Week 1 Stocks
Explain how bones from younger animals could affect the final outcome of a a stock differeently than the bones of older animals
1. Young animals are preferred 2. High percentage of cartilages/connective tissue 3. Large bones take longer 4. Connective tissue is high in collagen (a protein found in most connective tissue that converts to gelatin when heated slowly with moisture which adds richness to the stock.) 5. Old bones have less cartilage
Medium Dice
1/2 x 1/2 x 1/2
Small Dice
1/4 x 1/4 x 1/4
Bâtonnet
1/4 x 1/4 x 2
Julienne:
1/8 x 1/8 x 2 When used with potatoes is referred to as a allumette Fine Julienne: 1/16 x 1/16 x 2
Describe the ingredients in Fish Fumet
11 pounds of bones, 1 pound of Mirepoix containing onion, leek, parsnip, celery, and mushroom (optional), 4 quarts of water, 1 quart of wine, sachet d'epice or bouquet garni
Describe the ingredients in a Fish Stock
11 pounds of bones, 1 pound of Mirepox containing onion, leek, parsnip, celery, and mushrooms), 5 quarts of water, sachet d'epice or bouquet garni
Large Dice
3/4 x 3/4 x 3/4
How long is Fish Fumet cooked
35 -45 minutes
Identify the ingredients in a vegetable stock
4 oz each Onion/Leek, 2 oz each of celery, cabbage, parsnips, and chopped tomato), 5 quarts of water, a sachet d'epice, 1 garlic clove, 1 tsp fennel seed, 3 cloves)
What are the ingredients in a White Stock?
8 lbs of bones, 1 lb of Mirepoix (white-leek, parsnip, celery root), 6 quarts of water, a sachet d'espices or bouquet garni)
What are the ingredients in a Brown Stock
8 lbs of bones, 1 lb standard mirepoix, 6 quarts of watter, 6 oz tomato paste, sachet d'epice and Onion brule
What is the basic ratio for stock
8 pounds of bones, 1 pound of Mirepoix, 5-6 quarts of water = 1 gallon of stock.
What is a stock?
A clear liquid consisting of bones, Mirepoix, aromatics, acid, or water
What type of soup is a broth?
A clear soup
What kind of liquid is a stock
A flavored liquid
Fernand Point
A master practitioner of lighter, naturally flavored, and simply prepared foods His simplicity and refinement were carried forward by other chefs Paul Bocuse Jean and Pierre Troisgros Alain Chapel Louis Outhier
How long is Brown Stock is cooked
About 6 hours
When is the sachet added to the stock
After about 5 hours of simmering
Supremes
Also known as segmenting Segments are removed between the membrane
Describe how boiling affects stocks
At 212 degrees, boiling dissolves the impurities back into the stock and makes the liquid cloudy.
(All purpose for stocks, sauces, and soups). Aromatic Combination of peppercorns, bay leaf, 3-4 parsley stems, 1 sprig thyme, and 2-3 leek leaves and / or 1 celery stalk cut cross wise in half. Used Generally in stocks.
Bouquet Garni (Bouquet of Herbs)
What does White Stock omit?
Browning
When making a clear stock, what ingredient is ommitted?
Carrots
What animals are used for brown stock
Chicken, Veal, Beef or Game
What happens to collagen as an animal grows older
Collagen increases but gelatin content lessons and bones become filled with mineral deposits
What is the term used for Chefs apprentice
Commis
How are the vegetables prepared for vegetable stock
Covered and sweated for 3-5 minutes
Brunoise
Cubed shaped item 1/8 x 1/8 x 1/8 Fine Brunoise 1/16 x 1/16 x 1/16
What are the responsibilities of the Sous Chef
Ensures food is prepared, portioned, garnished and presented according to the executive chef's standards Ensures timely workflow Receives orders from dining room and assigns them to station chefs Reviews orders prior to being delivered to dining room
What are the responsibilities of the chef/chef de cuisine
Head of all kitchen operations Develops menu Creates recipes Sets and enforces nutrition, safety, and sanitation standards Establishes the kitchen tone and tempo
Two distinct trends have emerged during the last 30 years
"The hotter, the better" "Fresh food, simply prepared" These trends were influenced by the Immigration Act of 1965 Increased the number of Asians immigrants A rich cuisine was brought forth, which ignited North America's love affair with fiery cuisine
To add liquid to dissolve cooked particles of food on the bottom surface of a pan. May be done with wine, stock, or even water. Liquid is normally reduced by one half to three fourths. Deglazing is typically not necessary after sweating.
Deglaze
What is the term for straining a stock to remove grease and usually conducted using a china cap
Degraisser
Removal of fat and grease. Removed using a Degrassier. Use a china cap lined with a double layer of cheesecloth. Ladle stock from pot without stirring. Cooling liquid slowly prevents food-borne illness and souring
Degrassier
What is the term used for Chef assistants
Demi-Chefs
Removal of scum. NOTE: Skim the stock frequently but never stir; Skimming removes coagulated impurities/proteins and helps prevent the stock from becoming cloudy.
