Soups, Stews, & Sauces...634 Unit 8 Food CombinationsBase Liquids Stews, sauces, and soups have two...

632 Unit 8 Food Combinations

CHAPTER

Writing Activity

41Soups, Stews, & Sauces

The Scoop on Soup Write a dialogue between two people, an adult and a young child. Imagine the

child is about to try soup for the first time. What ques-tions will the child have? What will the adult tell the child about soup? What comments will the child make after tasting the soup?

Writing Tips Follow these steps to write a dialogue:Indicate clearly who is speaking.Convey characters’ ages and personalities through their speech. Use quotation marks before and after the speaker’s words.

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Dialogue

Activate Prior KnowledgeExplore the Photo Soup comes in many different forms and flavors, from rich and creamy to light and fruity. What is your favorite soup?

Chapter 41 Soups, Stews, & Sauces 633

Reading Guide

Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.

Academic Standards

Before You ReadPreview Write the first three words that come to your mind when you think of soups, stews, and sauces. Then skim through the chapter and think about the variety among these foods.

Read to LearnKey Concepts

Explain how to make broth and stock. List ways to thicken a liquid.Summarize how to make a basic chicken vegetable soup. Describe how to make a basic meat stew. Describe six types of sauces.

Main IdeaSoups, stews, and sauces are flavorful and versatile creations that can be made using a variety of ingredients.

Content VocabularyYou will find definitions for these words in the glossary at the back of this book.■■ broth ■■ gelatinization ■■ bisque■■ stock ■■ roux ■■ stew■■ bouillon ■■ temper ■■ sauce■■ reduction ■■ soup ■■ au jus■■ cornstarch ■■ consommé

Academic VocabularyYou will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary. ● originated● associated

Graphic OrganizerUse a graphic organizer like the one below to take notes about the four basic steps for making soup.

Making Soup

1. 2. 3. 4.

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English Language Arts

NCTE 12 Use language to accomplish individual purposes.

MathematicsNCTM Problem Solving Apply and adapt a variety of appropriate strategies to solve problems.

ScienceNSES B Develop an under-standing of the structure and properties of matter.

Social StudiesNCSS VIII F Science, Technology, and Society Formulate strategies and develop policies for influenc-ing public discussions associ-ated with technology-society issues.

NCTE National Council of Teachers of English

NCTM National Council of Teachers of Mathematics

NSES National Science Education Standards

NCSS National Council for the Social Studies

http://www.glencoe.com


Base LiquidsStews, sauces, and soups have two basic

ingredients: a liquid and a thickener. The liquid

is often broth or stock. Broth is the flavorful

liquid made by simmering meat, poultry, fish,

animal bones, or vegetables in water. Stock is

similar to broth, but is made with vegetables

and sometimes animal bones, and not meat.

These liquids form the foundation of sauces and

soups. A beef stew might start with beef broth,

while a pumpkin soup might start with vegeta-

ble stock. A mild soup based on one vegetable

can also use juice as a base. Tomato soup, for

example, might start with tomato juice.

Making Broth and StockMaking broth and stock can be time-

consuming, but it often gives a richer flavor

than store-bought broths and stocks. Making

broth or stock at home also lets you create

exactly the flavor you like.

Broth or stock is a great use for food scraps

such as seafood shells, vegetable trimmings or

peels, and animal bones. Bones with some meat

attached give the richest flavor. The gelatin in

bones from raw meat and poultry adds richness.

Aromatic vegetables, such as onions, leeks,

carrots, and celery, lend a complex flavor.

Rinse the bones in cold water to remove any

impurities. Place the ingredients in a large pot

with herbs and cover the ingredients with cold

water. Bring the water to a boil, then turn down

the heat and let the mixture simmer for sev-

eral hours. Simmering slowly allows the ingre-

dients to release their full flavor. Add water if

necessary so that the solid ingredients remain

submerged. As a final step, strain the broth or

stock and discard the solid ingredients.

Harmful bacteria can multiply in broth or

stock as it cools, especially if it has fat or pro-

tein from meat. Pour the broth into shallow

containers and chill it quickly. Any fat will set

and rise to the surface. When the stock has

cooled, suction the fat off with a baster or skim

it off with a spoon and discard it. Transfer the

stock to a plastic container with a tight-fitting

lid. Use homemade broth or stock within about

four days, or freeze it in recipe-size portions for

up to three months.

Buying Prepared Broth and Stock

If you do not have the time or ingredients

to make homemade broth or stock, you can

choose from convenience forms. Canned or

boxed ready-to-use broth and stock come in

several varieties, including reduced-sodium,

fat-free, vegetarian, and organic. Concen-

trated stocks are also available. These come

in cubes or granules that are dissolved in hot

water. This form is often labeled bouillon(=b<(l)-+y&n), which is another name for broth

or stock. Convenience broths are sometimes

flavored with animal fat and dehydrated

meat, poultry, or vegetables, but their main

ingredient is usually salt.

Explain What is the diff erence between broth and stock?

Every cuisine features some type of soup. Soup is both elegant and economical, and comes in many different flavors. How much soup should you make for a dinner party with 12 guests, if you plan to serve it as an appetizer?

Super Soup

Figure 41.1 Using Flour or Cornstarch for Thickening


Thickening MethodsIn many soups, stews, and sauces, the

liquid is thickened. This gives a richer flavor

and consistency. This is done by using a thick-

ening agent. A thickening agent is an ingredi-

ent that adds body to the soup, stew, or sauce.

There are two ways to thicken a soup, stew, or

sauce: decrease the amount of liquid or add

starch or protein to absorb liquid.

