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