If you can make a great stock, you can a sauce. A flavorful liquid made by gently simmering bones and or vegetables. A puree soup can be passed through this to make it smoother. Printable Version. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Stocks, Sauces, Soups. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. 3. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. 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? Analyze the methods of reconstituting stocks, soup and sauces 3. Is also known as a Brown sauce and is used as a base for many sauces. This sauce is made from veal or chicken stock and a white or blond roux. ____ Mother Sauce _____4. 8795: Stocks, Soups, and Sauces (12A)7 Goal 4: Demonstrate an understanding of food, ingredients, recipes, menus, food costing, and nutrition. 12. GLO 4.1: Demonstrate an understanding of the characteristics of foods and ingredients, and how these characteristics are used … 3. stocks, sauces. • The stock should never be put in … _____ Roux _____3. Tips to Improve Stocks. sauce: Made from brown stock and brown roux. One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux. _____ Espagnole Sauce _____2. What is Stock? Stocks, sauces and soups can be classical or contemporary and be from varying ethnic and cultural origins. Tomato sauce: Made from a stock and tomatoes . Main Core Tie. Stocks, Sauces and Soups . 18. Consommé is actually a rich, flavorful broth or stock that has been clarified. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Types of sauces. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. High quality stocks provide the base for high quality soups and sauces. Additional Core Ties. 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. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Stock or broth is the basic ingredient in clear soups. This is found in the middle of bones and should be removed before cooking a stock. A sauce made from vegetable stock and tomatoes: 10. 6.2. Authors Joy Coates Nikki Sue Larkin. 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 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. thick soups: Cream and purée soups. It should be clear, aromatic, and emphasize the flavor of the major ingredient. 2. vegetable stock: Usually made from mirepoix, leeks, and turnips. Practice the ways to properly store stocks, soup and sauces. Soups can be thick, clear or bouillons style, chowders, bread-based soups, cold soups … 17. Stock is an essential O y ups and sauces. These reductions can be used for sauces or as a natural soup base. Hollandaise: This is an emulsion made from eggs, butter, and lemon. ! Matching sauces to food CKS 6.3 Soups Basic kinds of soup Preparing soup t part of any professional kitchen. 15. You will study their quality points and storage requirements. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. 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. Storage of Stocks/Sauces and Soups • Chilled stock can be frozen in 1 gallon amounts to be used for 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. Application of the Unit Stocks, soups and sauces 1. You will demonstrate how to make a range of different soups which are always a popular menu item, so it is Stocks, Soups and Sauces Whitehall School District Family and Consumer Sciences Department Mrs. Delaine A. Stendahl . A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. 4 Essential Parts to Stock ! Soups may be served hot or cold. This sauce is made using brown stock and roux. Aromatics – herbs and spices, thyme, Stocks are foundations the chef uses to produce soups and sauces. Stocks, Sauces and Soups (1) - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Chapter 6 | Stocks, Sauces, and Soups Cut bones 2”-3” to maximize the flavor and reduce cooking time. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Introduction Stocks, soups and sauces form the backbone of a professional kitchen. Food And Nutrition II Strand 1 Standard 2. The body that the collagen gives to stock is its defining characteristic. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. No Frames Version Stocks, Sauces, and Soups. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. The correct term for this is: The correct term for this is: answer choices Site Navigation; Navigation for Stocks, Sauces, and Soups To achieve flavoursome soups and sauces it is essential to start with quality ingredients. Summary. 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