SYSCO Cooking Guide E

Cooking Guide!
July 2007
Index
•Cooking Stocks
- Required Ingredients
- General
- Preparation
- Applications
- Pros & Cons of a
Home-Made Stock
- What is a Soup Base
Paste?
- Pros & Cons of a Soup
Base Paste
- Fish Fumet
- Recipe Using Fish Fumet
• Lobster Newburg
- White Poultry Stock
- Brown Veal Stock
- Consommés
• Clarified Consommé
p. 1
p. 2
p. 3
p. 7
p. 8
p. 9
p. 10
p. 11
p. 12
p. 14
p. 16
p. 18
p. 20
p. 21
•Miscellaneous
- Brown Roux
- White Roux
- Liaison
p. 23
p. 24
p. 25
•Sauces
p. 26
p. 27
p. 28
p. 29
- Characteristics
- Mother Sauces
- Béchamel Sauce
- Sauces Derived from a
Béchamel Sauce
• Egg Sauce
• Mornay Sauce
• Mustard Sauce
• Soubise Sauce
- Hollandaise Sauce
- Demi-Glace Sauce
- Sauces Derived from
Demi-Glace Sauce
• Bigarade Sauce
• Bordelaise Sauce
• Chasseur Sauce
• Devilled Sauce
• Madeira Sauce
• Poivrade Sauce
• Reform Sauce
p. 31
p. 32
p. 33
p. 34
p. 35
p. 36
p. 38
p. 40
p. 42
p. 44
p. 46
p. 47
p. 49
•Food Allergens
p. 51
•Glossary
p. 55
Cooking Stocks
A stock is a liquid in which meat, bones, fish and/or vegetables have been simmered.
Through simmering, the flavour is extracted and blended. No one flavour predominates. As a
rule, stock consists of the gelatinous parts of bones (knuckle bones) with a quantity of meat, fresh
vegetables and seasoning. Due to cost, the use of meat in stock production is very often limited.
Classification of Stocks
- Fish
- Vegetable
- Meat (white or brown)
It is very important to use quality, carefully selected ingredients. They
must be fresh and washed thoroughly. Good stock is the foundation
of all soups, sauces and gravies. Without it, a good product
cannot be produced.
NOTE: The size of the bones and vegetables is proportional to the cooking time!
page 1
Cooking Stocks – Required Ingredients
Fish Stock:
- Bones and trimming of white fish, herbs and vegetables
- Liquid may be water and/or wine
Vegetable Stock:
- Vegetables and liquid
White Stock:
- Liquid with no color
- White bones (meat), herbs, vegetables and spices
- Bones (meat), blanched and refreshed
Brown Stock:
- Bones (meat), herbs and vegetables that are first browned in fat
- Tomato paste and spices are added to liquid
page 2
Cooking Stocks – General
Bones:
Bones from different animals produce stocks of different flavours, some of which are delicate,
others stronger in flavour. Beef, veal and chicken bones make delicately flavoured stocks. They
may be used singly or in combination. If a recipe calls for stock, but does not specify the type, any
of the preceding are acceptable to use individually or in combination. However, when at all
possible, attempt to match the stock type to the product being made.
Pork, ham, lamb and mutton make stocks that have very definite characteristic flavours. None of
these should be combined, nor should the bones be used in combination.
Flavour:
Good flavour in stock is assisted by:
•Long, slow simmering - DO NOT BOIL
•Use of correct proportions of bones and water (1:2)
•Use of meat trimmings (raw)
•Correct use of herbs, whole spices and aromatic vegetables
•After simmering, strain stock immediately as the ingredients will
reabsorb their flavour
page 3
Cooking Stocks – General
(continued)
Flavour (continued):
When using vegetables in meat stocks, they must be well scrubbed and unpared.
Celery, onions and carrots are the principal ones.
Avoid such vegetables as potatoes, turnips, cabbage, parsnips and brussel sprouts.
They will cloud the stock and over-power the flavour.
Clarity:
Clear stocks are essential. This can be achieved through:
- Blanching and refreshing
- Long, slow simmering
- Removal of scum as it forms
- Addition of egg shells, egg whites and lean ground meat with
aromatic vegetables to the stock; particular consommé
- Do not stir the stock
page 4
Cooking Stocks – General
(continued)
Greasy Stocks:
To avoid this:
- Trim all fat from bones and meat.
- Use a bottom draining stock pot. The tap can be turned off before fat comes through.
- With a top pouring pot, turn the heat off and allow the fat to rise to the top.
Ladle off the excess before straining.
- Remove the layer of fat from the surface of cold stock.
page 5
Cooking Stocks – General
(continued)
Storage:
- Stock should be cooled as quickly as possible, then refrigerated.
- Cooling time will be reduced if the pot is placed on blocks so air can circulate completely.
- A cold bain-marie cools stocks the best.
- The layer of fat on top of the cooled stock should be left intact until the stock is required.
- It is not advisable to store stock in a refrigerator more than 48 hours. Stock may be frozen.
- Always boil stock before using to ensure sweetness. Stock sours easily.
page 6
Cooking Stocks – Preparation
The general procedure for preparing a stock is as follows:
1. Cut bones into small pieces
2. Blanch and refresh or roast bones
3. Cover with cold water
4. Pare and cut vegetables
5. Add vegetables and seasoning to bones
6. Bring to boil
7. Simmer and skim
8. Strain and reserve for use
page 7
Cooking Stocks - Applications
Fish Stock:
Used for the preparation of special fish sauces, entrees and fish soups. It is also used to baste
whole fish or fillets prior to cooking.
