Catering On Board Ship series
7. Basic Soups, stocks and sauces
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CATERING ON BOARD SHIP SERIES 7. Basic Soups, Stocks and sauces A VIDEOTEL PRODUCTION
In association with Garretts International Ltd
The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces
Contents About the CATERING ON BOARD SHIP SERIES
5
1. INTRODUCTION
7
2. RECIPES
10
3. POINTS TO REMEMBER
28
4. CONVERSION TABLES
29
5. REFERENCE
32
6. ASSESSMENT QUESTIONS
33
7. ASSESSMENT ANSWERS
36
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About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board. The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •
emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene
This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries. Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew. About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions. The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible. Programme 7 – Learning objectives This programme is intended to enhance cooks’ expertise in preparing basic stocks, soups and sauces.
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About the Catering on Board Ship Series
1. INTRODUCTION 1.1 Basic stocks The leftover liquids from wet heat cooking methods can be used to make stocks, which are the basis of soups. Stocks are made by simmering meat, poultry, fish and/or vegetables gently over several hours. Fish stock
30 minutes
Vegetable stock 2-3 hours Chicken stock
3-4 hours
Beef stock
6-8 hours
1.2 Basic soups Soups are usually made by simmering in stock or water a combination of ingredients such as meat, poultry or fish along with vegetables, until the flavour is extracted and a broth is formed. There are eight basic types of soup: 1. Clear soups – (e.g. chicken and noodle) with a base made from stock 2. Purée soups – (e.g. mushroom) made from stock and fresh vegetables 3. Chowder soups – (e.g. smoked fish chowder with leeks and sweetcorn) made from a seafood base 4. Pulse soups – made with pulses (lentils, black beans, etc.) and vegetables from a stock base 5. Velouté soups – from a base of blond ‘roux’ (see 1.3 Basic sauces) and stock with vegetables 6. Bisque soups – made with fish stock and shellfish 7. Cold soups – (e.g. cucumber and dill) usually made with vegetables or fruit 8. Cream soups – (e.g. creamy tomato) made from stock and vegetables, or a puree, and finished with cream, milk or yoghurt
Introduction
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces
1.3 Basic sauces Most sauces are made with a roux – a combination of fat and flour, which thicken and flavour the sauce. The roux could be white, blond or brown, depending on the length of time it is cooked. There are five basic sauces, often known as ‘mother’ sauces, with variations called ‘derivatives’. Brown sauce Brown sauce (also known as espagnole), is made of rich meat stock, a mirepoix (a combination of browned vegetables, usually diced onion, carrots and celery), and a brown roux. Brown sauce derivatives: • • • •
bordelaise (shallots, poached bone marrow) chasseur (mushrooms, shallots, tomato concasse) sauce au poivre (crushed peppercorns, diced onion, double cream) piquant sauce (shallots, vinegar, capers, gherkins, parsley, tarragon)
Velouté sauce Velouté is a stock based white sauce, made from chicken, veal or fish stock. Velouté derivatives: • • • • •
allemande (veal stock, mushrooms) supreme (chicken stock, reduced fat cream) bercy (shallots, butter, parsley, lemon juice) hongroise (sauce supreme, veal based, onion, paprika) vin blanc (white wine, fish stock, shallots, butter, fine herbs)
Béchamel sauce Béchamel, the classic white sauce, was named after its inventor, Louis XIV’s steward Louis de Béchamel. It is often referred to as a cream sauce because of its appearance. Béchamel sauce is made by stirring scalded milk into a roux. The thickness of the sauce depends on the proportion of flour and butter to milk. Béchamel derivatives: • • • • •
