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