The browned bones, mirepoix, and tomatoes or tomato product combine to give a. Soups, stews, stocks and sauces archives wellpreserved. The advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy. Main core tie food and nutrition ii strand 7 standard 4 additional core ties food and nutrition ii strand 1 standard. White stocks fish stock used to make soups, fish sauces, veloute and white wine sauce to shallow poach and braise fish vegetable stock also called nage used to make soups, sauces, vegetarian dishes, cook vegetables in. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. To make a sauce base, boil to reduce to 14 volume to a rich syrup and add other flavourings to taste such as sauteed mushrooms or red shallots, mustard, red wine, crushed peppercorns or sauteed ginger or garlic. Chowders are hearty, thick soups made in much the same way as cream soups.
Ingredients for recipe of stock and chicken noodle soup. 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. Brown stock fond brun method to be written on left hand side of page 1 cut bones into 34 pieces. Dec 09, 2015 stock is a flavoured liquid preparation. It forms the basis of many dishes, particularly soups, stews and sauces. These stocks are utilized for soups, sauces and stews white chicken stock white stocks are. Aromatics herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn in a cheesecloth bag or not.
Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks. Use flavouring and clarifying agents according to standard recipes. They utilize scrap waste such as mirepoix odds and ends, add depth and flavor, are easy to prepare, and are universally versatile. Stock or broth is the basic ingredient in clear soups. The preparation of the stocks, soups and especially the sauces, are often reserved for the most experienced and talented members of the brigade. Progresso soup, traditional, chicken and wild rice soup, 19 oz can. Soups are either clear varieties based on broths and prepared stocks, or thick. Thick soups include cream and puree soups, such as bisques or cream of tomato soup. Well made, good quality stocks and basic sauces are among the.
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. Scribd is the worlds largest social reading and publishing site. Lo1 know the different types of stocks and soups learners must know different types of stocks. Low sodium chicken base made with chicken meat and natural chicken juices, this base adds real flavor to gravies, soups and pasta dishes. The best soups stocks and sauces recipes on yummly simple thai noodle soup, moroccan red lentil soup, butternut squash and spinach soup. Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. Gourmania produces a wide variety of seafood stocks and sauces. Stocks, soups, sauces questions and study guide quizlet.
The bones are usually browned off in the oven first colourflavour to me. Lorem ipsum is simply dummy text of the printing and typesetting industry. Types of stocks stocks are often called the chefs building blocks. Mar 10, 2010 stocks, soups and sauces commercial cookery v5. Mirepoix 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Bouillon in french cuisine, is a simply broth,made by simmering a mirepoix and aromatic. Brown stock beef or veal bones in lightly oiled roasting pan and browned in an oven. Foundations of restaurant management and culinary arts level one pearson handouts for each student at the end of the lesson. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. Pdf stocks, sauces, and soups reading guide read to learn. We are able to support many of the leading claims today such as organic, freerange, grassfed. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why.
We are continuously creating new varieties of such stock for our clients. This search takes into account your taste preferences. Chapter 20 stocks, sauces, and soups 509 stock basics bouquet garni french. Chart and diagram slides for powerpoint beautifully designed chart and diagram s for powerpoint with visually stunning graphics and animation effects. They are made by simmering bones, aromatic vegetables and seasonings in a mixture of water and wine you dont have to use wine if you dont want to, but it is better. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. Making stocks involves simmering animal bones and or meat, seafood, or vegetables in.
Ppt soups and sauces powerpoint presentation free to. You will demonstrate how to make a range of different soups which are always a popular menu item, so it is. Sep 30, 2009 the advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy. White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock to use bones for stock, you must first cut them to. Preparing soups any good soup is made with the best ingredients available. Clear soups include flavored stocks, broths, and consommes, and include soups such as chicken noodle soup and french onion soup. The student will use an accurate vocabulary in working with stocks and sauces. Make appropriate derivations from basic sauces, both hot and cold where. I can explain the difference between various stocks, sauces, and soups. Our new crystalgraphics chart and diagram slides for powerpoint is a collection of over impressively designed datadriven chart and editable diagram s guaranteed to impress any audience. It forms the basis of many dishes, particularly soups and sauces.