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parsley sauce (parsley, lemon juice) crème (cream, lemon juice) mornay (butter, gruyère and parmesan cheese) soubise (onion purée) oeufs à l’anglaise (hardboiled egg with nutmeg)
Introduction
Hollandaise sauce Hollandaise sauce is made with butter, egg yolks and lemon juice, and served warm. It can be used on vegetables, fish and egg dishes, such as the classic Eggs Benedict. Ready-made hollandaise sauce is often substituted, to prevent the risk of food poisoning from the eggs. Hollandaise sauce derivatives: • bavaroise (reduction of pepper, horseradish, thyme, bay leaves, parsley, vinegar, • crayfish, garnished with crayfish tails) • béarnaise (tarragon and chervil) • choron (béarnaise with tomato) • foyot (béarnaise with meat glaze) • mousseline (whipped cream) Vinaigrette Vinaigrette is a sauce, or dressing, made of a simple blend of oil and vinegar – usually three parts oil to one part vinegar – and salt and pepper. It is used to dress salad greens and other cold vegetable, meat or fish dishes. Vinaigrette derivatives: • • • • • •
tomato (reduced tomato sauce) chilli (fresh chilli flakes, lemon rind, shallots) lemon (lemon juice, lemon rind, lemon grass, thyme, garlic, shallots) shellfish (roasted lemon shells, tomato purée, lemon grass, thyme, tarragon), Italian (onion, garlic, basil, oregano, sugar, thyme, parsley) mustard (French mustard, sugar)
1.4 What to do with leftovers If you make more stock or soup than you need, you can freeze it in 1 litre packages. Leftover stocks, soups and sauces should only be reheated once. Discard any remaining leftovers.
Introduction
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces
2. RECIPES (V) = vegetarian
2.1 Stock recipes CHICKEN STOCK Makes 5 litres Ingredients 2kg chicken bones 150g carrots, roughly chopped 150g celery, roughly chopped 300g onion, roughly chopped 1 bulb of garlic 5 litres cold water 1 bay leaf 6 peppercorns herbs (dried thyme, parsley, rosemary, basil, etc.) salt and pepper, to taste Method Put the bones in a stockpot and pour in enough water to cover them. 1. Bring the liquid to a boil, add the other ingredients and reduce the heat so that the stock simmers. With a ladle, skim off the fat and impurities several times, so that it does not taste greasy. 2. The stock should go on simmering for 3-4 hours until it has colour and flavour. Afterwards, taste and adjust seasonings with salt and pepper. 3. Strain off the stock through a sieve into another container e.g. a pan. It should be used immediately or cooled as quickly as possible in a cold water bath.
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Recipes
ROASTED STOCK (BEEF STOCK) Makes 5 litres Ingredients 1.5kg beef bones, cut or split into 5cm pieces 150g carrots, roughly chopped 150g celery, roughly chopped 500g onion, roughly chopped 2 bulbs of garlic 250g tomato purĂŠe 6 parsley stems 5 litres cold water to cover 2 bay leaves 6 peppercorns 50g herbs (thyme, rosemary, other) salt and pepper, to taste Method Heat the oven to 250ÂşC. 1. Put the bones in a roasting pan and sprinkle with salt and pepper. Put the pan in the oven and brown the bones well for approximately 45 minutes. 2. While the bones are roasting, gently caramelise some vegetables. 3. Remove the bones from the roasting pan and place in a stockpot, adding enough water to cover them. 4. Add 2cm of water to deglaze the pan. 5. Pour the juices into the stockpot and scrape out the pan. 6. Add the remaining ingredients and bring the liquid in the stockpot to a boil. 7. Reduce heat to simmer for at least 6-8 hours until it has flavour and a brown colour, skimming off the fat and impurities several times. 8. Taste and adjust the seasonings then strain off the stock into another container. Either use the stock immediately or cool it as quickly as possible in a cold water bath.
