Professional Chef Training
Soups and Sauces
Soups and Souces –
Recipes
Day 1
Mushroom Barley
1 oz.
butter
2 oz.
onion, diced
2 oz.
leeks, sliced
1
clove garlic, crushed
1 oz.
celery, diced
2 oz.
carrot, half moons
3 oz.
barley, soaked
3 oz.
white mushrooms
1 #
beef stock
1 t
cilantro, chopped
1 t
thyme, fresh, chopped
1 t
rosemary, chopped
1 oz.
Parmesan
Melt butter in soup pot.
Add onion, Leek, garlic, celery, jalapeno, and carrot.
Sweat 5 minutes until fragrant. Add
barley and mushrooms. Continue
cooking 3 minutes. Add beef stock.
Bring to a boil. Simmer until
tender. Finish soup with cilantro
and thyme. Adjust seasonings.
Hearty Vegetable Broth
1 oz.
butter
4 oz.
potatoes, diced
2 oz.
large leek, ˝ moon
2 oz.
green cabbage, coarsely chopped
1
clove garlic, crushed
2 oz.
celery, flaked
2 oz.
carrots, ˝ moon
˝ oz.
red wine vinegar
3 C
beef, chicken or vegetable stock
salt, pepper, basil and sage
˝ t
thyme
Tabasco
to taste
2 oz.
each red onion, peas and chopped tomatoes
Melt the butter.
Sweat the vegetables gently for 8-10 minutes.
Add the stock and lentils. Bring
to a boil and simmer for 1 hour. Add
diced potatoes, cabbage and remaining seasonings. Garnish with red onion, peas
and diced tomatoes.
Minestrone
1 oz.
olive oil
2 oz.
butter
1
clove garlic
1 oz.
onion, diced
2 oz.
carrot, diced
1 oz.
celery, diced
3 oz.
potato, diced
4 oz.
green beans
˝ oz.
tomato paste
1 pt.
Beef Stock
2 oz.
cabbage, shredded
2 oz.
tomatoes, chop, blanch, seeded
2 oz.
zucchini, diced
3 oz.
white bean, cooked
1 oz.
red bean, cooked
salt and pepper to taste
Bouquet Garni
Heat oil
with butter in soup pot. Saute
garlic, onion, carrot, celery, potato, and green beans, until lightly browned.
Do not burn garlic! Add
tomato paste and sweat. Add beef
stock, cabbage and canned tomatoes and their juice.
Simmer gently with a B.G., until vegetables are tender.
Add zucchini, green beans and red and white beans.
Simmer 15 minutes or until heated through. Season with salt and black
pepper.
Day 2
Cream
of Tomato
1 oz.
salt pork
1 oz.
onions
˝ oz.
carrots
˝ oz.
celery
3/4 oz.
flour
3 C
white stock
˝ #
canned tomato
3 oz.
tomato puree
1 C
ream sauce
sachet
salt and pepper to taste
Procedure p 173 text
Cream
of Carrot with Ginger
2 oz.
butter
2 oz.
onion, chop fine
6 oz.
carrots, diced fine
1 ˝ oz.
flour
23 oz.
chicken stock
15 oz.
milk
3 oz.
cream
salt, pepper,
Tabasco
, ginger to taste
Procedure p 167 text; method 1 cream soups
Cream
of Mushroom
2 oz.
butter
2 oz.
onion, fine chop
8 oz.
mushroom, sliced
1 ˝ oz.
flour
16 oz.
chicken stock
1 C
hot milk
1 C
cream
salt and pepper to taste
Procedure p
168 text; Method 2 cream soups
Day 3
New
England Clam Chowder
8 oz.
canned, minced clams w/ juice
4 oz.
water
1 oz.
salt pork
2 oz.
onions
1 oz.
flour
4 oz.
potatoes
6 oz.
hot milk
2 oz.
cream
salt and white pepper to taste
Procedure p 181 text
Shrimp
Bisque
˝ oz.
butter
1 oz.
onion, fine dice
1 oz.
carrot, fine dice
˝ #
shrimp w/ shells
small piece
bay leaf
pinch
thyme
1
parsley stem
˝ oz.
tomato paste
1 oz.
burnt brandy
3 oz.
