SOUPS
A. Basic recipes other than consommé with menu examples
 Broths
 Bouillon
 Puree
 Cream
 Veloute
 Chowder
 Bisque etc
B. Garnishes and accompaniments
C. International soups

Soup

Type of dish

Soup is a primarily liquid food, generally served warm, that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid

Broth

Broth is a liquid food preparation, typically consisting of either wateror an already flavored stock, in which bones, meat, fish, cerealgrains, or vegetables have beensimmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.

bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, orpoultry bones and/or with shrimp, or vegetables in boiling water.

This is not to be confused withbouillon soup, a Haitian soup, orstock, which is made in a (somewhat) similar manner, but serves an entirely different purpose in French cuisine.

Bouillon cube

or stock cube (Australia,Ireland, New Zealand, South Africa,UK) is dehydrated bouillon (Frenchfor broth) or stock formed into a smallcube about 15 mm wide. It is typically made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube. Vegetarian and vegan types are also made.

Purée

Purée and (more rarely) mash are general terms for cooked food, usually vegetables orlegumes, that have been ground, pressed,blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Old French (13th century) purifiedor refined.

Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.

Common purées

Common purées include apples, plums, and other fruits smashed or mashed for their juice content.

Baba ghanoush (eggplant)

Bisque (shellfish)

Champ

Ful medames (fava beans)

Hummus (chickpea)

Legume soups such as pea soup, bean soup, lentil soup

Purée Mongole (a mixed pea and tomato soup)

Pimento (olives)

These fruits and vegetables are often served as purées:

Squash, buttersquash, etc.

Sweet corn

Tomato

Pickled cucumber

Baba ghanoush

Baba ghanoush (Arabic بابا غنوج bābā ghanūj, baba ganush, baba ghannoujor baba ghannoug^[) is a Levantinedish of eggplant (aubergine) mashed and mixed with olive oil and various seasonings. The Arabic term means "father of pestle" ("baba" means father and "ghanuj" derives from "ghan", stone for pressing cheese or grain).

also go on with other purees

Cream

Cream is a dairy productthat is composed of the higher-butterfat layer skimmed from the top ofmilk beforehomogenization.

In the industrial production of cream, this process is accelerated by usingcentrifuges called "separators".

Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". They are also used in variety of food products.

Velouté sauce

A velouté sauce, pronouncedFrench pronunciation: [vəluˈte], along with tomato, Hollandaise,Béchamel and espagnole, is one of the sauces of French cuisinethat were designated the five "mother sauces" by Auguste Escoffier in the 19th century, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term veloutéis from the French adjectival form of velour, meaning velvet.

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blondroux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken or fish stock, and salt and pepper for seasoning. The sauce produced is commonly referred to by the type of stock used e.g. chicken velouté.

Chowder

Chowder is a seafood or vegetable stew, often served with milk or creamand mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit.New England clam chowder is typically made with chopped clamsand diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.

The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.) Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelt chauderée) which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée.

The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.

Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.

Types of chowder

Clam chowder

Corn chowder

Southern Illinois chowder

Bermuda Fish Chowder

sea food chowder

Bisque

Bisque is a smooth, creamy, highly seasoned soup of Frenchorigin, classically based on a strained broth (coulis) ofcrustaceans. It can be made from lobster, crab, shrimp orcrayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques.

B. Garnishes and accompaniments

Garnishes

The word garnish comes from French and means 'to grace or to provide'. In kitchen operations we use the word garnish to refer to the decoration of food by the addition of other items.

Garnishes come in a variety of shapes and sizes, depending on the meal being served and the level of service required. A common yet effective garnish used in many restaurants is a sprig of parsley (or other herb) on the side of a plate, or a wedge of lemon to be served with fish.

There is no rule in cooking that says every meal must be garnished but, if a garnish is used it should be fresh, colourful, edible and should be suited to the meal.

All garnishes should be edible! Some plants and flowers make very attractive garnishes but are poisonous and should not be used. Likewise, do not use plastic or ceramic garnishes or decorations, as these can cause choking if swallowed.

Here are some of the garnishes

Served with fish and seafood. The wedges should be freshly cut prior to service.

This is a very common garnish suited to a wide range of dishes.