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces VEGETABLE STOCK (V) Makes 4 litres Ingredients 200g carrots, roughly chopped 4 celery stalks, roughly chopped 1 onion, roughly chopped 4 tomatoes, cut in half 6 mushrooms 4 litres water 1 bay leaf 6 peppercorns herbs (thyme, parsley, rosemary, etc.) salt and pepper, to taste Method Put the vegetables into a stockpot and add water. 1. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer. 2. With a ladle, skim off the impurities, repeating several times. The stock should simmer for 1-3 hours until it has flavour and colour. FISH STOCK Makes 4 litres Ingredients 1kg fish bones 200g carrots, roughly chopped 4 stalks of celery, roughly chopped 1 onion, roughly chopped 4 litres ice cold water 1 bay leaf 6 peppercorns 50g herbs (thyme, parsley, dill, chervil) salt and pepper, to taste Method Put the vegetables into a stockpot and add water. 1. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer. 2. With a ladle, skim off the impurities, repeating several times. The stock should simmer for about half an hour, until it has flavour and colour. (Do not boil the stock or cook it for longer than 35 minutes, or it could lose its transparency and fine flavour.) 12
Recipes
2.2 Soup recipes CREAMY TOMATO SOUP Serves 4 Ingredients 50g butter 25g bacon, diced 100g onions, diced garlic 50g diced celery 100g diced carrots 1 bay leaf 1 sprig of thyme 50g plain flour 500ml vegetable stock ½ tbsp tomato purée 1kg tomatoes, roasted 50ml double cream salt and ground black pepper Method 1. Heat the butter in a large saucepan and cook the onion and bacon for a few minutes over a gentle heat until they are soft but not brown. 2. Add the garlic, celery and carrots, and cook for another 6-7 minutes, stirring occasionally so that the vegetables do not stick to the pan. 3. Add the bay leaf and thyme and continue cooking. 4. Add the flour to the vegetable mix and cook. 5. Add stock to the mix and bring to the boil and then reduce to a simmer. 6. Add the tomato purée and roasted tomatoes to the soup and cook for approximately 20 minutes. 7. Remove the bay leaf and thyme, then blend the soup in a liquidiser or food processor. 8. Pour the soup into a clean saucepan, passing it through a sieve to make it very smooth. 9. Heat it up again. Stir in the cream and adjust the seasoning to taste.
Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces FRENCH ONION SOUP Serves 4 Ingredients 6 tbsp butter 10 onions, sliced 50g plain flour 1 tbsp tomato purée 1 litre chicken stock 100g gruyère cheese, grated 4 slices French bread, toasted Method 1. Melt the butter gently in a large pan. 2. Fry the onions for 30 minutes until they are soft, stirring frequently. 3. Add the flour, tomato purée and chicken stock and continue cooking for 30 minutes. 4. Season to taste and sprinkle the cheese over the toasted bread and grill until the cheese is melted. 5. Serve the soup with a slice of cheese-topped bread on each bowl. CHICKEN NOODLE SOUP Serves 4 Ingredients
olive oil for splashing
10 spring onions, roughly sliced on the diagonal 1 onion, diced 2cm fresh ginger, finely chopped 2 cloves garlic, roughly chopped 1 red chilli, deseeded and julienned (very thinly chopped in matchstick shapes) 1 pak choi, shredded (the white and green leaves separately) 2 chicken thighs, flesh chopped (skin and bone removed) 1 pinch ground allspice 1 dash of soy sauce 1 litre hot chicken stock 1 stick lemongrass, bruised 150g egg noodles 2 tbsp coriander, chopped
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Recipes
Method Put the spring onion into a pan with a little oil. Add the onion, ginger, garlic, chilli, the white parts of the pak choi and a pinch of salt and cook over a medium heat until everything starts to soften slightly. 1. Add the chicken and allspice to the pan. Stir and continue to cook for 1-2 minutes then pour in the soy sauce and hot chicken stock. 2. Bring the soup to the boil, then add the green parts of the pak choi, the lemongrass and noodles and stir. 3. Leave to cook for 5 minutes or until the noodles are soft. 4. Check the seasoning, add the coriander, stir and serve. MUSHROOM SOUP (V if made using vegetable stock) Serves 4 Ingredients 100g onions, leeks, celery, all diced 50g butter, oil 50g flour 1 litre white stock, vegetable or chicken 300g white mushrooms 1 bouquet garni tarragon salt and pepper, to taste 60ml cream Method 1. Gently cook the onion, celery, leeks in butter in a heavy bottomed pan. 2. Add the flour to the sweated down vegetables. 3. Gradually pour the stock into the pot. 4. Add the mushrooms and bouquet garni and simmer for 30–40 minutes. 5. Take out the bouquet garni and blend the soup until it is smooth. 6. Pass the soup through a medium strainer to remove the remaining bits, and return to a clean saucepan. 7. Bring the soup to the boil again and adjust the seasoning. Add the cream and tarragon to taste.
Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces POTATO SOUP (V if made using vegetable stock) Serves 4 Ingredients 50g butter 425g potatoes, peeled and diced 100g diced 1 tsp salt freshly ground pepper 900ml chicken stock or vegetable stock 120ml cream freshly chopped herbs to garnish Method 1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss to coat them in the butter. 2. Sprinkle with salt and pepper. Cover the pan with a butter wrapper or paper lid and the pan lid, then sweat on a gentle heat for approximately 10 minutes. 3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft. 4. Add the milk and purÊe the soup in a food processor. Adjust the seasoning to taste. 5. Sprinkle over some freshly chopped herbs to serve.
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Recipes
VEGETABLE SOUP V Serves 4 Ingredients 50g unsalted butter 1 red onion, chopped 2 garlic cloves, finely chopped 175g turnip 175g sweet potato 175g pumpkin 1 tsp coriander seeds, ground 1 tsp ground ginger 1 tbsp spring onions, chopped salt and pepper 1 litre vegetable stock 2 tbsp flaked almonds, toasted 1 fresh chilli, de-seeded and chopped 1 tsp caster sugar 2 tbsp cream Method 1. Melt the butter in a large non-stick saucepan. Add the onion and garlic and fry for 6-8 minutes over a medium heat. 2. Toss in the cubed vegetables and fry for 3-4 minutes. 3. Add the coriander, ginger, spring onions and salt and pepper, to taste. Fry over a low heat for about 5 minutes, stirring frequently. 4. Pour in the vegetable stock, flaked almonds, chopped chilli and sugar, and mix well. 5. Cover and simmer gently for 10-15 minutes, until the vegetables are tender. 6. Pour the cream into the soup and stir. 7. Serve the soup with crusty bread and sprinkled with chopped coriander.
Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces SMOKED FISH CHOWDER WITH LEEKS AND SWEETCORN Serves 4 Ingredients 75g butter 75g flour 3-4 leeks, roughly sliced 1 small handful fresh thyme sprigs 150g sweetcorn 200g potatoes, cut into small dice 300g smoked fish fillets (undyed) 500ml milk, or enough to cover the fish 2-3 fresh bay leaves a few black peppercorns 1 generous handful fresh flat leaf parsley, roughly chopped Method 1. In a deep pan, heat the butter until melted, then add the leeks and thyme sprigs. 2. Cover with a circle of greaseproof paper then put on the pan lid so that steam does not escape, and cook on a low heat for about 10 minutes. 3. Add the sweetcorn and potatoes to the pot. Put the greaseproof paper circle and the lid back on the pan, and continue to cook for another 10 minutes. 4. Meanwhile, put the haddock in a shallow pan and pour in the milk. There should be just enough to cover the fish. 5. Add the bay leaves and peppercorns. Simmer the fish for approximately 8 minutes, taking care not to overcook it. 6. Lift the lid of the leek pan and remove the greaseproof paper. Add the flour and allow to cook for 3-4 minutes. 7. Into the leek pan, ladle the poaching milk from the fish, removing the bay leaves, peppercorns and any bones as you go. Finally, add the large chunks of haddock. 8. Bring the soup to a simmer and sprinkle the chopped parsley over it before serving.
