You will also be preparing and cooking stocks and sauces. Roux bookletthis booklet on roux is for starting your soups, stews and mother sauce unit. No additives, preservatives or msg are allowed in our kitchen. Note when buying tinned soup always read the label and choose the low salt. If you take anything away from your research it should be that perfection in this area requires skill. Whats the difference between stocks, soups, and sauces.
Lorem ipsum is simply dummy text of the printing and typesetting industry. Use thickening agents and convenience products appropriately. Choose from 500 different sets of stocks soups sauces flashcards on quizlet. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. Vegetable soup clear, seasoned stock with veg,meat, and starches. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. There are many kinds of soup, including cold soups, fruit soups, and vegetablebased soups. Gluten free flour market by forecasting the high growth. Onions, celery, carrots and whole cloves are simmered with bony chicken pieces in this recipe which yields a little more than a quart of rich stock to use in soups or sauces. Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup.
The advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy. 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. Assessment requirements for sithccc007 prepare stocks. A stock is usually not served by itself, but becomes a part of other preparations. This extracts flavor, aroma, body, color, and nutrients. It is meant for a high school culinary arts 1 course. Comprehensive guide on cooking stocks and broths the. Learn stocks soups sauces with free interactive flashcards. A stock is made by simmering meat, poultry, fish, or vegetables. Covered with a cartouche, room temperature, labelled and dated. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks. The ability to create delicious stocks will be your ticket to the deep rich flavor. Stocks, sauces and soups 1 free download as powerpoint presentation. Lo1 know the different types of stocks and soups learners must know different types of stocks.
The best soups stocks and sauces recipes on yummly simple thai noodle soup, moroccan red lentil soup, butternut squash and spinach soup. Are you getting the free resources, updates, and special offers we send out every week. Assessment requirements for sithccc007 prepare stocks, sauces and soups date this document was generated. Prepare stocks, soups and sauces assessment 1 written questions your task. Brown stock beef or veal bones in lightly oiled roasting pan and browned in an oven. Brown stock fond brun method to be written on left hand side of page 1 cut. Make appropriate derivations from basic sauces, both hot and cold where. Sit30816 certificate iii in commercial cookery unit code. 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. Stocks, sauces, soups lesson plan for 9th 10th grade. 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. We are continuously creating new varieties of such stock for our clients.
Pdf stocks, sauces, and soups reading guide read to learn. Stocks form the basis for a wide variety of sauces and soups. The best soups stocks and sauces recipes on yummly onion soup, chicken ricotta cheese recipe, mushroom soup. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. Stocks are often called the chefs building blocks because they form the base for many soups and stocks. Lemongrass soup miso soup 1 moms vegetable soup mullagatawny soup 1 mullagatawny soup 2 noodle soupashe reshteh pepper soups. Stocks soups sauces free download as powerpoint presentation. A free powerpoint ppt presentation displayed as a flash slide show on id. Stock or broth is the basic ingredient in clear soups.
Beurre maine equal parts soft raw butter and flour formed into balls. Stocks, soups and sauces are the foundation of many types of cuisines across the world. Mirepoix or other aromatics may be added for more flavor. Consomme rich, flavorful stock or broth that has been clarified by adding eggwhite. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Knowing how to make stocks properly and correctly will set you apart in your skills from the thousands out there who do it incorrectly. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. Select the most appropriate storage conditions for stocks, sauces and soups. Assessment requirements for sithccc007 prepare stocks, sauces and soups modification history. 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. Read with care the preparation of soups, stocks and sauces, as how well you are able to produce these in high quality may determine the extent of your reputation in the future. Brown stock fond brun method to be written on left hand side of page 1 cut bones into 34 pieces.
Stocks, soups, and sauces 1 stocks, soups, and sauces 2 stocks. Gourmania produces a wide variety of non seafood stocks and sauces. Clear soups are all based on clear, unthickend broth or stock. Once the cooking time is complete the resulting liquor is stock. Stocks, soups, sauces questions and study guide quizlet.
Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time. This stocks, sauces, soups lesson plan is suitable for 9th 10th grade. Stocks, sauces, soups summary the student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. A stock is the liquid that forms the founda tion of sauces and soups. Chapter 20 stocks, sauces, and soups 509 stock basics bouquet garni. Main core tie food and nutrition ii strand 7 standard 4 additional core ties food and nutrition ii strand 1 standard. The student will use an accurate vocabulary in working with stocks and sauces. It is a lowcost vegetarian stock used in soups with no.
Soups already have everything in them and doesnt need other editions to be eaten ex. Stocks and sauces play an important role in the culinary world. Below you can find the answers to soups, sauces, stocks test 1 just scroll down and find which ones you got wrong. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to calculate percentages from given ratios. Learn vocabulary, terms, and more with flashcards, games, and other study tools. See how we can help you make mealtime happen during extraordinary times.
Used to make soups, sauces, vegetarian dishes, cook vegetables in. All tasks and exercises are based on the theory content and recipes contained in your workbook online unit. Ppt soups and sauces powerpoint presentation free to. During clarification, the cold degreased stock or broth is combined with a mixture known as a.
The stock or broth to be clarified must be cold and greasefree. Roux is one of the base thickeners used in a kitchen. Stocks stocks definition of a stock stock a flavorful liquid used as a base to flavor soups and sauces. This powerpoint looks at stocks and sauces in depth. Spaghetti sauces soups canned soups, stocks and bouillon can contain gluten in both liquid and cubed forms rice mixes instant rices often have wheat in the. A thickener made of flour, butter oil or shortening. From what i understand, a stock is like chicken broth, its the base to make other things, like soups, sauces ect. Ppt stocks, soups, and sauces powerpoint presentation. 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. Use flavouring and clarifying agents according to standard recipes. Cider and onion soup with grilled cheddar croutons. A flavorful liquid made by gently simmering bones and or vegetables. Other flavours can be infused into the stock from basic flavourings such as herbs.