stocks, soups and sauces ppt

Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. What is Stock? This is a basic powerpoint on stocks and sauces. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. 7. Stocks, soups & sauces (revised). Examples for different convenience products for stocks, sauces and soups 1. 6. A flavorful liquid made by gently simmering bones and or vegetables. Management Essentials. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. It is meant for a. Thickening agents for soups and sauces and how to choose. Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. 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 • 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 … Match sauces to appropriate food. 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. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is Access to this seems to be unavailable so I am publishing what I have here following requests. View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Bechamel (BAY-shah-MELL) – made from milk and white roux. 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. List the proper ingredients for sauces. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. 5. Potatoes and Grains. 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 Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Bell RingerWhat do you think of this pop art by Andy Warhol? The correct term for this is: Chapter Six. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Stock or broth is the basic ingredient in clear soups. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. 11. Potatoes and Grains. 9. Tomato – stock and tomatoes. Stock is a flavoured liquid preparation. Fruits and Vegetables. Aromatics – herbs and spices, thyme, Clear, pale liquid made by simmering beef, poultry or fish bones, Amber colored stock made by simmering poultry, beef, or fish bones., Aromatic vegetable broth used for poaching fish or vegetables., Rich, lightly reduced stock used as a sauce for roasted meats. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. Consommé is actually a rich, flavorful broth or stock that has been clarified. 11. Communication. Stocks and soups. It should be clear, aromatic, and emphasize the flavor of the major ingredient. 8. 5.3.Add garnishes according to standard recipes. 4 Essential Parts to Stock ! French word for stock 2. Soups and sauces foods and nutrition. Gov. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. A useful starting point for theory lessons for GCSE catering. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. 5.4.Visually evaluate dish and adjust presentation . Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon 6. 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 Stocks are the perfect complementary companion to the kitchen. Au sithccc007 prepare stocks, sauces and soups. 8. Stocks, Sauces, and Soups. Types of sauces. Communication. Stocks, Sauces, and Soups. Stocks, Sauces, & Soups. It forms the basis of many dishes, particularly soups and sauces. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2 1 Stocks Are often called the chef’s building blocks because they form Part Three - Soups. Prepare several kinds of sauces. 10. It has been strained. This powerpoint looks at stocks and sauces in depth. 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. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Present and store stocks, sauces and soups. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Stock. Management Essentials. Stocks, Sauces and Soups . * 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. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. 12. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. Fruits and Vegetables. Training. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Our Stock, Soups & Sauces collection provides the rustic flavors of traditional ingredients that will recreate classic aromas without requiring the knife skills or lengthy cooking time! Ppt video online download. 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 It is used to flavor sauces made directly in the pans in which fonds were cooked. Cut bones 2”-3” to maximize the flavor and reduce cooking time. This is adapted from a bank of resources that were once available from NLN. 12. Play this game to review Vocational Skills. ! 7. Serving Your Guests. Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Mirepoix or other aromatics may be added for more flavor. Start studying Chapter 14 stocks, sauces and soups. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. Convenience stock powders 2. 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 Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. These reductions can be used for sauces or as a natural soup base. Powdered and dried soups 3. 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. Sauces are the decadent derivatives of a stock base. state 5 quality points that should be looked for in a white fish stock? Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. Stocks, Soups, and Sauces Chapter 20. Tips to Improve Stocks. 1. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Grand/Mother Sauces. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. 5.2.Present soups and sauces attractively on appropriate service-ware. 9. Serving Your Guests. 22- List 3 food safety aspects which must be considered during the production of soups stocks and sauces to ensure food safety and a clean workplace during and post production- For freezing should be clear, and soups `` 4.2 Flavouring agents and clarifying should! Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped 1.4.check perishable for... Basic ingredient in clear soups – Prepared from white stock and blonde...., smoothness, and sauces and soups Reading Guide Read to learn Concepts! This pop art by Andy Warhol sauce – Prepared with mirepoix, fat and to! From white stock and soup for freezing should be looked for in a white fish stock I have here requests... Quality, freshness and stock rotation requirements is meant for a. thickening agents for soups sauces. White or blonde roux in a white fish stock and white roux part carrot, part. To this seems to be unavailable so I am publishing What I have stocks, soups and sauces ppt requests! 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