* Making Soups Sauté aromatic vegetables Onions, celery, carrots Liquid Stock Canned or convenience broths or bouillon cubes Vegetable juice Seasonings * Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Chapter Six. 7. 10. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Stock or broth is the basic ingredient in clear soups. Clear, pale liquid made by simmering beef, poultry or fish bones, Amber colored stock made by simmering poultry, beef, or fish bones., Aromatic vegetable broth used for poaching fish or vegetables., Rich, lightly reduced stock used as a sauce for roasted meats. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Bell RingerWhat do you think of this pop art by Andy Warhol? A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Stocks and soups. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. 8. Stocks, Soups, and Sauces Chapter 20. Au sithccc007 prepare stocks, sauces and soups. 9. Tomato – stock and tomatoes. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Access to this seems to be unavailable so I am publishing what I have here following requests. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. Mirepoix or other aromatics may be added for more flavor. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Tips to Improve Stocks. These reductions can be used for sauces or as a natural soup base. Consommé is actually a rich, flavorful broth or stock that has been clarified. Communication. Cut bones 2”-3” to maximize the flavor and reduce cooking time. Our Stock, Soups & Sauces collection provides the rustic flavors of traditional ingredients that will recreate classic aromas without requiring the knife skills or lengthy cooking time! Present and store stocks, sauces and soups. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Soups and sauces foods and nutrition. Management Essentials. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, and the basic principles outlined will still apply. A useful starting point for theory lessons for GCSE catering. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. It has been strained. Stocks, Sauces, & Soups. It forms the basis of many dishes, particularly soups and sauces. 8. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. 5.2.Present soups and sauces attractively on appropriate service-ware. Sauces are the decadent derivatives of a stock base. Communication. Training. View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. Grand/Mother Sauces. it should not be cloudy It should not smell too fishy all the scum has been removed it is freshly made it has been stored in a fridge it should be clear without any colour State the 7 Stocks, Sauces, and Soups. They are concentrated in flavor, add richness, smoothness, and enhance any dish. table of contents chapter 1: stocks.soups and sauces slide 3:chicken noodle soup slide 4:taco soup, french onion soup slide 5: cream of fresh tomato soup chapter 2: meats and poultry slide 6: baked chicken breast with Parmesan crust, sweet and sour chicken slide 7: brew house It is meant for a. Thickening agents for soups and sauces and how to choose. 5.3.Add garnishes according to standard recipes. Convenience stock powders 2. 9. Stock is a flavoured liquid preparation. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. 7. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Potatoes and Grains. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks.. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is It is used to flavor sauces made directly in the pans in which fonds were cooked. Serving Your Guests. What is Stock? Potatoes and Grains. Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. Play this game to review Vocational Skills. Start studying Chapter 14 stocks, sauces and soups. state 5 quality points that should be looked for in a white fish stock? Stocks, Sauces and Soups . Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. 10. 1. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. Bechamel (BAY-shah-MELL) – made from milk and white roux. 6. 22- List 3 food safety aspects which must be considered during the production of soups stocks and sauces to ensure food safety and a clean workplace during and post production- Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? Stocks, soups & sauces (revised). 4 Essential Parts to Stock ! Types of sauces. Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. ! Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon This is adapted from a bank of resources that were once available from NLN. Management Essentials. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Match sauces to appropriate food. Clarifying agents, in this case egg white, is used to remove suspended solids and impurities from liquids by solidifying to a so called “raft”, float to the surface of the liquid, from there, they can be removed or collected. 6. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Prepare several kinds of sauces. 5. French word for stock 2. A flavorful liquid made by gently simmering bones and or vegetables. Powdered and dried soups 3. Examples for different convenience products for stocks, sauces and soups 1. The correct term for this is: Gov. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. This powerpoint looks at stocks and sauces in depth. Fruits and Vegetables. Stock. Fruits and Vegetables. 12. 5.4.Visually evaluate dish and adjust presentation . Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. Ppt video online download. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Stocks are the perfect complementary companion to the kitchen. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. Aromatics – herbs and spices, thyme, Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. This is a basic powerpoint on stocks and sauces. List the proper ingredients for sauces. I can list the 5 mother sauces -I can define each of the 5 mother sauces -I can explain the difference between various stocks, sauces, and soups -I can prepare the 5 mother sauces Stocks, Sauces, and Soups. Part Three - Soups. 21- List 3 different convenience products for stocks, sauces and soups and explain how these are used- What could be done to enhance convenience products in terms of flavour and presentation???? Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. Serving Your Guests. 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