white wine
12 oz.
fish veloute
8 oz.
fish stock
4 oz.
hot cream
salt and pepper to taste
Procedure p 179 text
Day 4
Puree of
Split Pea
1 oz.
salt pork
2 oz.
onion, small dice
1 oz.
celery, small dice
1 oz.
carrot, small dice
14 oz.
ham stock
1/4
ham bone (optional)
8 oz.
green split peas
sachet
salt and pepper to taste
Procedure p 175 text
White Bean
6 oz.
dried white beans
1 oz.
bacon, diced
1 oz.
onion
2 oz.
carrots
2 oz.
celery
1 oz.
leek
1
small clove garlic
1 qt
chicken stock
˝
bay leaf
1/4 t
thyme
salt and pepper to taste
2 oz.
canned tomato with juice, diced
procedure p 177 text
Consommé
8 oz.
mirepoix, small dice or grind with meat
1 ˝ #
lean ground chicken
wing tips and neck from one chicken, chopped or
ground
5
egg whites
6 oz.
tomato concassé
˝ oz.
fresh lemon juice
4
parsley stems
pinch
thyme
˝
bay leaf
1
clove
6
peppercorns
2 ˝ qts.
cold chicken stock
kosher salt to taste
Combine
ground meat, mirepoix, seasoning, acid and egg white
Incorporate
cold stock
Bring to a
low boil
Stir
frequently
Lower to
simmer
Do not stir
after raft has formed
Break a
small hole in raft
Simmer until
consommé has developed flavor, body and color
Strain
Cool and store or finish and garnish for service
Day 6
Black
Bean
4 oz.
black beans, soaked overnight
2
slices bacon, diced
4 oz.
onion, diced
2 oz.
each, green pepper, celery, red pepper, carrot- chopped
2 oz.
chopped tomatoes
1 qt
chicken stock
1 t
each thyme, oregano
1
bay leaf
1 t
dry mustard
1 clove
garlic, minced
1 oz.
Worcestershire sauce
Garnish: cilantro & parmesan
Cook bacon to render fat.
Sauté onions, celery, garlic, and green pepper.
Add tomatoes and remaining ingredients.
Cook 2 hours or until beans are tender.
Strain soup. Puree 1/2 the
beans and vegetables. Reheat.
Correct flavors. Garnish.
Leek
and Potato
6 oz.
leeks
6 oz.
potatoes
1 oz.
butter
1 qt
chicken stock
salt and pepper to taste
1 C
hot cream
garnish w/ chopped chives
Procedure p 178 text
Cream
of Cauliflower
2 oz.
butter
2 oz.
onions, fine chop
1 #
cauliflower
1 1/2 oz.
flour
16 oz.
chicken stock
9 oz.
hot milk
3 oz.
cream
salt and pepper to taste
Procedure p
169 text
Manhattan Clam Chowder
12
clams, scrubbed
2 slices
bacon
2 oz.
onion, small dice
2 oz.
celery, small dice
1 oz.
green pepper, small dice
1 oz.
red pepper, small dice
1 oz.
carrot, small dice
1 T.
shallot, finely chopped
8 oz.
plum tomatoes with juice, chopped
2 oz.
potatoes, peeled, small dice
2 c.
clam juice
pinch
red pepper flakes
Cook bacon
until crisp, drain and crumble
In bacon
drippings, sauté onion, celery, green and red pepper, carrot, and shallot until
tender
Add clam
juice, tomatoes, potatoes, and chili
Simmer until
potatoes are tender
Add clams
and cover until they open
Correct
Plate soup
with 6 clams in each bowl and garnish with the bacon and some fresh herb
(parsley, thyme, basil, rosemary, ect.)