As you thicken soups, stews, and sauces,

cook them over low or medium heat. High

heat speeds evaporation, and the food may get

too thick or burn. Evaporation continues as the

mixture cools, often leaving an unsightly skin

of concentrated proteins on the surface. To

prevent this, lightly press a piece of wax paper

or plastic wrap onto the surface and leave it in

place until serving time.

ReductionA simple thickening technique is reduction,

the process of simmering an uncovered mix-

ture until some of the liquid evaporates. Cook

the liquid until it reaches the volume and con-

sistency you prefer. Reduction is often used to

thicken liquids used in cooking meat or veg-

etables. For example, you might poach fish

in fish stock and then simmer it down into a

sauce after the fish is done cooking. A liquid

can be cooked down to one-half or one-fourth

of its original amount.

Reduction concentrates flavors because the

amount of water is reduced, so wait until the

liquid is reduced to season it to taste.

Grain ProductsAnother way to thicken stoups, stews, and

sauces is to use the starch in grain products.

Prepared Grain ProductsWhole grains and baked products thicken

soups and stews by absorbing water and

releasing starch as they cook. They also con-

tribute texture and nutrients. Many European

cuisines use grain products in soups and stews.

Oats are popular in some Irish stews. The Ger-

man beef dish sauerbraten is served with gravy

thickened with ground gingersnap cookies.

Add grains such as barley and rice to a soup

or stew according to their cooking time. If rice

takes 20 minutes to cook, add it when the soup

has 20 minutes of cooking time left. You can

also soak bread slices or crumbs with water to

make a paste and then stir in the paste during

the last 10 minutes of cooking.

Flour and CornstarchFlour is the most common thickener for

soups, stews, and sauces. Any flour works,

but all-purpose flour works best because it has

more starch than other types. Flour can also be

combined with butter that has just been melted

as a quick way to thicken. A liquid thickened

with flour turns opaque, like gravy.

Cornstarch is another popular thickener.

Cornstarch is a fine, white powder of pure starch

made from the endosperm of the corn kernel.

Cornstarch is often used to thicken desserts and

Asian stir-fries. Cornstarch has twice the thick-

ening power of flour, as seen in Figure 41.1.

Starch Amounts It takes about twice as much flour as cornstarch to

thicken a cup of liquid. What effect do flour and cornstarch have on a liquid’s appearance?

Degree of Thickness Cornstarch Flour

Thin 1 ½ Tbsp. 1 Tbsp.

Medium 1 Tbsp. 2 Tbsp.

Thick 1 ½ Tbsp. 3 Tbsp.


Unappetizing lumps form if you add flour

or cornstarch directly to hot liquid. If caught in

time, these pasty lumps can be mashed against

the sides of the pan or strained out. To avoid

lumps, follow these three steps:

1. Mix starch and cold water. Mix one part

starch with two parts cold water in a jar or

small bowl. This separates the starch granules

so they will not clump together when they

make contact with the hot liquid. This mix-

ture is called a slurry. You can vary how much

starch you use to get different consistencies.

A medium thickness is enough to coat the

back of a spoon. To thicken 1 cup of liquid

to medium thickness, you need 2 tablespoons

of flour. Mix that amount with twice as much

cold water, or 4 tablespoons (¼ cup), before

adding it to the hot liquid.

2. Pour slowly and stir. Slowly pour the cool

starch mixture into the hot liquid, stirring gen-

tly all the while.

3. Simmer and stir. Simmer the hot liquid over

medium heat until it thickens, stirring con-

stantly to keep the starch granules separated.

You need to simmer a flour mixture for several

minutes to get rid of the raw flour taste.

Thickened mixtures are sensitive. If you

overcook them, freeze them, or stir them too

much, they can become runny again. To avoid

this problem, add starch during the last minutes

of cooking and simmer the mixture very gen-

tly. Freeze soup or stew unthickened, and stir

in the starch when you reheat it for serving.

Gelatinization The chemical process that

takes place as starch thickens liquid is called

gelatinization (j`-+la-t`-n`-=z@-sh`n). Energized

by heat, the starch granules absorb water and

swell. Eventually, the granules burst and the

starch that rushes out thickens the liquid very

quickly. Wait for this thickening process to occur

before deciding you need to add extra starch.

Adding more starch too soon might make your

dish too thick. Acids interfere with gelatiniza-

tion. If you plan to add an ingredient such as

lemon juice, wait until the liquid has thickened.

Making a RouxAnother way to use flour to thicken a liquid

is to make a roux. A roux (=r<) is a mixture of

equal amounts of flour and fat. You can use

butter, margarine, or fat drippings from cooked

foods. Use Figure 41.1 to figure out how much

flour you need for the thickness you want and

the amount of liquid you have.

Measure out the amount of flour and fat you

need. If necessary, melt the fat over medium

heat to liquefy it. Then stir in the flour. Keep

stirring until the fat coats the starch granules

and a smooth paste forms. Cook and stir the

roux only until it bubbles. Gradually stir the

roux into the liquid that you want to thicken.

Stirring constantly, continue to cook it over low

heat until the mixture is smooth and thick.

Some recipes call for a roux that is beige to

dark brown in color. You create a darker roux

by cooking it longer, as long as 20 minutes or

more. This creates a nutty flavor but lessens

the roux’s thickening power. Constant attention

and frequent stirring is necessary when mak-

ing a dark roux because it can burn easily. You

need more flour in proportion to fat, depend-

ing on how much you plan to brown the roux.

You can refrigerate or freeze uncooked roux

by the tablespoon, and use it when you need

to fix a runny sauce.