Rosemary is an aromatic herb often served with lamb dishes.

Basil has a sweet fragrance and a sharp taste. It is a common garnish for many Italian dishes.

Croutons are small cubes (10 mm x 10 mm) of fried bread. They are used to garnish soups and salads.

This is a mixture of chopped chervil, parsley, tarragon and chives. This can be sprinkled over a meal before serving.

This is a popular garnish used with prawn cocktails.

Vegetables may be served julienne as a colourful garnish for meat and fish dishes.

Accompaniments

Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically things like vegetables and side salads but they also include sauces and relishes. Sometimes the accompaniment also comes with a garnish of its own.

Types Of Accompaniments

Apple pie

Steak and fish dishes

Various meat dishes

Indian dishes

Any main dish from pasta to steak

Mexican food

Roast beef

Asian and Indian dishes

Soup garnishes and accompaniments

Garnishes for soups may be part of the soup, added into the soup, served on top or accompany the soup. They may even play a role in thickening the soup. Garnishes should go together or contrast with the colour, flavour, shape and texture of the soup ingredients. Accompaniments are served with the soup.

Soup garnishes

Toasted and garnished bread

Fried bread cubes and pieces

Nuts

Fried onion
Chopped herbs and spices
Yoghurt
Cream
Sour cream
Fried garlic
Cheese

Soup accompaniments

Bread
Crackers
Croutons
Fried bacon
Toast
Fried onion
Cream
Yoghurt

02 SAUCES & GRAVIES

A. Difference between sauce and gravy

B. Derivatives of mother sauces

C. Contemporary & Proprietary

A. Difference between sauce and gravy

Sauce

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a Frenchword taken from the Latinsalsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans.

Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.

Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce.

Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking. InNorth America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

B. Derivatives of mother sauces

Mother Sauces and Their Derivatives

Bechamel = blond roux + milk
Veloute = blond roux + white stock
Espagnole = brown roux + brown stock (typically veal/beef)
Hollandaise = egg yolk + butter
Tomato = reduced tomatoes

Bechamel - Cream, Mornay, Soubis, Mustard, Nantua
Veloute - Allemande, Supreme, Normande, Vin blanc, Bercy
Espagnole - Demi-glace, Bordelaise, Chasseur, Medeira, Perigueux, Robert, Lyonnaise, Bercy
Hollandaise - Bernaise, Noisette, Mousseline, Paloise, Maltaise
Tomato - Meat, Creole, Portuguese, Spanish

C. Contemporary & Proprietary

Contemporary

These sauces are simple, less rich and easy to prepare

e.g compound butter ,pesto sauce

Proprietary

these sauces are industry made e.g barbeque sauce , ketchup

03 MEAT COOKERY

A. Introduction to meat cookery

B. Cuts of beef/veal

C. Cuts of lamb/mutton

D. Cuts of pork

E. Variety meats (offals)

F. Poultry

(With menu examples of each)

A. Introduction to meat cookery

Meat is animal fleshthat is eaten as food.

Meat is produced by killing an animal and cutting flesh out of it. These procedures are called slaughter and butchery, respectively. There is ongoing research into producing meat in vitro, that is, outside of animals.

Attesting to the long history of meat consumption in human civilizations, ritual slaughter has become part of the practice of several religions. These rituals, as well as other pre-industrial meat production methods such as these used byindigenous peoples, are not detailed here. This section will instead provide an overview of contemporary industrialized meat production in dedicatedslaughterhouses from cattle, sheep and pigs.

Typical nutritional content of
110 grams (4 oz or .25 lb) of meat
Source	calories	protein	fat
fish	110–140	20–25 g	1–5 g
chicken breast	160	28 g	7 g
lamb	250	30 g	14 g
steak (beef top round)	210	36 g	7 g
steak (beef T-bone)	450	25 g	35 g

B. Cuts of beef/veal

Beef

Beef is the culinary name formeat from bovines, especiallycattle. Beef can be harvested from cows, bulls, heifers or steers.

Beef muscle meat can be cut into steak, roasts or short ribs.

Saturday, December 14, 2013

SOUPS , SAUCES & GRAVIES , beef/veal meat – 2 sem