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