A roux is a mixture of equal amounts of flour and fat used to thicken sources, soups, and stews. How can you avoid pasty lumps when thickening?

Roux


Legumes and VegetablesCooked legumes and vegetables thicken in

the same way that grain products do. Beans,

split peas, and other high-starch foods thicken

best. Broccoli, squash, and carrots thicken less

well because they have less starch, but they

add more color and flavor. Mash or purée the

ingredients and stir them into the soup or

stew. Simmer a few minutes to let them blend,

release their starch, and heat through.

You can thicken 1 cup of liquid with 3 table-

spoons of grated raw potato. Add the potato

about 15 to 20 minutes before the end of the

cooking time.

EggsEggs are less effective than starch at thick-

ening liquids, but they add richness and flavor.

Generally, 1 large egg or 2 yolks thicken 1 cup

of liquid, depending on the other foods in the

mixture.

Eggs curdle easily when added to a hot

liquid or an acidic food, so they must be

tempered. First beat the eggs lightly. Then stir

in a small amount of the hot or acidic liquid.

Pour the diluted egg mixture a little at a time

into the rest of the liquid, stirring constantly. If

the mixture starts to curdle, strenuous beating

and straining can sometimes save it.

Describe How do prepared grain products thicken soups and stews?

Soup Types and Cooking Method

A soup is a dish made by cooking solid

foods in liquid. Soups often contain broth or

stock as the liquid, along with meat, poultry,

seafood, grains, or vegetables.

All cultures have recipes for soup, and some

recipes go back for thousands of years. The

ancient Greeks, for example, ate white beans

in beef broth and garbanzo beans with spin-

ach. Borscht, a beet soup that can be served

cold or hot, was first served in Eastern Europe

in the 5th century. Certain international soups,

such as French onion, have become main-

stream in the U.S.

Soups can be highly nutritious, especially

when they are filled with vegetables. Long

cooking destroys vitamin C and some of the

B vitamins, but other water-soluble vitamins

remain in the liquid.

Soups can be served as a starter or a main

dish. As a rule, one quart of soup serves six as

an appetizer or three as an entrée. Refrigerate

leftover soups immediately. Use leftover soup

within three or four days or freeze it for up to

three months.

Types of SoupSoup comes in five basic types: clear, cream,

chunky, fruit, and cold. Most soups, except

fruit soups, are savory.

Some soups, like split pea soup, are thickened with legumes. What is a thickening agent?

Legumes as Thickeners


Clear SoupsBroth provides a base for more complex

soups and sauces, but it is also served as a

clear, thin soup. Consommé is a clarified

broth, completely strained of all particles and

sediment. A broth or stock is clarified by cook-

ing it with egg whites, finely chopped vege-

tables and herbs. As the egg white cooks, it

absorbs the fats and other impurities in the

stock. Once the stock is strained, it is a clear

consommé. It is often served warm as an appe-

tizer. A favorite breakfast food in Japan is a

clear soup made from miso (=m#-(+)s%), a fer-

mented soybean paste.

Cream SoupsCream soups are smooth but thick. Many

cream soups are made with some form of milk.

Because cream soups are made with milk, it is

best to eat them soon after preparing them. A

smooth cream soup typically begins with vege-

tables and seasonings that are cooked in a liquid

such as broth. The mixture is puréed in a blender,

food processor, or food mill and thickened with

flour and milk or cream. Low-fat recipes use

evaporated milk or nonfat dry milk powder.

Almost any vegetable can be used as the base

for a cream soup. Broccoli, squash, and aspara-

gus are popular choices. A bisque (=bisk) is a

rich cream soup that uses shellfish as the base.

Soups made with starchy foods such as

potatoes and legumes become creamy with-

out puréeing or adding milk or thickeners.

Split pea soup, for instance, is made by cook-

ing green split peas in liquid with seasonings

and puréeing the mixture. You can make black

bean soup by cooking black beans in water,

puréeing the mixture, and adding seasonings,

including hot pepper sauce and liquid smoke.

Chunky SoupsChunky soups brim with chunks of veg-

etables, meat, poultry, seafood, legumes, and

pasta in assorted combinations. A chunky

soup, some crusty bread, and a salad make a

simple but nourishing meal.

Here are a few of the most popular chunky

soups:

Chowder Chowders are made with fish, meat, or

vegetables and thickened with potatoes or cream.

Some chowders are thickened with roux. The

classic New England clam chowder is thick with

cream, chunky with potatoes, and flavored with

bacon. Manhattan clam chowder is lighter and

features chunks of potatoes and tomatoes.

Mulligatawny (+m`-l`-g`-=t}-n#) Mullig atawny

means “pepper water” in southern India,

where this soup originated, or came into exis-

tence. It starts with a chicken broth, highly

seasoned with chiles, curry powder, and other

spices. Some versions include poultry or meat,

a variety of vegetables, rice, eggs or cream.

Minestrone (+mi-n`-=str%-n#; mi-n`-=str%n) Min-

estrone is a hearty Italian soup made with

vegetables, beans, and pasta and topped with

grated Parmesan cheese.

Fruit SoupsFruit soups have their origins in Scandina-

via and Eastern Europe. They are served hot

or cold and can be made with fresh seasonal

fruits or with dried, canned, or frozen fruits.

To make fruit soup, fruits are puréed, fla-

vored with spices or grated peel, and thickened

with cornstarch, gelatin, buttermilk, or yogurt.

Dry fruits, and sometimes fresh, are simmered

first in water or juice. Richer recipes call for

light cream or sour cream.

