Thickening Agents

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Thickening Agents

• Session Three
• CHRM 1120 Soup and Sauce Basics

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Agenda

• Professionalism
• Sanitation
• Knife Skills
• Consomme Review
• Thickening Agents
• Thick Soups

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How to Make Consommé

• Use of a Clearmeat
• Need an acid, proteins (egg white and lean meat)
  and aromatics (mire poix)
• Add to cold stock
• Place over low heat, STIR
• Allow raft to form, NEVER STIR AGAIN
• Move to side of burner, create chimney simmer
  for an hour
• the resultant product is called a consommé
  double or double strength stock..

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THICKENING AGENTS (and how they work)

• Roux
• Beurre Manie
• Starch slurry
• Waxy maize
• Heat or freezer stabilized starches
• White wash

• Vegetable purees
• Cream and egg yolk liaison
• Panade
• Reduction
• Emulsion

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Roux-

• fat and flour in equal amounts, cooked and used
  to thicken liquid.
• white, blonde, brown, cajun, and black
• Brown Blonde

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Roux

• Varieties
• Cookery
• Incorporating
• Choosing a Roux
• Keys to Success

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Beurre Manie-

• fat and flour kneaded together raw and added to
  simmering sauce.

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Starch slurry

• cornstarch, arrowroot, or potato starch added to
  cold liquid and stirred into boiling hot stock or
  liquid. Gelatinization occurs and thickens the
  liquid

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Waxy maize

• another type of starch with a higher starch
  concentration, less likely to break down.

Good for gluten free applications
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Heat or freezer stabilized starches

• pre-gelatinized or instant starch.

Alpha or pregelatinized starch is a dry precooked
starch. It is processed from the native tapioca
starch and derived in white crystal or
flake-powder form. It becomes a gelatin when
mixed with water.Pregelatinized starch is
mostly used in many fields of food and industrial
applications. In China, Japan and Taiwan, it is
mostly used as feed-meal binder by the fish and
eel feeding industry.
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White wash

• wheat flour and water or milk added as a slurry.
  Needs to be cooked longer to be effective. Rarely
  used in foodservice.

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Vegetable purees

• starchy vegetables used to thicken sauces such as
  peas, or potatoes

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Rice

• Stabilizes water, increasing the volume of the
  final product. Neutral taste. Does not contain
  gluten. Bonds the most water

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Cream and egg yolk liason

• cream and egg yolk mixed together with a small
  amount of sauce, to temper and the mixture
  whisked back into the main sauce. Used as a
  finishing step. Sauces thickened with a liaison
  cannot be boiled or the mixture will curdle.

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Panade

• bread soaked in milk, or bread crumbs

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Reduction

• reducing the mixture to glaze consistency

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Emulsion-

• egg yolk, and acid acting as an emulsifier to
  butter or other liquid fats.

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Thick Soup Information

• Todays lab will cover the following soups

Gazpacho Gumbo Cream of Portabella
Lobster Bisque Carrot Potage New England Clam
Chowda
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Research Project

• Using your recipe packet as a guide, please take
  10 minutes as a group to identify the keys to
  successfully completing your assigned soups.
• Please consider
• Sanitation issues
• Storage issues
• Knife skills required
• Reheating and service

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Research Project - 2

• Share your findings with the class in a 5 minute
  presentation
• Groups from Wednesdays Lab and Thursdays lab
  should collaborate

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Consomme Practical

• Each student will be required to generate one
  quart of clarified stock type as assigned by
  the instructor within the following guidelines
• 2 hours to prepare and deliver

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Flavor (35 points)  
Temperature 10 points  
soup was perfectly hot (or cold) soup was perfectly hot (or cold)
Mouthfeel 10 points  
texture matches the concept of the soup, desirable consistency or variation amongst textures exists texture matches the concept of the soup, desirable consistency or variation amongst textures exists
Balance of Tastes 10 points  
harmonious blend or juxtaposition of tastes garniture is appropriate for type of consomme harmonious blend or juxtaposition of tastes garniture is appropriate for type of consomme
Subjective Evaluation 10 points  
1not my cup of tea, 3I liked it, but something wasn't perfect 5Perfection, I need to call my mother to tell her about this soup 1not my cup of tea, 3I liked it, but something wasn't perfect 5Perfection, I need to call my mother to tell her about this soup
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Preparation/Sanitation (20 points) Preparation/Sanitation (20 points)
safety/sanitation 10 points  
Follows established safety and sanitation regulations. Behavior does not endanger classmates. Works in an organized manor Follows established safety and sanitation regulations. Behavior does not endanger classmates. Works in an organized manor
Preparation 10 points  
Adheres to classical techniques. Adheres to classical techniques.
Appearance (10 points)
Color/Sheen 5 points  
colors are bright and crisp, appropriate for the style of consomme colors are bright and crisp, appropriate for the style of consomme
Clarity 5 points  
consomme is clear through to the bottom. student is able to read the year off of a quarter in the bottom of a cup consomme is clear through to the bottom. student is able to read the year off of a quarter in the bottom of a cup
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Creativity (15 points)
Accuracy 10 points  
name of the soup reflects its make-up, classic and contemporary references are appropriate name of the soup reflects its make-up, classic and contemporary references are appropriate
Presentation 5 points  
delivered on time in appropriate service ware. delivered on time in appropriate service ware.
Brigade (10 points)
Uniform 10 points  
appropriate hat, jacket, thermometer, check pants, black shoes, and clean shaven, no jewelry, no/little make-up. Generally well-kept appearance appropriate hat, jacket, thermometer, check pants, black shoes, and clean shaven, no jewelry, no/little make-up. Generally well-kept appearance
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Homework and Quiz

• Your best friend missed todays class and you
  only have five minutes to write down the
  important stuff that he missed.
• Quiz URL http//www.quia.com/quiz/895475.html