Derivatives of brown sauce

Derivatives of Brown Sauce

Brown Sauce is one of the five mother sauces. When making brown sauce you can make numerous other sauces from ykour basic brown sauce to change to flavor. Listed below will be types of sacues you can make from Brown Sauce, what to add to create that sauce and the type of food that the sauce is usually accompanying.

Bigarade- Add Gran Marnier, orange juice, orange zest (some recipes also mention adding lemon zest) Commonly served with Duck, Escoffier mentions this being made from braising liquid from cooking duck, with 6 oranages and 1 lemon added per quart of sauce, finished with lemon and orange zest.

Bordelaise- Flavor with bone marrow, red wine, and shallots- commonly used with red meats, In New Orleans bordelaise is commonly made with garlic, parsley, shallots, olive oil and butter.  Escoffier suggests shallots, red wine and mignonette powder, with thyme and bayleaf reduced, then glace is added.  With a suggested finishing of lemon juice and bone marrow, dding but will make the sauce smoother but less clear.

Bourguignonne- Red wine, shallots, thyme, parsley, mushrooms, finished with butter and cayenne, common on beef, eggs on some dishes, more common with beef and egg noodles.  Means made in Burgundy, according to the Food Lover's Companion the sauce is made by braising meat in red wine with small mushrooms and onions
 

Bretonne- Onions or leeks, butter, white wine, tomatoes, garlic, finished with parsley, commonly served with greed beans, eggs, and fish

Chasseur/Huntsman's- Mushrooms, shallots, white wine, brandy, tomatoes, and finished with butter and herbs.  Escoffier suggests to saute mushrooms and onions, then add wine and brandy and reduce to half, add glace and tomato sauce, finish with parsley.  Commonly used with beef and game mammals.

Cherry-Port wine, pate spices, orange zest and juice, red currant jelly, and cherries.  Common on duck or venison.

Chevreuil- Poivrade sauce with bacon cooked with mirepoix.  Pinch of cayanne and sugar.  Common with beef and game.  According to the food lovers companion the only difference is between Poivrade and chevreuil is a Chevreuil gets red wine instead of white wine.

Deviled Sauce- Shallots and white wine, reduced, and glace and reduce more, add cayanne pepper.  Common with game fowl. Spicy sauce

Sauce Diable Escoffier- Finish deviled sauce with an equal part butter, Common with fish and grilled foods.
Spicy sauce

Diane- Mirepoix, game trimmings, bayleaf, thyme, parsley, white wine, peppercorns, finished with butter, whipped cream, truffle and cooked egg.  Common on game.

Financiere (called Perigueux in Escoffier)-Madiera and truffles, Common with beef.  Means Bankers style

Genevoise/Genoise- Mirepoix, salmon trimmings, red wine, finished with anchovy and butter.  Common with salmon or trout.  Escoffier suggusts adding a cup of burnt brandy to the sauce

Italienne- Tomatoes and ham, finished with tarragon, chervil, and parsley.  (omit ham if pairing with fish) common with fish or poultry.

Madiera- Glace, and Madiera wine

Matelote- Red Wine, mushrooms, fish, parsley, and cayanne peppers.  Common with Eel.

Mushroom- Mushrooms and butter, common with beef, veal and poultry

Piquante Sauce- Shallots, vinagar, white wine, reduced, add glace, skim, finish with capers, chopped gherkins (tiny cucumber commonly made into pickle), chevril, parsley, tarragon.  Serve with beef, tongue, and pork

poivrade- Mirepoix, game trimmings, bay leaf, thyme, parsley, white wine, peppercorns, finished with butter.  Common with game.  Escoffier suggests finishing with peppercorns. (pepperorns are the significant flavoring ingredient) variations include Chevreuil (red wine instead of white wine) sauce, Grand Veneur (poivrade with red currant jelly and cream) and Moscovite (poivrade with juniper berries and Malaga wine)

Regence- Red wine, mirepoix, butter, truffle. Common with sauteed liver and kidneys

Robert- Onion, butter, white wine, finished with sugar and dry mustard.  Common on pork.  If the sauce is to wait it is suggested that the sauce be kept in a double broiler.

