theory of cookery

QUALITIES OF GOOD FUEL

The good fuel should have following qualities:

Should have low ignition point.
Should has high calorific value
Should produce minimum quantity of smoke
Should be easy to store and transport
Should have moderate rate of combustion
Should have low content of volatile material
Should not produce poisonous products on combustion
Should be available readily and plentiful

SOLID FUEL
Advantages of solid fuel
1. They are east to transport
2. They are convenient to store without any risk of spontaneous explosion
3. Their cost of production is low
4. They posses moderate ignition temperature
5.
Disadvantages of solid fuel
1. Their ash contents are high
2. Combustion efficiency is low
3. They have low calorific value
4. Large space is required for their storage
5. Their combustion operation can not be controlled
LIQUID FUEL

Advantages of Liquid fuel
Storage space required is minimum
They have high calorific value
Fuels do not deteriorate during storage
Their flames can be controlled
They have low ignition temperature

Disadvantages of Liquid fuel
Heat produced is costly
Requires costly and special storage tank
They give bad odour
Burners chocking is possible

GASEOUS FUEL

Advantages of Gaseous fuel

They have higher calorific value
They can be lighted at moments notice
Conveyed easily through pipe lines
Burns without ash and smoke
Cleanliness in use

Disadvantages of Gaseous fuel

Very large storage tank is needed
They are highly inflammable
The risk of explosion is associated with gaseous fuels
SAUCES
Sauce is a liquid, having smooth and glossy appearance, definite in taste and light in texture; thickening is done in moderation.
USES OF SAUCES
1. To enhance the flavour of the food
2. To give colour to food
3. Help in digestion
4. Moisten dry food
5. Enhance nutritional value of food
6. Lend a name to dish e.g. fish Portuguese
7. Give a balanced taste

THICKENING AGENTS FOR SAUCES
Thickening agents used for SAUCES are as under:
1. Roux
2. Beurre manie
3. Starch
4. Egg yolk
5. Puree
6. Blood
7. Glazes
ROUX
A roux is a combination of Fat and Flour which are cooked together. Roux is of type:
1. White roux
2. Blond roux
3. Brown roux
BEURRE MAINE
Equal quantity of Butter or Margarine and Flour kneaded to a smooth paste and added to boiling liquid.

STARCH
Starch such as corn flour, arrowroot, potato starch etc. are used to thicken sauce or gravy.

EGG YOLK
Egg yolk is used in emulsified sauces such as mayonnaise, hollandaise and custard sauces.

PUREE
Vegetable or fruit puree is known as CULLIS used in thickening.

BLOOD
Blood is used in recipes such as jugged hare
GLAZES
Stock reduced base sauces are prepared using demi-glaze






CLASSIFICATION OF SAUCES

SAUCE

MOTHER SAUCE

PROPRIETARY SAUCE

MISCELLANEOUS SAUCE

HOT

COLD

WHITE

BROWN

BÉCHAMEL

VOLUTE

ESPAGNOLE

TOMATO

CURRY, GRAVY,

MAYONNAISE

COMPOUND BUTTER

HOLLANDAISE


BASIC MOTHER SAUCES
Basic mother sauces are:
n BÉCHAMEL
n VELOUTÉ
n ESPAGNOLE
n TOMATO
n HOLLANDAISE
n MAYONNAISE

BÉCHAMEL
A white sauce prepared by adding milk to roux.
This sauce is widely used for egg, vegetables and gratin dishes. It can be kept warm in bain-marie and used to prepare other derivatives
INGREGIENTS QUANTITY
Margarine / oil / Butter 100Gms.
Flour 100Gms.
Milk 1000 Ml.
Studded onion 1 Nos.
METHOD
Met fat in thick bottom pan.
Add flour and mix well.
Cook for few minutes over a gentle heat with out coloring.
Remove from heat and cool the roux.
Gradually add the warm milk and stir till smooth.
Add onion studded with clove and allow simmering for 30 Min. remove from heat and take out onion and strain.
Cover with thin film of butter to prevent skin formation.

