TAILIEUCHUNG - Lecture Cooking for special diets: Chapter 5 - Katherine Polenz, CIA
Chapter 5 Stocks, broth, and soups. In this chapter, we introduce bakeshop production with a discussion of the basic processes and ingredients common to nearly all baked goods. This will give you the understanding necessary to proceed to actual production in the succeeding chapters. | Stocks, Broths, and Soups 5 Learning Objectives Understand how to use stocks and broths as a foundation for healthy dishes. Explain the nutritional advantages of using scratch stocks and broths versus store-bought stocks and broths. Explain the role of soups as part of a healthy meal or as an entrée. Explain how to alter soups to fit into healthy diets. 1 Recipes for Activities The following three slides include recipes from Cooking for Special Diets that could be used as examples to complete selected activities from the Instructor’s Manual. The remaining recipes are not from the book, but could also be used to complete the activities from the Instructor’s Manual. 2 Mushroom Broth Ingredients 4 garlic cloves, crushed 2 lb/907 g Spanish onions, cut into eighths 12 oz/340 g carrot, very coarsely chopped 4 celery stalks, very coarsely chopped 2 tbsp/30 mL vegetable oil 1 bay leaf 6 black peppercorns 2 sprigs thyme ¼ bunch flat-leaf parsley stems, well washed 1 lb/454 g sliced mushrooms 1 cup/240 mL mushroom stems, well washed 2 oz/57g dried mushrooms 1 gal/ L water Makes 1 gal/ L broth Steps: 1. In a roasting pan, toss the garlic, onions, carrot, and celery with the oil. Spread them out in a single layer and roast in the oven at 350°F/175°F until the vegetables are wilted but not brown, 10 to 15 minutes. 2. Transfer the vegetables to a large pot. Add the bay leaf, peppercorns, thyme, parsley, mushrooms, and water and bring to a boil over high heat. Lower the heat to medium and simmer for 1 hour, skimming often. 3. Strain through a fine-mesh sieve or a sieve lined with several layers of cheesecloth into a storage container and cool to 45°F/6°C in a cold water bath. Store in a sealed, labeled container in the refrigerator for up to 5 days, or freeze up to 3 months. 3 Potage Au Pistou (Vegetable Soup with Garlic and Basil) Ingredients Pistou 2 oz/57 g chopped basil leaves 2 oz/57 g grated Parmesan cheese 2 tbsp/10 g toasted pine nuts 2 garlic cloves, chopped .
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