The study of the movement of heat.
Flavour builders made up of carrots, celery and onions.
To cook over medium heat without any colour.
White Stock - Chicken Stock, Veal Stock
Brown Stock - Beef Stock
Fish Stock - Fish Fumet
Radiation - Heat transfer through electromagnetic radiation (Radio waves)
Conduction - Heat transfer through direct contact
Convection - Heat transfer through fluids
Clear Soups - Vegetable Soup
Thick Soups - Cream of Mushroom, Potato, Carrot and Ginger
Specialty Soups - Corn Chowder
International Soups -
With the addition of heat, the starch absorbs the moisture in the liquid it is combined with, and it thickens the soups through the process of gelatinization.
A way to thicken a soup/sauce using any liquid and cornstarch (ratio of 1 cup of liquid to 1 Tbsp of Cornstarch)
The process of starches absorbing water and then swelling
The process of browning/burning sugars to create flavour
The temperature in which fat begins to burn/smoke
An ingredient that allows soups/sauces to thicken (Ex: Roux, Corn Starch, etc…)
A stock is a flavoured liquid that forms the foundation of sauces and soups, using a combination of simmered bones, vegetables and herbs to extract flavour.