THEORY OF FOOD CHAPTER 2

THEORY OF FOOD

Chapter (2)Chapter (2) stock and sauces

MISE - EN PLACE

Definition:  Preparations before cooking. (Everything in its place)

Selecting the tool/ equipment:

•          All the equipment should be clean and safe in using.
•          Knife must sharp before use.
•          Space during use must be safe for the use.

Oven and surface preheated, if necessary

• ·        Oven must be in 180℃ heat before use in a temperature of 180℃.

Prepare the ingredients before cooking such as washing, cut, trim and all related materials.

BASIC CUTTING TECHNIQUES 

1. Chop ( Cut into irregular pieces ).

2. Concasse (Chop coarsely ).

3. Slice ( Cut into thin slice ).

4. Mince ( Chop into very fine pieces ).

FLOWERING VEGETABLE SLICE METHOD

• SHRED CUT INTO STRIP

Basic cut & shape

1. Finely sliced or shreded

2. Disk-shaped slice (1/8 inch x 1/8 / Inch x 2 inches ).



3. Baton net (  ¼ inch x ¼ / Inch 2 ½ -3 / inches ).

4. Fine brunoise (1/16 inch x / 1/16 inch x Inch ).

5. Small dice ( ¼ inch x ¼ / Inch ¼ x inch ).



6. Large dice ( ¾ Inch X ¾ / Inch X ¾ Inch ).



7. Medium dice (  ½ inch x ½ Inch x ½ inch ).



8. Paysanne ( ½ Inch X ½ Inch X 1/8 Inch ).

What the blanching & par cooking

1.To make to brighter foods.

2. Maintain the texture.

3.To remove undesired flavor.

4.To save time.

DEFINITION OF STOCK:

Flavor liquid from bones, mirepoix and flavoring.

• BONES (  Beef, chicken, fish, swine ).

• MIREPOIX ( Mixture of:  50 (Percent ) Onion 2 Kg )

                                                       ( 25 ( Percent) Carrot 1 Kg )

                                                        ( 25 ( Percent ) Celery 1 Kg )

• FLAVORING ( 
  Peppercons, bay leaves, thyme ).

•  Bouquet Garni ( Parsley, sterm, onion )

                                       (Do not add the salt)

• Sachet d’ epies (Sum bunjud).

HOW TO PREPARE STOCK?

Must prepare the equipment, mirepoix, bones, and flavoring

·         Use the cold water.

·         Simmer 3 hour chicken.

·         Skim scum the frequently.

·         Strain the stock properly.

·         Cold the stock.

·         Degrease the stock. 

BROWN STOCK:

·         Caramelizing mirepoix (Roast the bones or meat).

·         Deglazing the pan

·         Fumet/ same with the fish stock ( If you make the fish stock do not boil take a long time)

·         Put the lemon or lime juice.

·         Boil the water a long time.( Beef bones, chicken bones, and swine bones ).

WHITE STOCK:

·         Use the vegetable ingredients.

·         Put cold water in the pot.

·         Put the chicken bones.

CONVIENCE BASES (REMPAH INSTANT)

·         Glaze ( Jelly stock)

·         Glaze de viande is from brown stock.

·         Glaze de volaine is from white stock.

 HOW TO MAKE SAUCES?

“If you prepare the good stock you produce the good sause.” 

What is ROUX?

Roux is a cook mixture used for sauce and soup.

Type of roux

• Spoiled roux

HOW TO PREPARE SAUSE?

WHISKING METHOD:

·         Using the yolk egg (Liason). (Hollandaise sauce)

·         Put the other tickening agent like a cornstarch, Arrowroat,beure mance, or bread crumbs if you want to thickener the sauce

·         If the sauce cold, stock that should be dealt with should be a hot stock.

TYPE OF SAUCE

1. Béchamel sauce

White roux + Milk

2. Veloute sauce

White stock + White roux

3. ESPAGNOLE SAUCE

Brown stock + Brown roux

4. Tomato sauce

Tomato purries + Brown stock

5. Hollandaise sauce

Liason  + White roux