Grab a small stock pot with a pot that fits underneath the heating pot. [When you want a bowl of soup pop one or two of the frozen soup muffins into a bowl and reheat.] Types of sauces. You can change your ad preferences anytime. Sauces have tendency to turn bad within five days of span if not stored properly. State Sanitary Code changes, which became effective August 19, 1992, were made after … To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. You could also remove the container lid and use the microwave to reheat your broth. A roux is comprised of, by weight, 50% flour, and 50% fat. 0. by dawnfricke_50034. 5.4.Visually evaluate dish and adjust presentation. A stock is not thought of as a finished product but as a base for other things such as sauces and soup. Store and Reconstitute 4.2.Use flavouring and clarifying agents according to standard recipes. Customer Code: Creating a Company Customers Love, Be A Great Product Leader (Amplify, Oct 2019), Trillion Dollar Coach Book (Bill Campbell). Chapter 6 | Stocks, Sauces, and Soups See our User Agreement and Privacy Policy. 1. Stocks, Sauces, and Soups SECTIONS 20.1 Stocks 20.2 Sauces 20.3 Soups Memo I magine that you work in a restaurant that is planning on adding a selection of pastas to the menu. These reductions can be used for sauces or as a natural soup base. Different sauces require different sort of storage conditions, and we should adhere to their methods of storing otherwise you may only expect ill effects of consuming rotten sauce. What are the methods of storing and reheating stocks, sauce and soups? Looks like you’ve clipped this slide to already. Strain and de-fat as for stovetop stocks. Discard the mirepoix and herbs after draining. blanching. pureeing. Strain, cool and remove fat. See our Privacy Policy and User Agreement for details. Sorry, preview is currently unavailable. Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish. A sauce made form the juices of cooked meat and brown stock is China cap A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a Place the vegetables, herbs, aromatics, and bones (if using) into the slow cooker. 21. This is called. Academia.edu no longer supports Internet Explorer. Introduction to Stocks, Soups, and Sauces DRAFT. Follow directions for How to Reheat Broth Stored in BPA-Free Plastic Bags. State the purpose of your memorandum. 27 Evaluate the finished product. Traditional uses include poaching fish and sea food Glace – stock that is reduced until it coats the back of the spoon, making it so concentrated. Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. Now customize the name of a clipboard to store your clips. Other flavours can be infused into the stock from basic flavourings such as herbs. Stock is an flavoured & nutritious liquid extracted from meat, fish or vegetables and are used as foundation for sauces, soups and stews. Place your soup, potatoes or whatever you’re reheating into the top pot. Cook, covered, on high for 1/2 hour. Preparation and packing Prepare stock or bouillon from meat, poultry, bones and/or vegetables. What are equipment/materials commonly used in storing stocks, sauces and soups? If you continue browsing the site, you agree to the use of cookies on this website. It has basically the same vegetables as stock, but it is usually seasoned. Learning Outcome 4 Alternatively, strain and allow it to sediment to collect the clear stock for Consommé soups. Strain the stock through a fine sieve or cheesecloth and it is ready for use. sauces can be reheated in covered shallow trays in a hot oven to minimise the likelihood of burning, and when stovetops are in use. It is the recommended method for thickening sauces and soups as it does not separate. Open the lid, and shake container until the block of broth releases. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. Place block in a saucepan or Dutch oven, depending on the size of the container. Sauces may be stored in ice cube form, or in 'bricks', using the same method as for stock and soups. in the CBLM Y3 Food Trades NCII Module VII. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Use thickening agents and convenience products appropriately. 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? Stock and bouillon. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Let’s begin with the most basic: Thickening Sauces with Plain Flour. 4.2 Use flavouring and clarifying agents according to standard recipes. Stock is very easy to store and use as needed making it extremely versatile. (see tips) Cover and refrigerate soups for up to 3 days. Played 28 times. List 3 different convenience products for stocks, sauces and soups and explain how these are used. Storage of Stocks/Sauces and Soups • Refrigerated stock cools better … Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Methods of storing and reheating stocks, sauces, and soups TVL – Home Economics COOKERY Manual Module 2 of 2 pg. Stocks, Sauces and Soups. If you continue browsing the site, you agree to the use of cookies on this website. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. answer choices . Methods of producing and presenting stocks, soups and sauces Stocks-Guidelines for preparing stocks-Use fresh meat or bones and vegetables-Scum should be removed-Fat should be skimmed-Simmer stock gently-It should not be allowed to go off the boil otherwise in hot water there is the danger of it going sour-Salt should not be added Soup at a constant temperature or you can adjust as necessary Activity Brainstorming/Discussio Learning! Soups and stews reheat in the refrigerator while it is usually seasoned cream soups and explain How these used. Glace or glaze is the reduction of a clipboard to store and Reconstitute,... 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