Depouillage
What is the term for skimming the stock
Depouillage
The Modern Kitchen
Executive chef Sous-chef or Executive sous-chef Line cooks Pastry chef Assistants and apprentices Short order cook Institutional cook
Gaston Lenôtre
Father of modern French Pastries Developed many of the classical pastries and tortes that are still available today
What are the best broths made from?
Flavorable meat, poultry, fish, shellfish, crustaceans, vegetables, possibly roasted or seared, and / or spices and herbs to produce a clear and flavorful liquid with some body
What is the french term for White Stock
Fond Blanc
What are the three primary fonds in classic French cooking
Fond Blanc - White stock; Fond Brun - Brown Stock; Fond de vegetal - Vegetable stock
What is the french term fro Brown Stock
Fond Brun
What is the french term for a neutral or Vegetable stock?
Fond Maigre
Tourner
Football shaped Seven even sides Flat ends
Station chef responsible for Fried items
Friturier
Station chef responsible for Salads, Dressings, and Cold appetizers
Garde-manger
Chef Antonin Carême
Grand cuisine was characterized by meals with dozens of courses of elaborate and intricately prepared, presented, garnished, and sauced foods; Known as the cook of kings and the king of cooks Master of the French Grande Cuisine
Station chef responsible for Grilled items
Grillardin
What is the benefit of leaving the fat cap on?
It preserves the stock by restricting oxygen contact
What do the bones from young veal/chickens contain
Large amounts of connective tissue rich in gelatin
When do you remove a stock's fat cap?
Leave it on until you need to use it
Station chef responsible for Vegetables and Starches
Legumier
Standard mirepoix with addition of diced smoked bacon or ham, plus mushrooms and herbs. Often called edible mirepoix. Cut in uniform shape and size and is left as part of the garnish in the finished dish.
Matignon
The Dining Room
Maître d'hôtel Wine steward Headwaiter Captains Front waiters Back waiters
Aromatic. Combination of chopped aromatic vegetables used to ad subtle flavor to braises, sauces, soups, stews, stocks and marinades. Purpose is to produce a balanced flavor. Used in making of stocks and soups. Named after Duke Maresch mirepoix of France. Added in the last 30 minutes to an hour of cooking
Mirepoix
How does Albumin clarify a stock
Naturally through coagulation (forming of a mass) when exposed to heat
What vegetables should not be used to make a stock?
Never use vegetables from the cabbage family (cabbage, broccoli, cauliflower, etc.) or pepper family; causes bitterness in stock
How big should bones be for stock
No larger than 3"
How long should stock be refrigerated?
No more than 4-5 Days
used in Béchamel and dairy based sauces and soups. 1 Onion - whole, ½ or ¼, 1 Bay leaf, 2 Whole cloves. Direction: Insert bay leaf into onion then stud onion with clove
Oignon Pique (Studded onion)
Aromatic. Peel and halve onion crosswise; Char the cut edge in a dry skillet (Used in brown stocks; Brown sauces based on Espagnole and Demi-glace; Beef and chicken consommé.
Oignon brulee (Burnt Onion)
Station chef responsible for Baked items, breads, pastries and desserts
Patissier
The process of carmelization in making stock with tomato paste is called what?
Pince
To cook off with tomato paste. Adds color and depth, reduces sweetness, bitterness, and acidity and allows for caramelization, which invokes the 'Malliard Reaction" created when a tomato's protein is heated.
Pince
Station chef responsible for Fish/Shellfish and their sauces
Poissoner
Station chef responsible for Soups and Stocks
Potager
Concentrates the flavor and removes most of the liquid. Especially important if alcohol is used, as it will allow some of the alcohol to evaporate and some of the flavors to mellow
Reduction
A stock made from bones that already been used. Also known as rewetting a stock made from bones that have already been used for stock; Often reduced to make a glace
Remoulliage
The Professional Chef
Requires Knowledge Skill Taste Judgment Dedication Pride
18th Century Boulanger's Restaurant
Restaurant Derived from the French word restaurer (to restore) Since the 16th century, restorative described rich and highly flavored soups or stews capable of restoring lost strength During the reign of Henri IV of France, there were separate guilds for a variety of kitchen production areas and functions
When is the sachet added for vegetable stock
Right after the vegetables are sweated. Add the sachet and simmer 30-40 minutes. Strain, use, or cool and store
Station chef responsible for Roasted items, jus, and sauces
Rotisseur
Combination of 1 tsp cracked peppercorns, 1 bay leaf, 3-4 parsley stems, 1 sprig thyme (similar to Bouquet Garni) but does not contain celery; Contents are tied in cheese cloth; Can easily be removed; Aromatic
Sachet d'epices
Station chef responsible for Sautéed items and sauces
Saucier
How long is Fish stock cooked
Simmered for 35 - 45 minutes
Describe simmering and how it affects stocks
Simmering occurs between 185 - 200 degrees farenheight. When heat is in range, the collagen releases gelatin strands allowing them to form a bond with the surrounding liquid; At 200 degrees, collagen rapidly releases its gelatin components.
