stocks, soups and sauces ppt

Part Three - Soups. Communication. Stocks are the perfect complementary companion to the kitchen. Clarifying agents, in this case egg white, is used to remove suspended solids and impurities from liquids by solidifying to a so called “raft”, float to the surface of the liquid, from there, they can be removed or collected. Stock or broth is the basic ingredient in clear soups. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. I can list the 5 mother sauces -I can define each of the 5 mother sauces -I can explain the difference between various stocks, sauces, and soups -I can prepare the 5 mother sauces Examples for different convenience products for stocks, sauces and soups 1. Stocks, Sauces, & Soups. Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. 8. The correct term for this is: 11. This powerpoint looks at stocks and sauces in depth. 10. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. 8. Stocks, soups & sauces (revised). Bell RingerWhat do you think of this pop art by Andy Warhol? 5. Potatoes and Grains. Soups and sauces foods and nutrition. It has been strained. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. Communication. Management Essentials. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. 7. A flavorful liquid made by gently simmering bones and or vegetables. Aromatics – herbs and spices, thyme, Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon 4 Essential Parts to Stock ! Play this game to review Vocational Skills. Convenience stock powders 2. Sauces are the decadent derivatives of a stock base. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. state 5 quality points that should be looked for in a white fish stock? Potatoes and Grains. Au sithccc007 prepare stocks, sauces and soups. 5.2.Present soups and sauces attractively on appropriate service-ware. 12. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Stocks, Soups, and Sauces Chapter 20. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Chapter Six. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. Stocks and soups. Serving Your Guests. A useful starting point for theory lessons for GCSE catering. Consommé is actually a rich, flavorful broth or stock that has been clarified. Gov. Prepare several kinds of sauces. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks.. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Thick soups include cream and purée soups, such as bisques or cream of tomato soup. It forms the basis of many dishes, particularly soups and sauces. 10. it should not be cloudy It should not smell too fishy all the scum has been removed it is freshly made it has been stored in a fridge it should be clear without any colour State the 7 Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. Powdered and dried soups 3. Bechamel (BAY-shah-MELL) – made from milk and white roux. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. Imagine EducationStudent Assessment Feedback Form Student Name: Unit: SITHCCC007 Prepare stocks, sauces and soups AssessmentSatisfactory (S) / Not Yet Satisfactory (NYS)DateCommentAssessor’s Initial:Written questionsPracticalSee Practical observation checklistFeedback from the Student:I have been provided with feedback SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Stock is a flavoured liquid preparation. It is meant for a. Thickening agents for soups and sauces and how to choose. * Making Soups Sauté aromatic vegetables Onions, celery, carrots Liquid Stock Canned or convenience broths or bouillon cubes Vegetable juice Seasonings * Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Present and store stocks, sauces and soups. As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, and the basic principles outlined will still apply. 5.3.Add garnishes according to standard recipes. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts French word for stock 2. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Stock. Fruits and Vegetables. Access to this seems to be unavailable so I am publishing what I have here following requests. 6. List the proper ingredients for sauces. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 6. 12. Mirepoix or other aromatics may be added for more flavor. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Cut bones 2”-3” to maximize the flavor and reduce cooking time. Stocks, Sauces, and Soups. Tips to Improve Stocks. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2 1 Stocks Are often called the chef’s building blocks because they form Training. Start studying Chapter 14 stocks, sauces and soups. It is used to flavor sauces made directly in the pans in which fonds were cooked. Grand/Mother Sauces. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. 1. 21- List 3 different convenience products for stocks, sauces and soups and explain how these are used- What could be done to enhance convenience products in terms of flavour and presentation???? Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? 9. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. Fruits and Vegetables. Types of sauces. table of contents chapter 1: stocks.soups and sauces slide 3:chicken noodle soup slide 4:taco soup, french onion soup slide 5: cream of fresh tomato soup chapter 2: meats and poultry slide 6: baked chicken breast with Parmesan crust, sweet and sour chicken slide 7: brew house

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