Making stocks involves simmering animal bones andor meat, seafood, or vegetables in. Clear soups include flavored stocks, broths, and consomms. Stocks are the perfect complementary companion to the kitchen. Below you can find the answers to soups, sauces, stocks test 1 just scroll down and find which ones you got wrong. The culinary cook is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to.
Student will identify and gather all the common ingredients and tools in stock making. Puree soups are thickened by the starch found in the pureed main ingredient such as potatoes. Stocks, sauces, soups summary the student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Student will explain the importance of great stock and its role in soups, sauces and moist heat cooking. Vegetable stock needs to be simmered only 30 to 45 minutes. Nov 19, 2014 brown stock fond brun method to be written on left hand side of page 1 cut bones into 34 pieces. Other flavours can be infused into the stock from basic flavourings such as herbs. Mise en place student will demonstrate the proper procedure of stock making. Show all categories soups and sauces broccoli soup pour olive oil into a very large pan, put on a gentle heat add the onions and fry gently until soft, then add the potato and fry for a further minute add the broccoli and. Pour olive oil into a very large pan, put on a gentle heat add the onions and fry gently until soft, then add the potato and fry for a further minute add the broccoli and.
Sithccc203 produce stocks, sauces and soups modification history the version details of this endorsed unit of competency set are in the table below. A stock consists of bones beef bones for beef stock, fish frames for fish stock etc carrots, onions, celery and water. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Kerrys stocks, broths, and bouillons are developed using traditional cooking methods to create the culinary tools customers can use to deliver wholesome, authentic taste. A sauce that is off or incorrectly prepared can turn an expensive piece of seafood or meat into a mediocre meal. May 09, 2018 melt 2 tbsp of butter and oil in a pan with a tightfitting lid over medium heat.
A simple white poultry broth is made by combining the poultry with cold water or a. Points of care when preparing stocks stocks must be cooked. Lemongrass soup miso soup 1 moms vegetable soup mullagatawny soup 1 mullagatawny soup 2 noodle soupashe reshteh pepper soups. Diminish warmth to low and cook at an exposed stew, skimming any froth that ascents to surface, until flavors merge, 2030 minutes. Our soups, stocks, and sauces are made with hand picked ingredients and prepared in small batches to ensure. Sauces are the decadent derivatives of a stock base. Whats the difference between stocks, soups, and sauces. Store stocks and sauces to enterprise requirements performance criteria 4. Add onions, garlic, season with salt and pepper and add thyme, cayenne, maple syrup and cover. Show all categories soups and sauces broccoli soup.
A stock is the liquid that forms the founda tion of sauces and soups. Low sodium vegetable base a variety of vegetables merge together in a medley of flavors allowing you to enhance vegetablebased dishes, stocks, soups, sauces and gravies. Vegetable stocks are prepared with an assortment of produce. Heat nearly to the point of boiling over high warmth dont give it a chance to reach boiling point. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. White gazpacho recipes include grapes and almonds, green varieties use. Stocks are flavorful liquids that are used as the base for many sauces and soups. Lorem ipsum has been the industrys standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. Traditionally, stock is made by simmering various ingredients. Our more conventional sauces include napoletana, creamy garlic, diane, mushroom, butter chicken curry sauce, cheese sauce, pepper sauce, honey lemon sauce, provencale sauce, lemon sauceto name a few.
Comprehensive guide on cooking stocks and broths the. In this course, students will identify the basic ingredients for stocks, sauces and soups. Todays soup is going to be the opening course and a prelude to scallop ceviche and a slow roasted pork roast. Jan 31, 20 preparing soups any good soup is made with the best ingredients available. If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. Our portfolio of stock and broth bases include chicken, beef, and vegetable. Foodborne pathogens grow when the temperature of food is colder than 41 and hotter than 5, all sauces are classified as either a grand sauce or a derivative, one way to cool a stock is to place it in an ice water bath and stir often, to properly reheat a cream soup, bring it to a full boil. Learn vocabulary, terms, and more with flashcards, games, and other study tools. A variety of vegetables merge together in a medley of flavors allowing you to enhance vegetablebased dishes, stocks, soups, sauces and gravies. There are many kinds of soup, including cold soups, fruit soups, and vegetablebased soups. Once the cooking time is complete the resulting liquor is stock. Proportions and kinds of vegetables will vary with different recipes. You will study their quality points and storage requirements. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices.
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