Culinary School - Q2 Week 2

Tuesday Class - Concepts and Theories of Culinary Techniques - Sauces
Tonight we talked about the mother sauces and the derivative sauces. Tomorrow night we will be in the kitchens making the mother sauces.

The Mother sauces are:
Bechamel
Veloute
Espagnole
Tomato
Hollandaise

Week 2 vocabulary list:
Concepts & Theories of Culinary Techniques Vocabulary Assignment Week 2


Anglaise – an English cream, or thin pouring custard.
Au Jus – roasted meats served with their own natural juices.
Au Sec – cooked until the liquid is almost dry.
Clear Meat – transforming a broth into a consommé.
Clear Soups – unthickened soups like broth or consommé.
Consomme – broth or stock that has been clarified to remove impurities.
Cream Soups – soup made from vegetables that have been pureed and thickened with starch and then have cream added for flavor.
Deglaze – to put a liquid (wine or stock) into a pan to loosen and dissolve food particles stuck to the pan during cooking, for use in making a sauce.
Emulsion – a mixture of two normally opposite liquids like oil and water.
Fond – stock.
Fond Lie – a sauce used like a demi glace, thickened brown stock.
Glace de Viande – a very reduced version of brown stock used to make a thick sauce.
Gumbo – a stew or soup originating in Louisiana, made with stock, meat or shellfish, a roux and celery, onion and bell pepper.
Hollandaise – a sauce made from butter, egg yolks and other flavorings, like lemon juice.
Jus – the natural juices of roasted meats.
Jus Lie' – a thickened brown stock like Fond Lie.
Liason – a mixture of egg yolks and heavy cream to thicken sauces.
Mayonnaise - a mixture made from egg yolks, oil, and vinegar.
Monter au Buerre – melting butter in a sauce just before service to add shine and richness to it.
Pan Gravy - made from the drippings left in the pan after roasting meats. Using roux and stock.
Pureed Soup – a thick soup made from pureeing vegetables after they are cooked.
Raft – the thick crust of impurities that release when making a consommé from stock.
Reduction – cooking a liquid like stock or wine until it partially evaporates leaving a thick liquid.
Sauce Bechamel – a thick sauce made from milk and a roux and then adding seasonings.
Sauce Espagnole – a thick sauce made from brown stock and a roux used to make a demi-glace.
Saucier – the person responsible for all sautés and sauces.
Supreme – a sauce made by adding cream to a chicken veloute.
Thick Soups – are soups that a thickened by adding a veloute, roux or other starch.
Tomato Sauce – a sauce made from white stock, tomatoes and vegetables.
Veloute – a sauce made by thickening a stock using a roux.
Salmonella – salmonella is one cause of food poisoning. Caused by unclean or improperly handled foods.
FATTOM – favorable conditions for a food borne pathogen: Food, Acid, Time, Temp, Oxygen, Moisture.
TDZ/Temp Danger Zone – the range between 41° F and 135° F when bacteria can spread quickly.

Wednesday/Thursday Class - Fundamentals of Classical Techniques:


WEDNESDAY NIGHT
After inspection we enter the kitchens.  Tonight we are working Mother sauces. I am responsible for making Bechamel and Veloute.  My teammates spend their night practicing their cuts.  My Bechamel was the first one finished.  Chef said it was very good. I know it's important for us to learn the classical sauces and techniques.  I never imagined there was so much of the basics I didn't know.

THURSDAY NIGHT
Tonight we are working on the Mother sauces and derivatives.  My teammates are making the Espagnole and Tomato sauces.  I am starting with the Bechamel and turning it into a Mornay.  After that I am taking the Veloute and making a Supreme and an Allemande.  My teammates turn the Espagnole into a nice Demi Glace, and the Tomato into a really great Creole sauce. I help one of my teammates make her first Hollandaise sauce.

Next week, Soup!

Ciao!