What type of fish is not recommended for Fish Stock
Skate
Brown Mirepoix
Standard mirepoix which uses onion, carrot, and celery and bones, and/or vegetables may be roasted to provide coloring
Great Cookery Requires
Taste and creativity Appreciation for the mastery of technique An understanding of cooking principles Sound judgment A committment to excellence
The Food Service Operations
The Classic Kitchen Brigade was developed by Escoffier Chef du Cuisine - Potager Sous Chef - Legumier Chef de Partie - Garde-Manger Poissonier - Saucier Grillardin - Tournant Friturier - Patisserie Rotisseur - Demi-chefs and commis
Boulangers
The French claim that the first restaurant was opened in 1765 by Monsieur Boulanger, a Parisian tavern keeper A variety of foods were prepared on the premises to customers whose primary interest was dining The French Revolution had a significant effect on the restaurant industry Guilds and monopolies were abolished, which allowed public access to skills and creativity of sophisticated chefs
What happens when Albumin coagulates in a stock slowly heated
The fat and scum will rise to the top of the pot
Identify the 10 steps for making Brown Stock
1. Heat roasting pan to 450, lightly oil 2. Add bones and roast, approx 1 hour, stir and turn bones occasionally until deep brown 3. Transfer bones to a stock pot, add cool water and cover by 2 inches 4. Deglaze roasting pan (fond). 5. Bring stock to gentle simmer. Skim as needed. 6. Heat a rondeu over medium high heat. Add oil. Caramelize carrots and onions. Add celery to lightly colr. 7. Add tomato paste. Stir frequently until a roasty brown color and sweet aroma develop. Add a few ladles of stock and stir to release pan drippings. add mixture and sachet to stock after 5 hours of simmering. 8. Simmer, skim and taste 9. Strain through a Chinois lined with cheesecloth 10. Cool quickly
Why are stocks started with cold water. Identify 6 benefits
1. Prevents cloudiness, Clears impurities (Blood, etc.) 2. Allows stock to coagulate and rise to top of pot as temp increases 3. The process is a natural clarification 4. The slow rise in temperature slowly coagulates proteins - clarifying the stock 5. Helps to dissolve gelatin content from collagen 6. Albumin is a protein complex found in muscles, blood, milk, egg whites and many vegetables. It is soluble only in cold water
Identify the 8 steps in making a White Stock
1. Rinse the bones 2. Start in cool water (cover by 2 inches) 3. Simmer gently. Start stove on medium and bring up to boil, then drop to simmer 4. Skim the stock frequently (depouillage) 5. Add aromatics, Mirepoix, and sachet during last 30 minutes to 1 hour of cooking time 6. Strain the stock thru a fine mesh (Remove the grease - degraisser); Strain thru a china cap lined with double cheesecloth.) 7. cool the stock 8. Store and date
Brigade Organization
The head of the brigade organization is the chef de cuisine :responsible for all kitchen operation The sous chef is second in command The chefs de partie are the station chefs •The saucier (sauté chef) prepares the sautéed dishes and the sauces that accompany them as well as hot hors d'oeuvres. This is considered the most demanding station. •The poissonier (fish chef) prepares all fish dishes and their sauces •The rôtisseur (roast chef) is responsible for all roasted foods and the jus and other sauces that accompany the foods. •The grillardin (grill chef) is responsible for grilled items •The friturier (fry chef) is responsible for all fried items •The entremetier (vegetable chef) is responsible for vegetables, soups, starches, and eggs, also known as the potager (soup chef) and the légumier (vegetable chef). The garde manger (pantry chef) is responsible for cold foods •The pâtissier (pastry chef) is responsible for pastries, breads, and desserts. boulanger (bread baker) •The tournant (swing cook) moves among the stations as needed. •The aboyeur (expediter or announcer) accepts orders from the dining room and transmits them to the appropriate stations
How does the size of bones affect cooking time
The larger the cut, the longer the simmer time
Chef Auguste Escoffier
Took Crème's grande cuisine and refined it to classic cuisine This brought French Cuisine into the 20th century; Known as the emperor of the worlds kitchens Best known for defining French Cuisine
Chef's Hat
Toque Blanche Most distinguishing and recognizable of all of the components Were worn as far back as the 16th century May be different sizes to distinguish cooks from chefs
Station chef responsible for Roundsman or swing cook, fills in where needed
Tournan
How long can stock be frozen?
Up to 3 months
Why are turkey necks sometimes used in stock making?
Used for the added gelatin
White Mirepoix
White - Standard - 50/25/25 Onion/Carrot/Celery; Used in white or brown stocks, court bouillons, soups, broths and marinades. For white mirepoix, carrots are eliminated which allows the sauces, soup stock of fume to have a pale ivory or white color. Leeks may be substituted for part or all of the onion. Carrots are not used to eliminate carotene coloring.
Can broths be served on their own or as a base for other recipes?
Yes
Can vegetables be roasted in a vegetable stock?
Yes
What is the benefit of slowly heating stock
helps the removal of cloudiness (impurities) from the water
Alice Waters
served fresh, simply prepared food Locally grown food Emphasized the foods' natural flavor