Vegetable Stock:
Used for all preparations in vegetarian cooking. They are used in soup or sauce making to
improve flavour and increase food value.
White Stock:
Used for the preparation of white soups, clear soups, sauces, stews and for poached poultry.
Brown Stock:
Used for the preparation of brown sauces, clear soups, soups, ragouts
braising large joints of meat.
page 8
and
Pros and Cons
of a Home-Made Stock
Pros
- Indispensible product when prepared properly
Cons
- Requires hours of preparation time and a multitude of ingredients
- High cost
- Safety issue
- Requires skilled labour
- Yields are relatively low
- Requires a large space for cooling
- Sours easily
- Variations in quality are unavoidable
page 9
What is a Soup Base Paste?
- Meat, fish, vegetables, etc. are the first ingredients
- Not a granular, dehydrated product, but rather a paste format when undiluted
- Made from fresh ingredients and must be kept refrigerated
- Excellent, high quality product boasting rich flavours, « clean » ingredient lists, large yields,
consistent quality, convenient and affordable
- Simple to use - add water and stir
- Manufactured in Canada exclusively by Aliments E.D. Foods
page 10
Pros and Cons
of a Soup Base Paste
Pros
-
Excellent quality that approaches that of a home made stock
Will never contribute an overpowering flavour to your recipes
Cost-efficient
Minimal preparation time
Does not require skilled labour to prepare
Excellent yield
Easy to prepare exact quantity of stock required
Cons
- Requires refrigerated storage conditions to maintain optimum freshness
page 11
Fish Fumet
Stocks made with fish are called fumets. A fish fumet is a base recipe used for making many
other sauce recipes. It is also used as a cooking liquid to poach fish.
Fumets can be frozen in ice-cube trays (1 cube is equivalent to 45 ml) or in 500 ml plastic
containers.
Total preparation time: 1 hour
Ingredients:
600 g (21 oz)
1
1
1
30 ml (2 tbsp)
125 ml (1/2 cup)
1.5 L (6 cups)
1
5
Yield: 1 L (4 cups)
White fish trimmings (turbot, sole, flounder, ray, etc.)
Leek (white part only)
Onion
Celery branch with leaves
Butter, softened
Dry white wine
Water
Herb bouquet
Peppercorns (coarse)
Page 12
Fish Fumet (continued)
Method:
1. Soak and wash trimmings and white fish bones thoroughly many times in cold water
(change the water every time).
2. Wash vegetables and slice thinly.
3. Melt butter and sweat vegetables without coloring for 3 to 4 minutes.
4. Add trimmings and bones.
5. Cover with white wine and bring to a boil for 1 to 2 minutes.
6. Add water, herb bouquet and peppercorns.
7. Bring to a boil and skim regularly (particularly if the fish was not soaked in the beginning).
8. Simmer uncovered and without stirring for 30 minutes on medium heat.
9. Strain and reserve for use.
NOTE: Mirepoix (vegetable) is sliced thinly because cooking time is shorter than other stocks.
This way, the mirepoix releases its flavours more quickly.
A bit of lemon juice enhances the flavour.
Make your life easier by using
Block & Barrel Imperial
Seafood or Clam Base Paste
SUPC 2805299 or 2798189
page 13
Recipe Using Fish Fumet
Lobster Newburg
Total preparation time: 1:5 hours
Yield: 4 servings
Ingredients:
375 ml (1 1/2 cup) Dry white wine
125 ml (1/2 cup) Block & Barrel Imperial Seafood Base Paste or Clam Base Paste
SUPC 2805299 or 2798189 (prepared according to package directions)
675 g (1 1/2 lb)
60 ml (4 tbsp)
4
To taste
350 g (3/4 lb)
30 ml (2 tbsp)
250 ml (1 cup)
To taste
60 ml (1/4 cup)
2 boiled lobsters cut in half
Butter
Shallots, peeled and chopped
Paprika
Mushrooms, washed and diced
Flour
Light cream, hot
Salt and fresh ground pepper
Madeira
Parsley, chopped
page 14
Recipe Using Fish Fumet (continued)
Lobster Newburg
Method::
1.
2.
3.
4.
5.
6.
7.
8.
Bring wine to a boil in a pot and continue cooking for 3 minutes. Add the Seafood Paste or Clam Paste
and reduce heat; simmer until ready to use.
Remove lobster meat from the shell, cut in cubes and reserve. Throw away intestine.
Remove liver and coral if any and reserve.
Clean shells and dry them in a warm oven.
In a separate pot, heat butter at medium heat. Cook lobster meat, shallots, pepper and
paprika for 2 minutes at high heat. Reserve lobster meat.
Add mushrooms to pan and season well. Cook for 4 minutes at medium heat. Sprinkle
with flour, mix well and continue cooking for 2 minutes.
Cover with wine and Fish Fumet and/or Fresh Concentrated Lobster Stock or clam stock,
mix well and incorporate cream. Add salt and pepper, stir and continue
cooking for 6 minutes at low heat.
