Adjustment of Color of Soups
Most soups do not require any artificial color adjustments. A guiding rule is that where possible allow the natural colors of the vegetables used in the production to determine the …
Adjustment of Consistency of Soups
Great care needs to be taken when adjusting the consistency of soups. Whatever the reason for the adjustment – whether the soup is too thick or too thin – the …
Terminologies of Soups
The following terms are used in connection with the making of soups. Boiling: the cooking of ingredients in a liquid at 100°C. The liquid is visibly moving thus giving rapid …
Classification of Soups
“Soup” is an all-embracing word that includes every possible kind whether thick, thin or clear. In French the word for soup is potage, but this is usually applied only to …
Convenience Stocks and Sauces
Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, …
Nouvelle cuisine
Stock: Great emphasis should always be placed on the careful preparation of all stocks as they form the basis for most sauces, gravies, soups, light stews and braisings. All the …
Mint Sauce Recipe
Makes: 1/2 liter. Ingredients: 120 g mint leaves 5 g castor sugar 1/4 dl hot water 3 dl vinegar Method: (1) Chop the mint leaves with the sugar and place …
Bread Sauce Recipe
Makes: 10 portions. Cooking time: 10 minutes. Ingredients: 1/2 liter milk 1 small onion 1 bay leaf 1 clove 150 g white breadcrumbs 50 g butter seasoning Method: (1) Infuse …
Sauce Poivrade Recipe
Makes: 1 liter. Cooking time: 30 minutes. Ingredients: 75 g butter or oil 100 g carrots 100 g onion 75 g celery 1 bay leaf 1 sprig thyme 1 dl …
Bolognaise Sauce Recipe
Makes: 10 portions. Cooking time: 1/2 hours. Ingredients: 500 g minced beef 3 dl oil 150 g chopped onion 1 clove crushed and chopped garlic 50 g tomato puree 1 …
Mayonnaise Sauce Recipe
Mayonnaise may be defined as a cold sauce. It may be served either as sauce in its own right or form the basis of other sauces. It is an emulsification …
Hollandaise and Bearnaise Sauce Recipes – Butter Sauces
Butter sauces consist of egg yolks cooked to a temperature not exceeding 60 °C with the addition of butter. The flavor of these sauces is to a large extent influenced …
Curry Sauce Recipe
Makes: 1 liter. Cooking Time: 1 hour Ingredients: 100 g butter 100 g finely chopped onions 1 clove garlic 30 g curry powder 30 g flour 50 g tomato puree …
Tomato Sauce recipe
This is a tomato flavored and colored sauce based on a second stage roux, vegetables, herbs, bacon trimmings and white stock to which a reduction of vinegar and sugar is …
Two ways to make Jus Lié sauce
Jus lié – frequently used as the modern alternative to brown sauce and sauce demi-glace – is brown meat or poultry stock (or a combination of the two) thickened with …
Sauce demi-glace recipe
This is fifty per cent brown meat stock and fifty per cent brown sauce reduced by half. Makes: 1 liter. Cooking time: 1 hour. Ingredients: 1 liter brown stock 1 …
Brown Sauce Recipe
Although a foundation sauce, brown sauce is not a sauce in its own right. Only the sauces made from it will appear on menus. Brown sauce may be described as: …
Velouté Sauce Recipe
Velouté sauces are white stocks of meat, poultry, game or fish thickened with a mixture of equal quantities of butter and flour cooked to a second stage roux. These sauces …
White Sauce Recipe with Precautions, Full Guide
Basic white sauce — generally simply referred to by its French name béchamel — consists of hot milk thickened with equal quantities of butter and flour to form a first …
Preparation of Roux, How to make Roux
Makes: 5 litres Ingredients: 450 g butter (white and fawn roux) 450 g flour (white and fawn roux) 300 g dripping or other cooking fat (brown roux) 350 g flour …
How to make quality sauces and thickening agents
Sauces are thickened liquids which may be savory or sweet and hot, warm or cold according to type and purpose. They may be served with or as an accompaniment to …
Fish Stock Cooking Guide with Recipe
Makes: 5 liters. Cooking time: 20 minutes Ingredients: 50g butter 2kg fish bones, previously washed under cold water 200g sliced onions 1 juice of lemon 1 bay leaf 1 small …
White and Brown Stocks Cooking Guide
The ingredients for all meat, poultry and game stocks, whether brown or white, are the same. It is only the type of bone that differs according to the stock being …
Types of Stocks with Cooking Time
A stock may be defined as the liquid formed by the extraction during cooking of flavor, nutrients and salts from bones, vegetables and aromatic herbs. Indeed, since stocks form the …
Foie Gras De Canard Sauce Hollandaise Recipe
Makes: 10 portions Cooking time: 3 minutes Ingredients: 10x30g slices of Foie Gras 2dl Hollandaise Sauce 10 slices of black truffle Method: 1. Place the slices of foie gras into …
Different Types of Salad Dressings and Their Recipes
There are quite a number of different salad dressings in use, the most popular being mayonnaise and french dressing (also known as vinaigrette). Salad cream is less expensive form of …
Types of Salads and How to Make them Perfect
Salads play an important part in most menus. Their popularity stems from a number of factors – they are considered as a health food; they lend themselves particularly to cold …
Preparation of Shellfish / Seafood Cocktails
Method: 1. Lightly chill the shellfish. 2. Three-quarters fill the cocktail glass with shredded lettuce (approximately 20g). 3. Place approximately 50g of shellfish on top of the lettuce and coat …
Pate Maison Recipe (chicken livers, hearts and kidneys)
Oven Temperature: 125°C Cooking time: 2 hours Ingredients: 1/2 dl oil 250g diced lean pork 50g bacon fat 100g chopped onion pinch powdered thyme 1 bayleaf 1 clove crushed garlic …
Appetizers with Acidulated Cream Dressing, ideas & recipes
An acidulated cream dressing may be used on such items as sardines, shredded celeriac, sliced and peeled cucumber and a number of salad. Florida Salad: Bind segments of grapefruit, diced …