Stocks And Sauces

Stocks And Sauce:

Stock is everything for a good cook for all the French Chefs. Stock is the liquid obtained from summering together of meat, fish or chicken, bones, vegetables and water.

This liquid extracted by prolonged and gentle simmering with the exception of fish stock which usually requires 25 to 30 minutes, such liquid is the foundation of soups, sauces gravies.

All stock should be strained through a fine strainer or cheese cloth (muslin cloth) and chilled so that the fat rises to the top can be lifted off as the stock as required.

Precautions During Preparing Stock:

1. Stock should always be removed otherwise it will boil into the stock and will spoil the color and flavor of the stock.

2. Stock should always simmer gently if it is allowed to boil for long period it will evaporate and go cloudy.

3. Salt should not be added to a stock.

4. If stock is to be kept strain it cool quickly and place in the refrigerator.

General Proportion Of Ingredients For All Stocks: (except fish stock).

1. Raw Bones - 2 kg
2. Water - 4 Liters
3. Vegetables - (onion, carrot, leek, celery) mirepoix
4. Thyme - (bay leaf, parsley, stalk, peppercorns) Boquet garni 500g

General Method For All White Stocks: (except fish stock).

1. Chop up the bones, remove all the extra fat.

2. Place them in a stock pot and add cold water and bring to boil.

3. If the scum is dirty then blanch and wash of the bones recover with cold water reboil it.

4. Skim, wipe round side of the pot and simmer gently.

5. Add the washed peeled and roughly cut vegetables, Boquet garni.

6. Simmer 4 to 6 hours, skimmed and strained.

During the cooking a certain amount of evaporation takes place. Therefore add half liter cold water just before boiling this will also help to throw the scum to the surface and makes it easier to skim.

General Methods For All Brown Stocks:

1. Chop the bones and brown them well on all sides either by:

(a) Placing in a roasting pan in the oven.
(b) Careful browning them in a little fat cooking pot.

2. Brown any, that may be in the bottom of the demi-glace them with a cup of boiling water, simmer for few minutes and add to the bones.

3. Add cold water bring to the boil and skimmed.

4. Wash peel and roughly cut the vegetables fry in a little fat till brown and add to the bones.

5. Skims wipe round side of the pot and simmer gently.

6. Simmer 6 to 8 hours skimmed and strained.


Sauces:

A sauce is a liquid which has been thickened by:

1. Roux
2. Corn Flour
3. Egg Yolk
4. Cream

A sauce should be smooth and glossy in appearance, definite in taste and light in texture. The thickness agent should used in moderation.


Roux:

A roux is a combination of fat and flour which are cooked together. There are three degrees to which a roux may be cooked namely:

1. White Roux
2. Blond Roux
3. Brown Roux

A boiling liquid should never be added to a hot roux as the result may be lumpy.


White Roux:

Equals quantity of margarine or butter and flour cooked together without coloring. Alternatively use poly unsaturated margarine or vegetable oil using equal quantity of oil and flour.

Uses: Bechamel, white sauce and soup.


Blond Roux:

Veloute and tomato sauce and soup. Equal quantity of margarine, butter or vegetable oil and flour cooked for little longer then a white roux, but with very light color till a sandy texture.


Brown Roux:

200g of margarine and 250g of flour cooked together. (200g = 8 ounces)

Slowly to a light brown color over cooking of brown roux causes the starch to charge chemically and loose same same of its thickening properly. This will cause the fat to separate from the roux and rise to the surface of the soup or sauce being made soups brown roux.


Sauces:

1. Bachamel Sauce
2. Veloute Sauce
3. Espagnole Sauce
4. Tomato Sauce
5. Hollandaise Sause

Bachamel Sauce

Ingredients:

60g butter, chopped

1/3 cup plain flour

4 1/2 cups milk

75g parmesan cheese, finely grated

1/4 teaspoon salt

good pinch ground nutmeg

Method:

Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.

Veloute Sauce

Ingredients:

1 1/2 cups white stock (veal, chicken, or fish) - white stock just means the bones were not roasted

2 tablespoons unsalted butter

3 tablespoons flour

Salt & Pepper - to taste

Method:

In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell.

Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stove top, the sauce may take 5 - 10 minutes to get to your desired consistency.

Season with salt and pepper.

Espagnole Sauce

Ingredients:

1 gallon brown stock, hot

1 1/2 cups brown roux

1/4 cup bacon fat

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

Salt

Freshly ground black pepper

1/2 cup tomato puree

1 bouquet garni

Method:

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.