Cream of Carrot with Ginger
8 oz.
carrot, peeled and diced
2 oz.
onion, fine dice
˝ oz.
ginger, peeled and grated
˝ oz.
butter
1 ˝ oz.
clarified butter
1/ ˝ oz.
bread flour
3 c.
chicken stock
1 c.
milk, scalded
˝ c.
cream
salt and white pepper to taste
Make a
veloute
Sweat
vegetables and ginger in butter
Add veloute
to vegetables
Simmer and
skim
When
vegetables are very tender, puree until very smooth
Add hot milk
and cream
Correct and
adjust texture
Plate and
garnish
Cream of Mushroom
1 oz.
onion, minced
1 ˝ oz.
clarified butter
1 ˝ oz.
bread flour
3 c.
chicken stock, warmed
˝ #
mushrooms, stems separated
1 sprig
parsley
pinch
thyme
1 T.
butter
mushroom caps, thinly sliced
˝ t.
fresh lemon juice
pinch
salt
1
egg yolk
˝ c.
cream
Sweat onions
in butter until translucent
Add flour
and incorporate well with the butter, do not brown
Wisk in the
warmed stock off of the heat and blend thoroughly
Add chopped
mushroom stems, parsley, and thyme
Simmer until
no flour taste remains, about 20 minutes, skim
Melt butter
and add the sliced mushroom caps, lemon juice, and salt, cover and cook over low
heat until tender
Strain
veloute, press juices from mushroom stems, return to pot
Add sautéed
mushrooms and their juices to veloute, simmer until proper texture
Mix egg yolk
and cream and temper into the soup
heat but do
not let boil, correct and plate, garnish
Black Bean Soup with Cilantro Poblano Cream
˝ #
black beans, soaked and drained
2
strips
bacon
1
onion, diced
2 cloves
garlic
1
carrot, peeled and chopped
2 stalks
celery, chopped
˝
green pepper, chopped
1
poblano pepper, roasted
1 piece
ham hocks
1 ˝ c.
water or chicken stock
Ľ c.
sherry
1 T.
cilantro, chopped
salt and pepper to taste
Combine
beans and bacon in a large saucepan and cover with water.
Cook until al dente
Combine
onion, garlic, carrot, celery, peppers and hock with liquid, bring to a boil,
then reduce heat, cover, and simmer for 1 hour.
Strain but
keep the meat from the hock and shred
Drain beans
and add to stock. Cook until beans
are tender
Puree all or
a portion of the soup.
Add sherry
and cilantro
Correct, if
soup is too thick, thin with water or stock
Cilantro-poblano
cream:
1
poblano, roasted and peeled
1 c.
sour cream
˝ c.
cream
fresh cilantro to taste
Puree chili,
add sour cream and cream and cilantro, correst
Swirl cream
into each plating of soup
Pistou
1 ˝ T.
white beans, washed
˝ clove
garlic, peeled
1 T.
olive oil
1 ˝ T.
fresh basil
1 oz.
parmesan cheese
˝ small
red potatios, med. dice
Ľ large
carrot, med. dice
Ľ
onion, med. dice
Ľ
zucchini, med. dice
Ľ
yellow squash, med. dice
Ľ rib
celery, med. dice
Ľ large
tomatoes, concasse
1 ˝ oz.
green beans
1 pint
broth
Cook beans
until tender, drain and reserve
Make pesto
by pureeing basil, oil, garlic and cheese
Reserve
Bring broth
to boil
Add
potatoes, white beans, carrots and onion
Simmer 15
minutes
Add
remaining veg and simmer 10 minutes more
Correct
Garnish with pesto
Lemon Chicken Soup
1
chicken
breast
˝ qts
chicken stock
˝
lemons, zest and juice
˝ T.
veg. oil
Ľ
onion, med. dice
1 clove
garlic, crushed
˝ c.
frozen corn
˝
tomato, concasse
2
scallions, chopped
1 T.
cilantro, chopped
1
tortilla, cut into strips and fried
Poach the
chicken in the stock – skim the stock and degrease
Cool the
bird and shred the meat
In another
pot:
Sweat the
onion and garlic
Add
tomatoes, scallions, corn, lemon and chicken
Add the
stock
Simmer about
20 minutes
Add the
cilantro
Garnish with
a squeeze of lemon and the fried tortillas
French Onion
2 T.
butter
1 T.
olive oil
5 c.
onions, sliced
2 cloves
garlic, minced
˝ t. sugar
1 oz.
cognac or brandy
˝ t.
dijon
mustard
pinch
dried thyme
˝ c.
white wine
1 qt.
beef stock
salt and pepper to taste
4 slices
french bread
olive oil
1 clove
garlic
4 slices
gruyere cheese
Heat butter
and oil in pot, add onions and cook over med. hi heat stirring occasionally for
about 10 minutes. Add garlic and
sugar and reduce heat and cook till onions are very golden brown, about ˝ hour.
