Test #5

• 1. Properly made stock
• 2. Made in harmony with whole menu
• 3. Gives a first impression

Concentrated, thin, clear soup

Beef, game, poultry, or fish stock. Broth is enriched and made stronger flavor

Stock is mixed with clarification mixture and brought to a simmer; raft is made from egg whie, ground meat and mirepoix coagulate and rises to the tope of the stock (acts as a filter); stock should only simmer; blood in the meat acts as clarifying agent.

• 1. Egg whites help clarify and also absorb flavor
• 2. Vegetables and meat givel flavor and color
• 3. Madeira or shaerry can be added just befor serving (embellishment)
• 4. Color of consomme depends on color of broth

Always added just before serving; should never be larger than bouillion spoon; cheese straws, wafers, small puff, etc.

• It is a consomme with a special flavor
• Ex: herbs, plants, vegetables, fungus (celery, tarragon, truffles, tomatoes)
• Other ingredients: wild duck, partridge, quail, pheasant. Fortified wines can be added last minute

Extra bones are used to get a gel affect; if stock is not strong enough you can add unflavored gelatin. Usually served cold during summer months.

Meat and vegatables are cooked in one pot.

• Sherry, madeira, lemon, hot pepper sauce, red wine (beef), white wine (veal)
• Cooked rice or pasta can be added

no

A puree of poultry, game, fish, shellfish, fruits, non-farinaceour vegetables

• 1. Traditional the base is shellfish
• 2. Rice or crust of bread fried in butter used as thickener
• 3. Garnished with items present in base
• 4. Accompanied by fried croutons

A smooth creamy soup with the thickness of syrup

• 1. A puree of hte main flavor/ingredients with a veloute sauce
• 2. An ordinary meat, poultry, game, vegetable, or fish veloute
• 3. A liaison composed of egg yold and cream

Light bechamel

Use milk or cream

no

With heavy cream, instead of butter

• 1. Thicken milk before adding to soup
• 2. Cook vegetables to remove acidity & neutralizes the enzymes
• 3. Always boil the milk or cream before adding to hot soups, never after

Vegetable soup

Cut vegetables into smaller shapes and sizes; braise the vegetables in butter to help expel moisture and acidity

A chunky, hearty soup, usually containg milk/cream and potatoes

The main ingredient, cut vegetalbe, meat, poultyr; croutes or croutons; eggs/royale; pasta/rice

A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. Usually egg/oval shaped

Chopped parsley, fine herbs, chives, chervil, sliced nuts, shredded coconut, sour or whipped cream. Should not sink, must compliment the soup flavor

African word for okra. Okra is used to thicken soup

Cabbage soup from austria

French fish and shellfish stew

Greek soup with rice, meat broth, egg & fresh lemon juice

Hungarian soup (goulash) beef brisket, paprika, onion, & potatoes

Indian cream of curry soup

Thick Italian soup made with any vegetables available at the market

Italian soup with bread crumbs, parmesan cheese, egg, and consomme

Russian soup of beets, leeks, cabbage, duck, sausage, & sour cream

Scottish soup of vegetables, mutton & barley

A cold potatoe leek soup

A cold spanish soup with tomatoes cucumbers, green and red peppers

cold

• 1. Base
• 2. Body
• 3. Dressing
• 4. Garnish

The underliner

The main ingredients

It enhances and adds flavor to the body of a salad

Adds form, color, and texture

A variety of one or more greans, mild dressings, usually as a course before or after the entree

Compose of cooke or raw vegetables and/or proteins either marinated or served with a complementary dressing. Ususally used as appetizers, accompaniment, or garnish, or as the salad course.

The two or more various salads are presented separately or on the same plate. Any kind of dressing used. Usually served as an entree.

The many different ingredients are laid down on a platter in small groups to creat a desing. Fruit platters or crudite.

Light and leafy vegetables should be dressed just prior to service

A cold dish, that is not overcrowded

well balance and part of the overall meal

Combine to provide an appetizing, pleasing effect on the eye

It should be pleasing and interesting to the mouth

• 1. use proper sized plates
• 2. Keep it simple
• 3. creat a nice flow
• 4.main body should be the focal point
• 5.use garnish to add color and texture

• 1. Green with fresh vegetables
• 2. Marinated vegetable salads

• 1. Proper recieving
• 2. Storage
• 3. Handling

Wash with water (in or under); soak in water to rejuvenate; dry with a paper towl, air drying, or spinning

• 1. Main body: bite size pieces
• 2. Garnishes: shredded, grated, choped, slices

• 1. Green leaf types: don not let stand too long with dressing
• 2. SOlid vegetable types: can stand for long marinating periods and needs more dressings than leafy salads

cold, also wash with cold water

Skill level of staff, equipment, time available, and goals of operation

Dried, extruded pasta, cooked, dressed, served at room temp, aromatic vegetables and herbs

• 1. Do not over cook rice
• 2. Beans should be cooked softer, harden as they get cold
• 3. Proper aromatic vegetables, herbs
• 4. Serve slightly warm
• 5. Temperture should reflect ingredients

• 1. basic french
• 2. mayonnaise based
• 3. boiled dressing
• 4. specialty sauces

• Made from vinegar, oil, salt, and pepper
• 3:1 ratio; changes on intensity of ingredients
• Temporary emulsified
• Can be permanately emulsified by adding emulsifiers: egg, dry mustard, polysaccharides, protiens, etc.

• Made with egg yolk, oil, acid, and seasonings
• Stable emulsion: lecithin in the egg yolk acts as emulsifier
• Commercially prepared more stable

• Starch thickend sauce
• Similar to mayonnaise, but less fat
• Made with flour or starch, oil, acid, egg yolk, milk, and seasoning
• Used in replacement of mayonnaise
• Does not break down like mayonnaise

Tomato and horseradish sauce

Red currant jelly, port wine, shallot, orange & lemon zest, dry mustard and cayanne

Mint leaves, sugar, and vinegar

Add fruits or vegetable puree to sour cream

low fat or non fat yogurs can be used to lower the fat contents in dressing

• Air, tempurature, light
• Keep in an air tight, dark container, in a cool place

• 1. All purpose oil
• 2. Flavored oil
• 3. Hydrogenated oil: add hydrogen, crisco
• 4. Winterized oil: removes waxes