Rouennaise- Prepare a Bordelaise Sauce, (Shallots, red wine, thyme, bayleaf, bone marrow) then add duck livers passed through a sieve to puree.  Do not let the sauce boil or cook for a long period of time.  Serve with duck.

Zingara- Shallots, bread crumbs, butter, fnished with parsley and lemon juice.  Common with veal and poultry.  ***Gypsy style, Food Lover's Companion mentions this as a garnish of ham, tongue, mushroom, combined with tomato sauce, tarragon and madeira, commonly served with meat, poultry and eggs.

Alcohol Awareness

Alcohol is a drug which can affect physical, mental and emotional states. In legal terms alcholic drinks are 0.5% and above 

Units:

to work out units mentally is this formula 

liters X abv 

  (alcohol by volume)

Vegetables

Vegetables are important for a balanced diet in life.

Types of vegetables:

Root vegetables:

starch and sugar (energy) and some salt minerals and vitamins; cellulose; water

Green vegetables: mineral salts, particularly calcium and iron and vitamins particularly vitamin c and carotene, the greener the leaf the larger the quality of vitamins.

Quality points:

vegetables are uniquely perishable and lose quality quickly

Automated harvesting and packaging has sped the handling process to improve quality.

Quality grading:

Extra class- highest quality

Class 1- good quality

Class 2- reasonably quality

Class 3- low market quality 

Quality points- root vegetables:

should be clean

firm not soft or spongy 

they should be sound (normal looking)

free from blemishes 

even size & shape

Quality points- green vegetables:

bruised or damaged lose vitamin c quickly 

cabbages & Brussels sprouts should be firm

cauliflowers should have closely grown, firm white heads

peas and beans should be crisp medium sized, pods should be full, beans should not be stringy  

blanched steams, should be firm, white, crisp and clean 

Storage: 

fresher vegetables have better flavor and retain more vitamins, so store for shortest time possible.

store at correct temperature so the micro-organisms do not grow.

do not store in damp conditions or this will encourage mold to grow on vegetables.

store cooked vegetables away from raw vegetables to prevent cross contamination.

frozen vegetables:

-18 degrees Celsius or below

don't store beyond use by date

check packaging is not damaged or signs of freezer burn

thaw out frozen vegetables correctly never refreeze thawed out vegetables. 

  

Fish

Fish types:

Fresh water fish:

round white

oily 

Salt water fish:

oily

round white

flat

Common flat fish:

Plaice

Dover sole

Turbot 

Lemon sole

Halibut

Brill

Common round white fish:

Cod

Haddock

Coley

Hake

Whiting 

Common oily fish:

Salmon

Trout

Mackerel

Herring

Tuna

Sardines

Anchovies 

Quality points: 

Bright eyes, not sunken

Gills should be bright red

Skin should be shiny, firm and doesn't feel sticky

No smell of ammonia should be present

Any markings should be bright and colorful

No bruising or blood clots

Gutted fish cavity's should be clean

Flesh should not retain impressions when pressed.

Storage:

Fresh fish should be stored covered in crushed ice in a fridge at a temperature of 1-2 degrees Celsius.

Frozen fish should be kept in a freezer at -18 degrees Celsius not covered in ice or this will cause ice burns and defrost prior to preparation and cooking in a fridge at 1-2 degrees Celsius.

Fish should be ordered and use on the day needed to keep the fish fresh as possible.

Cuts of fish:

fillet

supreme

darne

troncon

goujon

whole

fillet:

a cut of fish free from the bone

a round fish yeilds two fillets

a flat fish yeilds four fillets

darne: 

a slice of round fish on the bone like the eye of a needle

troncon:

a slice of flat fish on the bone

goujons:

this term applies to a fillet of fish cut into strips of 8cm by 1/2cm

whole:

as the term applies to the fish, has to be gutted, gills, fins and eyes have to be removed.

supreme- usually applies to fillets of large fish, cut on a slant.

delice:

a term usually applied to trimmed and neatly folded fillets of fish

paupiette: 

fillet of fish usually sole, spread with stuffing and rolled.

