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