Incorporate Madeira and lobster meat as well as liver and coral. Simmer
for 4 minutes.
Stuff shells with lobster preparation, sprinkle with parsley & serve.
Make your life easier by using
Block & Barrel Imperial
Seafood Base Paste or Clam Base Paste
SUPC 2805299 or 2798189
page 15
White Poultry Stock
Total preparation time: 2:15 hours
Ingredients:
1 kg (2 lb)
Poultry bones or carcasses
1
Leek, medium
1
Onion
2
Celery branches
2
Carrots, peeled
3 L (12 cups)
Cold water
1
Herb bouquet
5
Whole peppercorns
1
Clove (optional)
Yield: 2 L (8 cups)
page 16
White Poultry Stock (continued)
Method::
1.
In cold water, soak and wash the bones or the poultry carcasses thoroughly.
2.
Coarsely chop carcasses and bones.
3.
Wash the vegetables and slice them thinly.
4.
Place the bones in a pot.
5.
Cover with cold water and bring to a boil.
6.
Skim at the beginning.
7.
Add vegetables, herb bouquet and seasonings (do not stir afterwards as this clouds
the stock).
8.
Cook uncovered for 1 to 2 hours on low heat.
9.
Strain and reserve for use.
Make your life easier by using
Block & Barrel Imperial
Chicken Base Paste
SUPC 2786812
page 17
Brown Veal Stock
Total Preparation Time: 5:5 hours
Ingredients:
2 kg (4 lb)
1
2
1
2
120 ml (8 tbsp)
3
5 L (20 cups)
1
2
Yield: 4 L (16 cups)
Veal bones (backbone, joints, breast bone), cut
Leek (white and green part)
Onions
Celery branch with leaves
Carrots, peeled
Tomato paste
Tomatoes, cut in quarters, or canned
Cold water
Herb bouquet
Garlic cloves, chopped
page 18
Brown Veal Stock (continued)
Method:
1.
2.
Place coarsely chopped bones (dry, unwashed) directly on a baking sheet or on
a roasting pan without any fat.
Brown bones in the oven on lower rack at 200 °C (400 °F) for 45 minutes or more.
3.
Wash vegetables and chop.
4.
Remove the extra fat and add mirepoix (vegetables), tomato paste and tomato quarters
to the bones and place in the oven for browning (approximately 5 minutes).
Remove from the oven and place in a pot.
5.
6.
7.
Deglaze the bottom of the baking sheet with some water to remove all the juices
and transfer the liquid into the pot.
Cover all ingredients with cold water.
8.
Add herb bouquet and chopped garlic cloves.
9.
Bring to a boil and skim (do not boil over high heat, this might cloud the stock).
10. Cook uncovered for 3 to 4 hours over medium heat. If necessary,
add hot water during cooking to get the final desired volume of 4 litres.
11. Strain and reserve for use.
page 19
Consommés
Consommés are clarified meat, poultry and fish (less common) broths. Their cooking time is long
and they are therefore very concentrated and very rich in nutritional juices. They are often
flavoured with alcohol or port wine.
Steps in preparing a consommé:
1) Prepare beef, poultry or fish stock
2) Clarify
page 20
Consommés (continued)
Clarified consommé
Total preparation time: 2 hours
Ingredients:
1
1
1
1
2
4
500 g (1 lb)
25 g (1 oz)
1
2
3 L (12 cups)
To taste
Yield: 2 L (8 cups)
Medium carrot, peeled
Medium onion
Medium leek
Celery branch with leaves
Tomatoes
Egg whites
Ground beef, chicken or pieces of fish (according to desired consommé)
Parsley
Garlic clove
Cloves
White stock (beef, chicken or fish)
Salt & pepper
page 21
Consommés (continued)
Method:
1.
Chop vegetables finely and place in a bowl.
2.
Beat egg whites to a froth and add to vegetables.
3.
Incorporate into meat by hand until well blended and add with balance of ingredients,
to a pot.
Bring to a boil slowly and stir preparation frequently to prevent it from sticking.
4.
5.
6.
7.
8.
Stop stirring as soon as preparation starts to boil (stirring afterward will cloud the
preparation).
Reduce heat and simmer uncovered for approximately 1 to 1-1/2 hours. A skin will form on
the surface of the preparation.
Strain consommé with a cheesecloth or a wet cloth and carefully collect consommé with a
ladle.
Degrease and adjust seasoning.
page 22
Brown Roux
Total preparation time: 25 minutes
Ingredients:
60 g (2 oz)
60 g (2 oz)
Yield: For 1 L (4 cups) of liquid to thicken
Butter
All purpose flour
Method:
1.
Melt butter.
2.
Add the flour and mix with a wooden spatula.
3.
Cook uncovered for 15 to 20 minutes on medium heat by slowly mixing the preparation until
it turns hazelnut brown.
4.
Cool and reserve for use.
NOTE: Roux are cooled before use to ensure there are no lumps in the preparations they are added to.
They will keep in the refrigerator for about 6 days.
Make your life easier by using
SYSCO Imperial
Instant Brown Gravy
SUPC 2268670
page 23
White Roux
Total preparation time: 10 minutes
Ingredients:
60 g (2 oz)
60 g (2 oz)
Yield: For 1 L (4 cups) of liquid to thicken
Butter
All purpose flour
Method:
1. Melt butter.
2. Add flour and cook uncovered on low heat for 5 minutes.
3. Cool and reserve for use.
NOTE :
Roux are cooled before use to ensure there are no lumps in the preparations they are added to.