Do not skimp on the cooking time. If
your onions are not caramelized enough, your soup will not have the sweet and
mellow flavor it should.
Deglaze with
cognac and flame. Add mustard and
thyme.
Add wine and
reduce slightly. Add stock
Simmer till
done
meanwhile
make the croutons by making a garlic oil and brushing the brad slices on 1 side
and baking at 350 till crusty and golden
For service:
ladle soup
into bowl, float crouton and top with cheese
Place under
broiler till cheese is melted and bubbling
Corn chowder with Ancho Chili Cream
ľ c.
white wine, reduced by half
1 T.
butter
1 oz.
onion
1 oz.
celery
2 ears
corn, peeled, kernels cut from cobs and milk scraped from cobs
3 c.
water or chicken stock
1 sprig
rosemary
1/3 c.
cream
˝ head
garlic, roasted
2 T.
dry sherry
salt and white pepper to taste
Heat butter
and sweat onion and celery, add corn cobs, liquid of choice and wine, simmer
about ˝ hour.
Add pulp
from roasted garlic, ľ of kernels, and rosemary sprig and simmer about 15 more
minutes.
Remove cobs
and scrape off any juices back into the soup
Add corn
milk
Puree till
very smooth
Add sherry
Finish with
cream
Correct
Plate and
garnish with ancho chili cream
Ancho chili
cream:
1 oz.
ancho chilis, soaked, seeded, and stem removed
2 pieces
sun dried tomato, soaked
˝ c.
white wine
˝ c.
cream, reduced by half
pinch ea.
chili powder, dried oregano, cumin, salt and pepper
puree until
smooth
Shrimp Bisque
˝ #
shrimp, peeled with shells removed
˝ oz.
butter
1 oz.
onion, minced
1 oz.
carrot, minced
1 piece
bay leaf
1 pinch
thyme
1 stem
parsley
˝ oz.
tomato paste
1 oz.
brandy, burnt
3 oz.
white wine
˝ quart
fish veloute
4 oz.
cream
salt and white pepper to taste
Sauté onion
and carrot in butter until soft, add shrimp shells and cook until pink
Add herbs
and tomato paste and cook until very fragrant
Add brandy
and then wine and simmer until reduced by half
Add veloute
and simmer, skim
Simmer until
very flavorful and of proper texture
Meanwhile
dice shrimp and sauté in a little butter, set aside
Strain soup,
add cream, correct flavor and texture
Add diced
shrimp with any of the juices
Re-correct
if needed and serve with appropriate garnish
Cream of Spinach Soup
1 c.
onions, sliced
4 T.
butter
3 #
fresh spinach, rough chop
7 c.
chicken stock
˝ c.
white rice
pinch
nutmeg
1 c.
cream
1 c.
cream
6
egg yolks
Sweat onions
in butter until tender but not browned
Add spinach
and sauté a minute more
Add the
stock, rice, nutmeg and correct
Simmer about
20 minutes
Puree
Add the
first cup of cream and adjust texture
Mix the
second cup of cream with the egg yolks to form a liaison
Temper in
the liaison to order
Roasted Eggplant and Garlic Soup
1
egg plant, roasted
2/3 head
garlic, roasted
˝ quart
chicken stock
1/8
onion, diced
1 oz.
butter
2/3 c.
cream
salt and white pepper to taste
˝
red pepper, roasted, peeled
1 oz.
cream
salt and white pepper to taste
When
eggplants are roasted, place in colander to drain
When cool,
peel skin and reserve all pulp
Peel garlic
Sauté onion
in butter until translucent, add eggplant, garlic and stock.
Simmer about ˝ hour.