Tomato Sauce

Ingredients:

1kg tomatoes, red and well ripened (ideally, San Marzano tomatoes)

1 and a half onion

3 garlic cloves

10 basil leaves

30g sugar

Extra Virgin olive oil

Salt


Pepper


Method:

1. Wash your tomatoes carefully and cut them in quarters.

2. Place the tomatoes in a big pot.

3. Peel the onions and cut them in quarters.

4. Peel the garlic cloves. No need to slice them.

5. Place the onion, the garlic and the tomatoes in a pot over medium-high heat. Add some water.

6. Season with salt and pepper as you stir carefully.

7. Add sugar and stir again. 

8. Cover the pot with the lid and bring the water to a boil. Then, get rid of the lid and let the ingredients cook over low heat for 30 min.

9. Time for the basil leaves.

10. When the sauce is almost done, add the basil - not before then or you'll lose its freshness. Final touch: extra virgin olive oil.

11. Pass the sauce through a fine colander or a vegetable mill. Add a drizzle of extra virgin olive oil The tomato sauce it's now ready ! Buon appetito !

Hollandaise Sause

Ingredients:

3 egg yolks (see how to separate eggs)

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne (optional)

10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Method:

1. Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.

2. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.

4. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

5. Store until needed in a warm spot, like on or next to the stove top. Use within an hour or so.

Herbs And Spices

Herbs:

In general use, herbs are any plants used for food, flavoring, medicine, or perfume. Culinary use typically distinguishes herbs from spices.

1. Oregano
2. Coriander Fresh
3. Mint
4. Basil
5. Dill
6. Rose Mary
7. Marjoram
8. Sage
9. Tarragon
10. Thyme
11. Parsley
12. Chivies


Spices:

A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to mask other flavors.

1. Allspice
2. Aniseed or Fennel Seed
3. Asafoetida
4. Bay Leaf 
5. Black cardamom
6. Black Cumin
7. Black Pepper
8. Black Salt
9. Caraway Seeds
10. Cardamom
11. Carom Seeds
12. Chaat Masala
13. Cinnamon
14. Cloves
15. Coriander Powder
16. Cumin Seeds
17. Curry Leaves
18. Dry Ginger
19. Dry Mango Powder
20. Dry Fenugreek Leaves
21. Fenugreek Seeds
22. Garam Masala
23. Green Cardamom
24. Ground Mixed Spice
25. Dried Ginger
26. Mace
27. Mustard
28. Nutmeg
29. Onion Seeds
30. Paprika
31. Pomegranate Seeds
32. Poppy Seeds
33. Red Chilli Crushed
34. Saffron
35. Sesame Seeds
36. Star Anise
37. Turmeric
38. White Pepper

Equipment's

Equipment's:

1. Cooking Range
2. Burners

3. Grill

(a) Charcoal Grill
(b) Gas Grill
(c) Electric Grill

4. Flat Top
5. Deep Fryer

6. Oven

(a) Electric Oven
(b) Gas Oven

7. Salamander
8. Blander
9. Weight Scale
10. Refrigerator
11. Freezer
12. Hand Blenders
13. Mincer
14. Steamer
15. Boiler
16. Hot Case
17. Working Table
18. Dish Washing Machine

Utensils

Utensils:

The hand instrument that let us manipulate the food in ways our hands cannot.

1. Knives

(a) Chefs Knife
(b) Fillet Knife
(c) Bread Knife
(d) Paring Knife
(e) Carving Knife

2. Vegetable Peeler
3. Chopping Board
4. Whisk
5. Tong
6. Soup Ladle
7. Vegetable Scooper

8. Spatula

(a) Rubber Spatula
(b) Wooden Spatula
(c) Stainless Steel Spatula

9. Kitchen Scissors

10. Strainer

(a) Rice Strainer
(b) Pasta Strainer
(c) Fine Soup Strainer

11. Frying Pan
12. Cooking Pots
13. Wok
14. Meat Hammer
15. Mixing Bowl
16. Stainless Steel Container
17. Brain Marie
18. Grill Fork
19. Vegetable Slicer
20. Grater
21. Can Opener
22. Lemon Squeezer
23. Measuring Spoon
24. Measuring Cups
25. Measuring Jugs
26. Rolling Pins

Cuts Of Vegetable

Cuts Of Vegetable

1. Brunoise
2. Macedoine
3. Julienne
4. Jardiniere
5. Paysanne
6. Chiffonade

1. Brunoise:


A brunoise is a very fine diced cut. It results in tiny cubes 5mm on each side. Brunoise cut are often used in sauces because the tiny pieces cook down well and release a lot of flavor quickly. Alternatively, a brunoise can also be sprinkled on a dish as a nice colorful garnish.