They will keep in the refrigerator for about 6 days.
page 24
Liaison
Liaison is a technique which uses certain foods (hot or cold) to thicken other foods to enhance
consistency or smoothness.
The different liaison methods using…
Flour
• White roux = butter and flour cooked
together without coloring
• Brown roux = butter and flour cooked
together with coloring
• Beurre manié = butter and flour mixed
together
• Blanc de liaison = flour and water
Cream
• Reduction in sauces and soups
Fruit and vegetable purées
• Used mainly for sauces
Starch
• Corn = diluted in cold water
• Potato = diluted in cold water
• Rice
Butter
• A sauce can be enhanced with butter
once it is cooked
Egg yolk
• Egg yolks are added when
liquids or masses (soups,
sauces, stuffing, etc.)
start to coagulate
page 25
Sauces
The successful creation of a sauce is perhaps one of the most
important aspects in the preparation of food. In many cases, it is the
sauce that gives a particular dish its unique character.
The prime function of a sauce is to enhance the flavour, appearance
and moistness of nearly any food. A sauce may compliment or
contrast the item it is served with.
page 26
Characteristics
How to evaluate a sauce?
• By its Flavour
• By its Colour
• By its Viscosity
• By its Opacity
• By its Texture
• By its Sheen
page 27
Mother Sauces
• Béchamel Sauce
• Espagnole Sauce
• Hollandaise Sauce
• Tomato Sauce
• Velouté Sauce
page 28
Béchamel Sauce
Total preparation time: 30 minutes
Yield: 1 L (4 cups)
Ingredients:
60 g (2 oz)
60 g (2 oz)
1 L (4 cups)
1
1
To taste
2 ml (1/2 tsp)
Butter
All purpose flour
Milk
Onion
Clove
Salt & white pepper
Nutmeg
page 29
Béchamel Sauce (continued)
Method:
1. Melt butter in a pan, add flour and make a white roux. Cool.
2. Heat milk and incorporate into roux progressively by stirring with a whisk.
3. Add onion stuck with the clove.
4. Season with salt, white pepper and nutmeg.
5. Cook over low heat for 15 to 30 minutes or place in the oven at 160 °C (325 °F).
6. Strain if necessary.
7. Adjust seasoning.
8. Reserve for use.
Any stock can be used to season béchamel sauce, therefore creating a new sauce.
page 30
Sauces Derived from
a Béchamel Sauce
Egg Sauce
Ingredients:
1 L (4 cups)
3
125 ml (1/2 cup)
30 g (1 oz)
Yield: 1 L (4 cups)
Béchamel
Hard boiled eggs, chopped
Cream
Butter
Method:
1. Heat béchamel and blend in eggs.
2. Add cream, simmer and add butter.
Serve with fish.
page 31
Sauces Derived from
a Béchamel Sauce
Mornay Sauce
Ingredients:
1 L (4 cups)
70 g (2.5 oz)
250 ml (1 cup)
30 g (1 oz)
To taste
To taste
Béchamel
Cheddar cheese, grated
Fresh cream
Butter
Salt & white pepper
Cayenne pepper, few grains
Method:
1. Bring Béchamel to a simmer.
2. Blend in grated cheese until dissolved.
3. Add cream, heat and add butter.
4. Correct seasoning.
Serve with vegetables, eggs.
page 32
Yield: 1 L (4 cups)
Sauces Derived from
a Béchamel Sauce
Mustard Sauce
Ingredients:
1 L (4 cups)
Pinch
25 ml (~2 tbsp)
30 g (1 oz)
To taste
Yield: 1 L (4 cups)
Béchamel
Dry mustard
Water
Butter
Salt & white pepper
Method:
1. Heat béchamel.
2. Dilute dry mustard in water and add to béchamel.
3. Add butter and adjust seasoning.
Serve with ham, fish.
page 33
Sauces Derived from
a Béchamel Sauce (continued)
Soubise Sauce
Ingredients:
500 g (17.5 oz)
50 g (1.75 oz)
250 ml (1 cup)
125 ml (1/2 cup)
To taste
Yield: 500 ml (2 cups)
Onions, diced fine
Butter
Béchamel
Fresh Cream
Salt & white pepper
Method:
1. Blanch diced onions quickly.
2. Sweat onions in butter without colouring.
3. Add béchamel, simmer, strain.
4. Add cream and seasoning, heat.
Serve with white meats, fish, sweetbread.
page 34
Hollandaise Sauce
Method:
1. Fill a pan with 5 cm (2 inches) of water. Simmer over low heat.
2. Put egg yolks and 15 ml (1 tbsp) of cold water in a stainless steel bowl. Place bowl on the
pan containing simmering water. Beat egg yolks until smooth.
3. Incorporate a small amount of clarified butter and beat preparation until it thickens.
Repeat until all the butter has been incorporated and until the sauce is very thick. Keep
water boiling lightly.
4. Season with salt, pepper, cayenne pepper and lemon juice.
Serve sauce with artichokes.