Puree
Finish with
cream
Correct
Puree red
peppers in blender
Cook with
cream until thick
To serve:
Ladel soup
in bowl and garnish with red pepper, cream, and a fresh herb sprig
Pasta e Fagioli
˝ #
dried white beans, soaked 1 hour
1 ˝ T.
olive oil
1 oz.
pancetta or bacon, chopped
˝ medium
onion, diced
˝ medium
carrot, diced
˝ rib
celery, diced
2 cloves
garlic, minced
˝
bay leaf
1 t.
dried thyme
˝ t.
dried rosemary
1 ˝ quarts
chicken stock
2 oz.
tiny pasta
Render
pancetta in the olive oil
Add the
vegetables and sweat until tender
Add garlic
and herbs
Add beans
and stock
Simmer until
tender, correct.
Puree part
of soup and return to pot.
Cook pasta
separately
Toss with
olive oil and parmesan
Hold
separately
Garnish soup
with pasta and fresh herbs
Curried Lentil Soup
˝ c.
lentils
1 oz.
vegetable oil
2 oz.
onion, finely chopped
1 oz.
celery, finely chopped
2 oz.
carrot, finely chopped
1 oz.
fennel, finely chopped
1 clove
garlic, creamed
˝ t.
curry powder
1 t.
tomato paste
3 c.
water or chicken stock
˝
lemon, juiced
salt and pepper to taste
Sauté
vegetables in oil
Add tomato
paste and curry powder and heat for a few minutes
Add liquid
and lentils
Cook until
tender
Adjust with
lemon juice, salt and pepper
Puree if
desired
Chicken Veloute
Roux:
1 oz.
clarified butter
1 oz.
bread flour
16 oz.
chicken stock
Procedure on
p. 140 of text
Supreme Sauce
8 oz.
chicken veloute
2 oz.
cream
˝ oz.
butter
salt, white pepper, lemon juice to taste
Procedure on
p. 141 text
Vin Blanc
4 oz.
white wine
16 oz.
fish veloute
4 oz.
hot cream
1 oz.
butter
salt, white pepper, lemon juice to taste
Procedure on
p. 136 text
Bechamel
Roux:
1 oz.
clarified butter
1 oz.
bread flour
16 oz.
milk
Ľ small
onion
˝
clove
Ľ
bay leaf
salt, white pepper, nutmeg to taste
Procedure on p. 138
text
Dijonnaise
4 oz.
béchamel, hot
˝ oz.
Dijon mustard
Blend thoroughly
Alfredo
4 oz.
béchamel, hot
1 oz.
parmesan
1 clove
garlic, creamed
Mix together
thoroughly
Cheddar
4 oz.
béchamel
2 oz.
cheddar, grated
worcestershire, dry mustard to taste
Blend ingredients
thoroughly; adjust seasonings and consistency if necessary
Demi-Glace
Espanole:
2 oz.
onion, medium dice
1 oz.
celery, medium dice
1 oz.
bread flour
1 oz.
tomato puree
1 oz.
carrot, medium
1 oz.
butter
24 oz.
brown beef stock
sachet
Procedure on
p. 139 text
Demi-glace:
16 oz.
espanole
16 oz.
brown stock
Procedure on
p. 140 text
Nouvelle Demi-Glace
32 oz.
brown stock
2 oz.
carrot diced
4 oz.
red/white wine
1 sprig
thyme
2 oz.
onion, diced
1 oz.
celery, diced
1 clove
garlic
1 slice
bacon
Brown
vegetables in rendered bacon until well-browned; add wine.
Reduce wine by half; add stock and seasonings.
Reduce stock until sauce consistency.
Bordelaise
1 c.
red wine
1
shallot
16
peppercorns
sprig
thyme
Ľ
bay leaf
Combine and
reduce by 2/3.
16 oz.
demi-glace
1 oz.
bone marrow, poached
1 oz.
raw butter
Procedure on
p. 140 of text
Brown Mushroom with
Basil
4 oz.
mushrooms, sliced
1
shallot, sliced
1 oz.
butter
6 leaves
basli, fresh
16 oz.
demi-glace
˝ oz.
sherry (optional)
˝ oz.
butter
Brown
shallots in butter; add basil and demi. Simmer
for 10 minutes. Mount in butter
Au Poivre from Demi
4 oz.
red wine
16 oz.
demi
16
black peppercorns, crushed
1 oz.
butter
Reduce wine
with peppercorns by ľ in sauce pan; add demi.
Simmer for 10 minutes. Mount
in butter, strain through a china cap.