To prepare a brunoise, follow these steps:


1. First julienne your vegetable.


2. Then take the julienne and cut it into tiny cubes, taking care to make them into very small cubes.

2. Macedoine:

This is larger, thicker cubes. Like brunoise is based on julienne, Macedoine is based on jardiniere. Macedoine cuts are usually 1cm cubes used in soups, sauces, and anywhere you’re looking for a chunkier texture to the vegetable component.

To cut macedoine, first prepare your vegetables Jardiniere. Then lay the stick or sticks out flat and chop them into cubes (a tap chop or a rock chop works well). Work carefully to make nice cubes of equal size on each side.

3. Julienne:

This cut is typically used for firm vegetable like carrots, cucumbers, or celery. It means to cut thin strips or sticks to be used as both ingredients and garnish. The exact measurements of julienne should be 5cm to 10cm long, 4mm wide, and 4mm thick.

To cut julienne, follow the following steps:

1. First cut your vegetable into the desired length (either 5cm or 10cm).

2. Then cut the vegetable into flat, lengthwise slices 4mm thick. This is usually easiest by standing the vegetable up on one of the cut ends and cutting down its length.

3. Lay the slices flat on on cutting surface either individual or in a stack for faster cutting.

4. Then use a rock chop or draw slice to cut them into 4mm wide strips. Go slowly at first to be sure you’re cutting each the same width.

4. Jardiniere:

These are sticks or batons cut from the vegetable of choice. Jardiniere are typically shorter than julienne, but much thicker. There is some debate on exactly how big a jardiniere should be, but they typically range from 2cm to 4cm in length. They are anywhere from 4mm by 4mm thick to 10mm by 10mm thick. At their smallest, jardiniere look like short julienne. At their largest they look like the vegetables used in a veggies and dip platter. Vegetables cut this way may be used to add texture to a soup or stir fry. They may also be prepared together as a vegetable side dish.

To make these cuts, follow the instructions for julienne, with the following adjustments:

1. Cut the vegetable into whatever length you need.

2. Then cut the vegetable into lengthwise slices of the desired thickness. It’s easiest if you cut down the length while standing the vegetable on one end.

3. Set the slices long-side down on your cutting surface.

4. Chop or slice the vegetable into widths equal to the thickness.

5. Paysanne:

Another cut based on Jardiniere, Paysanne is a wide, thin cut. It differs from Macedoine in that it isn’t a cube, but a thin slice. It’s used when a chunkier texture is desired from small vegetable chunks that cook down quickly and release a lot of flavor. A Paysanne often used in Mirepoix, sautéed vegetables used as a base for sauces, soups, stocks, and anywhere else the veggies are needed for texture and flavor.

Like Macedoine, Paysanne needs vegetables first cut Jardiniere. Then using a rock chop or a tap chop, cut the batons into thin slices, anywhere from 1mm to 5mm thick.

These are a few of the basic cut used in cooking, but it isn’t a complete list. There are a variety of more complex cuts, many of them similar to those preparation listed here with slight variations. There will be posts on more advanced techniques coming up soon.

6. Chiffonade:

It’s is a cut specifically for leafy vegetables and herbs. It involves chopping the leaf into extremely thin slices. Each slice should be only about 1mm wide. This cut is used to prepare herbs for seasoning, to chop veggies for a salad, or to make a light garnish.

To make a chiffonade cut, place the leaves to be chopped in either a stack or rolled tightly. Then use a smooth rock chop to slice very thin strips. If this motion is new to you, it’s best to start off slowly to get a consistent size, and then speed up as you master the technique.

Elementary Nutrition

10. Elementary Nutrition:

Food is any substance liquid or solid which provides material to the body for:

1. Heat and energy.

2. For growth and repair.

3. To regulate the body process.

These materials are known as nutrients:

1. Protein

2. Fat

3. Carbohydrates

4. Minerals and Salt

5. Vitamins

6. Water

The study of these nutrients is termed as nutrition.

Good nutrition forms the bases of the good health as it directly effects the growth development and reproduction the physical and mental well being and the working capacity of the individual.

1. Protein:

Protein is an essential part of all living matter. All living cells contain certain substances with out which life is impossible this vital substance is derived from Greek language meaning of great importance protein is composed of amino acid, in nature amino acids are found in great variety of combinations. Forming uncountable proteins that's why the protein of cheese is different from protein of meat because the number orange meat of the acids are not same.