Make your life easier by using
SYSCO Imperial
Instant Hollandaise Sauce
SUPC 2258903
Easy to use and consistently pleasing,
it will satisfy the fussiest palates!
page 35
Demi-Glace Sauce
Demi-glace sauce is particularly important in cooking because it is used to make many classic
sauces. A demi-glace sauce can be replaced with a thickened brown stock; simply reduce the
stock by half and thicken with beurre manié. However, the thickened brown stock is slightly less
flavourful.
Total preparation time: 1:25 hour
Ingredients:
15 ml (1 tbsp)
30 g (1 oz)
30 g (1 oz)
30 g (1 oz)
1 L (4 cups)
60 g (2 oz)
20 ml (4 tsp)
1
1
50 g (1.75 oz)
Yield: 600 ml (~2-1/2 cups)
Oil or butter
Carrots, peeled and thinly sliced
Onions, thinly sliced
Celery, thinly sliced
Brown veal stock (not thickened)
Brown roux
Tomato concentrate
Clove garlic, chopped
Herb bouquet
Mushrooms, thinly slice
page 36
Demi-Glace Sauce (continued)
Method:
1. Heat oil or butter in a pan.
2. Add vegetables and color well.
3. Cover with hot brown stock.
4. Add brown roux, tomato concentrate, garlic, herb bouquet and mushrooms.
5. Reduce heat to minimum and cook uncovered for one hour.
6. Strain in a fine sieve.
7. Reserve for use.
NOTE: Adding Madeira wine gives sauce an excellent flavour.
Make your life easier by using
SYSCO Classic
Demi-Glace Sauce
SUPC 2260057
page 37
Sauces Derived from
Demi-Glace Sauce
Bigarade Sauce
Ingredients:
200 ml (4/5 cup)
4
1
100 g (3.5 oz)
15 ml (1 tbsp)
1 L (4 cups)
Yield: 1 L (4 cups)
Duck stock
Oranges, juiced
Lemons, juiced
Sugar
Wine Vinegar
SYSCO Classic Demi-Glace Sauce SUPC 2260057
(prepared according to package directions)
Orange peel, julienne
page 38
Sauces Derived from
Demi-Glace Sauce
Method:
1. Reduce duck stock, orange juice and lemon juice.
2. Soak sugar in wine vinegar and cook to a golden caramel.
3. Add duck stock and reduce.
4. Add prepared SYSCO Classic Demi-Glace Sauce SUPC 2260057 and simmer.
5. Strain.
6. Garnish with blanched orange julienne.
NOTE: This sauce can be finished with a small amount of ‘curacao’, which is added just before serving.
page 39
Sauces Derived from
Demi-Glace Sauce
Bordelaise Sauce
Ingredients:
100 g (3.5 oz)
100 g (3.5 oz)
6
250 ml (1 cup)
1
1
750 ml (3 cups)
Yield: 1 L (4 cups)
Butter
Shallots, diced fine
Crushed peppercorns
Red wine
Sprig of thyme
Bay leaf
SYSCO Classic Demi-Glace Sauce SUPC 2260057
(prepared according to package directions)
50 g (1.75 oz)
30 g (1 oz)
Bone marrow, diced, poached in red wine
Meat glace (glace de viande)
page 40
Sauces Derived from
Demi-Glace Sauce
Method:
1. Sweat shallots and peppercorns in 50 g (1.75 oz) of butter.
2. Dash off with red wine and bay leaf and thyme and reduce.
3. Add prepared SYSCO Classic Demi-Glace Sauce SUPC 2260057 and simmer.
4. Strain and add bone marrow and meat glace.
5. Add remaining butter.
Serve with grilled meats.
page 41
Sauces Derived from
Demi-Glace Sauce (continued)
Chasseur Sauce
Ingredients:
50 g (1.75 oz)
100 g (3.5 oz)
8
10 ml (2 tsp)
250 ml (1 cup)
Yield: 500 ml (2 cups)
Butter
Onions, diced
Mushrooms, medium, sliced
Brandy
White wine
250 ml (1 cup)
SYSCO Classic Demi-Glace Sauce SUPC 2260057
(prepared according to package directions)
15 g (0.5 oz)
15 g (0.5 oz)
250 g (9 oz)
Fine herbs (parsley, chervil, tarragon)
Meat glace (glace de viande)
Tomato Concasse
page 42
Sauces Derived from
Demi-Glace Sauce (continued)
Method:
1. Sweat onions in butter.
2. Add mushrooms and brandy.
3. Deglaze pan with white wine and reduce by half.
4. Add prepared SYSCO Classic Demi-Glace Sauce SUPC 2260057 and fine herbs.
5. Simmer and add meat glace and tomato concasse.
6. Finish with some butter and adjust seasoning.
Serve with small cuts of meat, sautéed fowl.
page 43
Sauces Derived from
Demi-Glace Sauce (continued)
Devilled Sauce
Ingredients:
80 g (3 oz)
60 g (2 oz)
12
50 ml (~1/4 cup)
250 ml (1 cup)
1
1
50 ml (~1/4 cup)
Yield: 500 ml (2 cups)
Butter
Shallots, diced fine
Crushed peppercorns
Wine vinegar
White wine
Sprig of thyme
Bay leaf
SYSCO Classic Demi-Glace Sauce SUPC 2260057
(prepared according to package directions)
Pinch
Cayenne pepper
page 44
Sauces Derived from
Demi-Glace Sauce (continued)
Method:
1. Sweat shallots and peppercorns in 40 g (1.5 oz) of butter
2. Dash off with wine, add vinegar and seasonings.
3. Reduce and add prepared SYSCO Classic Demi-Glace Sauce SUPC 2260057.
4. Strain, add butter and adjust seasoning.
Serve with grilled chicken.