Tomato Coulis
1 oz.
olive oil
1 oz.
onion
3 leaves
basil, chiffonade
3
tomatoes, peeled, seeded, diced
3 oz.
chicken stock
Sauté onion
in olive oil; add tomatoes and basil. Sauce
for 30 seconds; add stock; reduce by Ľ. Puree
and serve.
Bolognese
˝ oz.
olive oil
4 oz.
pork sausage
2 oz.
onion, diced
2 oz.
celery, diced
1 clove
garlic, creamed
2 oz.
red wine
3 oz.
chicken stock
16 oz.
tomato stock
Italian Tomato
Sauce
1 slice
bacon
2 oz.
onion, medium dice
2 oz.
carrot, medium dice
2 oz.
celery, medium dice
8 oz.
tomato puree
16 oz.
canned plum tomatoes, coarse chop
small
ham bone
Sachet:
1 clove
garlic
1/8 t.
oregano
8
peppercorns
1/8 t.
thyme
1/8 t.
rosemary
salt/pepper/sugar to taste
Procedure on
p. 146 of text
BBQ Sauce
16 oz.
tomato puree
8 oz.
water
1 ˝ oz.
worcestershire
1 oz.
cider vinegar
1 oz.
vegetable oil
4 oz.
onion, fine chop
1 clove
garlic, creamed
˝ oz.
sugar
1 t.
dry mustard
˝ t.
chili powder
salt/pepper to taste
Procedure on
p. 155 text
Hollandaise
3
egg yolks
2 oz.
cold water
1/3 oz.
lemon juice
6 oz.
clarified butter
salt, pepper, cayenne
tabasco, worcestershire
Procedure on
p. 152 text
Bernaise
1
shallot, small
2 oz.
white wine vinegar
1 t.
tarragon
4
peppercorns, crushed
Combine and reduce au sec.
8 oz.
hollandaise
Mix
reduction (cooled) into hollandaise. Adjust
seasoning.
Sauce Choron
8 oz.
bearnaise
1 T.
tomato paste
Mix together
Sauce Maltaise
8 oz.
hollandaise
8 oz.
OJ
zest from 1 orange, balnched
Reduce OJ to
syrup. Add to hollandaise; add zest.
Asian Hollandaise
8 oz.
hollandaise
1 t.
sesame oil
˝ oz.
soy sauce
6 leaves
cilantro
Mix all
ingredients together
Beurre Blanc
1
shallot
2 oz.
vinegar
3 oz.
white wine
4 oz.
heavy cream
juice of Ľ lemon
˝ #
butter
Herbed Beurre Blanc
4 oz.
beurre blanc
1 T.
chopped basil, thyme, oregano
Combine
herbs with butter.
Spiced Beurre Blanc
4 oz.
beurre blanc
1 t.
curry
1 t.
fresh ginger, creamed
Mix all
ingredients together.
Beurre Rouge
1
shallot
1 T.
butter
2 oz.
red wine vinegar
3 oz.
red wine
3 oz.
cream
˝ #
butter
Plantation Sauce
2 oz.
honey
2 oz.
yellow mustard
2 oz.
vinegar
2 oz.
worcesterchire
˝ t.
hot sauce
˝ t.
salt
1 t.
parsley, chopped
Blend honey
and mustard. Stir in remaining
ingredients. Boil and serve chilled with fried chicken legs.
Tomato Coulis
1 T.
olive oil
2 c.
light stock
˝
onion, diced
Ľ c.
cream
˝ c.
white wine
2 T.
butter
2 T.
balsamic vinegar
2 T.
basil, shredded
16
canned tomatoes, cut into Ľ
1 T.
blue cheese, optional
salt and black pepper
Heat oil in
sauté pan. Add onion and sauté
until limp. Add white wine and
reduce by ľ. Add vinegar and
reduce. Add tomatoes and stock.
Cook ˝ hour. Puree the sauce
in a blender. Add cream, butter and
strain. Stir in basil, cheese, and
seasonings. Adjust seasoning to
taste.
Apple Walnut
Compote
1
apple, peeled, cored, sliced
Ľ c.
walnuts, coarse chop
1 ˝ oz.
raw butter
3 T.
sugar
1/3 c.
cranberries
In hot sauce
pan, caramelize sugar, add apples and walnuts.