Some amino acids are essential for our body needs but can not be manufactured by the body or if manufactured they are insufficient these must be supplied by the food we take in these are known essential amino acid.

Proteins containing all the essential amino acid and correct proportion are said to be high biological value.

There are two kinds of protein:

(a) Animal Protein
(b) Vegetable Protein

(a) Animal Protein:

Animal protein complete protein they are found in meat, poultry eggs and milk.

(b) Vegetable Protein:

They are found mainly in seeds of vegetable the proportion of protein in green and root vegetables is same on the other hand nuts and grains have a useful amount of protein. It is preferable that body has both animal and veggie protein so that complete variety of amino acid are available.

Functions Of Protein:

1. Builds the new body tissues and repairs the damaged ones.

2. It also supplies heat and energy.

3. It plays on important rule in the resistant of body to the diseases. It follows that growing children and nursing mother with needs more proteins then other.

Cooking Effects Of Protein:

On being heated different protein in food set at different temperature above these temperature shrinking occurs this is particular by noticeable in grilling or roasting meat properly cooked proteins is the most easy to digest.

For Example:

A brightly cooked eggs is more easy digested then a raw egg or hard boil egg.


2. Fats:

There are two main groups of fats. Animals and vegetables the function of fat is to protect vital organ of the body to provide heat and energy and certain fats also provide vitamins fats can be divided into

(a) Solid Fats
(b) Oils

(a) Solid Fats:

Fats are obtained from the following foods.

Animal Origin:

Meat, fat, butter, cheese etc.

Vegetable Origin:

Margarine, cooking fats, nuts, soy beans etc.

(b) Oils:

Oils are obtained from the following foods.

Animal Origin:

Habitat and cod liver oil.

Vegetable Origin:

From seeds and nuts.

Functions Of Fat:

1. Fats serve as a concentrated source of heat and energy.

2. They protect vital organ of the body.

3. Fats give help in the digestion and utilization of food.


3. Carbohydrates:

There are three main groups of carbohydrates:

1. Sugar
2. Starch
3. Cellulose

1. Sugar:

There are several kinds of sugar:

1. Glucose
2. Fructose
3. Sucrose
4. Lactose
5. Maltose

1. Glucose:

Glucose found in blood of animals, fruits and honey.

2. Fructose:

Fructose found in fruits, honey and sugar cane.

3. Sucrose:

Sucrose found in beetroot and sugar cane.

4. Lactose:

Lactose found in milk.

5. Maltose:

Maltose produced naturally during the germination of grain.

Sugar are the simplest form of carbohydrates they are absorbed in the form of glucose and the simplest form of glucose and simple sugar and used to provide heat and energy.

2. Starch:

Starch is contributed to our diet by the following foods:

1. Whole grains like rice, oat, barley etc.

2. Powered grains like flour, corn flour, rice flour etc.

3. Vegetable like potatoes, peas, beans etc.

4. Cooked starch like cake, biscuits, cookies etc.

Food containing starch has cells with starch granules covered with cellulose wall which break down when heated or made moist.

3. Cellulose:

Cellulose is the external structure of vegetables and cereals which is not digested but is used as roughage in the intestine.

Cooking Effects On Carbohydrates:

If starch is to be absorbed through cooking is required. Uncooked starch granules are not digestible.


4. Minerals:

There are 19 mineral elements most of which are required by the body in very quantities. The body has greater demand for certain mineral elements and there is a danger deficiency of certain type in the diet, calcium, iron and iodine are those most likely to be deficient.

Calcium:

Functions:

1. Building bones and teeth.

2. Working of muscles.

3. Controlling of the structure of brain cells.

Sources Of Calcium:

1. Milk and milk products bones of oily fish, whole wheat and white bread.

2. Green Vegetables.

3. Liver, kidney, eggs, cheese, bread and fish.

Iron:

Iron is required for building the hemoglobin in blood and is there for necessary for transportation of oxygen and carbon dioxide round the body.

Sources:

1. Lean meat with fat.

2. Egg yolk.

3. Whole wheat flour.

4. Green Vegetable.

5. Fish.

It may also be present in drinking water and obtained from iron utensils in which food is prepared.

Sodium:

It is required in all parts of body and is found as salt (sodium chloride). Access salt is continually lost from the body in the form of sweat and urine. This loss is controlled by kidneys.

Sources:

Many foods are cooked with salt and many contain salt for example: meat, cheese, eggs, fish etc.

Iodine:

Iodine is essential for the activity of thyroid. The thyroid gland is situated at the base of the neck. Iodine helps in the proper functioning of the thyroid glands and helps in regulating the energy metabolism. It is required for the normal growth and development of brain tissue, hair and skin.

