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