Toss gently. Serve
immediately.
CUL
110 – Vocabulary
Fond
Mirepoix
White Stock
Brown Stock
Gelatin
Collagen
Sachet
Bouquet
garni
Coagulation
Mijoter
Depouillement
Venting
Base
Broth
Clear soups
Cream soups
Puree soups
Potage
Consommé
Clearmeat
Clarification
Raft
Double
consommé
Quenelle
Royale
Panade
Bisques
Chowders
Specialty
soups
Cold soups
Curdling
Roux:
white \ blond \ brown
Slurry
Glace \
Glaze
Demi
Reduction
Glace de
Viande
Leading
sauces
Secondary
leading sauces
Small sauces
Veloute
Brown sauce
Espagnole
Béchamel
Hollandaise
Compound
butter
Brown butter
Beurre blanc
Jus
Jus lie \
Fona lie
Deglazing
Sucs
Au Sec
Finishing
Liaison
Beurre Manie
Monter au
Beurre
Soup Chart
CATEGORY
TYPES
EXAMPLES
WHY
Consommé
Consommé;
Garnished consomme
CLEAR
Vegetable
Clear; cabbage;
Mushroom barley
Other
Chicken noodle;
Chicken tomato; bouillon;
Oxtail; brunswick
Cream
Cream of . . .
Puree
Carrot; split pea; green pea;
Navy bean; leek / potato
THICK
Bisque
Shrimp; lobster
Chowder
Potato; New England Clam
COUNTRY
French Onion Gratinee
Borscht
Minestrone
SPECIALTY
Avgolemono
&
NATIONAL
Scotch Broth
Gazpacho
Bouillabaisse
Spice Report
55 Points
Name__________________________________________________
Date:________________
Your Spice:
(Circle) CINNAMON
NUTMEG
GINGER
TURMERIC
FENNEL
PAPRIKA
BLACK PEPPER
WHITE PEPPER
CORIANDER
CARDAMOM
1.
Define the word “spice”. Explain
the difference between an herb and a spice.
(4 points)
2.
Briefly discuss the history and the folklore of the spice.
3.
Describe the appearance of the spice whole.
Describe the appearance of the spice ground.
(3 points)
4.
Describe the aroma of the spice. (3
points)
5.
Where does the chef usually buy this spice?
Where does the chef usually store this spice? (3 points)
6.
Is this spice associated with any specific region or ethnic cuisine?
(3 points)
7.
Is this spice frequently mixed with other spices?
If so, which other spices and how are they used?
(3 points)
8.
Attach a sample of the spice to this report.
(3 points)
9.
Attach to the report 10 different recipes that use the spice.
Choose recipes that indicate different ways in which the spice is used in
different cuisines, in different parts of the world, and in as many different
courses of a meal as possible. Explain
how each recipe is different from the other recipes, and why you chose each
recipe.
3 points for each
recipe = 30 points)
General Kitchen Procedures
1.
Students
are not allowed in lab without an instructor present.
2.
Store
food in hotel pan, bain marie pan and plastic containers, either with lids or
wrapped well in plastic and labeled, (product and date).
Do not store food in original
containers or in aluminum.
3.
Always
check to see if there is any of the product already opened before opening another.
4.
Open
boxes of shortening, nuts, etc., by cutting three sides of the box, making a
lid. Scrape down pails of fondant,
shortening and icings to prevent the product from drying out.
5.
Leave
bins full; clean them; lids are on at the end of class.
6.
Empty
dishwasher; turn off and drain machine; clean out strainer; remove plate and
clean out underneath.
7.
Return
items borrowed from another kitchen. This
practice should be kept to an absolute minimum.
8.
Place
all dirty towels in the soiled laundry bus pan.
9.
Save
empty plastic containers or their lids. These
can be re-used to store food products.
10.
All
utensils have a place where they should be stored.
Return them to their proper place. If
in doubt, ask your instructor. (a)
metal with metal, (b) plastic with wood
11.
Organize,
clean and lock cage.
12.
Empty,
clean and sanitized containers; store upside down.
13.
Organize
refrigerators.
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