickson/yb2ztcpcdyme by: Ally Hendrickson en-us 2018-09-27 14:48:44 UTC 2018-10-04 21:35:25 UTC hello@padlet.com MOTHER SAUCES: 20allyhendrickson https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/286562702
  • Tomato 
  • Bechamel 
  • Espagnole
  • Veloute
  • Hollandaise
    • ]]>     2018-09-27 14:59:51 UTC https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/286562702     BASE INGREDIENTS: 20allyhendrickson https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/287640501
  • Tomato: crushed tomatoes, olive oil, tomato paste, tomato puree
  • Bechamel: milk, butter, flour, white roux
  • Espagnole: brown sauce, stock, mirepoix, tomatoes
  • Veloute: butter, flour, salt, chicken stock
  • Hollandaise: butter, lemon juice, egg yolks 

    • ]]>     2018-10-01 14:39:37 UTC https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/287640501     SISTER SAUCES/SEASONING: 20allyhendrickson https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/287659292
  • Tomato sauce + onion + garlic + bay leaf = Creole sauce 
  • Bechamel sauce + gryere + parmesan + butter = Mornay sauce
  • Espagnole sauce + bechamel + onions + butter = Soubise sauce
  • Veloute sauce + fish veloute + fish stock + mushrooms = Normandy sauce
  • Hollandaise sauce + peppercorns + white vinegar = Bearnaise sauce 
    • ]]>     2018-10-01 15:03:43 UTC https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/287659292     Thickeners: 20allyhendrickson https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/288647494 Roux: Most commonly used thickening agent that consists of equal parts, fat and flour, forming a paste.
    *you use roux to add to sauces to thicken them
    *you can produce a medium roux or blond roux in 3-4 minutes. 
    *this is added at the beginning of cooking 

    Slurry: A thickening mixture that is made up of equal parts flour and water. 
    * slurry is uncooked, needs no fat, and is added at the end of cooking.
    *you should pour the slurry in the sauce while whisking, this process prevents lumps from forming. 

    ]]>     2018-10-03 14:15:37 UTC https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/288647494     STOCKS X2 20allyhendrickson https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/289395659
  • White stock: made from chicken, turkey, or veggies 
  • Brown stock: made from beef or veal. 
  • Vegetable Stock: changes depending on different vegetable's used.  
    • ]]>     2018-10-04 21:13:28 UTC https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/289395659     COMPONENTS OF STOCKS: 20allyhendrickson https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/289397285
  • Nourishing element
  • Mirepoix
  • Bouquet Garni 
  • Liquid 
    • General Information: The nourishing element is the most important ingredient which provides the flavor such as bones, meat trimmings, and vegetables. The mirepoix (chopped vegetables) adds flavor, nutrients, and color. The bouquet garni adds herbs to simmer in the liquid. Lastly, the liquid makes up the largest part of the stock and should be cold when you add it.  
    ]]>     2018-10-04 21:20:05 UTC https://padlet.com/20allyhendrickson/yb2ztcpcdyme/wish/289397285