page 45
Sauces Derived from
Demi-Glace Sauce (continued)
Madeira Sauce
Ingredients:
500 ml (2 cups)
Yield: 500 ml (2 cups)
SYSCO Classic Demi-Glace Sauce SUPC 2260057
(prepared according to package directions)
100 ml (~1/2 cup) Madeira wine
To taste
Seasoning
30 g (1 oz)
Butter
Method:
1. Simmer the prepared SYSCO Classic Demi-Glace Sauce SUPC 2260057.
2. Add Madeira wine, adjust seasoning and strain.
3. Add butter.
Serve with small cuts of meat.
page 46
Sauces Derived from
Demi-Glace Sauce (continued)
Poivrade Sauce
Ingredients:
80 g (3 oz)
500 g (17.5 oz)
2
1
1/2
18
250 ml (1 cup)
50 ml (~1/4 cup)
750 ml (3 cups)
Yield: 500 ml (2 cups)
Butter
Mirepoix
Bay leaves
Sprig of thyme
Clove garlic, crushed
Crushed peppercorns
Red wine
Vinegar
SYSCO Classic Demi-Glace Sauce SUPC 2260057
(prepared according to package directions)
30 g (1 oz)
Meat glace (glace de viande)
page 47
Sauces Derived from
Demi-Glace Sauce (continued)
Method:
1. Sweat mirepoix in 40 g (1.5 oz) of butter.
2. Add seasonings and dash off with wine and vinegar.
3. Reduce and add prepared SYSCO Classic Demi-Glace Sauce SUPC 2260057.
4. Simmer, strain, adjust seasoning and meat glace.
5. Add butter.
Serve with steaks and game.
page 48
Sauces Derived from
Demi-Glace Sauce (continued)
Reform Sauce
Ingredients:
60 g (2 oz)
4
250 ml (1 cup)
500 ml (2 cups)
Yield: 500 ml (2 cups)
Butter
Shallots, chopped
Red wine
SYSCO Classic Demi-Glace Sauce SUPC 2260057
(prepared according to package directions)
250 ml (1 cup)
60 ml (1/4 cup)
Poivrade Sauce
Red currant jelly
page 49
Sauces Derived from
Demi-Glace Sauce (continued)
Method:
1. Sweat shallots in 30 g (1 oz) of butter.
2. Add red wine and reduce.
3. Add the two sauces and reduce.
4. Add and dissolve jelly.
5. Adjust seasoning.
6. Add remaining butter.
7. Strain.
NOTE: This sauce is used with Lamb Cutlets Reform, (cotelette d’agneau reform). A garnish of julienne of ham,
tongue, gherkin, cooked egg white, beet root and truffle is served with the cutlets.
page 50
Food Allergens
What is a food allergy?
A food allergy is an” abnormal” reaction by a person, toward a “normal” substance. The immune
system of a person who is allergic reacts in an unusual way when confronted with substances that
normally would not cause problems. It is as though the body believes that a particular food, for
example a peanut, will cause harm, and in reaction to this attack, the body prepares itself and
releases it’s defenses. The symptoms may vary greatly from one individual to another.
What is an intolerance to a food?
This is an uncomfortable reaction that follows the consumption of foods and is the result of a
metabolic disorder. For example, some people do not possess the enzyme that digests the lactose
found in milk and milk products. They are therefore ill each time they consume these foods.
Whether suffering from an intolerance or an allergy, those affected should
avoid eating foods that contain the component that causes the reactions
to occur.
page 51
Food Allergens (continued)
What are the consequences of being exposed to food allergens?
When a person comes in contact with a substance that they are allergic to, ie an allergen, by
consuming it, by breathing it in or by touching it, a number of different symptoms may become
apparent. These symptoms may be minor or serious, and sometimes fatal. Anaphylactic Shock is,
for example, a sudden and severe allergic reaction that causes difficulty breathing, dizziness,
rapid loss of blood pressure and possibly death.
How do you treat a person with food allergies?
There is no cure for allergy. People who suffer from food allergies should follow a strict dietary
regime that does not include the foods in question. First aid measures to treat Anaphylactic Shock
do exist, but they are not always effective.
What are the principle food allergens?
Peanuts, Other Nuts, Milk, Eggs, Fish, Seafood and Shell Fish,
Wheat (gluten), Sesame Seeds, Soya, Sulfites, and others.
page 52
Food Allergens (continued)
How much of an allergen is needed to cause a reaction?
The exact dosage of an allergen needed is not yet known. It varies often from person to person. In
some cases, only a few milligrams can trigger a reaction.
Why is this an issue today yet never an issue in the past?
We were never capable of detecting the presence of allergens in our foods up until now. Also,
more people are becoming affected by food allergies and these numbers are on the constant
increase.
What is the importance of allergens to the Food Industry?
