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Give the methods of producing and presenting stocks, soups and sauces.

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Methods of producing and presenting stocks, soups and sauces

Stocks

-Guidelines for preparing stocks
-Use fresh meat or bones and vegetables
-Scum should be removed
-Fat should be skimmed
-Simmer stock gently
-It should not be allowed to go off the boil otherwise in hot water there is the danger of it going sour
-Salt should not be added
-If stock is to be kept, strain, reboil, cool quickly and place in the refrigerator

Sauces

white sauce is prepared from white roux with milk and clove-studded onion
Veloute is made from a blond roux
Brown sauce is based on a brown roux
Hollandaise is made by reducing vinegar with herbs and adding egg yolk with a little water, cooking gently over heat while being aerated with a whisk and slowly incorporating melted butter
Mayonnaise is an emulsification of egg yolk and oil with salt, pepper, mustard and vinegar
Ways of Thickening Sauces
It is important to select the thickening agent that will suit the type of sauce being made:
A roux
A starch e.g. corn starch, arrowroot
Protein like egg yolk and cream
A beurre manie
A puree of fruits or vegetables ( also known as coullis)
Blood (used traditionally for recipes such as jugged hare but not normally used today)
Cooking liquor from certain dishes and/or stock can be reduced to give a light sauce

Soups

Un thickened soups
Consommés are clear soups prepared from strong stocks which are flavoured with various meats (poultry, game, and fish), vegetables, hers and seasoning and are then clarified with egg whites. Serve alone or with a simple garnish e.g. julienne or strips of root vegetables or pasta among others
Broths are strained soups made from stock and garnished with a cereal, mild herbs, diced vegetables, meat or fish

Soups

To stimulate appetite
For therapeutic purposes

marto answered the question on May 16, 2019 at 06:15

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Give the methods of producing and presenting stocks, soups and sauces.

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