Introduction of culinary skills-05

STOCK

DEFINITION OF STOCK( MIRE-POIX) :

Flavor liquid from bones, mirepoix and flavoring.

• BONES (  Beef, chicken, fish, swine ).

• MIREPOIX ( Mixture of:  50 (Percent ) Onion 2 Kg )

                                                       ( 25 ( Percent) Carrot 1 Kg )

                                                        ( 25 ( Percent ) Celery 1 Kg )

• FLAVORING ( 
  Peppercons, bay leaves, thyme ).

•  Bouquet Garni ( Parsley, sterm, onion )

                                       (Do not add the salt)

• Sachet d’ epies (Sum bunjud).

HOW TO PREPARE STOCK?

Must prepare the equipment, mirepoix, bones, and flavoring

·         Use the cold water.

·         Simmer 3 hour chicken.

·         Skim scum the frequently.

·         Strain the stock properly.

·         Cold the stock.

·         Degrease the stock. 

BROWN STOCK:

·         Caramelizing mirepoix (Roast the bones or meat).

·         Deglazing the pan

·         Fumet/ same with the fish stock ( If you make the fish stock do not boil take a long time)

·         Put the lemon or lime juice.

·         Boil the water a long time.( Beef bones, chicken bones, and swine bones ).

WHITE STOCK:

·         Use the vegetable ingredients.

·         Put cold water in the pot.

·         Put the chicken bones.

CONVIENCE BASES (REMPAH INSTANT)

·         Glaze ( Jelly stock)

·         Glaze de viande is from brown stock.

·         Glaze de volaine is from white stock.

STOCK

WHAT IS SOUP?

Soup is something a liquid appear from bones, beef, chicken and vegetables.

·         Served for meal before the main menu after menu appetizers.

·         Contain from flavoring and from bone broth, fill out the meat or poultry and vegetables.

“If you prepare the good stock you produce the good soup” 

 The characteristic of good soup is:

·         Less oily soup and not thickener

·         Full contain  complete food pyramid

·         The colors appropriate to the ingredient used

The important of soup for the body is:

·         Meet the needs of our body

·         Usually served for sick people

·         The digestive system digest.

GARNISH OF SOUP

Garnishes’ in the soup	Meat, poultry, seafood, pasta and rice
TOPPINGS	Herbs, grated cheese, egg yolk, & sour cream.
ACCOMPANIMENTS	Crackers, cheese straws and wafers.

Cream soup	A soup have thickening agents, thickened and white roux, containing milk and cream.
puree	A food product that has been mashed and strained to a smooth pulp.
bisques	Using seafood as the main ingredients
chowder	Soup that has as body that look fond, chicken, or vegetables.
potage	Using full of the potato

• Thickness  consistency of heavy cream, texture smooth no grainers or lumps
• Taste district flavor.
•  Prepare consommé
•  Crouton

Soup categories

1. THIN SOUP

Thin soup is clear soup

Example: Bone soup (No add the thickening agents).

2. Tick soup

This very thickener soup sometimes this soup have a cream

Example: Mushroom soup (Have thickening agents)

3. Broth soup

Broth soup is clear soup from simmer meat and normally, broth soup have the content, such as meat accompanied with the soup.

4. Consommé soup

Consommé soup is Italian soup strong and flavorful soup.

5. Nationality soup

National soup means belong the country.

Example: Curry Laksa soup from the Malaysian country.

CONSOMME SOUP

INGREDIENTS:

1. Carrot

2. Celery

3. Onion

4. White egg 2 nos

5. Chicken Stock

How to cook consomme soup

1. Put in the bowl and combine the 2 ingredients carrot and celery white egg.

2. Put all ingredients in boiling water and Stir slowly because we do not want to spoil the soup texture.

3.Serve when cooked

CREAM MUSHROOM SOUP

Cream of mushroom soup is a simple soup type where have a basic roux diluted with cream or milk and then added with mushroom stew soup. It is famous in North America as a common type of stewed soup. Mushroom soup is also categorized as thick soup because in the mushroom soup there have thickening agent.

The ingredient of creamer mushroom soup:

1. Button mushroom

2. Whipping cream

3. Full cream milk

4. salt

5. Pepper

6. White roux

7. Parsley

How to prepare the creamer mushroom soup:

1. Preheat water according to the desired size.

2. Put the button mushrooms into the pot with water for a while. Usually if we prefer mushroom products such as canned, make sure we take the mushroom water. Leave for a few minutes.

3. Put milk, salt, pepper and whipping cream into the soup pot to change the texture, taste, to take the flavors and smooth soup.

4, Put in roux in the pot mushroom soup.

5.Put in parsley in the mushroom soup.

 

6. Soup ready to be served

SPAGHETTI CARBONARA

spaghetti it is a staple food from Italian cuisine using the pasta and any sauce. Spaghetti  made wheat and water and sometimes include with vitamins and minerals. Italian spaghetti made from durum wheat Semolina but the another pasta maybe made with the other flour.

The ingredients for spaghetti carbonara:

1. Angle pasta

2. Whipping cream

3. Full cream milk.

4. Garlic.

5. Salt

6. Pepper

7. Parsley

8.Butter

9. Capsicum

10. Tomato

11. Parmesan (Cheese)

12. Mushroom

13. Egg

HOW TO PREPARE THE SPAGHETTI CARBONARA:

1. Heat the sauce pan for melt the butter.

2. Put the garlic into the sauce pan do with a slow fire.

3.After a few minutes put in capsicum, tomatoes and dry mushroom. 

4. And after 5- 10 minutes put milk and whipping cream. For take the sauces is thick.

5. Put the angle pasta in the pan  and  for get a great taste put in salt and black pepper.

6. After a few minute make sure put in 2 egg yolk and 1 white egg into spaghetti without raising the egg.

7. After cook done ,Place the spaghetti into the plate and sprinkle the Parmesan and also put the parsley for make the dish look perfect.