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Recipes
MINESTRONE Serves 4 Ingredients 2 tbsp olive oil 1 large onion, peeled and sliced 150g streaky bacon, diced 4 celery stalks, chopped 2 garlic cloves, peeled and finely chopped 2 carrots, peeled, diced 2 potatoes, peeled, diced 1 litre beef stock 30g tomato purĂŠe 400g haricot beans, drained 1 bay leaf 1 tsp fresh thyme leaves handful chopped fresh parsley 400g tomatoes, chopped 100g spaghetti, broken into 2 cm pieces salt and freshly ground black pepper Method 1. Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. 2. Stir in the potatoes and fry for another 2-3 minutes. 3. Pour in the stock and bring the mixture to the boil. Stir in the tomato purĂŠe and simmer for 45 minutes. 4. Add the cooked haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Adjust the seasoning.
Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces BISQUE Serves 4 Ingredients 500g shellfish bodies and shells 4 tbsp clarified butter 1 onion, finely chopped ½ bulb of fennel, finely chopped 1 large carrot, finely chopped 1 stick of celery, finely chopped garlic, finely chopped 2 tbsp flour 1 star anise 1 cinnamon stick 1 sprig of tarragon 2 tbsp sugar 250ml fish stock 1 tbsp tomato purée 2 fresh bay leaves 1 sprig of thyme ½ tsp paprika 500ml double cream salt and freshly ground black pepper Method 1. Heat a medium sized frying pan and melt the butter until it is hot and sizzling. Add the shellfish shells, turn the heat down to low, and fry for a couple of minutes. 2. Add the chopped vegetables, garlic and spices. Sprinkle in the flour and cook for 2-3 minutes. 3. Transfer the mixture to a large saucepan. 4. Deglaze the frying pan, scraping up any sediment. 5. Heat the mixture, slowly adding the fish stock and stirring until the soup thickens. 6. Add the tomato purée, bay leaves, thyme, tarragon, paprika and cream. Season to taste. 7. Simmer the soup for 5 minutes. 8. Strain through a fine sieve lined with muslin. Throw away the contents of the sieve and pour the liquid back into the pan. Briefly reheat gently. 9. Before serving, check the seasoning and if necessary add a little sugar.
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Recipes
SCOTCH BROTH Serves 4 Ingredients 250g carrots, peeled, diced 250g turnips, diced 2 onions, peeled, diced 1 celery stalk, diced 1 leek, white part only, sliced 75-125g pearl barley 125g dried peas, soaked in water for 4-5 hours, drained salt and freshly ground black pepper 2-3 litres lamb or mutton stock parsley Method 1. Heat all of the ingredients, except the parsley, in a large saucepan until boiling. 2. Reduce the heat and simmer gently for 2-3 hours, or until the peas and pearl barley are soft. 3. Stir in the parsley and season to taste. LENTIL SOUP Serves 4 Ingredients 250g carrots, peeled, diced 300g red lentils soaked overnight 250g turnips, diced 2 onions, peeled, diced 1 celery stalk, diced 1 leek, white part only, sliced 4 potatoes, diced 150g smoked bacon 2-3 litres ham stock parsley salt and freshly ground black pepper Method 1. Grate all the root vegetables and dice the potatoes. 2. Fry the onion and bacon in a thick bottomed pan until tender. 3. Add the lentils and bring to the boil. 4. Reduce the heat and simmer gently. 5. Add the vegetables and cook till tender. This should take around 2 hours. 6. Stir in the parsley and season to taste. Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces PEA AND MINT VELOUTÉ (V) Serves 4 Ingredients 25g butter 400g green garden peas 1 litre vegetable stock 50g onion 1 clove garlic, finely chopped 100g peeled chopped potatoes 250ml double cream 1 bouquet garni (thyme, bay leaf, parsley stalks tied together) Method 1. Melt the butter and sweat the onions gently until softened. 2. Add the garlic, peas and continue to sweat. Add vegetable stock to cover the peas. 3. Add the bouquet garni and simmer gently. 4. Add the double cream, remove the bouquet garni. 5. Add the mint and liquidise on a high speed until smooth. 6. Strain through a sieve and season with salt and pepper. 7. Bring the soup to the boil and serve.
