CUL132 - Soup and Sauce
The course covers techniques and fundamentals of the sauce kitchen. The students have the opportunity to make
- mirepoix, 蔬菜丁
- roux, 面糊
- beurre manié, a paste of equal parts flour and soft butter that's used to thicken sauces, soups, and stews.
- slurries, 糊状物
- liaisons 联络料
- egg emulsion. 蛋液
Prepare white and brown stocks. Prepare five classic mother sauces
- béchamel, 用牛奶、面粉
- espagnole,
- velouté,
- tomato,
- and hollandaise sauce and derivatives.
Prepare coulis 稀果酱 and infused oils. Techniques and advanced techniques of the soup kitchen. Preparation of clear and thick soup, consommés, purees, veloutés cream soups, bisques, and chowders will be offered. Prepare chilled, regional, national, and international soups, the garnishing of soups, and proper serving temperatures. Mise en place and organization, planning, portion control, recipe, and utilization of product. Food quality, sanitation, and teamwork will be evaluated.
CUL 132 - SOUP & SAUCE 2227.pdf
SYLLABUS ADDENDUM 22-23.pdf
https://drive.google.com/file/d/1uW1UcujEbCaPpQwBvb4C3ZC5lBO5OB3d/view?usp=drive_link
SYLLABUS ADDENDUM 22-23.pdf
https://drive.google.com/file/d/1uW1UcujEbCaPpQwBvb4C3ZC5lBO5OB3d/view?usp=drive_link
Modules: Soup & Sauce (Stocks)
Professional Cooking Chapter 8 Stocks Read Pg 159 - 167How to make Roasted Chicken StockHow to make Chicken StockHow to make Brown StockHow to make Fish stock ( Fume)How to make a vegetable StockHow to make a Bouquet GarniWhat is a remouillage
Culinary 132 Soup & Sauce (Mother Sauces/Lead Sauces)
- Professional Cooking Chapter 9 read pg 179 -207 ( this will give you incite into the methodologies to prepare the sauces )
- Focus on the Five Mother sauces (not available)
- https://www.youtube.com/watch?v=_88pnsBGlAE
- How to make Bechemel
- https://www.youtube.com/watch?v=E3RnN2itZj8
- Veloute with derivatives
- https://www.youtube.com/watch?v=T1xvJpnktL0
- Espangnole sauce
- https://www.youtube.com/watch?v=lFr1A-kj3lw
- French Tomato Sauce
- https://www.youtube.com/watch?v=YK0vwL9NzPI
- Three Modern Mother sauces principals
- https://www.youtube.com/watch?v=El2Pj3lcB6g
- Contemporary Stove top version on How to make a Hollandaise
- https://www.youtube.com/watch?v=_a4sio7ix-w
- Contemporary Hollandaise
- https://www.youtube.com/watch?v=kn66JZnA61c
Cul 132 Soup & Sauce (derivatives / secondary sauce production)
Professional Cooking Chapter 9 pg 186-203
Mornay sauce, Supreme sauce, creole sauce , Butter sauce, compound butter,Bearnaise, Gravy, jus lieMornay SauceSupreme sauce a derivative of VelouteSoubise sauce a derivative of Bechamel SauceBordelaise a derivative of Demi GlaceMarchand de Vin ( Red wine sauce) a derivative Pan sauceBeurre Blanc TutorialCompound Butters ( Maitre ds butter/ Herb Butter)Bernaise SauceTurkey Gravy with Gordon RamseyBeef gravy
Cul 132 Saucier Coulis, infused oils, vinegar's
Tomato CoulisCarrot Puree ( Coulis )Cauliflower Puree ( Coulis )Infused oilsHomemade Vinegar
CUL 132 Soup & Sauce ("Clear" Soups)
Professional Cooking Book Wayne Gisslen 9th editionChapter 10 pgs 231-251 focus on the understanding soups and broths, consomme, clear vegetable soups and cream soups.How to make stock & BrothBeef Consomme RoyalHow to clarify consomméBone broth ( Brodo )
CUL 132 Soup & Sauce (Soups/Cream/Bisque/Chowders/Purees)
Chapter 10 pg 251-260 ( Focus on Cream soups Bisques a,Puree, Chowders and chilled soupsCream of Mushroom soupPuree SoupsVeloute SoupShrimp BisqueClam ChowderHow to make clam chowderGazpacho chilled SoupHow to make Cold Vichyssoise soupOnion Soup with Montasio Cheese souffléWatermellon Gazpacho
CUL 132 Soup & Sauce (Soups International)
Chapter 10 pg 257-271 Focus on Specialty and National Soups . look at all the variations and different methods to prepare.Indian National Soup MulligatawnyItalian Minestrone SoupAsian National soupsCaribbean Chicken Soup
CUL 132 Soup & Sauce (Soups other)
Regional Maryland Crab Soupgarlic Souphttps://www.youtube.com/watch?v=J0YqUCZVS3A (same link as above)german sausage and potato soupfrench Cabbage and Pork SoupQuick Beef Pho
Various Videos for emulsion sauces, gastriques, infussed oils.
