Limited time offer 20% OFF StudySoup Subscription details

UNT - HMGT 1470 - Class Notes - Week 5

Created by: MaliaLord Elite Notetaker

> > > > UNT - HMGT 1470 - Class Notes - Week 5

UNT - HMGT 1470 - Class Notes - Week 5

This preview shows pages 1 - 2 of a 4 page document. to view the rest of the content
background image 1470 Food Prep CH. 6 - Stocks are made from the simmering of bones with vegetables and seasoning  - bone broths are stocks with more seasoning  - collagen in the presence of moisture and heat dissolves and forms gelatin  - Mire Poix is a mix of aromatic vegetables  - the most common is half onion, a quarter carrots, a quarter celery  - stocks with shorter cooking times require more finely chopped mire poix  - leek leaves, shallots, parsnips, celery root, mushroom stems, and scallions may  also be used  - a Sachet d’espice is a bundle of spices wrapped in cheesecloth placed in stock  - black peppercorns, thyme, parsley stems, bay leaves, cloves may be used  - stocks with different bones have different simmering times:  - poultry / chicken bones: 3-4 hours  - veal / beef bones: 8-12 hours  - fish bones: 30 minutes  - shellfish: 30-40 minutes  - vegetable: 30-40 minutes  - Bones:  - bones from younger animals have more cartilage, cartilage turns to gelatin  - bones that have joints or shin bones give stock a better mouth feel than bones  from other parts  - the longer the stock is simmered the larger the pieces   - for an 8-12 hours they should be 2-4 inches  - mire poix should also be cut in bigger pieces for longer cooking times  - The basic types of stock:  - white stock uses rinsed or blanched bones  - fat should be skimmed for a clearer stock   - brown stock uses bones that are roasted first  - tomato products add acidity, flavor, and color  - roast mire poix  - fumet, also called fish stock, uses bones of sweet, mild fish  - heads can be used, gills removed  - sweat the bones and vegetables before simmering  - white wine and lemon  - vegetable stock uses aromatic vegetables instead of bones  - the mire poix can be sautéed for a clearer stock with better flavor 
background image 1470 Food Prep CH. 6 - stocks should be started with cold water  - stocks should be strained and chilled quickly  - the layer of fat on cool stock should not be removed until the stock is being used  - stocks are not served by themselves, they add flavor and mouth feel to dishes and  sauces  - sauces are used to add moisture, flavor, and eye appeal to dishes  - mother sauces are the basis of French cuisine and are used to create many small  sauces or variations  - sauces are a liquid thickened by adding starch, by reducing, or by creating an  emulsion and adding flavorings  - Primary Thickeners:  - Roux:  - a cooked mixture of fat and flour in equal amounts  - there are three types of roux:  - white roux is cooked only a 2-3 minutes until the floury smell is gone  - blonde roux is cooked for approximately 5 minutes until it smells nutty or toasty  - brown roux is cooked for 30-40 minutes until it is deep brown in color not burnt  - should be constantly stirred to avoid burning  - added at the beginning of the soup  - each type of roux thickens differently  - Slurry:  - a mixture of starch and cold liquid  - added at the end to quickly thicken   - liquid should be brought to a boil  - Liaison:  - a mixture of egg yolks and cream  - added to a barely simmering sauce or soup by tempering  - never boil a liquid after a liaison is added  - Buerre Maine: equal part butter and flour  - Reduction:  - made by boiling away water until it reaches desired thickness or flavor  - Glace, a concentrate stock   - 1 gallon of stock makes 1-2 cups of glace 

This is the end of the preview. Please to view the rest of the content
Join more than 18,000+ college students at University of North Texas who use StudySoup to get ahead
School: University of North Texas
Department: Hospitality
Course: Prof Food Prep
Professor: Jodi Duryea
Term: Spring 2019
Tags: 1470HMGT and soup
Name: 1470 Food Prep CH. 6
Description: These notes cover everything soups and sauces
Uploaded: 02/11/2019
4 Pages 39 Views 31 Unlocks
  • Better Grades Guarantee
  • 24/7 Homework help
  • Notes, Study Guides, Flashcards + More!
Join StudySoup for FREE
Get Full Access to UNT - Class Notes - Week 5
Join with Facebook

or

Join with Email
Already have an account? Login here
×
Log in to StudySoup
Get Full Access to UNT - Class Notes - Week 5

Forgot password? Reset password here

Forgot password? Reset your password here

I don't want to reset my password

Need help? Contact support

Need an Account? Is not associated with an account
Sign up
We're here to help

Having trouble accessing your account? Let us help you, contact support at +1(510) 944-1054 or support@studysoup.com

Got it, thanks!
Password Reset Request Sent An email has been sent to the email address associated to your account. Follow the link in the email to reset your password. If you're having trouble finding our email please check your spam folder
Got it, thanks!
Already have an Account? Is already in use
Log in
Incorrect Password The password used to log in with this account is incorrect
Try Again

Forgot password? Reset it here