Sources:

1. Seafood.

2. Vegetable grown near the sea.

3. Drinking water obtained from sea.

Potassium, Magnesium, Sulfur and Copper are some of the other minerals required by the body.


5. Vitamins:

Vitamins are chemical substances which are vital for life. They are different from the chief nutrients but are necessary processed if the diet is deficient in any vitamin ill health results. Vitamins are known as productive nutrients because they are important in maintaining health and normal growth.

Vitamin A:

Vitamin A is a soluble fat therefore it is to be found in a faulty food. Dark green vegetables are a good source of vitamin A. On the other hand eggs, cheese, milk, carrots, apricots, spinach, potatoes, ladyfingers etc are also good sources. Kidney and liver are also useful sources of vitamin A.

Functions Of Vitamin A:

1. Assist in the growth of children.

2. Helps people to see better in the dark.

3. It is also important for the growth of skeleton and normal teeth structure.

Vitamin D:

Vitamin D is sometimes known as anti-retic the deficiency of causes retics for example: the softening and deformation of bones. Vitamin D controls the use the body makes of calcium. It is therefore necessary for healthy bones and teeth.

Sources Of Vitamin D:

An important source of vitamin D is from the action of sunlight on the deeper layers of skin.
Fish liver oil, egg yolk and dairy products.
Compared to vitamin A there are few sources of vitamin D the fish oil being the most important of it.

Vitamin B:

When first discovered vitamin B was thought to be only one substance, it is known to consist of at least 11 substances. The three main ones are:

1. Thiamine (B1)
2. Riboflavin (B2)
3. Nicotinic Acid

Vitamin C:

Vitamin C was discovered in 1932. Vitamin C is water soluble and can be lost during cooking or soaking in water. It is also lost by bad storage.

Functions Of Vitamin C:

1. Vitamin C is necessary for the growth of children.

2. Helps in healing of cuts and uniting of bones.

3. Prevents germs and mouth inflection.

Sources Of Vitamin C:

Oranges, potatoes, grapefruits, tomatoes, lemons, strawberries etc.


6. Water:

Water is required for:

1. All body fluids
2. Digestion
3. Abrogation
4. Metabolism
5. Excretion
6. Playing a part in regulation of body temperatures.

Sources:

Drinks (beverages), food, lettuce, cabbage, apples, tomatoes, potatoes, citrus fruits etc.

Menu Planning

9. Basic Menu Planning:

Menu is a french word which means a list of articles offered for sale which may also be called programs of meals or silent salesman. Its objective is to present a list of dishes or courses eatable and beverages.

Menu planning is an art and science which requires an extensive knowledge of food and their basic methods of cooking, services as well as an understanding about the nutritive values of different food combinations. One of the most important object of organization and planning in food industry is menu planning. Compiling of the menu needs careful selection of the dishes for different courses according to the nature of the restaurant. It also includes things like satisfying the customers or guests and then utilizing the skills and abilities of the available man power.

The planner must have a vast knowledge of food and should be able to plan and visualized interesting combinations and should offer best entrees have to be roasted or fried, braised, steamed, baked, sauteed etc. There must be a variety in food items and their presentation.

For Example:

When ever a soap is prepared with a vegetable, the following courses should include a variety of different vegetables from the ones in the soap. The use of vegetables and fresh fruits will add colors
and texture and flavor in every menu.


1. Factors Which Influence Menu Planning:

If the establishment is situated in the business area the menu should be planned in certain way so that the service would be quick and the price of the menu should be moderate menu patterns will be different according to the location.

2. Types Of Customer:

Type of people their age group, religion, occupation and spending power should be thoroughly considered because seating habits vary with age group and people doing physical jobs required more valued meals then the others.

3. Seasonal Availability:

Although in these days of cold storage ingredients for all recipes are available, yet food in season should be included in the menu.

4. Availability Of Equipment In The Kitchen:

Menu should be in accordance to the equipment in the kitchen for example: to plan menu for 25 roast dishes with only 1 oven would make it difficult to service.

5. Left Over In Hands:

It is better to use left over and recover some cost rather then spoiling the food. The ability of a Chef is in converting the leftovers into a new dish.

6. Cost Of The Menu:

The selling price of the menu should be kept in mind at maximum level so that the food cost is well counted.

7. Policy Establishment:

Certain establishments may not be serve exceptional food because of their policy for example: pork sometimes even beef.

8. Service Hours:

Service hours also determine the type of menu of the establishment. Menu should be nutritionally balanced.