DERIVATIVES OF BÉCHAMEL

NAME OF SAUCE
INGREDIENTS
SERVED WITH
Mornay
Béchamel + Parmesan + Egg yolk
Fish, Eggs & Vegetables
Cream
Béchamel + Fresh cream + Butter
Poached Fish, Boiled Vegetable.
Soubise
Béchamel, Sautéed Onion, Pepper + Nutmeg and strained
Eggs, Fish, Roast Meat
Scotch egg
Béchamel + 2 Hard Boiled egg, diced
Poached/Boiled Fish

Parsley
Béchamel + Fresh Cream + Chopped Parsley
Poached/Boiled Fish, Veg
Anchovy
Béchamel + Anchovy Essence
Poach/Boil/Fry Fish

Onion
Béchamel + minced Onion cooked in milk
Roast Mutton
Mustard
Béchamel + French/English Mustard
Grilled Herrings


VELOUTÉ
A sauce prepared from white stock and blond roux.
It can be kept warm in bain-marie and used to prepare other derivatives.

INGREGIENTS QUANTITY
Margarine / oil / Butter 100Gms.
Flour 100Gms.
Stock 1000 Ml.
METHOD
Melt fat in thick bottom pan.
Add flour and mix well.
Cook to a sandy texture over a gentle heat with out coloring.
Remove from heat and cool the roux.
Gradually add the boiling stock and stir till smooth.
Allow to simmer for approximately 1Hrs.
Remove from heat and strain





DERIVATIVES OF VELOUTÉ
CHICKEN VELOUTÉ
NAME OF SAUCE
I NGREDIENTS
SERVED WITH
Supreme
Chicken Velouté + White wine + Parsley +Shallots + Mushroom trimmings & strain add Fresh Cream + Egg yolk +Lemon juice
Fish Chicken
Allemande

Chicken Velouté + Egg yolk + Mushroom trimmings + Cream + Lemon juice
Poached Chicken
Ivory
Sauce supreme + Meat Glaze
Poached/Boiled Chicken
Mushroom
Sauce supreme + sliced Button Mushroom
Chicken, Mutton
Chaudfroid
Chicken Velouté + Chicken glaze + Cream
Cold dishes
Chivry
Chicken Velouté + Tarragon +Parsley +Chives then strain + Green Butter
Boiled/Poached Poultry

MEAT / FISH VELOUTÉ
Shrimp
Fish velouté + fish fumet + cream + shelled shrimp tails + shrimp butter
Fish Shrimp
Normande

Fish velouté + mushrooms + oyster liquor +fish fumet finished with egg yolk cream + shelled shrimp tails + shrimp butter
Fish & Shell Fish
Diplomat
Normande sauce + Lobster butter garnished with dices of lobster and truffles
Fish Shellfish
Caper
Mutton velouté + caper
Boiled leg of Mutton
Bercy
Allemande Sauce + chopped shallots +white wine + meat glaze + butter garnished with dices of marrow & chopped parsley
Grilled meat
Nantua
Fish velouté + fried mirepoix fish in crayfish butter
Fish Shellfish






ESPAGNOLE
A sauces made by adding brown stock to brown roux and mirepoix and tomato puree.

INGREGIENTS QUANTITY
Margarine / oil / Butter 50 Gms.
Flour 60 Gms.
Brown Stock 1000 Ml.
Tomatos puree 25 Gms.
Carrot 100 Gms.
Onion 100 Gms.
Celery 50 Gms.

METHOD
Met fat in thick bottom pan.
Add flour and mix well to a light brown colour, stirring frequently.
Cool and mix the tomato puree. Gradually add the boiling stock and bring to boil.
Wash, peal and roughly cut the vegetables and brown lightly, drain extra fat and add to sauce.
Simmer for 4-6 Hrs. and Skim when necessary.

DERIVATIVES OF ESPAGNOLE
NAME OF SAUCE
INGREDIENTS
SERVED WITH
Bercy
Demi glaze + meat glaze + Minced shallots + white wine + sliced bone marrow

Grilled Meat Fish
Chasseur
Demi glaze + minced mushroom + sautéed chopped shallots & Parsley + reduced w. wine
grilled/sautéed M P Egg



Robert

Demi glaze + chopped onion + vinegar + sugar + mustard
Grilled Meat