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CSU FSHN 300 - Soups, Salads, ans Gelatins

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FSHN 300 1nd Edition Lecture 22 Outline of Last Lecture I. Classification Exceptions of FruitsII. Composition of FruitIII. Purchasing Fruita. Gradingb. Processed Fruitsc. Fruit Juicesd. How to Select Fresh Fruit IV. Preparation of FruitsV. Storage of Fresh FruitsOutline of Current Lecture I. Stocks and BrothII. Types of Stocksa. Meat Stocksb. Poultry Stocksc. Fish Stocksd. Vegetable StocksIII. Soupsa. Storage of Soup Stocksb. Clear and Thin Soupsc. Thickened Soups IV. SaladsCurrent LectureI. Stocks and Broth:a. Stocks: meat, poultry, seafood, vegetables are reduced and strained.b. Broth: meat, meat/bone combination with little flavoring –seldom reduced.c. Water the main ingredient (distilled or spring)i. Cold water extracts more flavors out of bones, vegetables, herbs, etc.d. Cracked Bones- Gelatin imparts thickness and body II. Types of Stocks:a. Meat Stocks:i. Start with cold waterii. Add vegetable last half hourb. Poultry Stocksi. Free range chickens have the most flavorii. Roasting chicken and vegetables beforehand gives more flavor c. Fish Stocks:i. Less gelatin –may start with other stockii. Cook for 1/2 hour –avoid strong flavorsiii. Shellfish –shrimp, lobster, mussels, or clamsd. Vegetable Stocks:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Less time, less cost, less messii. Older vegetables –more flavorIII. Soups:a. Storage of Soup Stocks:i. Cool stock before putting in refrigeratorii. Use within 5 daysiii. Freeze stock to last longer than 5 daysiv. Simmer stored stock for at least 10 minutesb. Clear and Thin Soups:i. Bouillonii. Consomméiii. Thin soupsc. Thickened Soups :i. Cream Soups –add cream or milk1. Thickeners– white sauce (e.g. roux), potato starch, pureed potatoes2. Avoid curdling– prepare roux, temper, avoid boiling, by adding an acid to milk 3. Making low fat cream soupsii. Pureed vegetables, sauce, bread, noodles, grains, or plain starchiii. VichyssoiseIV. Salads:a. Romans credited with their inventionb. Now much more than greensi. Any food imaginable can become a saladc. Often classified by their ingredientsi. Ex: green, pasta, potato, tunad. Salad ingredients:i. Include:1. Base, Body, Dressing, Garnishes, and Toasting nutse. What are the principles of salad preparation for the following?i. Leafy Green saladsii. Vegetable saladsiii. Fruit saladsiv. Protein saladsv. Pasta/Grain saladsThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a


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CSU FSHN 300 - Soups, Salads, ans Gelatins

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