How to make Beurre Blanc ( Butter sauce)Beurre Monte ( Butter sauce)How to make Duck ala orange ( Gastrique )Sauteed Sea scallops with cider- gastriqueHow to make infused oilsPotato- truffle PureeCauliflower Puree
Soup & Sauce Mother Sauces / Sauce derivatives
Mornay SauceSupreme sauce a derivative of VelouteSoubise sauce a derivative of Bechamel SauceBordelaise a derivative of Demi GlaceMarchand de Vin ( Red wine sauce) a derivative Pan sauceBeurre Blanc TutorialCompound Butters ( Maitre ds butter/ Herb Butter)Bernaise SauceTurkey Gravy with Gordon RamseyBeef gravy
Assignment
- Professional Cooking Chapter 8 Stocks Read Pg 159 - 167
- Chapter 10 pgs 231-251 focus on the understanding soups and broths, consomme, clear vegetable soups and cream soups.
- prepare 5 mother sauces -/10 pts
- Review recipes on pg 168 - 173 be ready to discuss with Chef Lewark
- Professional Cooking Book Wayne Gisslen 9th edition
- prepare a variety of soups from each category -/10 pts
- Professional Cooking Chapter 9 read pg 179 -207 ( this will give you incite into the methodologies to prepare the sauces )
- Chapter 10 pg 257-271 Focus on Specialty and National Soups . look at all the variations and different methods to prepare.
- Safety and Sanitation -/10 pts
- prepare a variety of stocks -/10 pts
- Focus on the Five Mother sauces
- Chapter 10 pg 251-260 ( Focus on Cream soups Bisques a,Puree, Chowders and chilled soups
- Uniform Standards Followed -/10 pts
- Béchamel sauce -/5 pts
- Professional Cooking Chapter 9 pg 186-203
- Hygiene Policy adhered to -/10 pts
- espagnole sauce -/5 pts
- Mornay sauce, Supreme sauce, creole sauce , Butter sauce, compound butter, Bearnaise, Gravy, jus lie
- Active Member of Team -/10 pts
- veloute sauce -/5 pts
- Lab Participation -/10 pts
- Tomato sauce
- No submission for this assignment. 5 points possible.
- Assignment -/5 pts
- hollandaise sauce -/5 pts
- Burre Blanc -/5 pts
- Able to prepare one derivative sauce from each of the Mother sauces -/5 pts
- Able to prepare mirepoix, roux ,buerre manie, liaison, -/5 pts
- Able to prepare coulis , gastric and infused oils -/5 pts
- Able to prepare classical fish or shellfish stock -/5 pts
- Able to prepare classical white and dark chicken, beef and veal stock -/5 pts
- Able to prepare a vegetable or game stock -/5 pts
- Able to prepare a consommé and a clear soup derivative -/5 pts
- Able to prepare a cream soup -/5 pts
- Able to prepare a puree soup -/5 pts
- Able to prepare a national/ regional/ international soup -/5 pts
- Able to prepare a Chilled soup -/5 pts
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1/28/2025
Loaded baked potato soup
First, do
Hot & Sour Soup
我倒了鸡汤。boil后，我放进去蘑菇。我用sweet chili sauce，太甜。Park use hot oil, chili garlic sauce, dry chili pepper. 我放了一点 fish sauce.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
A "button mushroom" is a young, immature mushroom with a white cap, while a "baby bella" (also called cremini) is a more mature version of the same mushroom species, resulting in a darker brown cap and a richer, more developed flavor with a firmer texture; essentially, they are the same mushroom at different stages of growth.
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1/30 /2025, Thursday
只用了一半的原料。做出只有满满一桶。刚好Cafe &Dining 用完。
两个大 yellow onion，一根 celery，两个big 土豆。十根raw bacon
( 可以是 3 yellow onion，一根 & Half celery，3个土豆, 15 根raw bacon,做出只有一& half 桶)
add oil (Forgot adding oil, so bacon 粘锅底) until fat coming out (several minutes)
, cook Sauté onions, celery, Thyme, pepper, in the Bacon fat until Translucent,
- raw bacon (diced medium size)
- Sauté onions, celery, Thyme, pepper (Parker added more oil, 看起来，油油的)
- add the flour and cook for 5 minutes to form roux. (我觉得用了2 以上，用也搅不动，像面团)
- 2 can of clam juice, 1 can of clam 的汤汁，use a pot to heat to boil, set aside
- then add it to saute onions extra
- Stir with a whisk Often so it doesn't burn.
- Add potatoes 30 minutes before soup is finished ( 25 minutes is fine too)
- Add 3 each Bay leaf, take it out when soup is finished.
- Add Boiling heavy cream (may be 1/ 2 or 1/4 , I think I can add more to feel more creamy)
- Add clam ( last step, 罐头是熟的，不要熟太久，否则会硬。)
CLAM CHOWDER
- 5 1b yellow onions (Diced, small)
- 4 1b celery (Diced, small )
- 4 1b potato (cubed, medium size)
- 5 CANS (51oz) Gortons chopped ocean clams
- 19 oz Robo . Schreiber Clam Base
- 1 1/2 gall. Heavy whipping cream
- 2 1/2 gall Boiling water
- 3 1/2 cups Bacon fat or Salad oil
- 2 1/2 lbs All purpose Flour
- 312 TBLS WHOLE THYME
- 4 TBLS GROUND BLACK PEPPER
- 3 each Bay leaf
Sauté onions, celery, Thyme, pepper, in the Bacon fat until Translucent, add the Flour and cook for 5 minutes to form roux. add the Boiling water and stir until all lumps are gone. add the Liquid from the clams and simmer. Stir Often so it doesn't burn. Add potatoes 30 minutes before soup is finished. finish with the Boiling cream.
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