Cold SoupsFruit soups are not the only soups that can

be served cold. Cold vegetable soups make a

refreshing beginning to a meal, especially in

hot weather. Cold soups are either cooked and

chilled, or they are not cooked at all. Vichys-

soise and gazpacho are two of othe most com-

mon cold soups.

Vichyssoise (+vi-sh$-=sw&z) One of the most

popular cooked cold soups is vichyssoise. An

elegant purée of cooked leeks and potatoes in

heavy cream, vichyssoise is usually garnished

with chives.

Gazpacho (g`z-=p&-(+)-ch%) Dry bread is soaked

and puréed with fresh tomatoes, bell peppers,

onions, celery, cucumbers, olive oil, and vin-

egar to create gazpacho. This well-seasoned,

uncooked soup originated in southern Spain.


Making SoupThe way you start a soup depends on the

result you want. For a hot, simmered soup,

such as chicken vegetable soup, follow these

four basic steps.

1. Sauté aromatic vegetables. Sauté chopped

onions, carrots, celery, garlic, and other aro-

matic vegetables in a pot or slow cooker.

2. Add liquid and solids. Add the liquid and

main ingredients to the pot. You can add fla-

vor and color by using three or four differ-

ent vegetables such as tomatoes, potatoes,

carrots, and corn. Add ingredients at differ-

ent times, if needed, depending on how long

each one takes to cook. For a chicken, rice,

and vegetable soup, raw chicken nuggets go

in first, followed by rice, sliced fresh vegeta-

bles, and cooked vegetables. As an alternative,

you can sauté the chicken first to bring out

the flavor. You can also put in whole pieces of

chicken, remove the flesh from the bones after

cooking, and return the chicken to the pot.

3. Season and simmer. Season and simmer the

soup until all ingredients are tender. Thicken

the broth if needed. Finally, taste the soup and

adjust the seasonings before serving.

4. Garnish. Soup can be garnished to enhance

appearance, complement flavor, and add tex-

ture. You might top a thin onion soup with

crisp croutons or finish a seafood chowder

with a sprinkle of chopped, fresh parsley. You

can place toppings in each bowl before serving

or arrange them as an assortment to let guests

choose their own.

Soups with ConvenienceHomemade soups take time. A microwave

oven can help with some steps, but not with

the slow simmering needed to tenderize meats

or bring out flavors. Many people make a

large pot of soup when time permits and refrig-

erate or freeze servings for later meals. Frozen

soup stored in individual containers is easy to

reheat in the microwave.

Packaged soup starters speed preparation.

You can also make your own soup starter.

Stir together grains, legumes, seasonings, and

bouillon granules. Store the mix in a cool, dry

place. To prepare, add liquid and fresh ingredi-

ents to the mix and simmer it until done.

Identify What are two types of cold soups?

Soups can be both savory and sweet, hot and cold. Why might someone serve a soup cold?

Cold and Savory


Stew Types and Cooking Method

A stew is any dish prepared by stewing, or

simmering, pieces of food in a tightly covered

pan. Most stews include vegetables and meat,

poultry, or fish. Stews usually contain less

liquid than soups. Most stews are made with

water, but broth, tomato or vegetable juice, or

fruit juice can also be used. Stew ingredients

are usually cut into larger pieces than soup

ingredients. This helps them to retain their

individual flavors. Stews are more likely to be

served as main courses than soups.

Stews have several names, with subtle

differences in meaning. A ragout (ra-=g<) is

thick, meaty, and highly seasoned. Fricassee

(=fri-k`-+s#) usually refers to a chicken stew. To

fricassee is to sauté in butter without brown-

ing, which is the first step in the recipe.

Many world cuisines have special stews,

including:

Goulash Goulash is a Hungarian dish made

with beef cubes, onions, bell peppers, water,

vinegar, and lots of paprika. It is usually

served over buttered noodles or a pasta called

spaetzle, which is made from flour and eggs.

Irish Stew A traditional Irish stew is made

with lamb, water, potatoes, onions, and pars-

ley. Turnips, carrots, and barley are sometimes

added as well.

Dovi (d%-=v#) Started in Zimbabwe, Dovi is a

stew with tomatoes, sweet potatoes, okra, and

other vegetables simmered with chicken in a

stock thickened with peanut butter. Dovi is tra-

ditionally scooped from a communal pot with

flatbread or served with cornmeal mush.

Israeli Wheat Berry Stew This hearty vegetar-

ian stew uses the entire wheat kernel, or berry,

along with beans and potatoes. It is seasoned

with garlic and onions.

Posole (p%-=s%-(+)l@) Many Mexican homes

serve the pork stew posole as a Christmas tra-

dition. Authentic recipes use posole corn ker-

nels that have been soaked and dried. Hominy,

the flaked inner kernel, is a common replace-

ment. Posole is seasoned with chiles, garlic,

and cilantro, and topped with thinly sliced let-

tuce, cabbage, or radishes.

Burgoo (=b`r-+g<) A meat stew that originated

in the south, burgoo traditionally featured game

such as squirrel or deer. Modern versions fea-

ture beef and chicken along with carrots, toma-

toes, potatoes, cabbage, celery, and onions.

Sauces enhance the flavor of many dishes, from potatoes to meat to desserts. Dessert sauces are sweet and often contain fruit juices, cream, or vanilla. What was the original purpose of sauce?

The Final Touch


Making a StewStew is an ideal way to prepare inexpensive

cuts of meat and poultry. The slow simmering

tenderizes tough cuts and releases juices that

flavor the liquid. There is a basic method for

making a meat stew.

