Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. 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. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. 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! 1. French word for stock 2. Stocks, Sauces, & Soups. This powerpoint looks at stocks and sauces in depth. 8. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Soups and sauces foods and nutrition. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. 4 Essential Parts to Stock ! 10. Sauces are the decadent derivatives of a stock base. Tips to Improve Stocks. Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. Stocks, Sauces, and Soups. Bell RingerWhat do you think of this pop art by Andy Warhol? Mirepoix or other aromatics may be added for more flavor. 8. 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, Soups, and Sauces Pro Start Chapter 10 Year 2. Fruits and Vegetables. 9. 5.3.Add garnishes according to standard recipes. List the proper ingredients for sauces. Access to this seems to be unavailable so I am publishing what I have here following requests. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. A useful starting point for theory lessons for GCSE catering. Stocks, Soups, and Sauces Chapter 20. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . Potatoes and Grains. Bechamel (BAY-shah-MELL) – made from milk and white roux. Imagine EducationStudent Assessment Feedback Form Student Name: Unit: SITHCCC007 Prepare stocks, sauces and soups AssessmentSatisfactory (S) / Not Yet Satisfactory (NYS)DateCommentAssessor’s Initial:Written questionsPracticalSee Practical observation checklistFeedback from the Student:I have been provided with feedback Stocks, Sauces and Soups . 11. 5.2.Present soups and sauces attractively on appropriate service-ware. Ppt video online download. Communication. Play this game to review Vocational Skills. It is meant for a. Thickening agents for soups and sauces and how to choose. 7. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Stock or broth is the basic ingredient in clear soups. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Chapter Six. Stock is a flavoured liquid preparation. Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. It is used to flavor sauces made directly in the pans in which fonds were cooked. Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Management Essentials. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. 5.4.Visually evaluate dish and adjust presentation . 12. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. Tomato – stock and tomatoes. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Cut bones 2”-3” to maximize the flavor and reduce cooking time. Gov. Powdered and dried soups 3. 12. 7. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Training. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. 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. What is Stock? Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? 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 Match sauces to appropriate food. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. The correct term for this is: 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. Prepare several kinds of sauces. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2 1 Stocks Are often called the chef’s building blocks because they form 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 … Examples for different convenience products for stocks, sauces and soups 1. These reductions can be used for sauces or as a natural soup base. Fruits and Vegetables. 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- Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon Stock. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Consommé is actually a rich, flavorful broth or stock that has been clarified. Potatoes and Grains. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts 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. Management Essentials. Stocks are the perfect complementary companion to the kitchen. It has been strained. state 5 quality points that should be looked for in a white fish stock? Types of sauces. Grand/Mother Sauces. 6. Present and store stocks, sauces and soups. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. 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???? Part Three - Soups. A flavorful liquid made by gently simmering bones and or vegetables. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 6. 9. * 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. ! Communication. Stocks, soups & sauces (revised). 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 Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. 5. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. Au sithccc007 prepare stocks, sauces and soups. Start studying Chapter 14 stocks, sauces and soups. Serving Your Guests. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Aromatics – herbs and spices, thyme, 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. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. Convenience stock powders 2. Serving Your Guests. This is adapted from a bank of resources that were once available from NLN. Stocks, Sauces, and Soups. 10. 11. 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