Food manufacturers have the responsibility to properly label their products and put in place
procedures that do not introduce ingredients into a product that are not indicated on the label. It is
extremely important to do so, as the consequences to the health of consumers can be very
serious, and because the number of consumers who are allergic is growing steadily.
The main reason for product recalls in North America is the presence of
allergens in a food product that are not declared on the product’s label.
page 53
Food Allergens (continued)
What can the food industry do?
1)
2)
3)
4)
Correctly inform the consumer through proper labelling.
Avoid cross contamination and clean thoroughly.
Ensure that recipes are followed and that no ingredients are substituted or added.
Follow an allergen prevention /control plan.
Most people who died of food allergies knew they were allergic to a
particular allergen, but did not know the food they ate contained the
fatal allergen.
page 54
Glossary
Anchovy Sauce
Velouté sauce with fresh cream and anchovies.
Arlesienne Sauce
Béarnaise sauce with tomato purée and anchovy paste.
Beauharnoise Sauce
Strained Béarnaise sauce coloured light green with tarragon butter.
Bercy Sauce
Velouté sauce seasoned with sautéed shallots, white wine, fish stock,
butter, lemon juice and parsley.
Bigarade Sauce
Demi-Glace sauce with julienne orange and lemon peel that have
been cooked in red wine.
Bordelaise Sauce
Demi-Glace sauce with shallots and herbs that have
been sautéed in dry red wine, lemon juice and cubed
beef marrow.
Borscht
Russian or Polish soup made with beets or duck
and often, sour cream.
page 55
Glossary (continued)
Bouillabaise
Russian or Polish soup made with fish broth, slices of fish and whole
fish.
Brown Chaud-Froid
Demi-Glace sauce with truffle flavour, aspic and Madeira or Port wine.
Caper Sauce
Velouté sauce flavoured with stock, egg yolk, cream, tarragon vinegar
and capers.
Cardinal Sauce
Béchamel sauce seasoned with fish stock, truffles, cream and red
lobster butter.
Chasseur Sauce
A mixture of Demi-Glace and Tomato sauce that contains sautéed
mushrooms and shallots, white wine, butter and
seasonings.
Cheese Sauce
Béchamel sauce flavoured with one or more cheese,
dry mustard, paprika and Worcestershire sauce.
Consommé angel’s
hair
Rich beef consommé with very fine vermicelli
and grated Parmesan cheese.
page 56
Glossary (continued)
Consommé Carmen
Rich beef consommé with tomato paste, diced tomato, sweet red
pepper, rice and a pinch of chervil.
Consommé Célestine
Rich consommé with chicken and truffles.
Consommé Divette
Rich beef consommé garnished with small balls of fish and mushrooms.
Consommé Fermière
Rich beef consommé garnished with minced, sautéed
carrots, turnips, leeks, onions, sliced cabbage and
French bread.
Consommé George
Sand
Consommé Girondine
Rich beef consommé flavoured with fish consommé
garnished with fish and whole mushrooms.
Rich beef consommé highly seasoned and
garnished with royale, ham and carrots.
page 57
Glossary (continued)
Consommé Indien
Rich beef consommé seasoned with curry and garnished with royales
of coconut milk and rice.
Cream of Asparagus
Parboiled green or white asparagus that are cooked in Béchamel
sauce, strained, and white consommé is then added. Garnish is
asparagus tips and a pinch of chervil.
Cream of Celery
Stewed white celery stocks with Béchamel sauce that is strained.
White consommé and cream are then added. Garnish is chopped,
cooked celery.
Cream of Chervil
Stewed chervil roots with Béchamel sauce that is strained.
White consommé and cream are then added. Garnish
is julienne chicken breasts and truffles.
Cream of Chicken
Thin Béchamel sauce with chicken purée that is strained.
White consommé or milk is added and slices of
chicken breasts, white asparagus tips and
chervil are used to garnish.
page 58
Glossary (continued)
Cream of Corn
Thin Béchamel sauce with corn that is strained and cream is then
added. Garnish is corn kernels.
Cream of Spinach
Thin Béchamel sauce with cooked, drained spinach that is strained.
Cream is added and julienne spinach is used as garnish.
Créole Sauce
Seasoned tomato sauce with coarsely chopped onion, green pepper
and celery.
Curry Sauce
Velouté sauce with onions that have been sautéed with curry powder,
apple peel, parsley and garlic.
Devilled Sauce
Spicy sauce made from Demi-Glace sauce with
sautéed shallot, white wine and a large quantity
of cayenne pepper.
Divine Sauce
Hollandaise sauce smoothened with whipped
cream and flavoured with sherry and
sauterne wines.
page 59
Glossary (continued)
Egg Sauce
Béchamel sauce with hot, cubed hard-boiled eggs, seasoned with
salt, white pepper and nutmeg.
Espagnole Sauce
Defatted brown stock thickened with brown roux, and flavoured with
tomato and pan drippings.
Figaro Sauce
Hollandaise sauce with tomato sauce and poached, julienne celery.
Fond Lie
Stock thickened with arrowroot flour and then strained.
Foyot Sauce
Béarnaise sauce with Demi-Glace sauce.
Française Sauce
Béarnaise sauce with tomato and onion purée.
Genevoise Sauce
Brown sauce whose flavour is contributed by fish bones,
red wine, brandy, fish stock, anchovies and
sometimes butter.
page 60
Glossary (continued)
Grimod Sauce
Hollandaise sauce seasoned and coloured with saffron.