1. Prepare the meat. Cut meat for stewing

into 1- to 2-inch cubes. Cut chicken into parts.

Since the chicken cooks in liquid, removing

the skin reduces fat. Dredge the meat in flour

and brown it in a small amount of fat in a large

pot or skillet. Chicken may be browned or not,

as you like. After cooking, transfer the meat

to a clean plate. Drain any excess fat from

the pan.

2. Sauté the vegetables. Sauté aromatic veg-

etables, such as onions, carrots, and celery, in

the fat remaining in the pan. Because stews

simmer for long periods, stews usually include

large chunks or quarters of carrots, potatoes,

parsnips, and other root vegetables and tubers.

More delicate vegetables like baby corn can be

added later during cooking.

3. Add water and simmer. Return the meat to

the pan. Add seasonings and enough liquid to

cover the meat. Cover the pan and simmer until

the meat is tender. Beef may need to simmer

for 2 to 3 hours. Poultry may cook in less than

an hour. Fish may need as little as 10 minutes

and is often added after other ingredients.

Stews can also be prepared in an oven or a

slow cooker. Meat or poultry may be browned

or simply added with other ingredients. Brown-

ing produces an even, attractive color for the

meat. Stew cooks at a low temperature, usu-

ally around 300°F, for up to 5 hours.

As with soups, it is important to refrigerate

leftover stews immediately. Use them within

three or four days or freeze them for up to

three months.

Stew VariationsThere are countless recipes for stews. To

vary the flavor, consider adding fruit or juice

to a stew. Some suitable combinations include

pork with fresh apples, beef with dried plums

or apricots, and poultry with pineapple or

orange juice.

You can make a vegetarian stew by cook-

ing virtually any vegetables with seasonings in

vegetable broth. You might try carrots, toma-

toes, bell peppers, leeks, turnips, okra, acorn

squash, Brussels sprouts, or green beans.

A stew can be served over noodles, hot bis-

cuits, mashed potatoes, or brown rice.

Defi ne What are ragout and fricassee?

Sauce Types and Cooking Methods

A sauce is a flavored liquid that is often

thickened and that is served to enhance the

flavor of another food. Sauces come in many

forms, from the ketchup served with on french

fries to the fruit sauce served on a pie.

Sauces go back to the days before

refrigeration. They literally covered up the

taste of foods that were going bad. Inspired by

Italian chefs, the French elevated sauce mak-

ing to an art by the 1800s. In fact, one prin-

ciple of French cuisine states that “the sauce

is everything.”

Thickening with Cornstarch

How does cornstarch thicken sauces? Heat causes the starch to bind to water molecules. The starch cells absorb liquid and swell. When a sauce nears boiling, the starch granules are about ten times their size at room temperature. Too much heat or stirring will cause the starch cells to rupture and the sauce to thin again.

Procedure Mix 2 tablespoons of cornstarch in¼ cup of cold water. Add this slurry to some already-cooking pasta sauce. Heat the sauce to near boiling, and observe how it thickens. Then boil the sauce for several minutes while stirring. Watch what happens.

Analysis Verbally share your observations with the class. How did cornstarch affect the sauce? How did extra heat and motion affect the cornstarch?

NSES B Develop an understanding of the structure and properties of matter.NSES B Develop an understanding of the structure and properties of matter.

TECHNOLOGY FOR TOMORROW


Sauces come in several basic types: hol-

landaise, basic white, stock-based, and

tomato-based.

Like soups and stews, leftover sauces should

be refrigerated immediately. Some sauces may

be frozen, but mixtures thickened with flour or

cornstarch may separate when thawed.

Hollandaise SauceHollandaise sauce is made by whisking egg

yolks with melted butter and lemon juice over

a double boiler. The texture of hollandaise

sauce is smooth and creamy. The taste is rich

and buttery. The yolks act as an emulsifier to

hold the mixture together. Hollandaise sauce

turns poached eggs, ham, and an English

muffin into eggs Benedict. The sauce is also a

favorite on asparagus or fish.

Hollandaise is the foundation for béar-

naise (+b@-&r-=n@z) sauce, which features

white vinegar, green onions, and tarragon.

Puréed tomatoes turn hollandaise into Choron

(sh%-=r&n) sauce.

Basic White SauceWhite sauce is milk or cream thickened

with a butter-and-flour roux. It is also called

cream sauce or béchamel (+b@-sh`-=mel). Make

the roux according to the thickness you want.

Cook the roux only until it bubbles, without

browning it. Gradually stir in the milk and

cook it over low heat, stirring constantly until

thickened. Season as desired.

White sauce has a mild flavor that works

well in many different classic recipes. Add

heavy cream and Parmesan cheese to make

Alfredo sauce to toss with pasta. Add cream

and paprika to make a rich Newburg sauce for

a lobster dish. White sauce is also the base

for that great American classic, macaroni and

cheese.

Stock-Based SaucesA stock-based sauce is made like a white

sauce, with animal fat and meat juices replac-

ing the butter and milk. Poultry drippings and a

white roux produce a light sauce. Red meat juices

and a brown roux produce a brown sauce.

Pan or “country” gravy is a popular stock-

based sauce. After cooking meat or poultry,

remove it from the pan and pour the juices

from the pan into a measuring cup. Skim off

the fat and reserve it. Make a roux in the roast-

ing pan, using 2 tablespoons each of flour and

reserved fat for each cup of juice. Add beef or

chicken broth if you do not have enough juice.

For a richer flavor, scrape the bottom of the

pan to loosen browned bits of meat or poultry.

Use a wooden spoon to scrape. Never scrape a

metal pan with a metal spoon.

