PROFESSIONAL COOKING & DINING ROOM SERVICE

What is a Sauce?

A liquid, plus a thickener, plus a seasoning. Stock is a flavored liquid. 

Stocks are a
Bones + mirepoix + sachet de garnit 

You can have a white beef stock. You can have a brown chicken stock. 

Mirepoix = 50% onion, 25% carrot, 25% celery, by weight 

¾ lb = 6 oz onion, 3 oz carrot, 3 oz celery, diced 

Beef stock = 8-12 hrs 

Chicken = small dice 

Fish = hour 

Bouquet de garnit – flavorings tied to a string 

Sachet – purse with spice bag 

Salt is not added to stock – it's not the final product 

St. Philip’s = 1 tsp convenience base per one cup of water 

16 cups in a gallon. 16 tsp needed for one gallon 

Use Tbsp. 15 tsp divided by 3 = 5 Tbsp + 1 tsp 

Cups up from Tbsp 

1 Tbsp + 1 tsp = 4 Tbsp+ 1 tsp = 4 Tbsp. 4/2 = 2 oz. 

½ gallon of stock – 8 cups water, 8 tsp = 2 tsp + 2 Tbsp 

Salt is the first ingredient in convenience base 

MOther Sauces 

Hollandaise – clarified butter, egg yolk 

Espangol, brown stock, brown roux 

Bechamel, milk, white roux 

Tomato - tomato 

Veloute - white stock, blonde roux 

Roux = equal parts fat and flour by weight 

1 cup of stock 

1 oz of roux will thicken one cup of stock 

½ oz of each 

1 gallon = 16 oz is 8 oz of each fat and flour 

Hollandaise = lemon juice 

Espanngol – salt, pepper 

Bechamel – onion piquet 

Tomato – follows whatever cuisine you’re making; Italian-organo, rosemary, garlic or Asan-curry, ginger, green onion 

Veloute – salt, white pepper 

Butter = 80% fat, 20% other stuff; it’s unstable. To control it, you carlify it to remove the vairables so all you have is a predictable product 

Fat melts 

Sugars carmelize 

Starches gelatanize 

Water evaporates 

To clarify, cut down middle, cut down side, cut the half, cut the half in half, weighs 1 oz each 

16 one oz pieces. Cube butter, low heat, walk away. Don’t stir it, barely look at it. Milk solids come to surface to raft, water at bottom. Then remove from heat, take ladle and remove film or create a hole in the raft and have a measuring cup and pool out the butter 

12 oz yield clarified, or 75% of the yield 

Bread 

Leaveners 

Yeast – dry, must be activated; instant can be added immediately. 10 minutes for yeast to activate with 110 degree water. You can control room it lives in, but you can’t control the yeast. 

Steam – delicate pastries. Pie dough, pate a choux, eclairs; steam of butter to create layers when it comes from evaporation of water from butter or eggs causing layers to expand and separate 

Chemical – baking powder, baking soda; “quick bread”; baking powder activated by heat, soda activated by acid. Muffins and biscuits are quick breads. Biscuits have a hard fat cut into flour. Muffins have wet fat folded into dry ingredients to form a batter. Quick to make, quick to bake, quick to eat. 

Steps to yeast bread 

Mise en place 

Mix ingredients 

Bulk fermentation 

Punching 

Sale/weight 

Shape it 

Form – scale, shape, form at same time – go into freezer in this class to stop the proofing 

Proof, back into proofer, double in size; maybe 10-30 min in this class. It will come out of freezer 

Egg wash/Bake 

Cool 

Eat/store 

Straight dough method – all soft bread yeast dough 

Wheat flours – bread flour, AP flour, cake flour, pastry flour; gluten content differentiates. High gluten content to hold together, bread. Pastries want to form but not flake apart, pastry flour. Cake flour least amount of gluten/protein; want it to be loose. AP is a combo of all three. 

Barley, rye, oats and wheat – contains gluten 

Rice flour has no gluten. Quinoa flour has no gluten.