Fig Compote

Ingredient

1 lb 500 g

4 fl oz 125 mL

8 fl oz 250 mL

2 tbsp 30 mL

Vi tsp 1 mL

Vi tsp 1 mL

Per 1 ounce:

Calories, 60; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g, Fiber, 2 g, Sodium, 0 mg.

Dried figs, preferably light rather than black figs Lemon juice Water Sugar

Ground cumin Cinnamon Ground cloves Cayenne

Procedure

1. Trim the figs by cutting off the hard stem ends.

2. Cut the figs into medium dice.

3. Combine all ingredients in a saucepan.

4. Bring to a boil. Reduce heat and simmer until the liquid has evaporated.

5. Serve warm or cooled.

■ TERMS FOR REVIEW

stock

sauce

monter au beurre

brown butter

broth

slurry

leading sauce

compound butter

mirepoix

roux

fond lié

emulsion

sachet

white roux

small sauce

integral sauce

bouquet garni

blond roux

demi-glace

pan gravy

venting

brown roux

béchamel

jus

reduction

beurre manié

velouté

au jus

glaze

whitewash

espagnole

salsa

glace de viande

liaison

gastrique

relish

glace de volaille

au sec

coulis

chutney

glace de poisson

deglaze

clarified butter

■ QUESTIONS FOR DISCUSSION

1. Which bones make a more gelatinous stock, beef or veal?

2. The stockpot is often considered a good way to use trimmings from meats and vegetables. Do you agree? Explain.

3. How should vegetables for mirepoix be cut?

4. Explain the importance of blanching bones before making stocks.

5. Why should stock not be boiled? Should a stockpot be covered? Why or why not?

6. Explain the procedure for cooling stock.Why is it important?

7. Why is an understanding of stocks important even if you work in an establishment that uses only bases?

8. You have just prepared a suprême sauce, but your supervisor says it's too thin. It must be served in five minutes.What can you do to correct it?

9. What are the two methods for preparing starches so they can be incorporated into hot liquids? Why are they necessary, and how do they work?

10. Why is it necessary to be able to thicken a sauce with a roux without making lumps if the sauce is going to be strained anyway?

11. You are preparing a gravy for a batch of Swiss steaks that are to be frozen for later use.What thickening agent will you use?

12. Name the five leading sauces and their major ingredients. List at least two small sauces made from each.

13. What precautions must be taken when finishing and holding allemande sauce?

14. What are the similarities between espagnole and pan gravy? The differences?

15. What precautions are necessary when making hollandaise to avoid overcooking the eggs or curdling the sauce?

CHAPTER

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