Like white sauce, stock-based sauces can be

expanded into different recipes. Chicken gravy

reduced with heavy cream is called supreme

sauce. Deviled sauce is a brown sauce made

with vinegar or Worcestershire sauce and cay-

enne pepper.

Sauce StabilizersIn the past, certain types of sauces could not be sold in supermarkets because their ingredients would cause them to have a strange appear-ance and short shelf life. They would appear lumpy, or the oils in them would separate. Such sauces were best reserved for home cooking. Now, thanks to sauce stabilizers, a wide variety of sauces line supermarket shelves, ready to be heated and served. Stabilizers are additives that help sauces to maintain a uniform texture and consistency. They can also stabilize emulsions that would otherwise separate. Examples of sta-bilizers include guar gum, which is extract from beans, pectin, which comes from the cells of cer-tain plants, and agar and carrageen, which are seaweed derivatives.

What do you think? Identify a supermarket product that uses a stabilizer and conduct research about the stabilizer. Prepare a presentation in which you use your research to argue for or against the use of the stabilizer.

NCSS VIII F Formulate strategies and develop poli-cies for influencing public discussions associated with technology-society issues.

NCSS VIII F Formulate strategies and develop poli-cies for influencing public discussions associated with technology-society issues.


Tomato-Based SaucesA basic tomato sauce takes nothing more

than sautéed aromatic vegetables and a tomato

product. The thickness, flavor, and color

depend on the ingredients you choose. Toma-

toes have a rich flavor, soft flesh, and high

water content, so they cook into a sauce well.

The simplest tomato sauce consists of

chopped tomatoes, simmered and seasoned

with salt. Traditional Italian sauces start with

onions and garlic sautéed in olive oil or butter.

To maintain a smooth texture, stir in canned

tomato paste or purée diluted with hot water

or broth. Simmer and reduce to the desired

thickness, adding herbs and spices in the last

10 minutes of cooking.

Tomato sauces are usually associatedwith, or connected to, pasta, but they comple-

ment other dishes as well. Slices of eggplant

are breaded, fried, and covered with tomato

sauce for eggplant Parmesan. You can serve

rice with a hot Creole tomato sauce made with

celery and bell pepper. Barbecue sauce is also

a tomato-based sauce. Sweet barbecue sauce

has brown sugar or molasses, and tangy bar-

becue sauce has mustard, onions, and garlic.

Oil-and-Vinegar SaucesOil-and-vinegar sauces use the same basic

ingredients as vinaigrettes: oil, acidic liquids,

and seasonings. Oil-and-vinegar sauces, how-

ever, use more vinegar than salad dressings do.

An Asian sweet and sour sauce, for example, is

made with a few tablespoons of peanut oil to

a cup of rice vinegar, along with garlic, ginger,

and ketchup.

You can make your own barbecue sauce or buy one of many different sauces that are ready to use. What kind of sauce is barbecue sauce?

Sweet or Tangy


Marinades are also oil-and-vinegar sauces.

Marinades add flavor and tenderize less costly

cuts of meat by breaking down connective tis-

sue. To prevent eating contaminants picked

up from raw meat, poultry, or fish, marinades

should be discarded after use. You can make

extra marinade to serve as a sauce. To make

marinades, use any type of cooking oil and

substitute other acidic ingredients for the vin-

egar, such as cider or buttermilk. For season-

ings, try such aromatic vegetables as onions

and garlic along with your choice of herbs and

spices.

To use a marinade, shake the ingredients

in a tightly closed jar. Place the food in a pan

made of glass, stainless steel, or enamel. Pour

the marinade over the food and refrigerate it.

You can also marinate food in a plastic bag that

zips securely closed. Place it in a container.

For even coverage, turn or stir the food at least

once while marinating.

Marinating time depends on the food. Fish

fillets may get mushy after 30 minutes. Some

meats can be marinated for up to 24 hours.

Quick SaucesWhen time or other resources are short,

you can make sauces by diluting cream soups

with a little milk or stock. Yogurt is a com-

mon sauce base in Mediterranean cuisines.

Tailor convenience sauces to fit your rec-

ipe by adding seasonings, mustard, honey,

citrus juice, or relishes. The simplest, lightest

option when preparing roasts is to serve them

au jus (%-=zh<(s)), with the natural meat juices,

unthickened and skimmed of fat. For a quick

marinade, try a salad dressing.

Marinara Sauce

Yield 6 servings

Nutrition Analysis per

Serving

Calories 194Total fat 11 g

Saturated fat 2 gCholesterol 2 mg

Sodium 333 mgCarbohydrate 21 g

Dietary fiber 5 gSugars 5 g

Protein 5 g

■

■

■

■

■

Ingredients¼ cup Olive oil2 cups Onions, finely chopped

1 cup Carrots, finely chopped 1 cup Celery, finely chopped3 cloves Garlic, minced3½ cups Crushed tomatoes, canned

2 cups Vegetable stock1 tsp. Ground basil1 tsp. Ground oregano

Directions1. In a pan, warm the olive oil over medium heat.

2. Add the onions, carrots, celery and cook until tender. Add the garlic. Carefully pour the sautéed vegetables into a blender. Cover and blend until liquified.

3. Return the puréed vegetables to the pan and add the crushed tomatoes.

4. Allow the vegetables to simmer until the tomatoes break down. Add the vegetable stock.

5. Stir the mixture and allow it to simmer 20 minutes.

6. Serve over fresh-cooked pasta.

This is a

vegetarian sauce

containing no

cholesterol. The

only fat comes

from the olive oil.

