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