Types of fish

Trout- range in size from 230g to 1kg usually served whole but can be filleted 

Mackerel- range from 200g-800g, very strong flavor usually smoked and can be served whole or filleted

Salmon- whole salmon can be farmed or wild, which has better flavor. size vary from 2kg-15kg in size, rich flavored fish usually served filleted or darnes 

Haddock- smaller fish of the Cod family only grows to 3.5kg slightly sweeter tasting flesh and most popular white fish for smoking and has a black strip marking down its back.

Cod- range from 500g-6kg, smaller fish known as Codling range from 1.8kg, A versatile fish which will take on most flavors, most common white oily fish and has a silver strip running along its back.

Sea bass- can range in size from 300g-800g usually served whole, by gutting it and removing the eyes, gills, fins and then get stuffed and baked, fillets can also be pan fried or grilled, has a delightful flavor which is complimented my strong flavors e.g. fennel.

Plaice- range from 230g-2kg easily identified by its orange spots, best eaten fresh as possible as it looses its flavor quickly can be cooked whole or filleted.    

     

Knife Safety & Care

Poor knife techniques and untidy work methods are often a cause of accidents in the kitchen follow the rules below:

Store your knives in a specially designed area when not in use, e.g. in a box, case, wallet or a magnetic rack. Storing loose knifes in a draw can damage the blade and cause injury's.

When moving knives, transport them in the appropriate box, case or wallet. Never leave them loose this avoids accidents at the work place it also stops you getting into trouble by the police when carrying your knives to and from work.

When carrying knives always point the blades down and hold by the handle and close by your side. Work colleges can be unfortunately stabbed if this rule is not followed.

If passing a knife to a co-worker always offer the handle and not the blade or this will cause accidents or even injury's.

Never leave a knife balanced on the edge of a work surface. 

Never try to catch a falling knife always let it land on the floor or this will also cause a accident or even injury's and clean your knife after its fell on the floor and resharpen.

Never use your knife as a tin opener or screwdriver this can shatter, snap and even damage the blade.

Never use a blunt or a greasy handled knife this will cause injury's and accidents.

Its recommended to use color coded handled knifes o prevent cross contaminated
Red: raw meat
brown: cooked meat
blue: fish
green: fruit vegetables and salad
yellow: poultry
white: dairy

Only ever use a knife on a chopping board to prevent damaging the blade and work surface and also have a damp cloth underneath the board to prevent it from moving. 

When using a knife clean after every use and sharpen afterwards make sure knife is full dry before sharpening it. 

Never leave a knife in the sink this can cause accidents and injury's, always wash it and put it away immediately.  

    

Health & Safety

Storage: freezer temperature -18 to - 22 degrees

fridge 0 to 5 degrees

ambient stored at room temperature

Packaging: changing the packaging after the delivery will prevent cross contaminated

Preparation: time is critical leave food out to long and it can go off or get contaminated

work area needs to be clean and tidy in case of cross contaminated 

Timing: cooking the food quickly will preserve the flavor color and texture of the food 

cooking the food above 75 degrees or above will kill all bacteria on the food

Holding food: keep all food on a buffet at 63 degrees or above its legal for it to stay out as long as its at 63 degrees or above

Serving food: serving food with care so the food does not get disturbed,  split or dropped 

HACCP:

       H: hazard

       A: analysis

     C: critical

    C: control

P: point

follow these steps for all these : staff, kitchen, customers, risks, corrections, injury, illnesses, temperature, storage then do a risk assessment and then keep records of incidents and accidents 

Traditional French Cuts

Jardiniere: vegetables cut into baton shapes 15mm x 4mm 

Macedoine: vegetables are cut into dice 5mm x 5mm x 5mm 

Julienne: vegetables are cut into thin strips like matchsticks 3-4cm x 2-4mm 

Mirepoix: vegetables are roughly chopped into pieces in no specific size or shape, normally large pieces

Paysanne: vegetables cut into strips, circles and triangles to 1cm in diameter 

Brunoise: vegetables are cut into small dice 2mm x 2mm x 2mm