Chapter 41 Review & Applications 645

CHAPTER Review & Applications

After You Read

41

Content and Academic Vocabulary Review 1. Create a fill-in-the-blank sentence using each of these content and academic

vocabulary words. The sentence should contain enough information to help

determine the missing word.

Content Vocabulary Academic Vocabulary■■ broth (p. 634)

■■ stock (p. 634)

■■ bouillon (p. 634)

■■ reduction (p. 635)

■■ cornstarch (p. 635)

■■ gelatinization (p. 636)

■■ roux (p. 636)

■■ soup (p. 637)

■■ consommé (p. 638)

■■ bisque (p. 638)

■■ stew (p. 640)

■■ sauce (p. 641)

■■ au jus (p. 644)

● originated (p. 638)

● associated (p. 643)

Review Key Concepts 2. Explain how to make broth and stock.

3. List ways to thicken a liquid.

4. Summarize how to make a basic chicken vegetable soup.

5. Explain how to make a basic meat stew.

6. Describe six types of sauces.

Critical Thinking 7. Explain the value of knowing how to make broth and stock. How might

having this skill save you money?

8. Analyze this scenario. The pan gravy you have made has lumps in it.

What might you have done wrong?

9. Evaluate Trey plans to serve soup at an outdoor lunch on a 90°F. summer day. What kind of soup would you suggest Trey serve and why?

10. Determine what Jasmine can do. She meant to prepare a special mint

sauce to serve with her roasted lamb, but forgot. She wants to serve some

kind of sauce. What can she do?

Chapter SummarySoups, stews, and sauces all contain a base liquid, often broth or stock. Broth

and stock can be homemade or bought. There are several ways to thicken soups, stews, and sauces. Soup comes in five basic types. The cooking methods used to prepare soups vary. A stew prepared by simmering food in a covered pan. Many cuisines around the world have their own stews. There is a basic method to mak-ing a stew, but the possibilities for stew recipes are countless. Sauces enhance other foods. There are several basic types of sauces, each with its own recipe and preparation method.



Real-World Skills

41

11. Comparing Thick-

eners There are

many ways to

thicken a soup,

stew, or sauce.

Some work bet-

ter than others,

depending on the circumstances.

Procedure Prepare a sauce recipe

provided by your teacher. Then, sepa-

rate half of the sauce into a different

pan and thicken it using reduction.

Thicken the other half with 2 Tbsp.

cornstarch dissolved in ¼ cup water.

Analysis After sampling and compare

each sauce, write answers to the fol-

lowing: How did each method affect

the sauce’s appearance, taste, and tex-

ture? Which method do you think gave

better results? Why?

12. Sauce Selection Tess orders roast beef and

mashed potatoes from a restaurant menu.

She wants to enhance their flavors with a

sauce. Because she is maintaining a heart-

healthy diet, she wants a sauce that will

add as little additional fat and calories as

possible. The waiter gives her her sauce

options: pan gravy, au jus, or white sauce.

Which should she choose and why?

14. A Soup with Skin After she finished cooking a vegetable beef soup,

Julia served it, but was disappointed to notice that an unattractive skin

had formed on the surface. Why did this happen, and what can she do

to prevent it from happening in the future?

15. Stew Across Cultures Follow your teacher’s instructions to form

groups. Your teacher will assign one of the of the following stews to

your group: goulash, Irish stew, dovi, Israeli wheat berry stew, posole,

or burgoo. Work together to research how to make it. Then explain

the recipe in a presentation to the class.

16. Cost Comparison Zach spends $16 each month on canned chicken

stock. He buys a whole chicken for $6 and roasts it. After eating the

meat, he uses the bones to make enough homemade stock to last

three weeks. Find the difference in cost of three weeks worth of

homemade stock and three weeks worth of storebought stock.

Problem-Solving Skills

Problem-Solving Skills

Interpersonal and Collaborative Skills

Interpersonal and Collaborative Skills

Financial Literacy Skills

Financial Literacy Skills

13. Create a Menu Use word processing soft-

ware to create an appealing, one-page menu

for a shop where soups and sandwiches are

served together. What kinds of soups will

the shop sell? What types of sandwiches

will the soups complement? Include at least

one ethnic soup on the menu. In addition to

choosing precise and descriptive words to

tell about your food offerings, think carefully

about font choices, color, and spacing when

creating your menu.

Starting Hint Start by converting the 2 quarts

of sauce into cups by multiplying by 4.

Determine the teaspoons of corn starch and

water she will need, and convert to cups.

English Language Arts19. Demonstration Write and prepare an oral

presentation to the class in which you will

combine words and actions to demonstrate

how to make one of the following in the

foods lab: roux; white sauce; lemon sauce

with cornstarch; homemade stock; cold

fruit soup.

NCTM Problem Solving Apply and adapt a variety of appro-priate strategies to solve problems.NCTM Problem Solving Apply and adapt a variety of appro-priate strategies to solve problems.

NCTE 12 Use language to accomplish individual purposes. NCTE 12 Use language to accomplish individual purposes.

STANDARDIZED TEST PRACTICE

Chapter 41 Review & Applications 647


Academic Skills

Food Science17. Mayonnaise Unlike sauces thickened by

starches, proteins, or solids, emulsions tend

to be unstable, so are more challenging to

make. Mayonnaise is an example of a cold

emulsion sauce.

Procedure Place a room temperature egg

yolk and 1⁄8 teaspoon salt in a food proces-

sor or blender. Pulse to combine. Add 1-2

tablespoons of lemon juice and ½ teaspoon

Dijon mustard, blending well. With the

motor running, gradually add ¾ cup veg-

etable oil, drop by drop. Do not rush this,

or the sauce may separate. Add water as

needed if too thick.

