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