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