Analysis What are the 2 incompatible

liquids? What turns this emulsion into a

permanent stable sauce? Make a table com-

paring the ingredients of commercial may-

onnaise with this one.

NSES B Develop an understanding of the structure and properties of matter.NSES B Develop an understanding of the structure and properties of matter.

Mathematics18. Thickening a Sauce Beverly would like to

make a large batch of sweet and sour sauce

to store. She cooks 2 quarts of sauce, which

needs to be thickened. How many cups of

corn starch and water should she add to the

sauce to bring it to a “thin” level of thick-

ness? Remember, she will need to mix 1½

teaspoons of corn starch and 3 teaspoons of

water for every cup of sauce.

Equivalent Volume

Measurements There are 3 teaspoons in

1 tablespoon. There are 16 tablespoons in

1 cup. There are 4 cups in 1 quart. When

converting from a smaller unit to a larger

unit, divide by the conversion factor. When

converting from larger to smaller, multiply.

Math ConceptMath ConceptMath ConceptMath Concept

MULTIPLE CHOICERead the question and select the best answer

from the choices.

20. What is the most common thickener for

soups, stews, and sauces?

a. fl our

b. cornstarch

c. gelatin

d. eggs

Test-Taking Tip Multiple-choice questions may prompt you to select the “best” answer. They may present you with answers that seem partially true. The best answer is the one that is completely true, and can be supported by infor-mation you have read in the text.

41


Thematic Project

Academic Skills You Will Use

UNIT 8

Create a Restaurant Menu

Combination foods can take a vari-ety of different forms and can include almost any combination of ingredi-ents imaginable. In this project, you will use what you learned in the unit to choose a menu concept and create a restaurant menu that includes combina-tion dishes such as pizza, sandwiches, salads, soups, and so on. Your menu will include dishes for lunch and dinner.

My Journal

If you completed the journal entry from page 593, refer to it to see if your thoughts have changed after reading the unit and completing this project.

Project AssignmentSelect a menu concept for a restaurant and

create a menu.

Write a list of interview questions to ask

a restaurant manager or owner about how

he or she chooses the dishes on his or her

restaurant’s menu.

•

•

Interview a restaurant manager or owner

in your community.

Arrange, take notes, and type the inter-

view with the restaurant manager.

Make a presentation to your class about

your menu.

STEP 1 Select a Menu Concept and Create a Menu

Imagine that you are going to open your

own restaurant. What kind of menu would

you choose to serve? You could design a menu

based on a type of ethnic food, like Italian or

Mexican, or you could choose a menu con-

cept based on lifestyle choices, like sugar-free,

fat-free, or vegetarian. Choose a menu con-

cept, then create a menu for your restaurant.

Include categories on your menu for all of the

combination foods you learned about in this

unit: sandwiches, pizzas, salads, stir-fries, cas-

seroles, soups, and stews. Make sure the items

you choose to feature on your menu match the

restaurant concept you choose. Write a brief

description of your menu concept and menu.

Writing Skills

Use complete sentences.

Use correct spelling and grammer.

Use examples to illustrate your points.

STEP 2 Write Interview QuestionsArrange to interview a chef or restaurant

manager or owner. Then, write a list of inter-

view questions. Ask what criteria were used to

determine what items would be on the menu.

Also ask if ethnic or cultural influences affected

the choice of items on the menu. Find out how

often the menu is updated, and reasons why it

needs to be updated.

STEP 3 Connect to Your CommunityInterview a member of your community

who manages or owns an independent restau-

rant. Do not interview the manager or owner

of a chain restaurant because menus for chain

•

•

•

•••

English Language Arts

Social Studies

NCTE 12 Use language to accomplish individual purposes.NCTE 12 Use language to accomplish individual purposes.

NCSS IV E Examine the interaction of ethnic, national, or cultural influences in specific situations or events.NCSS IV E Examine the interaction of ethnic, national, or cultural influences in specific situations or events.

Unit 8 Food Combinations 649

Unit Thematic Project Checklist

Go to this book’s Online Learning Center through glencoe.com for a rubric you can use to evaluate your final project.

restaurants are generally not set by local chefs

and managers. Share your menu with the chef

or manager. Ask the questions you wrote in

Step 2.

Interview Skills

Take notes during the interview.

When you transcribe your notes, write in

complete sentences and use correct spell-

ing and grammar.

Send a thank you note to the manager

after the interview.

STEP 4 Make a Presentation About Your Menu

Use the Unit Thematic Project Checklist to

plan and complete your project and evaluate

your work.

STEP 5 Evaluate Your PresentationYour project will be evaluated based on:

Content of the menu.

Layout and design of the menu.

Mechanics — presentation and neatness.

••

•

•••

Category Objectives for Your Visual

Plan

◽✓ Use word processing software to design and create a menu.

◽✓ In your menu, include categories for all of the combination dishes you learned about in this unit. Include dishes for lunch and dinner on your menu.

◽✓ Create a presentation about your menu to give to your class.

Present

◽✓ Make a presentation to your class to share your menu and discuss what you learned.

◽✓ Invite the students in your class to ask you any questions they may have. Answer three questions.

◽✓ When students ask you questions, demonstrate in your answers that you respect their perspectives.

◽✓ Turn in the paragraph describing your menu concept, your menu, and the notes from your interview to your teacher.

Academic Skills

◽✓ Be sensitive to the needs of different audiences.

◽✓ Adapt and modify language to suit different purposes.

◽✓ Thoughtfully express your ideas.

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