A flavorful liquid made by gently simmering bones and or vegetables. A puree soup can be passed through this to make it smoother. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. stocks, sauces. When cooking stock, the aim is to get the collagen from the connective tissues, which makes a stock thick, and even gelatinous when cool. Additional Core Ties. • The stock should never be put in … Is also known as a Brown sauce and is used as a base for many sauces. Stocks, sauces and soups can be classical or contemporary and be from varying ethnic and cultural origins. 17. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. High quality stocks provide the base for high quality soups and sauces. Soups may be served hot or cold. Site Navigation; Navigation for Stocks, Sauces, and Soups f r o m 5 2 r a l l f o o d o b lo g g e r s a b e s t o f community cookbook f r m 5 2 r e a f o d lo g g e r s hosted by: heal thyself and homegrown & healthy winter winter soups soups Prepare and cook stocks, soups and sauces The aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking stocks, soups and sauces. 6.2. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). Stocks, Sauces and Soups (1) - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Main Core Tie. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Chapter 6 | Stocks, Sauces, and Soups thick soups: Cream and purée soups. This sauce is made using brown stock and roux. Food And Nutrition II Strand 7 Standard 4. 3. Introduction Stocks, soups and sauces form the backbone of a professional kitchen. Aromatics – herbs and spices, thyme, One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux. Food And Nutrition II Strand 1 Standard 2. 8795: Stocks, Soups, and Sauces (12A)7 Goal 4: Demonstrate an understanding of food, ingredients, recipes, menus, food costing, and nutrition. 2. Application of the Unit 15. 12. sauce: Made from brown stock and brown roux. Stocks, Soups and Sauces Whitehall School District Family and Consumer Sciences Department Mrs. Delaine A. Stendahl . Stocks, Soups and Sauces 2. 4 Essential Parts to Stock ! No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. Matching sauces to food CKS 6.3 Soups Basic kinds of soup Preparing soup t part of any professional kitchen. GLO 4.1: Demonstrate an understanding of the characteristics of foods and ingredients, and how these characteristics are used … Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils To achieve flavoursome soups and sauces it is essential to start with quality ingredients. Stock is an essential O y ups and sauces. Stocks, Sauces and Soups . A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. A basic sauce used in the production of other sauces. Analyze the methods of reconstituting stocks, soup and sauces 3. _____ Roux _____3. If you can make a great stock, you can a sauce. Summary. A sauce made from vegetable stock and tomatoes: 10. Hollandaise: This is an emulsion made from eggs, butter, and lemon. Stocks are foundations the chef uses to produce soups and sauces. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. Consommé is actually a rich, flavorful broth or stock that has been clarified. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. 3. vegetable stock: Usually made from mirepoix, leeks, and turnips. Making soup uses many of the same fundamental disciplines of cooking as stocks and sauces require: chopping, sweating, clarifying, sieving, puréeing, the preparation of meat, fish and vegetables etc. Cut bones 2”-3” to maximize the flavor and reduce cooking time. What is Stock? Tips to Improve Stocks. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Bisque A special type of puree soup that is thickened by pureeing the soup after the main flavoring ingredients and after the main flavoring ingredients and rice are simmered together until the rice is soft enough to fall apart. A stock is not thought of as a finished product but as a base for other things such as sauces and soup. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. Soups can be thick, clear or bouillons style, chowders, bread-based soups, cold soups … Stocks, Sauces, Soups. This sauce is made from veal or chicken stock and a white or blond roux. The body that the collagen gives to stock is its defining characteristic. No Frames Version Stocks, Sauces, and Soups. Stock or broth is the basic ingredient in clear soups. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Stocks, soups and sauces 1. ____ Mother Sauce _____4. You will demonstrate how to make a range of different soups which are always a popular menu item, so it is Tomato sauce: Made from a stock and tomatoes . ! The correct term for this is: The correct term for this is: answer choices This is found in the middle of bones and should be removed before cooking a stock. Practice the ways to properly store stocks, soup and sauces. Storage of Stocks/Sauces and Soups • Chilled stock can be frozen in 1 gallon amounts to be used for sauces. You will study their quality points and storage requirements. _____ Espagnole Sauce _____2. 18. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Types of sauces. Printable Version. Authors Joy Coates Nikki Sue Larkin. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Stocks, soups and sauces Revision Soups Stocks Types of soup Sauces give an example of each of the following type of soup Cream Veloute Chilled Broth Puree Clear what other types of soup do you remember? A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. 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