Stock and Sauce

Hello Welcome again to my blog again. Its me again , today we gonna learn about Stock and Sauce.


What is mise-en-place?

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place."











Planning and Organizing Production

Selecting tools and equipment
.All equipment should be clean and sanitary
.Knives must be sharpened 
.Measuring devices checked for safety

Wash,trim,cut and prepare raw materials
Ovens and cooking surfaces preheated, if necessary.

The skill of the knife 

.Possessing good knife skills is an essential part of becoming a chef.
.Product can be prepared in a safe and efficient manner with proper knife skills
.Although many slicing and dicing machines are available, none can match the skills of a chef with a sharp knifes.


Using knife - Basic cutting Technique


 

 

















                                                                Preliminary cooking and flavoring 


Blanching and par cooking

.To increase holding qualities
.To save time
.To remove undesired flavors
.To enable the product to be processed    further







Marinating 

Flavor the product
Tenderize the product 
Control bacterial growth

 Kind of marinations:
Cooked
Raw
Instant
dry


3 major ingredients
.Oil
.Acid: vinegar, lemon juice, wine
.Flavoring: spices, herbs, vegetables


Breading 

.Must have
-Flour
-Egg wash
-crumbs 
.Standard breading procedure













Stock and ingredients

Bones
.Beef,veal,chicken ,fish
.Lamb, turkey, game ,ham









Mirepoix
The mixture must have 50% onions, 25% carrots and 25% celery.












Flavoring

.Principally peppercons,bay leaves,thyme parsley stems and optionally,garlic
.Do not add salt.













White stock
Neutral stock made from beef,veal or chicken bones.

Blanching bones 
.Washing and cut up bones, place them in a stockpot and cover with cold water
.Bring the water to boil over high heat.









Brown stock
Made from chicken, veal, beef or game bones

Caramelizing 
.Do not blanch the bones
.Place the cut up bones in a roasting pan.







Sauce 
With a few exceptions, a sauce is a liquid plus thickening agent plus seasonings
Follow these procedures for fine sauce making:

.Make good stocks 
.Use thickening agents properly to achieve the desired texture, flavor and appearance 
.Use seasoning properly to achieve the desired flavors. 

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