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Recipes
ASIAN SPICED PUMPKIN SOUP (V) Serves 4 Ingredients 450g medium pumpkin 1 large white onion, chopped 25g root ginger, finely chopped 2 garlic cloves, finely chopped 1 chilli, seeds removed, chopped basil 3 tbsp honey 2 lime juice 4–5 sprigs thyme 400ml coconut milk sea salt and freshly ground black pepper Method 1. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm cubes. 2. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. 3. Pour in about 400ml water, bring to the boil and cook until the pumpkin has turned to a pulp. 4. Add the coconut milk, honey and lime and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. MELON SOUP (V) Serves 4 Ingredients 2 ripe melons 2 tbsp honey 2 lemons, juice 150ml unsweetened apple juice ½ bunch basil, finely chopped handful of mint leaves Method 1. Peel the melons, remove all the seeds and chop into small chunks. 2. Place the pieces in a blender with the honey and lemon juice. 3. Blend the melon until it forms a purée, adding a little apple juice if it feels too thick. 4. Chill until cold, then serve the soup in bowls and with a sprinkling of basil and mint leaves. Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces CUCUMBER AND DILL SOUP (V) Serves 4 Ingredients 2 cucumbers, peeled and halved lengthwise 225g Greek-style yogurt 1 tbsp lemon juice 2 spring onions, including the green parts, chopped 2 tbsp fresh dill, chopped 1 garlic clove, chopped 1/3 tsp caraway seeds, crushed salt and freshly ground white pepper 250ml vegetable stock 2 tbsp extra virgin olive oil Method 1. Coarsely chop 5 of the 6 half cucumbers and put them in a large bowl. 2. Add the yogurt, lemon juice, onions, dill, garlic, caraway seeds, salt and pepper to the bowl and stir. 3. Cover the bowl and leave it for approximately one hour so that the flavours combine. 4. Meanwhile, chop the remaining cucumber half. 5. Blend the cucumber mixture in a liquidiser or food processor, pouring the stock and purÊe in as you go. 6. Transfer the soup to a container with lid and cool it in the refrigerator for approximately 2 hours. 7. Stir in the chopped cucumber and olive oil and serve.
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Recipes
2.3 Sauce recipes BROWN SAUCE Serves 10 Ingredients 2 litres brown meat stock 180g butter 180g chopped streaky bacon 2 carrots, chopped 2 shallots/onions, chopped 2 sticks celery 150g roasted tomatoes 180g plain flour 4 tbsp tomato purĂŠe 1 bouquet garni salt and ground black pepper Method 1. Place the butter in a large saucepan and heat gently until it melts. 2. Add the chopped bacon and cook for 2 minutes. 3. Add the chopped vegetables and continue to gently fry all the ingredients until the vegetables have softened. 4. Remove the pan from the heat and stir in the flour. 5. Return the pan to the heat and cook the roux until it turns a dark brown colour. Do not allow it to burn. 6. Remove the pan from the heat. Add the tomato purĂŠe and whisk in the meat stock a little at a time. 7. Continue to stir the sauce continuously until it thickens and then add the remaining ingredients and the bouquet garni, and season with salt and pepper. 8. Reduce the heat and simmer very gently for about an hour, skimming any impurities off the top of the sauce from time to time, until it is thick and brown with a strong taste. 9. Strain the sauce into another pan. 10. Serve, or freeze the sauce in batches to be used later.
Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces VELOUTÉ SAUCE Serves 10 Ingredients 2.75 litres chicken, veal or fish stock 150g clarified butter 150g plain flour Method 1. Add the stock to a medium saucepan, and bring to a simmer. 2. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it starts to foam, but before it browns. 3. Stir in the flour one spoonful at a time, until it is well mixed with the butter, creating a roux. Leave to cook for a minute or two. 4. Whisk the chicken stock into the roux, making sure there are no lumps. 5. Leave to simmer for about 30 minutes or until it has reduced by about a third and become smooth. During this time, stir the mixture frequently and skim off any bits on the surface with a ladle. 6. Take the pan off the heat. If you prefer the sauce to be very smooth, pour it through a strainer. HOLLANDAISE SAUCE (V) Serves 6 Ingredients 225g butter 3 large egg yolks 2 tbsp of hot water just over 1 tbsp lemon juice pinch of salt pinch of cayenne pepper Method 1. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side. 2. In a small mixing bowl, whisk together the egg yolks. 3. While continuing to whisk, add the lemon juice, salt and cayenne pepper. 4. Next, whisk in the melted butter and the 2 tbsp of water. 5. Return the mixture to the saucepan and heat gently, continuing to whisk until the sauce thickens. 6. Serve immediately or keep warm for up to 30 minutes before serving.
