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