Herb Sauce
Velouté sauce with sautéed onions, white wine, parsley, chives and
tarragon.
Horseradish Sauce
Béchamel sauce with dry mustard, vinegar, grated horseradish,
powdered sugar, salt, breadcrumbs.
Hungarian Sauce
Velouté sauce with sautéed onions, paprika and sour cream.
Italian Sauce
A mixture of Demi-Glace and Tomato sauce with sautéed chopped
shallots, ham, mushrooms, white wine and garnished with parsley
and tarragon.
Lobster Sauce
White wine sauce flavoured with lobster butter, cayenne
and diced lobster meat.
Lyonnaise Sauce
Demi-Glace sauce with sautéed minced
onions, white wine and vinegar.
page 61
Glossary (continued)
Maltaise Sauce
Hollandaise sauce flavoured with orange or tangerine juice and it’s
rind, finely grated.
Marinara Sauce
Lightly seasoned Tomato sauce simmered in butter.
Maximillian Sauce
Hollandaise sauce with added anchovy flavour.
Milanaise Sauce
Tomato sauce flavoured with julienne ham, beef tongue and
mushrooms.
Mirepoix
Mixture of diced vegetables, herbs, spices and possibly meat used to
enhance the flavour of meat and fish dishes.
Mock Hollandaise
Sauce
Mornay Sauce
Hollandaise sauce with an equal quantity of Cream
sauce.
Béchamel sauce with fish or chicken stock,
Gruyère and Parmesan cheeses and
butter.
page 62
Glossary (continued)
Mousseline Sauce
Hollandaise sauce with an equal quantity of whipped
cream.
Mushroom Sauce
Béchamel sauce with sautéed mushrooms and shallots or Demi-Glace
sauce with sautéed mushrooms and Madeira wine.
Mustard Sauce
Hollandaise sauce or Béchamel sauce completed with mustard.
Nantua Sauce
Béchamel sauce with cream and crayfish butter that is garnished with
small crayfish tails.
Napolitaine Sauce
Tomato sauce with diced tomatoes, minced ham and parsley.
Newburg Sauce
Béchamel sauce flavoured with lobster cooked in Sherry.
Normandy Sauce
Velouté sauce with white wine, mushroom flavoured
fish stock, oyster cooking liquid, egg yolk, cream
and lemon juice.
page 63
Glossary (continued)
Noisette Sauce
Hollandaise sauce with browned butter.
Oyster Sauce
Béchamel sauce with oyster cooking liquid, light seasonings and
garnished with poached and trimmed oysters.
Perigeaux Sauce
Demi-Glace sauce with Madeira, strong veal stock and
truffles.
Piquante Sauce
Spicy sauce made with Demi-Glace sauce, shallots, vinegar, white
wine, gherkins, capers and mixed herbs.
Poivrade Sauce
Espagnole sauce with mirepoix, marinade and butter.
Portugaise Sauce
Tomato sauce with sauteed garlic and onion, meat
juices, butter and chopped parsley.
Poulette Sauce
Velouté sauce with sliced mushrooms, egg yolk,
cream, parsley and lemon juice.
page 64
Glossary (continued)
Provençale Sauce
Fine fondue of tomatoes and garlic.
Raisin Sauce
Demi-Glace sauce with raisins that have been boiled in brown stock.
Ravigote Sauce
Velouté sauce with white wine, vinegar, shallot butter, chopped
chervil, tarragon and chives.
Red Wine Sauce
Buttered Demi-Glace sauce with sautéed onions, red wine and
seasonings.
Reform Sauce
Demi-Glace sauce with Poivrade sauce, and julienne cut gherkins,
hard-boiled egg-white, smoked tongue,
truffles and mushrooms.
Robert Sauce
Demi-Glace sauce with chopped onions, white wine,
mustard and lemon juice.
Roux
Equal parts of fat and flour used to thicken
sauces and gravies and soups.
page 65
Glossary (continued)
Royale
Soup garnish prepared with seasoned consommé and egg yolks that
is then poached in butter moulds.
Salmis Sauce
Demi-Glace sauce with game and mushroom stock, white wine and
game sautéed in butter with mirepoix.
Shrimp Sauce
Béchamel sauce with cream, fish stock, shrimp butter
and shelled shrimp tails.
Supreme Sauce
Chicken velouté seasoned with mushroom liquor,
chicken stock, cream and butter.
Tyrolienne Sauce
Béarnaise sauce with oil and tomato purée.
Venison Sauce
Demi-Glace sauce flavoured with burgundy wine,
vinegar, sugar, lemon and red currants.
Veron Sauce
Béarnaise sauce with cooked ground spinach
and anchovies.
page 66
Glossary (continued)
Victoria Sauce
Thin velouté sauce with white wine and lobster butter, garnished with
slices of lobster and butter.
White Bordelaise Sauce
Velouté sauce with shallots boiled in white wine, butter and chopped
tarragon.
White Wine Sauce
Hollandaise sauce flavoured with fish stock, white wine and
seasonings.
Zingara Sauce
Mixture of Demi-Glace and Tomato sauce flavoured with shallots,
white wine, paprika and tarragon; garnished with finely chopped ham,
mushrooms and beef tongue.
page 67