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Recipes
BÉCHAMEL SAUCE (V) Serves 4 Ingredients 300ml milk 1 bay leaf 6 peppercorns 1 clove 1 onion 2 tbsp butter 3 tbsp plain flour good pinch of freshly grated nutmeg black pepper Method 1. Scald the milk with the onion, bay leaf and spices. Leave to stand for 15 minutes. 2. Melt the butter in a small saucepan. Stir in the flour and cook gently for 1 minute, stirring. 3. Remove the pan from the heat and gradually add the milk, whisking constantly, until absolutely smooth. 4. Return the pan to the heat and bring to the boil, stirring all the time, until thickened. 5. Reduce the heat and simmer very gently for 15-20 minutes, stirring now and then. 6. Whisk in the nutmeg and seasoning. VINAIGRETTE (V) Makes 400ml Ingredients 300ml olive oil 100ml white wine vinegar salt and black pepper, to taste Method Put all the ingredients in a glass jar, put the top on, and shake it until the ingredients are thoroughly combined. Alternatively, whisk the ingredients in a small bowl.
Recipes
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces
3. POINTS TO REMEMBER • The leftover liquids from braising, boiling, poaching, steaming and stewing can be used to make stocks, the basis of all soups. • The eight types of soup are clear, purée, chowder, pulse, velouté, bisque, cold and cream. • Most sauces are made with a roux. The five basic sauces are brown, velouté, béchamel, hollandaise and vinaigrette.
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Points to Remember
4. CONVERSION TABLES Note: Measurements given are approximate, using British units. Oven temperatures A ‘cool’ oven is 110º-160ºC (225º-325ºF). A ‘moderate’ oven is 180º-200ºC (350º-400ºF). A ‘hot’ oven is 220º-230ºC (425º-450ºF). A ‘very hot’ oven is 240ºC (475ºF). ºC (Celsius) 100 110 120 130 140 150 160 170 180 190 200 210 220 230 240
ºF (Fahrenheit) 210 225 240 250 275 300 310 325 350 375 400 410 425 450 475
Conversion Tables
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces Weights for dry ingredients Grams (g) 10 20 25 40 50 60 75 100 110 125 150 175 200 225 250 275 300 350 450
Ounces (oz) ½ ¾ 1 1½ 2 2½ 3 3½ 4 4½ 5 6 7 8 9 10 11 12 1 lb (16 oz)
Liquid volume Millilitres (ml) Litres (l) 25 ml 50 75 100 150 250 275 570 725 1 litre 1.2 1.5 2
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Fluid ounces (fl oz) 1 fl oz 1.75 fl oz 3 fl oz 3½ fl oz 5 fl oz 8½ fl oz 10 fl oz 17 ½ fl oz 1¼ pint 1¾ pint 2 pints (1 quart) 2½ pints 3½ pints
Conversion Tables
Fluid ounces (fl oz) 1 fl oz 2 fl oz 3 fl oz 5 (¼ pint) 10 (½ pint) 1 pint 1¼ pint 1¾ pint 2 pints 2½ pints 4 pints
Millilitres (ml) Litres (l) 25 ml 55 ml 75 ml 150 ml 275 ml 570 ml 725 ml 1 litre 1.2 l 1.5 l 2.25 l
Dimensions Centimetres (cm) 1 2 4 5 6 7 8 9 10 15 20 25 30
Inches (in) ½ 1 1½ 2 2½ 2¾ 3¼ 3½ 4 6 8 10 12
Inches (in) ½ 1 1½ 2 2½ 3 3½ 4 5 6 7 8 9 10 11 12
Centimetres (cm) 1 2 4 5 6 7.5 9 10 13 15 18 20 23 25.5 28 30
Spoons/cups and millilitres Imperial 1 teaspoon (tsp) 1 dessertspoon (dsp) 1 tablespoon (tbsp) ¼ cup 1/3 cup ½ cup 1 cup
Metric 5 ml 10 ml 15 ml 60 ml 80 ml 125 ml 250 ml
Conversion Tables
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces
5. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH and CONSUMER PROTECTION DIRECTORATE -General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization www.ilo.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)
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Reference
6. ASSESSMENT QUESTIONS 1. Stocks are the basis of soups. TRUE or FALSE? 2. For how long does a chicken stock need to simmer? a) 30 minutes b) 1 hour c) 2-3 hours d) 3-4 hours e) 6-8 hours 3. For how long does a fish stock need to simmer? a) 30 minutes b) 1 hour c) 2-3 hours d) 3-4 hours e) 6-8 hours 4. For how long does a vegetable stock need to simmer? a) 30 minutes b) 1 hour c) 2-3 hours d) 3-4 hours e) 6-8 hours 5. For how long does a beef stock need to simmer? a) 30 minutes b) 1 hour c) 2-3 hours d) 3-4 hours e) 6-8 hours 6. A bisque is a soup made with fish stock and shellfish. TRUE or FALSE? 7. The main ingredient of chowder is fresh vegetables. TRUE or FALSE?
Assessment Questions
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces 8. The base of a velouté soup is pulses. TRUE or FALSE? 9. A roux is made with: a) Browned vegetables b) Fat and flour c) Chicken stock d) Butter, eggs and lemon juice 10. Brown sauce is made with: a) Browned vegetables b) Fat and flour c) Chicken stock d) Butter, eggs and lemon juice 11. A hollandaise sauce is made with: a) Browned vegetables b) Fat and flour c) Chicken stock d) Butter, eggs and lemon juice 12. A béarnaise sauce is a hollandaise sauce derivative made with tarragon and chervil. TRUE or FALSE? 13. A mirepoix is a combination of browned vegetables. TRUE or FALSE? 14. Foyot is a derivative of which type of sauce? a) Brown b) Velouté c) Béchamel d) Hollandaise e) Vinaigrette
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Assessment Questions
15. Bordelaise is a derivative of which type of sauce? a) Brown b) Velouté c) Béchamel d) Hollandaise e) Vinaigrette 16. Allemande is a derivative of which type of sauce? a) Brown b) Velouté c) Béchamel d) Hollandaise e) Vinaigrette 17. Mornay is a derivative of which type of sauce? a) Brown b) Velouté c) Béchamel d) Hollandaise e) Vinaigrette 18. Bavaroise is a derivative of which type of sauce? a) Brown b) Velouté c) Béchamel d) Hollandaise e) Vinaigrette 19. Which ingredient(s) does a soubise contain? a) Onion purée b) Hardboiled egg and nutmeg c) Cream and lemon juice d) Parsley and lemon juice 20. Which ingredients does a bercy contain? a) Veal stock and mushrooms b) Chicken stock and cream c) Shallots, butter, parsley, lemon juice d) White wine, fish stock, butter, shallots
Assessment Questions
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces
7. ASSESSMENT ANSWERS Question
Correct answer
Found in section
1
True
1.1
2
d
1.1
3
a
1.1
4
c
1.1
5
e
1.1
6
True
1.2
7 8
False The main ingredient of chowder is seafood. False The base of velouté is a blond roux.
1.2 1.2
9
b
1.3
10
a
1.3
11
d
1.3
12
True
1.3
13
True
1.3
14
d
1.3
15
a
1.3
16
b
1.3
17
c
1.3
18
d
1.3
19
a
1.3
20
c
1.3
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Assessment Answers
NOTES
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Catering on Board Ship – 7. Basic Soups, Stocks and Sauces
NOTES
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